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Nachos are as versatile as the pocket quarterback who can scramble — and throw on the run. Customize with crawfish in the bayou, gator bites in the swamp, or steak, wherever you are. Nachos can be anything you want them to be.
  • 1 pound ground beef
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1 cup fresh or frozen corn, thawed
  • 3/4 cup uncooked instant rice
  • 1/2 cup water
  • FIREDISC® Bodacious Beef Seasoning OR FIREDISC® Cha Cha Cha Chili Seasoning
  • 1/2 teaspoon salt
  • 1 cup shredded Colby-Monterey Jack cheese
  • 1 package (16 ounces) tortilla chips
  • Optional: Sliced jalapenos, shredded lettuce, sour cream, lime wedges
  • In FIREDISC®, cook beef over medium heat, 6-8 minutes, breaking into crumbles. Drain. Stir in tomatoes, corn, rice, water, taco seasoning, cheese and salt. Bring to a boil.
  • Reduce heat. Simmer, covered, until rice is tender and mixture thickens, 8-10 minutes. Remove from heat. Sprinkle with cheese.
  • Let stand, covered, until cheese melts, about 5 minutes. Divide tortilla chips among 6 plates; spoon beef mixture over chips. Serve with shredded lettuce, jalapeños and sour cream as desired.