I love nachos. Any time I can find a way to make a snack food (i.e. chips) into a meal, I do it! I even have my three-year-old hooked on them now.
You can so easily get kids / teenagers to make to make them too. The biggest thing is that if you use the oven, the nachos require a lot of supervision! I remember making them once with my sisters and sticking the chips under the broiler “just for a couple of minutes” and then taking them out to find almost charred chips and overly bubbling cheese. We decided that individual plates in the microwave was the way to go after that.
Now I like to beef up the meal (no pun intended!) by adding lots of veggies. The possibilities here are really endless. This week I used green pepper, onion and shredded carrot, because that’s what we had in the fridge. But zucchini goes very nicely, as do any other kinds of peppers or onions.
We get at least 5 or 6 servings from one pound of beef. I like to use the amount of meat we want for dinner and store the rest in the fridge. You can easily make more nachos another night or add the meat to spaghetti or homemade pizza.
1 lb ground beef
1 small onion, diced
1 pepper, diced
1 carrot, shredded
1/2 zucchini, cut into half moons
any other vegetables you are adventurous with
1 package taco seasoning
a bag of tortilla chips
lots of cheddar cheese, shredded
In a frying pan, fry up the ground beef and vegetables until the meat is no longer pink and the vegetables are tender. If you like crispy veggies, add them after the meat is mostly cooked. Drain any fat and then add the taco seasoning and 3/4 cup water. Stir occasionally until the mixture has thickened.
On an oven-proof plate (pizza plate or cookie sheet), arrange enough tortilla chips to satisfy you for dinner. Spoon out the meat mixture on top and top it off with some cheese. Put it under the broiler for a couple of minutes, checking often to make sure it doesn’t burn. Serve with salsa, sour cream, guacamole and any other nacho toppings you enjoy!