Nachos with Queso Dip
Ingredients:
1 bag (12-16 ounces) tortilla chips
1 pound ground beef
1 medium onion, chopped
1 (15 ounce) can of diced tomatoes, undrained
1 (10 ounce) can diced green chilies (Rotel), undrained
1 packet taco seasoning
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro (optional)
For the Queso Dip:
16 ounces cream cheese, softened
1 cup milk
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon chili powder (optional)
Salt and pepper to taste
Instructions:
1. Prepare the beef: In a large skillet over medium-high heat, brown the ground beef and onion until the beef is cooked through and the onion is softened. Drain off any excess grease.
2. Add the tomatoes and chilies: Stir in the diced tomatoes (undrained), diced green chilies (undrained), and taco seasoning. Simmer for 5-7 minutes, or until the flavors have melded.
3. Make the Queso Dip: In a medium saucepan over medium-low heat, combine the softened cream cheese and milk. Stir constantly until the cream cheese is melted and smooth.
4. Add the cheeses and seasonings: Stir in the cheddar cheese and Monterey Jack cheese until melted and smooth. Add the garlic powder, onion powder, chili powder (if using), salt, and pepper. Stir until well combined. Keep warm over low heat.
5. Assemble the nachos: Spread a layer of tortilla chips on a large baking sheet or platter. Top with half of the beef mixture, then sprinkle with half of the cheddar and Monterey Jack cheese. Repeat with another layer of chips, the remaining beef mixture, and the remaining cheese.
6. Bake (optional): For extra melty cheese, you can bake the nachos in a preheated oven at 350°F (175°C) for 5-7 minutes, or until the cheese is melted and bubbly. Keep a close eye to prevent burning.
7. Serve: Serve the nachos immediately with the warm queso dip on the side for dipping. Garnish with fresh cilantro, if desired. Enjoy!