Hearty, man-sized nachos feature Pace® Salsa-seasoned ground beef, a creamy cheese sauce, onion, tomato and jalapeno for topping tortilla chips. Feed a crowd as an appetizer or serve for dinner!
Stir the soup and salsa in a 2-quart saucepan.
Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Stir 1/2 cup soup mixture in the skillet and cook until the beef mixture is hot and bubbling.
Heat the remaining soup mixture over medium heat until hot and bubbling.
Place the chips onto a serving platter and top with the beef mixture. Spoon the soup mixture over the beef mixture. Top with the tomato and jalapeño pepper, if desired.
Kids love this.....
I've been making this for 15 years.... Only difference is once I brown my meat I mix the entire can of soup....I use the fiesta cheese along with a splash of mix directly into the hamburger....than layer it over doritos.
This dish was a good appetizer. I would suggest adding more cheddar cheese soup, the beef was a bit bland and I didn't even use a whole pound. I also added more salsa 1/2 cup was not enough. Otherwise this dish was a hit for my family.
I'm from the South, so my food needs a bit more of a kick than what's provided in this recipe. I understand the need for promoting brand names and all, but instead of the salsa, I'd actually add rotel and then pour the entire cheese mixture in with the beef, b/c the meat seemed a little bland. I had to cover mine up with some refried beans and sour cream. It's a great starter recipe, it just needs a few tweaks here and there to make it perfect.
I made this recipe for a football tailgate party and everyone raved about it. It was easy to make and took very little time to prepare.
My kids loved this. My son asked if we could have it all the time.