Beefy Nachos Recipes

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SPICY GROUND BEEF NACHOS



Spicy Ground Beef Nachos image

These Spicy Ground Beef Nachos have the potential to save your day. Chipotles in adobo give the beef real kick and when loaded on cheese covered tortilla chips they quickly become a go-to meal.

Provided by Patrick Calhoun | Mexican Please

Time 30m

Number Of Ingredients 28

1 lb. ground beef
1/2 onion
2 garlic cloves
2 chipotles in adobo
1 Tablespoon adobo sauce
1 Tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
freshly ground pepper
1/4 cup water
1 bag tortilla chips
4-5 cups shredded cheese
oil
jalapeno slices ((optional))
chopped cilantro ((optional))
4 tomatillos
½ onion
1 garlic clove
½ jalapeno
10-12 sprigs cilantro
1 avocado
salt to taste
1 tomato
¼ onion
½ jalapeno
10-12 sprigs cilantro
juice of ½ lime
¼ teaspoon salt

Steps:

  • Roughly chop ½ onion. Saute onion in a dollop of oil over medium-high heat for a few minutes. Add 1 lb. ground beef and cook until browned. Drain any fat if you want. Add 2 cloves minced garlic and saute briefly.
  • Scrape the seeds out of 2 chipotles and mince them. Add chipotles and 1 Tablespoon adobo sauce to the beef.
  • Add 1 Tablespoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly cracked pepper, and 1/4 cup water. Simmer for a few minutes but try to keep the beef moist. Taste for seasoning (I added additional salt and cumin to this batch).
  • Create a single, dense layer of tortilla chips on a sheet pan. You can line the sheet pan with parchment paper for easier cleanup. Add half of the beef mixture and plenty of shredded cheese to the tortilla chips.
  • Bake at 400F for 5-7 minutes or until cheese is thoroughly melted. Top with your favorite fixings and serve immediately.
  • If you are making Avocado Salsa Verde, start by rinsing four fresh tomatillos. Roast the tomatillos in the oven at 400F until cooked through and they start to turn army green. Add the roasted tomatillos to a blender along with ½ onion, 1 garlic clove, 10-12 sprigs cilantro, and ½ of a jalapeno pepper. Pulse blend and taste for heat, adding the additional ½ of the jalapeno if you want more heat. Add the avocado to the blender and combine well. Salt to taste.
  • If you are making Pico de Gallo, start by finely chopping the tomato, ¼ onion, and ½ jalapeno into ¼" sized chunks. Finely dice the cilantro. Combine the tomato, onion, jalapeno and cilantro in a mixing bowl. Add ¼ teaspoon salt and the juice of a ½ lime. Mix together well and taste for seasoning. Add additional salt and lime if necessary.

Nutrition Facts : Calories 774 kcal, ServingSize 1 serving

EASY BEEF NACHOS



Easy Beef Nachos image

It's party time! Actually, any time is a great time for this recipe for Easy Beef Nachos. All you need are 25 minutes of prep time and pantry staples. Pick up Old El Paso™ Chopped Green Chiles and Old El Paso™ Original Taco Seasoning Mix for a blast of flavor for our homemade ground beef nachos. Whether you're hosting a party or simply enjoying a family dinner, this is a fun dish to add to the table.

Provided by Old El Paso

Categories     Nachos     Entrees     Appetizers

Time 35m

Yield 8

Number Of Ingredients 11

1 lb ground beef (at least 80% lean)
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
6 cups tortilla chips
2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (8 oz)
1/2 cup Old El Paso™ Creamy Queso Sauce
1 medium avocado, pitted, peeled and coarsely chopped
1/2 cup chopped tomatoes
1/4 cup sliced green onions
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
  • In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked;drain. Stir in water, taco seasoning mix and green chiles; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
  • Spread half of the chips evenly in lined pan. Top chips with half of the beef mixture; sprinkle 1 cup of the cheese overbeef. Repeat layers. Bake 8 to 10 minutes or until cheese is melted.
  • Drizzle with queso sauce. Sprinkle avocado, tomatoes, green onions and cilantro on top.

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.

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

BEEFY ENCHILADA NACHOS



Beefy Enchilada Nachos image

We added enchilada sauce, pickled jalapeño chiles and chopped green chiles to beef nachos for a twist on a traditional Mexican dish.

