Loaded Nachos or Taco Salad?

Ingredients

• 1 lb Ground Beef (80% lean, broken into small pieces)
• 1 medium Yellow Onion (finely diced)
• 2 pieces Green Chili (seeded and finely chopped)
• 2 Tbsp Taco Seasoning (store‑bought or homemade blend)
• 0.25 cup Water (helps deglaze pan)
• 1 Tbsp Ranch Seasoning Mix (dry packet or homemade ranch blend)
• 2 cloves Garlic (minced)
• 1 tsp Dried Herbs (e.g., oregano or Italian seasoning)
• 1 tsp Onion Powder (adds depth)
• 1 tsp Garlic Powder (enhances garlic flavor)
• 2 cups Rico Cheese Blend (shredded; Mexican‑style cheddar blend)
• 2 Tbsp Jalapeño Juice (from pickled jalapeños; adds tangy heat)
• 0.25 cup Milk (whole or 2% to thin cheese sauce)
• 8 oz Tortilla Chips (sturdy, restaurant‑style chips)
• 1 cup Shredded Lettuce (iceberg or romaine)
• 1 cup Additional Shredded Cheese (for topping; same blend as above)
• 0.25 cup Fresh Jalapeño (thinly sliced for garnish)
• 0.5 cup Sour Cream (for drizzling)

Instructions

1. Prep Ingredients

   Dice the onion, seed and finely chop the green chilies, mince the garlic, shred the lettuce, slice fresh jalapeño, and measure out all spices, cheese, jalapeño juice and milk.

   Time: PT5M

2. Brown the Ground Beef

   Heat the skillet over medium‑high heat, add the ground beef and break it up with a wooden spoon. Cook until no longer pink, about 5‑6 minutes.

   Time: PT6M

   Temperature: Medium‑high

3. Add Aromatics & Seasonings

   Stir in the diced onion, chopped green chilies, minced garlic, taco seasoning, ranch seasoning, dried herbs, onion powder and garlic powder. Add ¼ cup water to deglaze, stir and let simmer for 3 minutes.

   Time: PT5M

   Temperature: Medium

4. Create Cheesy Jalapeño Sauce

   Reduce heat to low. Sprinkle 2 cups shredded Rico cheese over the meat, then pour in 2 Tbsp jalapeño juice and ¼ cup milk. Stir continuously until the cheese melts into a smooth sauce.

   Time: PT4M

   Temperature: Low

5. Assemble the Nachos

   On a large serving platter, spread the tortilla chips in an even layer. Spoon the cheesy meat mixture over the chips, then top with shredded lettuce, additional shredded cheese, jalapeño slices and dollops of sour cream.

   Time: PT5M

6. Final Warm‑Up (Optional)

   If you prefer the cheese on top melted, place the assembled platter under a preheated broiler for 1‑2 minutes, watching closely so it doesn’t burn.

   Time: PT2M

   Temperature: Broiler

7. Serve Immediately

   Serve the loaded nachos while hot, allowing guests to add extra toppings as desired.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

22g

Carbohydrates

30g

Fat

25g

Fiber

3g