5 Star Vegas Nachos Recipes

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SUPER NACHOS



Super Nachos image

This makes a huge meal-sized tray of nachos with lots of good stuff! You can adjust ingredient quantities to suit your preference. Serve with extra chips if required. Great for game day.

Provided by Melanie

Categories     Trusted Brands: Recipes and Tips     Sparkle

Time 50m

Yield 12

Number Of Ingredients 11

1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
¾ cup water
1 (18 ounce) package restaurant-style tortilla chips
1 cup shredded sharp Cheddar cheese, or more to taste
1 (15.5 ounce) can refried beans
1 cup salsa
1 cup sour cream, or more to taste
1 (10 ounce) can pitted black olives, drained and chopped
4 green onions, diced
1 (4 ounce) can sliced jalapeno peppers, drained

Steps:

  • Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes.
  • Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.
  • Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture.
  • Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes.
  • Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers.

Nutrition Facts : Calories 432.1 calories, Carbohydrate 39.7 g, Cholesterol 44.2 mg, Fat 24.5 g, Fiber 5.6 g, Protein 15.2 g, SaturatedFat 7.9 g, Sodium 1081.2 mg, Sugar 2.1 g

5-STAR NACHOS



5-Star Nachos image

Provided by Food Network

Categories     appetizer

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 31

One 12-ounce bag yellow corn tortilla chips
Sunny's 5-Star Nacho Meat, recipe follows
Anne Burrell's Pickled Onions, recipe follows
Jeff's Nacho Cheese Sauce, recipe follows
Geoffrey's Grilled Shishito Peppers, recipe follows
One 8-ounce container Mexican crema
1 avocado, cubed
Fresh cilantro leaves, for garnish
8 ounces Mexican chorizo, casing removed
1 tablespoon olive oil
8 ounces (80/20) ground beef chuck
1/4 cup chopped white onions
1 teaspoon ground cumin
1 teaspoon chopped fresh thyme
1 teaspoon kosher salt
1/2 cup red wine vinegar
1 tablespoon kosher salt
1/2 teaspoon sugar
2 to 3 really good shots hot sauce, such as Tabasco
1 red onion, sliced into very thin rings
Three 14.5-ounce cans evaporated milk
12 ounces sharp Cheddar, grated
12 ounces Monterey Jack, grated
3 tablespoons cornstarch
2 tablespoons chipotle in adobo, sauce only
Kosher salt and freshly ground black pepper
2 cups shishito peppers
Extra-virgin olive oil, for drizzling
Kosher or flaky sea salt
Togarashi spice, for seasoning
Toasted sesame oil, for drizzling

Steps:

  • Arrange the tortilla chips on a platter. Top with Nacho Meat, Pickled Onions, Cheese Sauce and Shishito Peppers. Drizzle with the Mexican crema and then garnish with the cubed avocado and cilantro leaves.
  • Place the chorizo in a mini chop and blitz to break down.
  • Add the olive oil, chorizo, chuck, onions, cumin, thyme and salt to a large pan over medium heat. All at once!
  • Cook, stirring frequently, until browned and cooked through, 5 to 10 minutes. Remove with a slotted spoon to the nachos.
  • Combine the vinegar with 1/2 cup cold tap water in a medium bowl. Stir in the salt, sugar and hot sauce. Add the sliced onion and let sit for at least 1 hour. Pickled onions can be refrigerated for up to 1 month.
  • Pour the evaporated milk in a medium saucepot and bring to a simmer over medium heat. Toss together the grated cheeses and cornstarch in a bowl until evenly coated. Add the cheese mixture and adobo to the simmering evaporated milk and whisk constantly for about 3 minutes, being careful not to scald or scorch the bottom of the pot. Cook, whisking occasionally, until homogeneous and thickened, about 10 minutes more. Season with salt and pepper. Reserve 1 1/2 cups cheese sauce in a heatproof measuring cup for nachos. (Leftover cheese sauce keeps, refrigerated in an airtight container, up to 1 week. Reheat gently with a splash of milk in a small pot over low heat.)
  • Preheat a grill pan over high heat. Toss the peppers with a drizzle of olive oil in a small bowl. Add the peppers to the hot grill pan and grill, flipping occasionally, until the skin is blistered on all sides, 3 to 5 minutes. Transfer to a cutting board and chop, discarding stems. Season generously with salt and togarashi. Toss with sesame oil to taste.

TACO NACHOS



Taco Nachos image

My kids wanted nachos. I didn't have a recipe, so I created this one. It was a hit with us!

Provided by KJB357

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 25m

Yield 6

Number Of Ingredients 9

1 pound ground beef
1 (1 ounce) package taco seasoning mix
¾ cup water
¾ pound processed cheese, cubed
1 tablespoon milk
1 (12 ounce) package tortilla chips
1 (16 ounce) can refried beans
½ cup chopped fresh tomato
⅓ cup chopped green onions

Steps:

  • Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and mix in taco seasoning mix and water. Continue cooking 5 minutes. Remove from heat.
  • Place processed cheese and milk in a small, microwave safe bowl. Microwave on high until melted, 1 to 2 minutes. Stir until blended and smooth.
  • Place tortilla chips on a large, microwave safe dish. Spread with refried beans. Top with beef and cheese and mixtures.
  • Microwave approximately 2 minutes on high, until the cheese has melted into the beef. Top with tomato and green onions. Serve warm.

Nutrition Facts : Calories 787.6 calories, Carbohydrate 57.1 g, Cholesterol 115.9 mg, Fat 48.5 g, Fiber 7.2 g, Protein 31.8 g, SaturatedFat 18.6 g, Sodium 1576 mg, Sugar 6.4 g

More about "5 star vegas nachos recipes"

13 TASTY NACHOS RECIPES YOU NEED TO TRY - THE SPRUCE EATS
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