Ingredients:
- 1 lb. ground beef
- Mexican seasoning
- 1 pkg. Velveeta
- 1 can Rotelle
- 1 large bag nacho chips
- 1 15 oz. can of vegetarian refried beans
- 1 c. of Sharp Cheddar cheese, shredded
- 3-4 Roma tomatoes, diced
- 1 medium red onion, diced
- 1 small can sliced black olives
- 1 c. sour cream
- 1 bunch green onion tops, sliced
- 1 c. salsa
Method:
- Preheat oven to 325 degrees.
- Brown ground beef, mixing in Mexican seasoning to taste.
- Prepare Queso topping, melting Velveeta while stirring consistently to prevent burning. Stir Rotelle into Velveeta and allow to simmer.
- Open bag of chips and spread on a large cookie sheet. Scoop refried beans across chips. Sprinkle cooked ground beef across chips and beans. Pour 1/2 of melted Queso mixture over all the chips. Sprinkle top with shredded cheese.
- Place cookie sheet in the oven for 9 minutes.
- Dice tomato and red onion. Chop green onion tops. Drain water from can of olives.
- Remove cookie sheet from oven and transfer warmed chips to a serving tray. Sprinkle diced tomatoes, red onion, olives, and green onions over the chips. Dollop sour cream on top, to taste. Place salsa, and remaining sour cream and Queso in a dish and serve on the side for dipping.
Serves 10-12.
