Zesty Nachos

This is just like the Salsa Shells recipe except it is served over tortilla chips with extra cheese added on top. Somehow it tastes like a completely different dish though! Since the recipe makes a lot you can freeze half of the sauce and have Salsa Shells another week!


1 lb. ground beef
1/4 cup onions, chopped
1 tsp Cumin
1 bouillon cube
1 can black beans, drained
1 can (14 oz) diced tomatoes with chilies, undrained
1 (8 oz) package cream cheese
1 red bell pepper, diced
2 cups of your favorite salsa (I used La Victoria Medium Salsa With Cilantro – highly recommended)
1 cup Cheddar cheese
1 cup Pepper Jack cheese
1 bag of tortilla chips
Extra Cheddar cheese


Saute ground beef, onions, cumin and bouillon cube over medium-high heat until the beef is browned. Put this in the crock pot. Add all the remaining ingredients to the crock pot (except the pasta), microwaving the cream cheese if you need to help soften it before stirring. Stir to combine and place crock pot on low. 
Allow mixture to cook for 4-6 hours. Serve over tortilla chips and top with cheese.

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