Dans Nachos

• 2- 1/2 pounds Ground Beef
• 1 whole Yellow Onion, Diced
• 16 ounces, fluid Picante Sauce-medium Heat
• 26 ounces, fluid Tomato Soup
• 1 teaspoon Seasoning Salt
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Garlic Salt
• 1 teaspoon Red Pepper Flakes
• 4 cups Shredded Mexican Cheese Blend
• 1 bar Tortilla Chips, 12 Ounce Bag
• Optional Nacho Toppings: Diced Tomatoes, Shredded Lettuce, Sour Cream

1. Brown ground beef over medium high heat with onion.
2. Drain grease if necessary & then transfer the mixture to the crock pot.
3. Pour salsa and tomato soup over ground beef and mix well.
4. Season lightly with seasoning salt, black pepper, garlic salt, and red pepper.
5. I recommend starting with 1 teaspoon each and adding more as desired.
6. Cook in the crock pot for 4 hours at high heat, stirring occasionally.
7. In the remaining 15 minutes of cook time, pour tortilla chips into a baking dish (9x13).
8. When ground beef mix is complete (should be thick and chunky), spoon over chips.
9. Top with cheese, and pop into the oven.
10. Broil on low until cheese is melted and gooey.
11. Serve topped with diced tomatoes, shredded lettuce, and sour cream.
12. If you intend to store the leftovers, it is best to store the chips and ground beef mix separately, otherwise the chips get soggy.

ground beef, yellow onion, tomato soup, salt, ground black pepper, garlic, red pepper, mexican cheese, tortilla chips, tomatoes

Taken from tastykitchen.com/recipes/main-courses/dane28099s-nachos/ (may not work)