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Total Time
20mins
Prep 10 mins
Cook 10 mins

My husband and I have perfected the Nacho! This recipe is the result of many trials and errors, and somewhat nasty nachos. NOTE: The spice quantity added to the beef is VERY approximate; I just sprinkle on the spices until I think it tastes good. We like it spicy, and not salty, like the packaged taco seasonings. I hope you enjoy this as much as we do!

Ingredients Nutrition

Directions

  1. Brown beef in skillet with all of the spices. Adjust spice according to taste. Drain fat.
  2. Combine Velveeta and salsa in a bowl. Microwave, stirring occasionally, until cheese is melted.
  3. Arrange a layer, or mound, of chips on a plate, and top with meat first, then cheese (acts like glue so meat doesn't roll off the chip when it's on the way to your mouth), then toppings.
  4. ENJOY!
Most Helpful

5 5

I didn't think the meat mixture was too spicy at all - must be a subjective taste I guess.. Anyhow - I loved these nachos! I much prefer the cheese sauce over melted cheese, which hardens quickly and leaves you with one big welded nacho.. Velveeta is the best! I also used my own fresh-fried corn chips, which I suggest people do to get the most wonderful nacho ever. (Just slice up some fresh corn tortillas and deep-fry till crisp).. My toppings were diced tomato, green onion, sliced black olives and pickled jalapeno slices.. guac and sour cream. Delicious.

2 5

I think the amount of cayenne pepper and red pepper flakes is way too much. Be very careful to reduce these tremendously!