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Veggie Nachos Recipe

Photo by: Taste of Home

My family loves traditional nachos, but I was looking to offer something a little different. Now they gobble up this version with ground beef, vegetables and a creamy cheese sauce. - Merry Holthus, Auburn, Nebraska.

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12-16 Servings
Prep: 35 min. Bake: 10 min.

Ingredients

1 pound ground beef
2-1/2 quarts water, divided
1 envelope taco seasoning
1 medium bunch broccoli, broken into small florets
1 medium head cauliflower, broken into small florets
1 package (15-1/2 ounces) bite-size tortilla chips
1 can (11 ounces) condensed nacho cheese soup, undiluted
1/2 cup milk
1/4 cup chopped sweet red pepper
1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

In a skillet, cook beef over medium heat until no longer pink, drain. Add 3/4 cup water and taco seasoning. Simmer for 15 minutes.
Meanwhile, in a large saucepan, bring remaining water to a boil. Add broccoli and cauliflower. Cook for 2 minutes; drain. Place chips on a large ovenproof serving platter. Top with beef mixture, broccoli and cauliflower. In a bowl, combine soup, milk and red pepper. Drizzle over vegetables. Sprinkle with olives.
Bake at 350° for 10 minutes or until heated through. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 each) equals 239 calories, 11 g fat (3 g saturated fat), 17 mg cholesterol, 513 mg sodium, 27 g carbohydrate, 3 g fiber, 10 g protein.

Veggie Nachos published in Taste of Home Ground Beef Cookbook , p15

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Ingredients