Veggie Nachos Recipe
Veggie Nachos Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min.
MAKES:
12-16 servings
TOTAL TIME:
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.
Originally published as Veggie Nachos in Taste of Home Ground Beef Cookbook 1999, p15

Nutritional Facts

1 each: 239 calories, 11g fat (3g saturated fat), 17mg cholesterol, 513mg sodium, 27g carbohydrate (2g sugars, 3g fiber), 10g protein.

  • 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
  1. 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

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Reviews forVeggie Nachos

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MY REVIEW
jackiecole User ID: 5293964 87710
Reviewed Sep. 27, 2013

"These are wonderful. A very nice change from your typical nacho. Nothing about this recipe title is deceiving, it is Veggie Nachos, not Vegetarian Nachos.

That being said, my oldest daughter who is a vegetarian loves it, I make two batches when I throw it together, one as stated and the other without meat and the addition of chopped red bell peppers and other favorite veggies.
I highly recommend this recipe, I make it for my family at least once a month.
Where I live, the cheese soup can sometimes be hard to find, however I just buy the can of cheese stuff that I think Hormel makes, it is with their other chili type products at my local store."

MY REVIEW
JaMaJo User ID: 17909 81035
Reviewed Jul. 18, 2010

"It sounds good and I would make it, but the title is deceiving because I am a vegetarian and there is meat in this recipe."

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