Nacho’s For a Crowd

Crystal Miller


3 cups dry pinto beans

12 cups water

1 T salt

1 lb. hamburger

1 ½ cups salsa

2 cups sour cream

¼ cup taco seasoning

cheese, as desired

1 can olives. sliced

fresh tomatoes, as desired, chopped

green onions, sliced 


Start this meal in the afternoon.  In a large stock pot add the beans, water and salt.  Bring to a boil, reduce heat and simmer for 2 ½ to 3 hours or until beans are soft and cooked.  Set pot of beans aside. 


At dinner time…  cook up hamburger in a large frying pan until done, drain any grease if necessary.  Add salsa and mix.  Now take a slotted spoon and begin scooping out the beans and adding them to the hamburger.  You want to have the beans a little bit soupy when you add them.  As you add the beans mix and smash some of them.  Dump this bean/hamburger mixture into an 11x15 pan. 


In a small bowl mix the sour cream and taco seasoning together.  Spread this over the top of the bean/hamburger mixture.


Sprinkle as much (or as little) cheese as you desire over the top of the sour cream. 


Now sprinkle the olives, tomatoes and green onions on top of the cheese.  Bake at 400 degrees for about 20 minutes or things are melted and bubbly. 


Serve this with tortilla chips for dipping and big green salad!




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