Veggie Nachos

• 1 pound ground beef
• 2-1/2 quarts water, divided
• 1 envelope taco seasoning
• 1 medium bunch broccoli, broken into small florets
• 1 medium head cauliflower, broken into small florets
• 1 package (15-1/2 ounces) bite-size tortilla chips
• 1 can (11 ounces) condensed nacho cheese soup, undiluted
• 1/2 cup milk
• 1/4 cup chopped sweet red pepper
• 1 can (2-1/4 ounces) sliced ripe olives, drained

1. In a skillet, cook beef over medium heat until no longer pink, drain. Add 3/4 cup water and taco seasoning. Simmer for 15 minutes.
2. Meanwhile, in a large saucepan, bring remaining water to a boil. Add broccoli and cauliflower. Cook for 2 minutes; drain.
3. Place chips on a large ovenproof serving platter. Top with beef mixture, broccoli and cauliflower. In a bowl, combine soup, milk and red pepper. Drizzle over vegetables. Sprinkle with olives.
4. Bake at 350u0b0 for 10 minutes or until heated through.

ground beef, water, taco, broccoli, head cauliflower, bitesize tortilla chips, cheese soup, milk, sweet red pepper, olives

Taken from www.tasteofhome.com/recipes/veggie-nachos/ (may not work)