Beefy Enchilada Nachos Recipes

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BEEFY ENCHILADA NACHOS



Beefy Enchilada Nachos image

Loaded beefy nachos that taste like an enchilada and are loaded with all of your favorite mexican toppings! Sure to be a crowd pleaser!

Provided by Alyssa Rivers

Categories     Appetizer

Time 20m

Number Of Ingredients 15

1 pound ground beef
1 medium onion (chopped)
1 can red enchilada sauce (15 ounce )
1 can black beans (15 ounce, rinsed and drained)
1 can diced tomatoes (14 1/2 ounce, drained)
1 can corn (15 ounce)
1 can sliced olives (3 ounce)
2 cups cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
1 bag TOSTITOS® Original Restaurant Style Tortilla Chips (13 ounce)
Avocado (diced)
sour cream
cilantro (chopped)
green onion (chopped)

Steps:

  • In a large skillet, cook the ground beef and onion until the ground beef is no longer pink and the onion is tender. Drain.
  • Add the red enchilada sauce, black beans, diced tomatoes, corn, and olives. Bring the mixture to a boil and simmer on medium for 3-5 minutes or until the sauce starts to thicken. Add in 1 cup cheddar cheese and stir until melted.
  • To assemble the nachos: Put half of the TOSTITOS Original Restaurant Style Tortilla Chips on the bottom of a large plate. Put half of the meat sauce on top. Sprinkle with ½ cup of cheese. Repeat layers.
  • Top with desired toppings and enjoy!

Nutrition Facts : Calories 499 kcal, Carbohydrate 39 g, Protein 20 g, Fat 31 g, SaturatedFat 10 g, Cholesterol 56 mg, Sodium 1147 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving

EASY BEEF ENCHILADAS



Easy Beef Enchiladas image

With just one pound of ground beef and 20 minutes of prep time, you can have a pleases-all-customers dinner for five on the table in less than an hour with this easy enchilada recipe. Transform five simple ingredients into this cheesy, hearty meal, with a little help from Betty.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 5

Number Of Ingredients 5

1 lb lean (at least 80%) ground beef
2 cans (10 oz each) Old El Paso™ red enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
1 1/2 cups shredded Cheddar cheese (6 oz)

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
  • In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
  • Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
  • Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Nutrition Facts : Calories 470, Carbohydrate 33 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 27 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1410 mg, Sugar 0 g, TransFat 2 g

BEEFY ENCHILADA NACHOS RECIPE



Beefy Enchilada Nachos Recipe image

These enchilada nachos are loaded with beef, corn, tomatoes, beans, and salsa and is packed with flavors good enough to liven up any party.

Provided by Nelli Jutila

Categories     Nachos

Time 20m

Yield 1

Number Of Ingredients 15

1 pound Ground Beef
1 medium onion (chopped)
1 can red enchilada sauce (15 ounce )
1 can black beans (15 ounce, rinsed and drained)
1 1/2 can 1 diced tomatoes (14 1/2 ounce, drained)
1 can corn (15 ounce)
1 can sliced olives (3 ounce)
2 cups Cheddar Cheese
1 teaspoon salt
1/4 teaspoon pepper
1 bag TOSTITOS® Original Restaurant Style Tortilla Chips (13 ounce)
avocado (diced)
sour cream
cilantro (chopped)
green onion (chopped)

Steps:

  • In a large skillet, cook the ground beef and onion until the ground beef is no longer pink and the onion is tender. Drain.
  • Add the red enchilada sauce, black beans, diced tomatoes, corn, and olives. Bring the mixture to a boil and simmer on medium for 3-5 minutes or until the sauce starts to thicken. Add in 1 cup cheddar cheese and stir until melted.
  • To assemble the nachos: Put half of the TOSTITOS Original Restaurant Style Tortilla Chips on the bottom of a large plate. Put half of the meat sauce on top. Sprinkle with ½ cup of cheese. Repeat layers.
  • Top with desired toppings and enjoy!

