Perfection Nachos

Name: Perfection Nachos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2-4 serving(s)
Ingredients: 1 lb ground beef; 1 tablespoon minced garlic; 1 tablespoon minced dried onion; 1/2 tablespoon chili powder; 1/4 teaspoon cayenne pepper; 1/4 teaspoon red pepper flakes; 1 dash hot sauce; 1/2 teaspoon salt; 2 teaspoons ground black pepper; 2 teaspoons dried oregano (Mexican oregano is the best, but Italian works, too); 1/2 tablespoon ground cumin; 1/2 lb Velveeta cheese, cut into small cubes (this is approximate depending on how much yummy cheesiness you want); 1 cup salsa (also approximate. add enough to spice up the Velveeta); sliced green onion, both white and green parts; sliced black olives; guacamole or sliced avocado; sour cream; tortilla chips (We use Mission triangle chips because they're durable)

Submitted by jusme

"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!"

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Ready In:: 20mins
Ingredients:: 18
Serves:: 2-4

ingredients

For Beef
1 lb ground beef
1 tablespoon minced garlic
1 tablespoon minced dried onion
¹⁄₂ tablespoon chili powder
¹⁄₄ teaspoon cayenne pepper
¹⁄₄ teaspoon red pepper flakes
1 dash hot sauce
¹⁄₂ teaspoon salt
2 teaspoons ground black pepper
2 teaspoons dried oregano (Mexican oregano is the best, but Italian works, too)
¹⁄₂ tablespoon ground cumin
For cheese sauce
¹⁄₂ lb Velveeta cheese, cut into small cubes (this is approximate depending on how much yummy cheesiness you want)
1 cup salsa (also approximate. add enough to spice up the Velveeta)
Toppings
sliced green onion, both white and green parts
sliced black olives
guacamole or sliced avocado
sour cream
tortilla chips (We use Mission triangle chips because they're durable)

directions

Brown beef in skillet with all of the spices. Adjust spice according to taste. Drain fat.
Combine Velveeta and salsa in a bowl. Microwave, stirring occasionally, until cheese is melted.
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.
ENJOY!

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Reviews

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.

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

sueneiel