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Veggie Nachos

 Veggie Nachos
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.
12-16 ServingsPrep: 35 min. Bake: 10 min.


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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.

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Veggie Nachos (continued)

Nutritional 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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.