Simple Nachos
This is a fast skillet version of nachos that needs only one pan and a handful of pantry items. Very lean ground beef keeps the topping from turning greasy, so it sits on the chips without soaking them. Canned tomatoes with green chiles supply both moisture and mild heat, and a cumin-heavy taco mix does the rest. It scales easily from a few snackers to a crowd.
Instructions
Put the ground beef in a skillet over heat and add the Mexican seasoning and the taco seasoning mix. Cook, stirring and breaking up the meat, until it is browned all the way through.
Pour in the whole can of diced tomatoes with green chiles, including the juice. Cover the skillet and let the mixture simmer for another 5 minutes.
Spread the tortilla chips over a large plate. Spoon the sour cream onto the plate, then scatter the beef and tomato mixture over the chips.
Serve straight away, while the chips are still crisp under the warm topping.
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