Festive Taco Nachos
Crisp tortilla chips are layered with ground beef, cheese, tomatoes, olives and onion, then baked until piping hot to make this fun and flavorful appetizer in just 30 minutes!
Ingredients
1.5 pounds ground beef
1 jar (16 ounces) Pace® Picante Sauce
1 package (about 11 ounces) tortilla chips
2 cups shredded Mexican blend cheese or shredded Cheddar Jack cheese (about 8 ounces)
1 small tomato, chopped (optional)
2 tablespoons sliced pitted black olives (optional)
2 tablespoons sliced green onion (optional)
1 jar (16 ounces) Pace® Picante Sauce
1 package (about 11 ounces) tortilla chips
2 cups shredded Mexican blend cheese or shredded Cheddar Jack cheese (about 8 ounces)
1 small tomato, chopped (optional)
2 tablespoons sliced pitted black olives (optional)
2 tablespoons sliced green onion (optional)
Instructions
Set the oven to 350°F.
Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the picante sauce in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the beef is cooked through.
Arrange the tortilla chips on a rimmed baking sheet. Top with the beef mixture and cheese.
Bake for 5 minutes or until the cheese is melted. Top with the tomato, olives and green onion.
Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the picante sauce in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the beef is cooked through.
Arrange the tortilla chips on a rimmed baking sheet. Top with the beef mixture and cheese.
Bake for 5 minutes or until the cheese is melted. Top with the tomato, olives and green onion.
Festive Taco Nachos
Crisp tortilla chips are layered with ground beef, cheese, tomatoes, olives and onion, then baked until piping hot to make this fun and flavorful appetizer in just 30 minutes!
Directions
Print
Set the oven to 350°F.Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.Stir the picante sauce in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the beef is cooked through.Arrange the tortilla chips on a rimmed baking sheet. Top with the beef mixture and cheese.Bake for 5 minutes or until the cheese is melted. Top with the tomato, olives and green onion.
Ingredients
1.5 pounds ground beef1 jar (16 ounces) Pace® Picante Sauce1 package (about 11 ounces) tortilla chips2 cups shredded Mexican blend cheese or shredded Cheddar Jack cheese (about 8 ounces)1 small tomato, chopped (optional)2 tablespoons sliced pitted black olives (optional)2 tablespoons sliced green onion (optional)
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