Greg's Simple Nachos

1Tortilla chips layered with seasoned beef, cheddar cheese and jalapenos. This is my husband's simple, no nonsense recipe that the guys (and girls) usually devour as soon as it hits the table.


  • 1 lb of ground beef
  • 8 oz sharp cheddar cheese, shredded
  • 1 pkg of taco seasoning mix
  • water
  • bag of tortilla chips
  • pickeled jalapeno slices in a jar


  1. Prepare your oven first by placing rack in the middle position of your oven and turn broiler on.
  2. In a medium skillet, brown ground meat just until it starts to brown breaking the meat up into small pieces. Drain, keeping meat in skillet.
  3. Add taco seasoning mix and water (quantity as directed on back of seasoning packet) to skillet and combine well with meat.
  4. Bring to a boil, and turn heat down to simmer for about 5 minutes until liquid has thickened.
  5. On a cookie sheet, spread out tortilla chips in a single layer. You may not use the whole bag of chips.
  6. Sprinkle seasoned meat over the tortilla chips.
  7. Sprinkle shredded cheese over top.
  8. Sprinkle jalapenos over top of cheese. Try to get at least 1 jalapeno slice per tortilla chip, or more depending on how spicy you like it.
  9. Place in oven and broil until the cheese is completely melted. Serve immediately. Yum!


- We like the Lawry's taco seasoning mix. However, our store doesn't carry it anymore. Taco Bell, Old El Paso, Ortega or any other kind of taco seasoning mix will do.


- None


- Instead or in addition to jalapenos, try sliced black olives, green onions, or green chilies, etc.

- Before adding the cooked beef on top of the tortilla chips, you can dollop some refried beans on the chips. Heat the beans first and/or add a little sour cream to them to make it easier to dollop.

- Use shredded cooked chicken instead of ground beef for chicken nachos.

- This recipe can be a base and then layer shredded lettuce, tomatoes, chopped onions, green onions, sour cream, black olives, green chilies or whatever else you desire to take it over the top.


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