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Beefy Enchilada Nachos

  • Prep 25 min
  • Total 25 min
  • Servings 8

We added enchilada sauce, pickled jalapeño chiles and chopped green chiles to beef nachos for a twist on a traditional Mexican dish. MORE + LESS -

Deborah Harroun Deborah Harroun
October 31, 2012

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

Steps

Hide Images
  • 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.

Expert Tips

  • Spice things up by using Old El Paso® hot red enchilada sauce.
  • 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 Information

No nutrition information available for this recipe

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