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Beefy Enchilada Nachos

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Beefy Enchilada Nachos
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  • Prep 25 min
  • Total 25 min
  • Servings 8
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We added enchilada sauce, pickled jalapeño chiles and chopped green chiles to beef nachos for a twist on a traditional Mexican dish.
By Deborah Harroun
Updated Oct 31, 2012



  • 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


  • Additional shredded Cheddar cheese
  • Sliced green onions
  • Fresh cilantro
  • Pickled jalapeño chiles
  • Sour cream


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Spice things up by using Old El Paso® hot red enchilada sauce.
  • tip 2
    Turn it into tacos! Instead of tortilla chips, use the beef mixture to fill Old El Paso® taco shells to change up taco night.


Nutrition Facts are not available for this recipe
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