No-Guilt Beefy Nachos Recipe

No-Guilt Beefy Nachos Recipe
No-Guilt Beefy Nachos Recipe photo by Taste of Home
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No-Guilt Beefy Nachos Recipe

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Nachos you can feel good about! This meaty topping has less fat and sodium than typical nacho beef because you use lean meat and make your own seasoning. The versatile dish is great for a party. —Carol Betz, Grand Rapids, Michigan
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours

Ingredients

  • 2 pounds lean ground beef (90% lean)
  • 1 can Ranch Style beans (pinto beans in seasoned tomato sauce), undrained
  • 2 tablespoons chili powder
  • 1 tablespoon brown sugar
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1 tablespoon cider vinegar
  • 3/4 teaspoon salt
  • Baked tortilla chips
  • Shredded cheddar cheese, lettuce, sour cream and guacamole, optional

Directions

Combine first eight ingredients in a 4-qt. slow cooker. Cook, covered, on low until meat is crumbly, 4-6 hours. Stir in vinegar and salt. Serve with tortilla chips and, if desired, toppings.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with chips and toppings if desired. Yield: 20 servings (2-1/2 quarts).
Originally published as No-Guilt Beefy Nachos in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2017, p88

Nutritional Facts

1/2 cup (calculated without chips): 99 calories, 4g fat (2g saturated fat), 28mg cholesterol, 232mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 10g protein.

  • 2 pounds lean ground beef (90% lean)
  • 1 can Ranch Style beans (pinto beans in seasoned tomato sauce), undrained
  • 2 tablespoons chili powder
  • 1 tablespoon brown sugar
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1 tablespoon cider vinegar
  • 3/4 teaspoon salt
  • Baked tortilla chips
  • Shredded cheddar cheese, lettuce, sour cream and guacamole, optional
  1. Combine first eight ingredients in a 4-qt. slow cooker. Cook, covered, on low until meat is crumbly, 4-6 hours. Stir in vinegar and salt. Serve with tortilla chips and, if desired, toppings.
  2. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with chips and toppings if desired. Yield: 20 servings (2-1/2 quarts).
Originally published as No-Guilt Beefy Nachos in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2017, p88

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