Loaded Nacho Dip Recipes

Steps:

• 1. Brown ground beef, chopped bacon, onion and garlic together until done. Drain well. Sprinkle meat mixture with taco seasoning and stir. Put a liner in a 5 quart crock pot. I always use a crock pot liner as I hate cleaning cooked-on cheese out of my crock pot. If you don't use a liner, spray the crock pot well with non-stick spray before adding beef mixture. Dump beef mixture into crock pot. Set temperature at low.
• 2. Add in the quart of chunky salsa and stir. I generally use mild or moderate but if you like it fiery, use hot. Stir in the black and green olives, diced green chilies, milk and cubed Velveeta. Let cook on low for at least an hour, stirring occasionally. Turn crock pot down to keep warm setting and serve.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
• Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don't drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
• Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
• Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.