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Southwest Nachos

This is a meal we had on a regular basis when I was growing up.  However, it started out being called "taco salad".  I have given it a new name because using lettuce as a garnish didn't really constitute a "salad".  The way we eat it resembles more like "nachos".  In the past I have also added beef broth and had this as a soup., or you can serve it like a chili. It is really a versatile and comforting meal...and it makes a lot which is good for freezing.




Southwest Nachos

1 lb ground beef
1 pkg taco seasoning
1 (14 oz) can Rotel Mexican (with lime juice and cilantro)
28 oz mild red enchilada sauce
2 cups corn (I like frozen, but you can use canned)
1 (15.5 oz) can pinto beans, drained & rinsed
1 (15.5 oz) can black beans, drained & rinsed
1 (15.5 oz) can red kidney beans, drained & rinsed

Garnish Suggestions:
Tortilla chips
Sharp cheddar cheese
Iceberg lettuce
sour cream
green onion

Directions
In a large pot brown and drain ground beef
Season with package of taco seasoning
Add Rotel, enchilada sauce, corn and beans
Simmer for approx 20 minutes until heated through
Serve over chips with toppings of your choice


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