Baked Nacho Taco Dip

  • Published
  • 2 mins read

1 pound ground beef, or Italian sausage
1 tablespoon olive oil
1 onion, chopped
1 green pepper, chopped
2 garlic cloves, minced
1 package taco seasoning
3/4 cup water
1 large bag tortilla chips
2 cup shredded Mexican blend cheese, plus extra
1 large tomato, seeded, chopped
1 large Hass avocado, chopped
2 tablespoons cilantro, chopped

Optional toppings: green onions, black olives, cooked black beans or refried beans, pickled banana peppers, jalapeños peppers, sour cream, chunky salsa, guacamole, lime

Preheat the oven to 425 degrees. Line a large baking sheet with foil.

In a large skillet, add the olive oil over medium heat. Add the onion, green pepper and sauté until soft. Then, add the ground beef or sausage and cook until the meat is browned, about 8 – 10 minutes. Drain the excess grease. Stir in taco seasoning mix, garlic, add the water and simmer until the beef mixture has thickened, about 5 minutes or so.

Spread the tortilla chips on the baking sheet. Top with half of the cheese, add the ground beef or sausage mixture, sprinkle the other half of the cheese on top of the chips. Add extra cheese if you would like.
Note: Some optional toppings, such as the beans and peppers, can be added now before going into the oven if you would like them warm. Otherwise, add them later as a garnish before serving.

Bake the nachos until the cheese is melted, about 5 – 10 minutes

Top the nachos with the tomato, avocado, fresh cilantro and whatever other toppings you like, such as black olives, beans, green onions, jalapeno peppers. 😋

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