Provided by Deborah Harroun

Categories     Appetizer

Time 25m

Yield 8

Number Of Ingredients 12

1 lb lean (at least 80%) ground beef
Salt and pepper
1 can (10 oz) Old El Paso™ mild enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup rinsed, drained, canned Progresso™ black beans (from 15- or 19-oz can)
1 1/2 cups shredded Cheddar cheese (6 oz)
8 cups tortilla chips
Additional shredded Cheddar cheese
Sliced green onions
Fresh cilantro
Pickled jalapeño chiles
Sour cream

Steps:

  • In 12-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain, if needed. Season with salt and pepper.
  • Stir in enchilada sauce, green chiles and black beans. Add 1 1/2 cups Cheddar cheese; cook until cheese is melted.
  • To serve, place about 1 cup tortilla chips on each serving plate. Divide beef mixture evenly over chips. Top nachos with desired toppings. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

THE BEST NACHOS RECIPE - (4/5)



The Best Nachos Recipe - (4/5) image

Provided by á-164749

Number Of Ingredients 16

1 pound ground beef
1 onion, chopped
1 (15-ounce) can black beans
1 (16-ounce) can low fat refried beans
1 large bag thick corn tortilla chips
2 roma tomatoes, diced
1/2 cup pickled jalapeños, sliced
1/4 cup black olives, sliced
1 (8-ounce) package shredded cheese, Cheddar or Monterrey Jack
2 to 3 green onions, chopped
1/4 cup cilantro, chopped
1/4 cup salsa
1 to 2 tablespoons cumin, to taste
2 to 3 tablespoons chili powder, to taste
Salt and pepper, to taste
Serve with sour cream, salsa and guacamole

Steps:

  • Preheat oven to 400°F. In a large skillet on medium heat, add ground beef and chopped onion, stirring occasionally to brown the meat and cook the onions. Add salt, cumin, chili powder, and black pepper to season, as the ground beef browns. Drain excess grease. Add the black and refried beans and stir into the ground beef. Add ¼ cup salsa. Stir ingredients until well mixed. Add more cumin and chili powder, to taste. Stir and simmer 5 minutes. Place the chips on a baking sheet. Spoon and sprinkle the ground beef mixture over the chips. Top nachos with diced tomato, sliced jalapenos, black olives, and the chopped bottoms of the green onions. Sprinkle the top with cheese. Slide the baking sheet into the oven and let cook approximately 15 minutes, or until the cheese is melted and the nachos heated through. Remove from the oven and top with chopped green onion tops and cilantro. Serve with sour cream, salsa and guacamole.

BEEFY NACHOS



Beefy Nachos image

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

Provided by Trudski2010

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 27

6 flour tortillas, cut into eighths
6 corn tortillas, cut into eighths
oil (for frying)
1 tablespoon olive oil
1 lb lean ground beef
1 cup minced onion
salt
cayenne
1 tablespoon chili powder
1 teaspoon cumin
1 tablespoon minced garlic
1 cup veal stock
1/4 lb grated cheddar cheese (about 1 cup)
1/4 lb grated monterey jack pepper cheese (about 1 cup)
1 cup shredded lettuce
1 cup peeled seeded and chopped roma tomato
1/2 cup sour cream
1/4 cup pickled jalapeno pepper
1 tablespoon chopped cilantro
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano leaves
1 tablespoon dried thyme

Steps:

  • Preheat the fryer. When the oil is hot, fry the tortillas in batches, until crispy, about 2 to 3 minutes, stirring constantly. Remove the chips from the oil and drain on a paper-lined plate.
  • Season the chips with seasoning. In a large saute pan, heat the oil. When the oil is hot, add the ground beef, stirring constantly. Season the beef with seasoning. Brown the beef with 2 minutes. Add the onions and continue to brown for 3 to 4 minutes. Stir in the chili powder, cumin, and garlic. Add the stock and bring the liquid to a simmer. Simmer for 2 to 3 minutes, or until the liquid reduces by 1/4. Remove the pan from the heat. Lay the chips on a large platter. Spoon the beef mixture over the chips. Sprinkle the meat with the two cheeses. Top the cheese with the lettuce, tomatoes, sour cream and jalapenos. Garnish the nachos with the cilantro.
  • Seasoning.
  • Combine all ingredients thoroughly and store in an airtight jar or container.

SKILLET BEEFY NACHOS



Skillet Beefy Nachos image

Introduce your family to their new weeknight favorite! You'll like it too: This creamy, beefy nacho skillet is a cinch to make!