Nutrition Facts : ServingSize 1.00, Sugar 0.00

BEEF ENCHILADA NACHOS



Beef Enchilada Nachos image

Change up taco night with these quick and easy beef enchilada nachos.

Provided by Lynn Walls

Categories     Beef

Time 20m

Number Of Ingredients 5

1 pound ground beef
1 -10 ounce can enchilada sauce or use homemade enchilada sauce see note below
1 can black beans, rinsed and drained
2 cups shredded colby jack cheese
6 cups tortilla chips

Steps:

  • Preheat oven to 425 degrees.
  • Cook ground beef until thoroughly cooked. Drain off any fat.
  • Add enchilada sauce and black beans. Cook until heated through.
  • Spread chips onto a large baking dish or cookie sheet.
  • Top with half of the cheese.
  • Spread meat mixture on top of the cheese.
  • Top with remaining cheese.
  • Bake for 8-10 minutes or until cheese is melted and it is heated completely through.

Nutrition Facts : Calories 441 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 76 milligrams cholesterol, Fat 24 grams fat, Fiber 6 grams fiber, Protein 28 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 877 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

NO-GUILT BEEFY NACHOS



No-Guilt Beefy Nachos image

Nachos you can feel good about! This meaty topping has less fat and sodium than typical nacho beef because you use lean meat and make your own seasoning. The versatile dish is a tasty go-to for a party. -Carol Betz, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 4h15m

Yield 20 servings (2-1/2 quarts).

Number Of Ingredients 12

2 pounds lean ground beef (90% lean)
1 can Ranch Style beans (pinto beans in seasoned tomato sauce), undrained
2 tablespoons chili powder
1 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 tablespoon cider vinegar
3/4 teaspoon salt
Baked tortilla chips
Optional: Shredded cheddar cheese, lettuce, sour cream and guacamole

Steps:

  • Combine first 8 ingredients in a 4-qt. slow cooker. Cook, covered, on low until meat is crumbly, 4-6 hours. Stir in vinegar and salt. Serve with tortilla chips and, if desired, toppings., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Add water if necessary. Serve with chips and toppings if desired.

Nutrition Facts : Calories 99 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 232mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

ENCHILADA NACHOS



Enchilada Nachos image

Mmmm...I had made a huge amount of Recipe #188644, and we were just dipping tortilla chips in it, when it hit me....YES!! And thus this recipe was created! HOW SIMPLE!!!

Provided by Miss Diggy

Categories     Cheese

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

1 cup enchilada sauce (I used The Last Red Enchilada Sauce You'll Need The Last Red Enchilada Sauce You'll Need)
1 lb tortilla chips
2 (16 ounce) cans refried beans, heated
1 -2 cup shredded cheddar cheese
1 cup sour cream

Steps:

  • Seperate the chips on your individual plates.
  • Use the rest of ingredients to make nachos.
  • This recipe really is easy, and it is up to you how much you use, and what you use. This is just how we did it!

Nutrition Facts : Calories 672.6, Fat 34, SaturatedFat 11.6, Cholesterol 48.7, Sodium 973.8, Carbohydrate 75.2, Fiber 12.1, Sugar 1.4, Protein 20.1

BEEFY LASAGNA NACHOS



Beefy Lasagna Nachos image

It tastes like what you'd expect; meaty, cheesy, crunchy. The world is your oyster with this one! The pasta chips are super crunchy and a great base for these nachos. The ground beef has a good base of flavor from the Italian seasoning, garlic, and marinara which give it a quick and easy Italian-American flavor profile. The ricotta and the cheese sauce work well together in that one spreads over everything like a traditional queso, then you get pops of hot creamy ricotta. Optional toppings: half-moon zucchini slices, sauteed mushrooms, sliced pepperoncini, chopped Calabrian chiles, etc.

