Beefy Enchilada Nachos

Blogger Deborah Harroun of Taste and Tell puts a twist on traditional nachos. Learn to make this recipe with our how-to article.

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Prep Time 25 min
Total Time 25 min
Servings 8

Ingredients

Nachos

1: lb lean (at least 80%) ground beef

: Salt and pepper

1: can (10 oz) Old El Paso® mild enchilada sauce

1: can (4.5 oz) Old El Paso® chopped green chiles

1: cup rinsed, drained, canned Progresso® black beans (from 15- or 19-oz can)

1 1/2: cups shredded Cheddar cheese (6 oz)

8: cups tortilla chips

Toppings

: Additional shredded Cheddar cheese

: Sliced green onions

: Fresh cilantro

: Pickled jalapeño chiles

: Sour cream

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Directions

1 In 12-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain, if needed. Season with salt and pepper.
2 Stir in enchilada sauce, green chiles and black beans. Add 1 1/2 cups Cheddar cheese; cook until cheese is melted.
3 To serve, place about 1 cup tortilla chips on each serving plate. Divide beef mixture evenly over chips. Top nachos with desired toppings. Serve immediately.