Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, beef nachos. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Beef nachos is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Beef nachos is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have beef nachos using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Beef nachos:
- Prepare 1 1/2 lb Ground beef
- Take 1 packages Tortilla chips
- Take 2 can Tostitos queso
- Get 4 can Olives
- Take 1 can Salsa
- Take 1 can Sour cream
- Get 2 large Tomatoes
- Take 1 can Jalapenos
These Beef Nachos will save your day! Chipotles give the beef real kick and when loaded on cheese covered tortilla chips they quickly become a go-to meal. By The Good Housekeeping Test Kitchen. Barbecue sauce is the secret ingredient that gives these nachos a little extra spice.
Instructions to make Beef nachos:
- Cook ground beef, then drain it out.
- Heat cheese on the stove till bubbling a little.
- Place chips on plate & drizzle cheese among chips.
- Spinkle ground beef over cheese.
- Add olives, tomatoes, jalapenos & salsa.
- The add a scoop of sour cream directly in the middle of the nachos.
- Drizzle jalapeno juice over nachos.
- Lastly, enjoy the nachos because they are delish!!
Cooking Channel serves up this Beef Nachos recipe plus many other recipes at CookingChannelTV.com. Korean Beef Nachos - These will be the BEST NACHOS of your life! Topped with everyone's favorite Korean beef, caramelized kimchi + a Sriracha mayo drizzle! Skillet Beef Nachos are a great way to bring the fun to any occasion! Layers upon layers of warm tortilla chips loaded with flavorful, seasoned ground beef, gooey cheese, and loads of fresh veggies.
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