American Mexican Nachos Grande Recipes

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THE MOST AWESOME GRANDE NACHOS IN THE WORLD!



The Most Awesome Grande Nachos in the World! image

On the west banks of the Nile, naw just kidding This recipe is so easy, healthy, and well so darned good you will be forced to make it time and time again.

Provided by Eric Walker

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 (12 ounce) bag tortilla chips, low fat
2 lbs extra lean ground beef
1 large tomatoes, chopped 1/4 inch chunks
1 medium onion, chopped 1/4 inch chunks
1 (2 1/4 ounce) can sliced green olives
1 (2 1/4 ounce) can sliced black olives
1/2 cup coarsely chopped mushroom
0.5 (8 ounce) container light sour cream (more for the light hearty)
Trappey's jalapenos (the most important Ingredient, not only do they have heat but the best tasting jalapeno's I have eve)
1 (16 ounce) can fat-free refried beans
3 (1 ounce) packages Ortega taco seasoning
2 cups water
1 (1 ounce) can chopped green chili
1 medium onion, finely chopped (may omit)
1 (12 ounce) jar Ortega medium cheese sauce (warmed)
1/4 head medium chopped lettuce

Steps:

  • Brown the beef in large skillet and drain (in colander rinsing with hot water if possible to reduce fat intake).
  • Return to skillet with water, beans, taco seasoning, onion and green chilies.
  • Cook until everything is mixed well under medium-low heat stirring often until a low boil is achieved.
  • Reduce heat cover and simmer 10 minutes stirring every couple minutes.
  • The construction.
  • On a large plate cover with tortilla chips and dollop generous portions of the meat mixture on chips.
  • Now pour over WARMED cheese sauce.
  • Top with the lettuce next, then what ever order you want of the other veggies except the JP's.
  • Then add the JP's AS MUCH AS YOU CAN MUSTER YEA!
  • A couple dollops of sour cream and you are ready for a very filling, spicy treat that you will not forget--EVER.
  • You should also consider topping with some of my guacamole.
  • You are welcome.

SUPER NACHOS



Super Nachos image

For a loaded appetizer, try Rachael Ray's Super Nachos recipe with pico de gallo, beef, beans, cheese and more, from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 30m

Yield 4 entree servings

Number Of Ingredients 26

2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites
4 vine ripe tomatoes, seeded and chopped
1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
1 small white onion, chopped
1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking
Salt
1 tablespoon extra-virgin olive oil
1 pound ground sirloin
2 cloves garlic, chopped
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon salt
1 1/2 teaspoons dark chili powder
1 1/2 ground cumin, half a palmful
2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
1 can black beans, 15 ounces, drained
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
3/4 pound pepper jack cheese, shredded, about 2 1/2 cups
Sour cream
Chopped scallions
Chopped black olives
Diced pimento
Sliced avocado, dressed with lemon juice
Hot pepper sauces

Steps:

  • Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
  • Combine salsa ingredients in a bowl and set aside for flavors to marry.
  • Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
  • In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
  • Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

NACHOS GRANDE



Nachos Grande image

Make cheesy nachos grande the whole crew will love with the help of this easy recipe. This restaurant-inspired appetizer is not only delicious, but it's also quick and easy to prepare. McCormick® Fajitas Seasoning Mix brings savory, citrus flavor for the ultimate supreme nachos recipe.

Provided by McCormick

Categories     Appetizers,

Yield 12

Number Of Ingredients 7

1 pound ground beef
1 medium onion, chopped
1 cup chopped red or green bell pepper
1 package McCormick® Fajitas Seasoning Mix
1/4 cup water
8 cups restaurant-style tortilla chips (8 ounces)
2 cups shredded Cheddar cheese (8 ounces), divided

Steps:

  • Preheat oven to 375°F. Cook ground beef, onion and bell pepper in large skillet on medium heat 5 minutes or until cooked through, stirring frequently. Drain, if needed. Stir in Seasoning Mix and water. Simmer 5 minutes, stirring occasionally.
  • Arrange tortilla chips in single layer on 2 lightly greased foil-lined shallow baking pans, overlapping chips if needed to cover bottom completely. Top each pan of chips with 1/2 each of the meat mixture and the cheese.
  • Bake 5 minutes or until cheese is melted. Serve immediately with your favorite toppings.

Nutrition Facts : Calories 246 Calories

NACHOS GRANDE



Nachos Grande image

Make and share this Nachos Grande recipe from Food.com.

