Nachos con carne

Number of people: 5
Time from start to finish: 30 minutes

Menu:
Nachos

2 pounds ground hamburger meat
2 packets taco seasoning (we use mild)
Shredded lettuce
Diced fresh tomatoes (I use Romas)
Shredded cheese (we use colby jack)
1 can re-fried beans
1 16 ounce tub sour cream
Green onions (2 – 3 stalks), cut into about ¼ inch pieces, green and white parts
Tortillas chips

Brown the hamburger meat, then drain. Return to the skillet and add the taco seasoning plus the water required in the directions (the brand we used required ¾ cup each, so we used 1 ½ cups of water). You can heat up the re-fried beans in a bowl in the microwave, or in a pan on the stove.

While the meat is cooking, use the time to dice the tomatoes and cut the green onions (I use a pair of kitchen scissors to cut the onions).

Once the meat is cooked, the beans are heated, and the veggies diced, just put a hand-full (or two) of chips on your plate and add the toppings. My husband came up with the idea of adding the meat first, then the cheese and microwaving it for 1 minutes. Surprisingly, the chips stayed crisp and the cheese melted nicely.

Velveeta Cheesy Skillets Nacho Supreme

Number of people: 5
Time from start to finish: 37 minutes

Menu:
Velveeta Cheesy Skillets Nacho Supreme

I used 1 lb of hamburger meat and 1 lb of ground turkey and 2 boxes of the Cheesy Skillets.
I prepared according to package directions, only I used ½ cup additional water.
Served with sour cream and shredded cheddar jack cheese.

I didn’t really plan out this evenings meal very well when I went shopping last week, normally I would serve this with a lettuce and tomato salad.

Tips:

When browning the meats, add a bit of water (½  to 1 cup) to help with breaking the meat up. The water also makes it easier to drain the meat.