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.
- 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
- 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.
Originally published as Veggie Nachos in Taste of Home Ground Beef Cookbook 1999, p15
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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