Hot Stuff Recipe -
Hot Stuff Recipe
  • READY IN 30 mins

Hot Stuff

Recipe by  

"A great 'warm-you-up' meal that is perfect for cold days -- this recipe has been in my family now for over 3 generations!"

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. In a 2 quart saucepan over medium heat, brown the ground beef with onion until beef is no longer pink; drain fat.
  2. Pour in tomato juice and hot pepper sauce. Bring to a boil and cook for 10 minutes.
  3. Place nacho-flavor tortilla chips in a bowl and cover with meat mixture. Top with cheese.
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Reviews More Reviews

Most Helpful Positive Review
Aug 27, 2003

A spicey little concoction witha kick that will not stop eating I give it ***** stars.

Most Helpful Critical Review
Jun 21, 2003

Very good but way too soupy! I would cut the tomato juice down to 2 cups next time. I also seasoned the beef and onions with cumin, chili powder and cayenne pepper while it cooked. We used it on top of tortilla chips and as a burrito filling. I used the other half of the onion as a garnish on top with the cheese and a little sour cream.


7 Ratings

Jun 21, 2003

It was very bland...I dont see where this was suppose to be wasnt and we followed the recipe to the point.

Jun 21, 2003

The recipe had good taste except the tortilla chips got too soggy. Is there a way to thicken the sauce? I boiled mine for 15 minutes. I also used Red Hot Sauce but not enough.

Oct 13, 2003

Not hot enough. And we wish that we had not poured the mixture over the chips, but rather used it as a dip. It is good though.

Apr 13, 2013

Name says it all! My family loves nachos and this was perfect for a hassle free dinner! Thanks MarcyL


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  • Calories
  • 626 kcal
  • 31%
  • Carbohydrates
  • 56.2 g
  • 18%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 34.5 g
  • 53%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 23.4 g
  • 47%
  • Sodium
  • 1112 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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