Type what you have

Ingredients

• ✓ nacho cheese sauce
• black bean
• taco seasoning mix
• flour tortilla
• tostada shell
• sour cream
• lettuce
• tomato
• flour tortilla

Instructions

1. 1 Place black beans and taco seasoning in a small microwaveable bowl. Stir in taco seasoning. Heat for 30 seconds.
2. 2 Place the large tortilla on a clean work surface. Spoon beans in the center. Spread cheese sauce over the beans.
3. 3 Place tostada shell on top of the the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
4. 4 Center the small street-size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
5. 5 Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the wrap and cook 3 minutes more. Serve with taco sauce if desired.

By Soup Loving Nicole

Ingredients

• ✓ nacho cheese sauce
• vegetable oil
• corn
• mushroom
• green bell pepper
• mild salsa
• tomato
• ground beef
• taco sauce
• potato nugget
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Mix corn, mushrooms, green bell pepper, salsa, tomato, and nacho cheese sauce together in a bowl. Layer mixture over the bottom of the prepared dish. Mix ground beef and taco sauce together in a separate bowl; add to the corn mixture in the dish and stir together. Layer potato puffs on top of casserole. Top with shredded Mexican cheese blend.
3. 3 Bake in the preheated oven until beef is no longer pink, about 25 minutes.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil casserole until top is golden brown, about 5 minutes.

By Missy

Ingredients

• ✓ nacho cheese sauce
• potato nugget
• ground beef
• taco seasoning mix
• water
• sour cream
• onion
• jalapeno pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Arrange potato nuggets in a single layer on a baking sheet.
3. 3 Bake potato nuggets in the preheated oven until golden and heated through, 24 to 26 minutes.
4. 4 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir water and taco seasoning mix into beef; cook and stir until liquid is thickened, 2 to 3 minutes.
5. 5 Pour cheese sauce into a microwave-safe bowl; heat in the microwave for 30 seconds, stir. Continue heating in 15-second intervals until hot, stirring between intervals.
6. 6 Spread potato nuggets on a serving plate. Top with meat, cheese sauce, sour cream, onion, and jalapeno slices.

By SunnyDaysNora

Ingredients

• ✓ nacho cheese sauce
• chorizo sausage
• pizza crust
• hash brown potato
• egg
• salsa
• taco seasoning mix
• butter
• mexican cheese blend

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until cooked through, 5 to 7 minutes; drain and discard grease.
3. 3 Spread pizza crust dough onto the prepared baking sheet; top with a layer of nacho cheese sauce. Layer hash brown potatoes evenly over the nacho cheese layer. Sprinkle chorizo over potatoes.
4. 4 Beat eggs, salsa, and taco seasoning together in a bowl using a whisk until smooth.
5. 5 Melt butter in a skillet over medium heat; cook and stir egg mixture until eggs are set and scrambled, 5 to 7 minutes. Transfer scrambled eggs to a plate; allow to cool until easily handled. Sprinkle scrambled eggs over chorizo layer and top with Mexican cheese blend.
6. 6 Bake in the preheated oven until crust is golden brown and cheese is melted and bubbling, 15 to 20 minutes.

By Laura Burger Pozdol

Ingredients

• ✓ nacho cheese sauce
• ground beef
• taco seasoning mix
• flour tortilla
• tostada shell
• sour cream
• lettuce
• tomato
• flour tortilla

Instructions

1. 1 Crumble beef into a skillet over medium heat. Add taco seasoning and cook until brown and crumbly, about 5 minutes. Drain.
2. 2 Place the large tortilla on a clean work surface. Spoon meat onto the center and spread cheese sauce over the meat.
3. 3 Place tostada shell on top of the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
4. 4 Center the small street size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
5. 5 Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the crunchwrap and cook for 3 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ nacho cheese sauce
• cooking spray
• spicy pork breakfast sausage
• egg
• milk
• green onion
• salt
• black pepper
• flour tortilla

Instructions

1. 1 Spray a skillet with cooking spray and heat over medium-low heat. Add sausages and cook, turning often, until cooked through and browned, 12 to 16 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove sausages from the skillet and chop when cool enough to handle.
2. 2 Beat eggs in a small bowl with milk.
3. 3 Spray a small skillet with cooking spray and set over low heat. Add the beaten eggs, green onions, salt, and pepper; cook until edges are set, then gently turn with a spatula until scrambled, 3 to 5 minutes. Remove eggs to a plate and wipe out the skillet with a paper towel.
4. 4 Place 1 tortilla in the skillet over low heat. Top with 1/2 of the nacho cheese sauce, 1/2 of the chopped sausage, and 1/2 of the scrambled eggs. Top with another tortilla and cook, carefully turning once, just until lightly browned on both sides, about 5 minutes. Remove to a plate and repeat to cook remaining quesadilla.

By Maryann D