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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Beef Taco Nachos
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Beef Taco Nachos

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Beef Taco Nachos

A platter of beef taco nachos topped with melted cheese, salsa, green onions, and cilantro, perfect for sharing.
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Enjoy a crowd-pleasing dish with our Beef Taco Nachos, perfect for parties or a fun family dinner. This recipe features seasoned Certified Angus Beef ® ground beef, topped with warm cheese sauce, salsa, and fresh garnishes, all served over crispy tortilla chips. It’s a delicious and easy-to-make appetizer that everyone will love.

Ingredients

Scale

1 pound Certified Angus Beef ® ground beef

1 (1-ounce) packet taco seasoning

1 (4-ounce) can diced green chilies

1 (15-ounce) jar Cheez Whiz® or similar processed cheese sauce

1 (10-13 ounce) bag tortilla chips

1/2 cup sliced black olives (optional)

1 cup salsa

3 green onions, sliced

1/4 cup chopped cilantro

Instructions

1. Cook Beef: Heat a large skillet over medium heat. Add ground beef and taco seasoning. Brown the beef, breaking it into small bits as it cooks. Drain excess fat and keep warm.

2. Prepare Cheese Sauce: Gently warm Cheez Whiz and diced green chilies in a small saucepan over medium heat until smooth.

3. Assemble Nachos: Spread tortilla chips on a platter. Spoon the warm cheese sauce over the chips, then top with crumbled ground beef, black olives (if using), salsa, green onions, and chopped cilantro.

Notes

Cheese Sauce: For a smoother cheese sauce, add a splash of milk to the Cheez Whiz and chilies while warming.

Custom Toppings: Customize your nachos with additional toppings like jalapeños, guacamole, or sour cream.

Pairing Suggestion: Serve with a side of guacamole and margaritas for a complete Mexican-themed meal.

Nutrition

  • Serving Size: Approximately 1/8 of the nachos
  • Calories: 350-400 approx.
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.