Beef and vegetable nachos

 Cooking 6h00
 Preparation 20 minutes
 6 servings


1 bag (240 g) of yellow corn chips
375 ml (1 1/2 cups) of grated Tex-Mex cheese blend
375 ml (1 1/2 cups) of shredded iceberg lettuce
10 cherry tomatoes, cut in half
125 ml (1/2 cup) of 14% sour cream
2 sliced green onions

For the nacho topping:
1 bag (624 g) of Florette Spaghetti Sauce Vegetable Mix
450 g (1 lb) of lean ground beef
375 ml (1 1/2 cups) of mild salsa
15 ml (1 tbsp) of chopped garlic
15 ml (1 tbsp) of chili powder
15 ml (1 tbsp) of sweet smoked paprika
5 ml (1 tsp) of cumin
5 ml (1 tsp) of ground coriander
4 seeded and chopped Italian tomatoes
3 half bell peppers of various colors, diced
Salt and pepper to taste


  1. In the slow cooker, combine the nacho topping ingredients.
  2. Cover and cook for 6 to 7 hours on low heat.
  3. In a serving dish, spread the chips. Top with nacho filling, cheese, lettuce, cherry tomatoes, sour cream and green onions.

Recipe developed in partnership with Pratico-Pratiques:

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