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Blue-Ribbon Beef Nachos Recipe

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From Niceville, Florida, Diane Hixon shares a tasty topper for tortilla chips. Chili powder and sassy salsa season a zesty mixture of ground beef and refried beans that's sprinkled with green onions, tomatoes and ripe olives.

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Blue-Ribbon Beef Nachos Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

20 20

Ingredients

1 pound ground beef
1 small onion, chopped
1 can (16 ounces) refried beans
1 jar (16 ounces) salsa
1 can (6 ounces) pitted ripe olives, chopped
1/2 cup shredded cheddar cheese
1 green onion, chopped
2 tablespoons chili powder
1 teaspoon salt
Tortilla chips
Sliced ripe olives, chopped green onions and tomatoes, optional

Directions

In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the next seven ingredients; heat through.
Serve over tortilla chips. Top with olives, onions and tomatoes if desired. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 294 calories, 14 g fat (6 g saturated fat), 53 mg cholesterol, 1,353 mg sodium, 19 g carbohydrate, 9 g fiber, 20 g protein.

Originally published as Blue-Ribbon Beef Nachos in Quick Cooking July/August 2000, p48

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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