Corn Tortilla Nachos

posted by 7 years ago


1 lb. Ground beef

1 package gluten free taco seasoning like Ortega

¾ c. water

¾ lb. processed cheese like Velveeta, cubed

8 oz. shredded Cheddar cheese

sour cream for garnish

2 Roma tomatoes, chopped

2 green onions, chopped

1 (4 oz.) can diced green chilies, drained

½ avocado, diced

1 Tbs. black olives, sliced

1 package gluten free corn tortillas

1 can refried beans

Spike’s Santa Fe Packing Company Salsa-Chunky Chunky Salsa Medium


Preheat oven to 350 degrees. In a large skillet, brown the ground beef then stir in the seasoning packet. Add the water and simmer for 5 minutes. Heat refried beans on the stovetop or in the microwave. Place a small amount of vegetable oil in a large skillet over medium-high heat. After the oil has heated, place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it cook for another 15 seconds. Repeat the process with the remaining tortillas. Drain the tortillas on a clean paper towel once they have been cooked. After the tortillas have drained, arrange them on a cookie sheet. Spread a thin layer of beans on the tortillas, followed by a layer of beef and cheese. Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or serving platter and garnish them with the sour cream, tomatoes, green onions, chilies, avocado and olives.

tags:  nachos, salsas, santa fe, mexican, meats
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