Beany Queso Dip Nachos Recipes

QUESO BAKED NACHOS

Queso Baked Nachos image

I modified a nachos recipe I found, and my family loves it! It is now a regular at all of our parties or any time we're craving nachos. -Denise Wheeler, Newaygo, Michigan

Provided by Taste of Home

Categories Appetizers Dinner

Time 35m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1 pound ground beef
1 envelope taco seasoning
3/4 cup water
1 package (13 ounces) tortilla chips
1 cup refried beans
1 jar (15-1/2 ounces) salsa con queso dip
2 plum tomatoes, chopped
1/4 cup minced fresh chives, optional
1/2 cup sour cream

Steps:

Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring occasionally., In an ungreased 13x9-in. baking pan, layer a third each of the following: chips, beans, beef mixture and queso dip. Repeat layers twice., Bake, uncovered, until heated through, 10-15 minutes. Top with tomatoes and, if desired, chives; serve immediately with sour cream on the side.

Nutrition Facts : Calories 313 calories, Fat 16g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 786mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.

BEER QUESO NACHOS

Beer Queso Nachos image

Nachos smothered with beer-spiked queso dip are sure to be a hit at any party.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 30m

Yield 12

Number Of Ingredients 10

Ingredients

8 cups tortilla chips
1/2 cup lager beer, such as a Boston lager
2 cups shredded American cheese (8 oz)
1 cup shredded mild Cheddar cheese (4 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 medium avocado, pitted, peeled and chopped
1 medium tomato, seeded, chopped
2 tablespoons chopped fresh cilantro

Steps:

Heat oven to 350°F.
Line large cookie sheet with cooking parchment paper. Arrange tortilla chips on cookie sheet. Bake 5 minutes to warm chips.
Meanwhile, in 2-quart saucepan, heat beer over medium heat until just starting to simmer. Slowly add the cheeses in small amounts, stirring constantly with whisk, until melted. Stir in chiles.
In medium bowl, mix beans and salsa. Microwave uncovered on High 2 to 3 minutes or until hot.
To serve, pour half of the cheese sauce over warm chips; top with half of the bean mixture. Top with remaining cheese mixture and remaining bean mixture. Serve with remaining ingredients.

Nutrition Facts : Calories 280, Carbohydrate 23 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 4 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 2 g, TransFat 0 g

OUTRAGEOUS WARM CHICKEN NACHO DIP

Outrageous Warm Chicken Nacho Dip image

This is my jazzed up version of classic queso dip taken to a heartier level, perfect for football games, tailgating or for taking along to pot lucks in a slow cooker! This is a serious crowd-pleaser that is served hot as a dip, spooned over crisp tortilla chips nacho-style, or rolled up in a warm flour tortilla! The heat can be turned up or down with the addition of jalapenos to taste.

Provided by brightlightz

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes

Time 1h35m

Yield 12

Number Of Ingredients 8

Ingredients

1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed
2 large cooked skinless, boneless chicken breast halves, shredded
⅓ cup sour cream
¼ cup diced green onion
1 ½ tablespoons taco seasoning mix
2 tablespoons minced jalapeno pepper, or to taste
1 cup black beans, rinsed and drained

Steps:

Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 8.7 g, Cholesterol 60.2 mg, Fat 13.6 g, Fiber 1.8 g, Protein 18.6 g, SaturatedFat 7.2 g, Sodium 790.4 mg, Sugar 3.1 g

BEANY QUESO DIP & NACHOS

Beany queso dip & nachos image

Make this Mexican-inspired snack for a movie night in with the family, or to serve at a party - it's a great sharing dish for casual entertaining

Provided by Esther Clark

Categories Buffet, Dinner, Lunch

Time 35m

Number Of Ingredients 16

Ingredients

2 tbsp vegetable oil
½ onion, finely chopped
½ green pepper, finely chopped
1 tsp ground cumin
1 tsp hot smoked paprika
1 garlic clove, crushed
400g can black beans or mixed beans, drained
20g pickled jalapeños, chopped
1 small red chilli, finely chopped
tortilla chips, to serve
30g unsalted butter
30g plain flour
pinch of ground turmeric
200ml whole milk
200g mature cheddar, grated
50g monterey jack cheese, grated

Steps:

Heat the oil in a saucepan over a medium heat and fry the onion, pepper and a pinch of salt for 10 mins until softened. Add the cumin, paprika and garlic, and cook for 1 min more. Stir through the beans and season to taste, then tip the mixture into a roughly 20cm baking dish, spreading it to the edges with a spatula.
For the queso, melt the butter in the same pan over a medium heat until foaming. Tip in the flour and turmeric, and cook for 2 mins. Gradually whisk in the milk and cook for 3 mins, stirring continuously. Tip in both the cheeses and whisk until the mixture is thick and the cheese has melted. Pour the queso over the beans, then scatter over the jalapeños and chillies. Serve with tortilla chips for dunking.

Nutrition Facts : Calories 335 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.91 milligram of sodium

BEAN DIP NACHOS

Bean Dip Nachos image

These are great as part of a Saturday or Sunday football game buffet. They go great with cold beer. Sometimes I even add ground beef after the bean dip, but before the cheese. And there are other times when we make these as a meal instead of just a snack.

Provided by Mark H.

Categories Lunch/Snacks

Time 25m

Yield 1 tray of nachos

Number Of Ingredients 4

Ingredients

1 bag tortilla chips (round works best for these)
1 can Frito-Lay bean dip
shredded cheddar cheese (, REAL nachos use real cheese, not cheese sauce!)
jalapeno, sliced (optional)

Steps:

Preheat broiler.
Line a cookie sheet with aluminum foil (makes clean-up easier, throw away the foil instead of scrubbing cheese off the cookie sheet).
Spread bean dip on each tortilla chip.
Place each chip onto the cookie sheet until the cookie sheet is full.
Cover the chips with shredded cheese and jalapeno slices.
Place under the broiler until cheese melts.

REFRIED BEAN QUESO DIP

Refried Bean Queso Dip image

I created this trying to use left over refried beans from Recipe #272760, submitted by Larry in DC. Served with Tortilla chips in front of a football game - it was a HIT!!

Provided by Skipps Kitchen

Categories Beans

Time 7m

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

1 cup prepared refried beans (I recommend Refried Beans by Larry in DC, as these freeze well once prepared)
1 cup nacho cheese

Steps:

Combine Nacho Cheese and Refried beans in a microwave safe dish.
Microwave on high about 1 minute.
Stir to combine and heat until warmed through
Serve with Tortilla Chips.

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