Brown ground beef; drain.
Sprinkle taco seasoning mix into ground beef with 1/2 cup water.
Simmer 5 to 10 minutes.
While beef is simmering, cook nacho cheese sauce mix with milk according to package directions.
When this thickens, pour in Ro-Tel tomatoes; do not drain.
Mixture will be thin.
Add Velveeta cheese until desired consistency.
Add ground beef mixture.
Serve with nacho chips.
Set cooked fries aside.
Nacho Cheese Sauce:
In a large saucepan
ind Nacho cheese soup, you can add melted Mexican cheese to regular cheese soup
o a simmer. Allow the sauce to thicken gently.
Add
ender. Meanwhile warm up the cheese sauce, recipe follows. To assemble, spoon a
Pile chips on a platter.
Cover chips with heated chopped meat, heated barbecue sauce and hot melted nacho cheese sauce.
Sprinkle with spicy bbq seasoning or sliced chilies or jalapenos if you like.
0 minutes. Meanwhile make Nacho Cheese sauce.
Nacho Cheese Sauce:
In a large saucepan
ater before rice.
Make Nacho Cheese Sauce:
In a large saucepan
Melt margarine in saucepan.
Add dry ingredients and whisk for a couple of minutes.
Add milk gradually and whisk until slightly thickened, about 5 minutes.
Add cheese gradually and stir to melt.
Note -- the original recipe called for shredded cheddar. I chose a blend containing cheddar, mozzarella and jalapeno peppers. It adds more zing.
afe bowl heat 1 cup nacho cheese sauce, set aside.
Make naked
ell pepper, salsa, tomato, and nacho cheese sauce together in a bowl. Layer
top with a layer of nacho cheese sauce. Layer hash brown potatoes evenly
br>Ina large saucepan, combine nacho cheese soup, and milk and heat
Mix all but last two ingredients together and put a tablespoon of mixture in the center of open crescent roll.
Roll up and seal. Bake until brown.
Drizzle nacho cheese sauce over top and serve.
Melt butter in a small skillet over medium heat. Add onion; cook and stir until soft and deep brown in color, about 5 minutes.
Bring a small saucepan of water to a boil. Add hot dogs; cook for 3 minutes. Drain.
Cut each hot dog into 8 rounds.
Pour nacho cheese sauce into the saucepan. Cook over low heat until cheese is heated through, 3 to 5 minutes.
Arrange pretzel crackers on a serving platter; top each with 1 hot dog round. Spoon onion over hot dogs. Drizzle cheese sauce over onion. Garnish with bacon bits.
Cook macaroni in water to al dente.
While macaroni is cooking, brown beef in skillet with the chilies, onion, garlic, and Essence.
Drain the beef.
After pasta is cooked to doneness, drain and place in a large bowl.
Add the ground beef and the nacho cheese sauce. Mix together and serve.
Prepare Tomato-Cheese Sauce (recipe is posted next). Cover with
Preheat oven to 375.
Cook beef, onion and garlic, drain well.
Stir in soup, nacho cheese sauce, corn, salsa, chili powder and pepper.
Spoon into a ungreased 9 x 13 baking dish. Top with tater tots.
Bake for 40 minutes.
Sprinkle with cheese and return to oven for 10 minutes.
Preheat oven to 425 degrees F.
Cut baked potatoes in half lengthwise.
Scoop out cooked potato, leaving 1/4-inch shell.
Place potato shells on an ungreased baking sheet.
In a skillet, brown sausage; drain of all fat.
Add salsa to skillet, and cook for 2 minutes, mixing well with meat.
Spoon sausage mixture into shells, and top with nacho cheese sauce.
Bake 10-15 minutes or until heated through.
Serve topped with sour cream, some green onions, and a few ripe olives, if desired.
In a 2-quart microwave-safe casserole, crumble meat.
Add the green pepper.
Cook in microwave, covered, on High for 2 to 3 minutes until no pink remains in meat, stirring once or twice. Drain off the fat.
Stir in nacho cheese soup, milk, corn, chopped tomato and minced onion.
Cook, covered, on High for 7 to 10 minutes or until chowder is heated through, stirring once.
Makes 3 main dish servings.
Serve with corn chips.