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Beefy Enchilada Nachos

Beefy Enchilada Nachos

  • Preparation


  • Total


  • Portions


We added enchilada sauce, marinaded jalapeño chiles and chopped green chiles to beef nachos for a twist on a traditional Mexican dish.


Deborah Harroun

Upgraded October 31,2012



  • 1

    pound lean (at least 80%) hamburger

  • Salt and pepper
  • 1

    can (10 oz) Old El Paso ™ mild enchilada sauce
  • 1

    can (4.5 oz) Old El Paso ™ chopped green chiles
  • 1

    cup rinsed, drained pipes, canned Progresso ™ black beans (from 15- or 19- oz can)
  • 1 1/2

    cups shredded Cheddar cheese (6 oz)
  • 8

    cups tortilla chips


  • Extra shredded Cheddar cheese

  • Sliced up green onions

  • Fresh cilantro

  • Pickled jalapeño chiles

  • Sour cream


  • 1

    In 12- inch skillet, cook hamburger over medium-high heat 5 to 7 minutes, stirring occasionally, up until completely prepared. Drain, if required. Season with salt and pepper.

  • 2

    Stir in enchilada sauce, green chiles and black beans. Include 1 1/2 cups Cheddar cheese; cook until cheese is melted.

  • 3

    To serve, place about 1 cup tortilla chips on each serving plate. Divide beef mixture equally over chips.

  • Spice things up by using Old El Paso ® hot red enchilada sauce.
  • Turn it into tacos! Rather of tortilla chips, use the beef mixture to fill Old El Paso ® taco shells to alter taco night.

No nutrition details readily available for this dish.

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