I love nachos. The cheesier the better. Seasoned meat just makes it a meal. But for whatever reason I don’t like making my own nachos at home. However I do love Epicure Selections seasonings and dip mixes because I can create amazing meals with minimal effort while saving money. Combine these two loves and you get a new era of nachos.
My favourite twist on nachos for a group of hungry men is the Epicure Selections Taco Fiesta Dip. Always a hit.
Makes 24 servings (3 cups / 750 ml) Cost Per Serving: 0.44
- 1/2 lb (225 g) lean ground beef
- 1 Tbsp (15 ml) Epicure’s Pueblo Bean Dip Mix
- 1 cup (250 ml) Epicure’s Poco Picante Salsa, prepared, divided
- 1/4 cup (60 ml) or 1/2 — 8 oz (250 g) package light cream cheese
- 1 cup (250 ml) low-fat sour cream
- 1 Tbsp (15 ml) Epicure’s Nacho Cheese Dip Seasoning
- 1 cup (250 ml) grated low-fat cheddar or marble cheese — your choice
- Preheat oven to 350° F (175° C).
- Cook beef in Epicure’s Frying Pan until lightly browned. Drain off excess fat and stir in Pueblo Bean Dip Mix and 1/2 cup (125 ml) Epicure’s Poco Picante Salsa. Set aside.
- Soften cream cheese in microwave on high for 15–30 seconds. Stir in sour cream and Nacho Cheese Dip Seasoning. Spread in bottom of Epicure’s Baker.
- Top with beef mixture. Spread remaining Poco Picante Salsa thinly overtop and sprinkle with cheese.
- Bake for 15 minutes, or until bubbling. Serve hot.
Now if you’re like me, a lazy cook, another great alternative for a quick fix or just simply a lighter snack I make Epicure’s Nacho Cheese Dip.
Makes 1 1/2 cups (375 ml) Cost Per Serving: 0.47
- 3 Tbsp (45 ml) Epicure’s Nacho Cheese Dip Seasoning
- 1/2 cup (125 ml) light sour cream
- 1/2 cup light cream cheese
- 1/2 cup grated cheddar cheese
- Blend ingredients and spoon into heat-proof serving dish.
- Heat until bubbling and serve with tortilla chips.
For more quick and easy entertaining or meal ideas check out epicureselections.com