NACHO BEEF RECIPE RECIPES

Steps:

• In 10-inch skillet, cook 1 lb lean ground beef over medium-high heat until thoroughly cooked, stirring frequently; drain.
• Meanwhile, microwave 1 pouch (8 oz) Old El Paso™ Mexican rice as directed on pouch.
• To skillet with cooked beef, add 2 cans (10 oz each) diced tomatoes with green chiles, 1 can (15.25 oz) whole kernel sweet corn, 1 package (1 oz) Old El Paso™ taco seasoning mix, 1 roasted red bell pepper (from a jar), chopped, and 1/2 cup water; mix well.
• Stir in cooked Mexican rice. Heat to boiling. Reduce heat; simmer 10 minutes.
• Stir in 1 cup shredded Mexican cheese blend until melted. Sprinkle remaining 1/2 cup cheese over top. Serve immediately.

Steps:

• Preheat your oven to 350 degrees F.
• Add the oil to a pan over medium high heat, add the beef, and break up with a wooden spoon.
• Continue to break the meat into small pieces; add salt, pepper, garlic powder, chili powder, onions, and peppers. Mix until well combined.
• Stir the meat occasionally for 8 to 10 minutes making sure all sides are browned. The meat is done when there is no pink in the larger chunks of ground beef.
• Add tortilla chips to a baking dish, top with cooked ground beef, cheese, and jalapeños. Bake at 350 degrees for 10 minutes or until cheese is melted.
• Top with shredded lettuce, diced tomatoes, guacamole, and sour cream.