Slim's Bad Attitude Nacho Sauce14 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 25 min
“This hearty nacho cheese dip is better than your average thrown-together, processed-cheese nacho mix. Serve during the big game or party, or bring with you to work and watch the pot get scraped clean. Serve with yellow corn tortilla chips and pickled jalapeno slices.” - by SEANS11
Original recipe yields 20 servings
- Pour the cheese sauce into a large slow cooker. Cover, and set to High.
- Place a large skillet over medium heat. Cook the ground beef until completely browned; stir in the taco seasoning. Reserving the fat in the skillet, use a slotted spoon to transfer the beef to the slow cooker and stir into the cheese.
- Return the skillet to medium heat. Combine the onion and chili powder in the skillet; cook until the onion softens. Stir in the tomatoes with green chiles. Add to the cheese mixture and stir through. If sauce is too thick, stir in up to 1/2 cup water.
Amount Per Serving (20 total)
- 478 cal
- 34.8 g
- 23 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"This recipe is awesome. It was a delight to see it on the sight. I've prepared my nachos like this for years. The only suggestions I might add is to add a bit of milk to the processed cheese sauce in ..." See morethe jar and add salsa and jalapenos to the mix. I top off my nachos with sour cream and green onions. This is definitely an meal for sports night or for a kids party or to use as a party dip. Just good stuff! Note: if you prefer to use fresh or block processed cheese instead of jar cheese you can use mild cheddar/american/provolone mixed, a mexican cheese blend, or block processed cheese like velveeta and mix it with 1 cup of milk and it comes out great. "
"Absolutely fantastic...easily the best nacho sauce I've ever had! Hubby and I were craving nachos so I made this for dinner, with a bit of scaling down. I used two cans of nacho sauce, one pound of gr..." See moreound beef, one packet of taco seasoning, half of an onion, one can of tomatoes and chilies, and 1/4 tsp of chili powder. I also went ahead and drained the ground beef (there was plenty of grease left in the pan). I used a big pot instead of a slow cooker and it was fine. I didn't add water since we like our dip thick and hearty. It was REALLY good; we had ours in individual soup bowls and used flour tortillas and nacho chips for dipping. We added chopped green onions on top. The only thing missing was sour cream (didn't have any). We had more than enough dip--enough for lunch the next day. Just in case anyone's interested I would say I got enough dip to feed 4 nacho lovers as a main course and 6-8 as a snack. Yummy, yum, YUM!! Thanks Slim!!!!!!!!!!"
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