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Veggie Nachos

Total Time

Prep: 35 min. Bake: 10 min.


12-16 servings

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


  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.
  2. Meanwhile, in a large saucepan, bring remaining water to a boil. Add broccoli and cauliflower. Cook for 2 minutes; drain.
  3. 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.
  4. Bake at 350° for 10 minutes or until heated through.

Nutrition Facts

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

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