Nachos you can feel good about! This meaty topping has less fat and sodium than typical nacho beef because you use lean meat and make your own seasoning. The versatile dish is great for a party.
—CAROL BETZ GRAND RAPIDS, MI
PREP: 15 MIN. • COOK: 4 HOURS • MAKES: 20 SERVINGS (2 1/2 QUARTS)
2 pounds lean ground beef (90% lean)
1 can Ranch Style beans (pinto beans in seasoned tomato sauce), undrained
2 tablespoons chili powder
1 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 tablespoon cider vinegar
3/4 teaspoon salt
Baked tortilla chips
Shredded cheddar cheese, lettuce, sour cream and guacamole, optional
Combine the first eight ingredients in a 4-qt. slow cooker. Cook, covered, on low until the meat is crumbly, 4-6 hours. Stir in vinegar and salt. Serve with tortilla chips and, if desired, nacho toppings.
To freeze: Freeze the cooled meat mixture in freezer containers. To use, partially thaw in the refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with chips and toppings.