These were allright. My hubs and I agree that although decent (what nachos AREN'T good???), these were not the best nachos we've ever had. I think these would be MUCH better if covered with a prepared or homemade cheese sauce rather than melted (shredded) cheese. As is, these would have been too bland for our liking (I made several modifications to this recipe) and were WAY too dry. As many others have done, I too added a packet of (reduced-sodium) taco seasoning to my beef. I just followed the instructions printed on the back of my seasoning packet and then proceeded as directed. I also baked my nachos for 15 minutes at 350 degrees rather than broiling them (5 minutes to warm / "crisp" my chips and 10 minutes to bake). NOTE: It is NOT necessary to pre-heat your beans, especially if you use the reduced-fat variety (these seem to be less firm to begin with, IMHO). Regardless of what variety you use, the beans will melt in the oven! Tomato, green onion, cilantro, shredded lettuce, guacamole and sour cream were nice "toppers." I'll DEFINITELY make these again, but will layer with cheese sauce instead and save the shredded cheese to use as garnish. Thanks for sharing, Charlie! :-)
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These were allright. My hubs and I agree that although decent (what nachos AREN'T good???),...