Veggie Nachos

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Serves: 12-16


1 pound ground beef
2 1/2 quarts water, divided
1 envelope taco seasoning
1 medium broccoli, broken into small florets
1 medium cauliflower, broken into small florets
1 package (15.5 oz.) bite-size tortilla chips
1 can (11 oz.) condensed nacho cheese soup, undiluted
1/2 cup milk
1/4 cup chopped sweet red pepper
1 can (2 1/4 oz.) sliced ripe olives, drained


In a skillet, cook beef over medium heat until no longer pink; drain.Add 3/4 cup water and taco seasoning.Simmer for 15 minutes.Meanwhile, in a large saucepan, bring remaining water to a boil.Add broccoli and cauliflower.Cook 2 minutes; drain.Place chips on a large oven-proof serving platter.Top with beef mixture, broccoli and cauliflower.In a bowl, combine soup, milk and red peppers.Drizzle over vegetables.Sprinkle with olives.Bake at 350 degrees for 10 minutes or until heated through.


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