Provided by BrendaM

Categories     Meat

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

1 can cheddar cheese soup (Campbell's)
1/2 cup thick & chunky salsa
1 lb lean ground beef
1 small onion (approx. 1/4 cup)
5 cups tortilla chips
1 medium tomatoes, chopped (approx. 1 cup)
1 jalapeno pepper, sliced (optional)

Steps:

  • In 1-quart saucepan, combine soup and salsa; set aside.
  • In 10-inch skillet over medium-high heat, cook beef and onion until beef is browned and onion is tender, stirring to separate meat.
  • Spoon off fat.
  • Add 1/2 cup soup mixture.
  • Reduce heat to medium.
  • Heat through, stirring occasionally.
  • Over medium heat, heat remaining soup mixture, stirring occasionally.
  • Arrange chips on large serving platter; top with meat mixture.
  • Spoon soup mixture over meat.
  • Top with tomato and pepper.

Nutrition Facts : Calories 157.8, Fat 8.9, SaturatedFat 4.3, Cholesterol 45.8, Sodium 426.9, Carbohydrate 5.7, Fiber 0.9, Sugar 1.5, Protein 13.4

NACHOS



Nachos image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 21

8 ounces homemade white corn tortilla chips, fried or baked, recipes follow
1 1/2 cups refried beans, warmed, recipe follows
2 poblano chiles, roasted, peeled, seeded, and diced
2 to 4 canned, pickled jalapeno chiles, stemmed and thinly sliced crosswise
1 cup finely shredded Monterey Jack cheese (about 4 ounce)
1/2 cup sour cream
Vegetable oil for frying
12 (6-inch) corn tortillas (preferably white)
Fine salt
Twelve 6-inch corn tortillas (preferably white)
1 tablespoon vegetable oil
Fine salt
One 15 1/2-ounce can pinto beans, drained and rinsed
3 tablespoons extra-virgin olive oil
1/2 medium onion, chopped
4 cloves garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 cup chicken broth, homemade or low-sodium canned
Kosher salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh coriander leaves (cilantro) (optional)

Steps:

  • Preheat the oven to 400 degrees F.
  • Spread half the chips out in a large shallow casserole dish or on an ovenproof platter. Top with half the beans, in small spoonfuls, and scatter with half the chiles. Repeat with the remaining chips, beans, and chiles. Sprinkle the top of the nachos with the cheese. Bake until heated through and the cheese melts, about 3 to 5 minutes. Top the nachos with dollops of the sour cream and serve.
  • Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
  • Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
  • Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.
  • Preheat the oven to 350 degrees F.
  • Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.
  • In a small bowl, mash two-thirds of the beans with a fork or potato masher. Reserve the whole beans separately.
  • In a medium skillet, heat the oil over medium-high heat and add the onion. Cook until lightly browned, about 3 to 4 minutes. Add the garlic and cook, stirring for 1 to 2 minutes more. Add the spices and cook until fragrant, about 1 minute more. Add the mashed beans and half the broth and cook, stirring frequently until thickened, about 5 minutes. Add the whole beans and the remaining broth and simmer about 4 to 5 minutes more until thickened but not pasty. Season with the salt and pepper, and stir in the fresh coriander, if desired. Serve.

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

SUPER NACHOS



Super Nachos image

Like most of our recipes, these super nachos were inspired by my mother, Ventura Cavazos, who started this restaurant over 40 years ago. My husband and I carry on the tasty family tradition. -Loma-Linda's Adela Mundt, Toledo, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 6-8 servings.

Number Of Ingredients 14

1 ripe avocado, peeled
1 teaspoon lemon juice
1/2 cup finely chopped onion
1/2 cup chopped tomato
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (15 ounces) pinto beans, rinsed and drained
2/3 cup water, divided
2 tablespoons canola oil
1/2 pound ground beef
1 tablespoon chili powder
7 ounces tortilla chips
2 cups shredded cheddar cheese
1 cup sour cream

Steps:

  • In a small bowl, mash the avocado with lemon juice. Stir in the onion, tomato, salt and pepper; set aside. Mash beans with 1/3 cup of water; place in skillet and cook over medium heat until hot. Stir in oil; remove from the heat and set aside. , In another skillet, cook the ground beef over medium heat until no longer pink; drain. Stir in chili powder and remaining water; cook until liquid evaporates. , Line a baking sheet with foil. Arrange chips in a single layer. Top with teaspoonfuls of bean and meat mixtures. Sprinkle with cheese. Bake at 400° until cheese is melted, about 4 minutes. Serve with avocado mixture and sour cream. Serve immediately.

Nutrition Facts :

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