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Salsa Verde Nachos Supreme

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Ingredients

Adjust Servings:
1/2 lb ground beef
2 tablespoons onions, chopped
1 teaspoon garlic, minced
2/3 cup salsa verde
7 ounces refried beans
6 ounces tortilla chips
1 cup sharp cheddar cheese, shredded
1/4 cup diced tomato
4 ounces black olives, sliced
6 green onions, sliced
jalapeno pepper, sliced
sour cream
guacamole

Nutritional information

536.5
Calories
281 g
Calories From Fat
31.3 g
Total Fat
11 g
Saturated Fat
68.2 mg
Cholesterol
1119.6 mg
Sodium
40.7 g
Carbs
6.3 g
Dietary Fiber
4.5 g
Sugars
24.1 g
Protein
294g
Serving Size

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Salsa Verde Nachos Supreme

Features:
    Cuisine:

    I'm allergic to green chiles but not allergic to any other pepper thus I made up this nacho recipe.

    • 67 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Salsa Verde Nachos Supreme, I’m allergic to green chiles but not allergic to any other pepper thus I made up this nacho recipe , I’m allergic to green chiles but not allergic to any other pepper thus I made up this nacho recipe


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    Steps

    1
    Done

    Saut the Beef, Onions and Garlic Till the Meat Is Browned and Cooked Through, Drain Off the Fat. Transfer the Meat Mixture to a Mixing Bowl and Let It Cool. Once the Meat Is Cool Enough to Handle Crumble It Into Tiny Pieces With Your Fingers. Mix in the Salsa, Refried Beans, and the Optional Chilies in a Bowl Till All Is Thoroughly Combined. Return Everything to the Skillet and Heat Till Bubbly and Warm Throughout, Lower Heat and Slowly Simmer For 5 Minutes.

    2
    Done

    Spread the Chips in Glass Casserole Dish, Evenly Top With the Beef/Bean Mixture. Evenly Spread the Cheese Over All and Microwave on High Till the Cheese Is Melted, About 2 Minutes in a 1000w Oven.

    3
    Done

    Top the Nachos With Tomatoes, Green Onions, Olives, Peppers. Scoop the Sour Cream and Guacamole Into the Corners.

    Avatar Of Elara Childress

    Elara Childress

    Culinary alchemist turning everyday ingredients into extraordinary dishes.

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