Nacho Bar
User Reviews
5
-
Prep Time
20 mins
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Cook Time
4 hrs
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Servings
8
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Calories
916 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Nacho Bar
Description
The Nacho Bar centers on three main elements: seasoned beef, cheese sauce, and guacamole. Ground beef cooks slowly in a crockpot with salsa and taco spices until tender and infused with flavor. The cheese sauce is prepared by melting cubed Velveeta with Rotel tomatoes in a crockpot, creating a creamy, mildly spicy dip. Fresh guacamole is made by mashing ripe avocados, blending them with salsa, lime juice, and a hint of garlic salt to balance brightness and creaminess.
Alongside these, the recipe lists fresh vegetables and pickled jalapeños as toppings, including diced Roma tomatoes, black olives, green onions, and rinsed canned black beans. Large tortilla chips serve as the base for assembling nachos. This allows diners to build plates according to taste preferences, combining spicy, creamy, and fresh elements with crunchy chips.
The recipe structure supports making each component in advance, keeping them warm in the crockpot or chilled for freshness. This setup makes it suitable for casual entertaining or game-day meals where guests can serve themselves and customize their nachos easily.
Ingredients
Beef Ingredients:
- 1 pound ground beef lean
- 2 Tablespoons taco seasoning
- 1/2 cup salsa
Nacho Cheese Ingredients:
- 32 ounces Velveeta cheese
- 1 can ROTEL (10 ounces)
Guacamole Ingredients:
- 2 avocado you will want them to be soft to the touch, ripe
- 1/2 lime (juiced)
- 1/4 teaspoon garlic salt
- 1/4 cup salsa
Other Nacho Bar Ingredients:
- 2 tortilla chips large bag
- 1 black bean rinsed and drained, canned
- 2 Roma tomato diced
- 2 green onion sliced, bunches
- 2 black olives drained, small cans
- 1 jalapeños drained, jar, 16 oz
Instructions
For the Beef:
- Place the ground meat (raw) in a 5-6 quart crock pot.
- Pour the salsa on top and sprinkle with the taco seasoning mix. (We use homemade taco seasoning.)
- Cover and cook on high for 3 -4 hours until no longer pink. Use a spoon to break up the taco meat and serve.
Cheese Instructions:
- Cube the Velveeeta cheese and place in a 3-5 quart crock pot.
- Pour rotel on top.
- Place the lid on top and cook on low for 2 hours or high for 1 hour until cheese is melted (stirring occasionally).
Guacamole Instructions:
- Cut the avocados in half, remove the pit.
- Place avocados in a mixing bowl. With a fork or potato masher begin to gently mash them up.
- Add the salsa by the heaping spoonfuls. Stir and slowly add more to your liking. I would say you need about a 1/4 cup.
- Once it is to the consistency you like, squeeze the lime all over the avocados (this helps prevent them from browning so quickly).
- Sprinkle in garlic salt.
- Taste it and then add more garlic salt as needed. The salt makes a BIG difference in good guacamole. If it is tasting bland then you need more garlic salt.
Other Instructions:
- Place all the other ingredients in individual bowls.
- Then place the crock pots, guacamole and ingredients on a serving table so everyone can make their own nachos!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 916 kcal
% Daily Value*
| Calories | 916kcal | 46% |
| Carbohydrates | 88g | 29% |
| Protein | 44g | 88% |
| Fat | 46g | 71% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 83mg | 28% |
| Sodium | 2832mg | 118% |
| Potassium | 1240mg | 26% |
| Fiber | 10g | 40% |
| Sugar | 14g | 28% |
| Vitamin A | 1572IU | 31% |
| Vitamin C | 13mg | 14% |
| Calcium | 858mg | 86% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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