Friday, January 11, 2013

Mini Mexi Nachos

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From Treva Milheiser of Princeton

Mini Mexi Nachos
1 lb. ground beef
1-1/3 cup prepared salsa
1 pkg. French's Chili-o Seasoning mix
1/2 lb. Velveeta cheese
1 small can black olives, chopped ( I used green onions instead of olives since my family doesn't like olives)
1 bag Tostitos scoops

Cut Velveeta into cubes and set aside. Chop olives (green onions) and set aside. Brown ground beef in a large skillet, drain fat and return skillet to stove top. Add salsa and French's chili seasoning to ground beef and mix well. Add Velveeta cubes to ground beef mixture and stir until cheese melts. 
Mexi's (Photo credit: sarah sosiak)

Place a tablespoon of ground beef mixture into each Tostitos Scoop. Garnish with chopped black olives (green onions). Repeat with remaining chips. Serve immediately.
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