Skillet Nachos
This easy nacho recipe is a winner. For toppings, think sour cream, tomatoes, jalapeno and red onion. Dovetailing Tip: Use the cooked ground beef from day 2 in today’s nachos.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 170
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 170
1 pound ground beef
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup fresh or frozen corn, thawed
3/4 cup uncooked instant rice
1/2 cup water
1 envelope taco seasonings
1/2 teaspoon salt
1 cup shredded Colby-Monterey Jack cheese
1 package (16 ounces) tortilla chips
Optional toppings: Sour cream, sliced fresh jalapenos, shredded lettuce and lime wedges
Directions:
In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and mixture is slightly thickened, 8-10 minutes.
Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, about 5 minutes. Divide tortilla chips among 6 plates; spoon beef mixture over chips. Serve with toppings as desired.
Source: tasteofhome.com
Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, about 5 minutes. Divide tortilla chips among 6 plates; spoon beef mixture over chips. Serve with toppings as desired.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
