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Taco Nacho Bowl | Kita Roberts GirlCarnivore.com

Taco Nacho Bowl

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 560kcal


  • 1 lbs ground beef
  • 1 - 2 tablespoon taco seasoning
  • ½ cup queso velveeta chopped into ½" cubes
  • ½ cup sharp cheddar cheese shredded
  • 1 tablespoon cumin
  • ½ cup milk
  • 1 jalapeno seeded and chopped
  • tortilla chips good ones, not ones that will get soggy and die quickly!
  • ½ red onion chopped
  • 1 red pepper chopped
  • 1 16 oz can black beans drained and rinsed well


  • In a large skillet over medium heat, brown the ground beef until no longer pink. 
  • Add the taco seasoning and stir to coat. Reduce heat to low and keep warm while making the queso.
  • Combine the velveeta, cheddar, milk, cumin, and jalapeno in a saucepan over medium-low heat. Stir until melted and thick.
  • On a large serving platter (or one with a bowl bottom to pool the delicious liquid gold), arrange a pile of chips. T
  • op with some of the ground beef, chopped onions, peppers, black beans and cheese sauce. Repeat until toppings are used up. Or create individual taco bowls for guests with just one or two layers. 
  • Serve immediately.


Calories: 560kcal | Carbohydrates: 29g | Protein: 37g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 110mg | Sodium: 1112mg | Potassium: 943mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1470IU | Vitamin C: 46.4mg | Calcium: 386mg | Iron: 5.7mg