Provided by TheOtherJuliaGulia

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 1h30m

Yield 6

Number Of Ingredients 17

9 ounces lasagna noodles
½ cup vegetable oil for frying, or as needed
salt to taste
1 teaspoon olive oil
8 ounces ground sirloin
3 cloves garlic, finely chopped
1 teaspoon Italian seasoning
½ cup marinara sauce
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
½ cup shredded mozzarella cheese
¼ cup shredded Parmesan cheese
⅛ teaspoon salt
½ cup whole-milk ricotta cheese
¼ cup chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and pat dry with paper towels. Cut each noodle into assorted desired shapes.
  • Pour vegetable oil to a depth of 3 inches into a Dutch oven; heat over high to reach 360 degrees F (182 degrees C). Add 8 to 10 pasta pieces, one at a time to avoid them sticking together, and cook, lightly tapping under the oil and stirring with a spider tool occasionally, until golden brown and crispy, 2 to 3 minutes. Remove using a spider or tongs to a paper towel-lined sheet tray, and sprinkle with salt. Repeat with remaining pasta pieces, allowing oil temperature to reach back to 360 degrees F (182 degrees C) before adding next batch.
  • Set an oven rack in the top third and preheat the oven's broiler. Line a large rimmed baking sheet with foil.
  • Heat a medium nonstick skillet over medium-high heat. Add olive oil and ground sirloin; cook, stirring occasionally, until beef is browned, about 3 minutes. Add garlic and Italian seasoning; cook stirring constantly, until fragrant, 1 minute more. Stir in marinara sauce and remove from heat. Set aside.
  • Melt butter in a small saucepan over medium heat. Whisk in flour and cook, whisking constantly, until starting to bubble, about 30 seconds. Slowly whisk in milk, whisking constantly. Cook over medium heat, whisking often, until slightly thickened, about 2 to 3 minutes. Remove from heat and stir in mozzarella, Parmesan, and remaining 1/8 teaspoon salt.
  • Arrange lasagna chips in an even layer on the prepared baking sheet. Drizzle 1/2 of the cheese sauce over top and evenly sprinkle with the sirloin mixture. Dollop with ricotta.
  • Broil in the preheated oven until ricotta gets brown in spots, about 2 minutes. Serve drizzled with remaining cheese sauce, basil, and parsley.

Nutrition Facts : Calories 390.4 calories, Carbohydrate 38.5 g, Cholesterol 53.1 mg, Fat 16.4 g, Fiber 2.2 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 330.1 mg, Sugar 5.2 g

BEEFY ENCHILADAS



Beefy Enchiladas image

This family favorite is a meal-in-one with salad or fruit. Tortilla chips are also good served with it.-Connie Shay, Kennewick, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 5-6 servings.

Number Of Ingredients 14

1-1/2 pounds ground beef
1/2 cup chopped onion
1 can (16 ounces) refried beans
1/2 teaspoon salt
1/4 teaspoon pepper
2 tomatoes, chopped
10 corn tortillas (6 inches), warmed
SAUCE:
4 teaspoons butter
1/4 cup all-purpose flour
2 cups milk
1 can (10 ounces) enchilada sauce
1-1/2 cups shredded cheddar cheese
3/4 cup sliced ripe olives, drained

Steps:

  • In a skillet, brown beef and onion until beef is no longer pink and onion is tender. Drain fat. Stir in beans, salt and pepper. Place 1/3 cup of mixture and a spoonful of tomatoes on each tortilla. Roll up and place, seam side down, in a 13x9-in. baking pan. , For sauce, melt butter in a saucepan. Stir in flour until smooth. Gradually add milk and enchilada sauce; stir until smooth. Add cheese and olives; cook over medium-high until mixture boils. Pour over enchiladas. Bake at 350° for 30 minutes. Let stand a few minutes before serving.

Nutrition Facts : Calories 594 calories, Fat 29g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 1071mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 9g fiber), Protein 37g protein.

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