that’s nacho cheese!


Sometimes all you want is a gooey cheesy plate of nachos for dinner. Or something equally as unhealthy, but full of flavor and texture. This meal is fairly quick to put together and the payoff is huge. Quite literally. I made a half-sheet pan full of nachos for Derek and I and we were able to eat about 3/4 of it, in two shifts. Is this an everyday meal? Not so much, but for an occasional indulgence or for a large group, it definitely hits the spot!

printer-friendly recipe
makes enough for 3-4

1 small onion, diced
1 pound lean ground meat (beef or turkey)
1/2 package taco seasoning
Large bag of tortilla chips
1/2 cup beans (refried, black, etc.)
1/2 cup sliced black olives
Shredded cheese
Toppings: Chopped tomato, diced scallion, diced avocado, pickled jalapenos, sour cream, etc.

Preheat oven to broil. Add the onion to a hot skillet and cook until translucent. Add the ground meat and cook until done. Stir in the taco seasoning. On a large oven-safe platter (or foil-covered sheet pan), add a layer of tortilla chips. Top with the meat mixture and the beans and olives. Add a generous layer of cheese. Repeat with another layer if you’re feeding a crowd. Place the pan in the broiler with the door open and watch as the cheese melts, about 5 minutes. Rotate the pan halfway through to ensure even melting. Pull out of the oven and top with your choice of toppings before serving. Dig in!

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