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings

Number Of Ingredients 10

1 lb. lean ground beef
2 cups water
2 cups instant white rice, uncooked
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 cup KRAFT Finely Shredded Triple Cheddar Cheese
1 cup crushed tortilla chips
1 cup shredded iceberg lettuce
1/2 cup chopped green peppers
1/2 cup frozen corn
1/2 cup sour cream

Steps:

  • Brown meat in large skillet; drain.
  • Return meat to skillet. Stir in water, rice and seasoning mix. Bring to boil. Remove from heat.
  • Stir in cheese; cover. Let stand 5 min. Spoon onto platter; top with remaining ingredients.

Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g

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

BLUE-RIBBON BEEF NACHOS



Blue-Ribbon Beef Nachos image

Chili powder and convenient jarred salsa season a zesty mixture of ground beef and refried beans that's sprinkled with green onions, tomatoes and ripe olives. -Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 11

1 pound ground beef
1 small onion, chopped
1 can (16 ounces) refried beans
1 jar (16 ounces) salsa
1 can (6 ounces) pitted ripe olives, chopped
1/2 cup shredded cheddar cheese
1 green onion, chopped
2 tablespoons chili powder
1 teaspoon salt
Tortilla chips
Optional: Sliced ripe olives, chopped green onions and diced tomatoes

Steps:

  • In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; crumble the beef; drain. Stir in next 7 ingredients; heat through. Serve over tortilla chips. Top with olives, onions and tomatoes if desired.

Nutrition Facts : Calories 294 calories, Fat 14g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 1353mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 9g fiber), Protein 20g protein.

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2021-05-21 Preheat the oven to 350 F. Lightly grease a 2 1/2- to a 3-quart baking dish or spray with nonstick cooking spray. In a large skillet over medium heat, brown the ground beef, breaking up, until the beef is no longer pink. Pour off any excess fat, if desired. Add the onions and continue cooking, stirring, until onion is softened.
From thespruceeats.com


BAKED BEAN BEEFY NACHOS - A SOUTHERN SOUL
Instructions. In a deep skillet, brown the ground beef. Add taco mix and water. Simmer for 5 minutes. Add baked beans, mixing gently. Heat grill or oven to high. Heat corn chips until warm. Add meat & bean mixture, top with cheese. Heat until cheese is melted.
From asouthernsoul.com


EMEALS BEEFY BAKED NACHOS - THE FOOD HUSSY
2013-06-21 1. cook ground beef & onion in large skillet over medium heat until beef is browned & crumbly; drain. 2. preheat oven to 400; spray a 2 qt baking dish w nonstick cooking spray. 3. layer beans, beef mixture, chiles, cheese and taco sauce in pan. 4. bake for 25-30 min or until heated through. 5. top with sour cream, chopped tomato and green onions.
From thefoodhussy.com


FULLY LOADED BEEFY NACHOS - TAYLAH'S KITCHEN
2021-02-09 Turn off the heat and add the cheeses, stirring until melted. Mash together all the guacamole ingredients in a bowl and season with salt and pepper. To assemble, on a large wooden board or baking sheet lay down a whole packet of corn chips. Spoon over the beef, then sprinkle on the tomato, corn, and pickled jalapenos.
From taylahskitchen.com


BEEFY NACHOS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Steps: In a large bowl, combine the cornbread, 1/2 cup enchilada sauce and salt. Crumble beef over mixture; mix well. Shape into 1-in. balls. , Place …
From stevehacks.com


BEEFY NACHOS | EMERILS.COM
Simmer for 2 to 3 minutes, or until the liquid reduces by 1/4. Remove the pan from the heat. Lay the chips on a large platter. Spoon the beef mixture over the chips. Sprinkle the meat with the two cheeses. Top the cheese with the lettuce, tomatoes, sour cream and jalapenos. Garnish the nachos with the cilantro.
From emerils.com


BEEFY NACHOS GRANDE - MISSISSIPPI DEPARTMENT OF EDUCATION
2022-02-24 7. Portion 1 ounce of corn chips (about 9 chips) in a boat. Cover them and hold for service. 8. Portion 2 ounces (¼ cup) of meat with a #16 scoop and 2 ounces of cheese sauce with a 2 ounce ladle or spoodle over 1 ounce tortilla chips (approximately 9 chips) per serving.
From mrs.mdek12.org


LOADED BEEF NACHOS RECIPE WITH SOUR CREAM - DAISY BRAND
Directions. In a 10-inch nonstick skillet, cook the ground beef over medium-high heat for 6 to 8 minutes or until no longer pink, stirring occasionally to break up the beef. Stir in the taco seasoning mix, water and 1/4 cup of the sour cream. Cook the mixture for 2 to 3 minutes or until thoroughly heated. Meanwhile, place a layer of chips on ...
From daisybrand.com


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