In a large skillet cook meat and onion until meat is brown.
Drain fat.
Add taco seasoning, cook and stir for 1 minute.
Stir in tomato sauce.
Bring to a boil and reduce heat.
Cover and simmer for 10 minutes, stirring occasionally.
Line individual plates with chips.
Spoon beef mix on top on chips.
Top with lettuce, tomatoes, bell pepper, cucumber and olives.
Sprinkle with cheese.
Add salsa and sour cream if desired.
Serve.
Set cooked fries aside.
Nacho Cheese Sauce:
In a
inutes. Meanwhile make Nacho Cheese sauce.
Nacho Cheese Sauce:
In
Make Copycat Taco Bell Seasoned Beef, set aside 1/
he meat.
Add vegetables (bell pepper, onion and tomato) and
hat you want on your nacho pie?.
Take a cheesed
In a large skillet, brown ground beef and onion; drain well.
Stir in bell peppers, sugar, oregano, chili powder, kidney beans, tomato sauce, and corn.
Simmer 10 to 20 minutes, stirring occasionally, until most of the moisture is absorbed.
Top with cheese, if desired. You can eat this by itself, or use the chips to eat the mixture like a dip.
Add everything to a small sauce pan and mix until well incorporated.
Cook the relish on medium heat for 5 minutes and turn down the heat to medium-low(or low) for an additional 20 minutes, stirring occasionally until most of the liquid has reduced.
Remove from heat and allow to cool before serving.
Note:
The relish needs to be cooked on a low heat, so stir frequently and reduce time if necessary. This recipe will keep quite awhile in the fridge and you may multiply the recipe and can it if desired.
aste.
Saute onion and bell pepper in butter; evenly layer
afe bowl heat 1 cup nacho cheese sauce, set aside.
In medium bowl, thoroughly blend nacho cheese recipe soup mix, sour cream and hot pepper sauce.
Stir in remaining ingredients. Chill.
Serve with tortilla, corn or potato chips.
Makes about 2 1/2 cups of dip.
Make Copycat Taco Bell Seasoned Beef, reserve 2 1/
minutes.
Add chopped bell pepper and stir-fry about
Preheat oven to 350\u00b0. Brown hamburger. Chop and saute your onions and bell peppers in a little butter. Bring to a boil your can soups and enchilada sauce, stirring often. Pour the bag of nacho chips in a 13 x 9 inch oblong pan, then layer your hamburger, then onion and pepper, then pour the sauce over all. Put cheese slices on top. Bake until cheese melts, about 10 to 15 minutes.
With a mixer, blend 16 ounces room-temperature cream cheese with 2 cups shredded cheddar cheese, 3 tablespoons minced onion, 3 tablespoons salsa, 2 teaspoons ground cumin and 1 teaspoon minced jalapeno.
Scoop the mix into plastic wrap and form into a ball. Chill approximately 1 hour.
Once chilled unwrap and roll into crushed nacho tortilla chips, then press a bell pepper stem into top of ball.
Serve with pepper slices and tortilla chips.
Prep time does not include chilling time.
br>Season the insides of bell peppers with salt , spoon meat
hicken to bowl. Add onions, bell pepper, and garlic to skillet
Brown meat; drain. Add onion and bell pepper. Cook until tender. Stir in corn, Cheez Whiz, barbecue sauce and chili powder. Simmer 20 minutes, stirring occasionally. Top with corn chips if desired. Makes 4 servings.
Thoroughly mix cream cheese, sour cream and mayo.
Spread evenly in the bottom of a serving dish or plastic container with lid.
Layer the remaining ingredients, in order, over your base layer.
Allow to set in the refrigerator for at least 2 hours.
Serve alone or with nacho chips.
Saute onions & bell peppers in oil until tender.
Add Rotel tomatoes, mix well and cook for about 5 minutes.
Add black beans, zucchini and remaining ingredients, mix well and cook for about 15-20 minutes on low heat.
Top with shredded cheddar or monterrey jack cheese if desired.