Nachos Grande
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!
Ingredients
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
0.5 cup Pace® Chunky Salsa
1 pound ground beef
1 small onion, chopped (about 1/4 cup)
5 cups tortilla chips
1 medium tomato, chopped (about 1 cup)
1 jalapeño pepper, sliced (optional)
0.5 cup Pace® Chunky Salsa
1 pound ground beef
1 small onion, chopped (about 1/4 cup)
5 cups tortilla chips
1 medium tomato, chopped (about 1 cup)
1 jalapeño pepper, sliced (optional)
Instructions
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.
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.
Nachos Grande
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 f...
Directions
Print
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.
Ingredients
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup0.5 cup Pace® Chunky Salsa1 pound ground beef1 small onion, chopped (about 1/4 cup)5 cups tortilla chips1 medium tomato, chopped (about 1 cup)1 jalapeño pepper, sliced (optional)
Zucchini Farro Salad with Homemade ...
Swanson® Broth does double duty in this ...
Polenta with Mushroom Vegetable Top...
Tired of ordinary pasta? Tonight, try th...
Spirited Peaches à la Mode
It doesn’t get any better than this! Gol...
Hazelnut Cappuccino Rugalach
What a clever way to make rugalach...roll�...