BIG GAME NACHOS
Up your nacho game with this crowd-pleasing platter of taco-seasoned beef, refried beans, chunky salsa and Mexican-style cheese.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 cups
Number Of Ingredients 13
Steps:
- BROWN ground beef and then add taco seasoning mix according to the directions on the package.
- HEAT the refried beans in a separate pan.
- LINE the bottom of an 8 x 11-inch baking dish with a layer of tortilla chips. Drop spoonfuls of meat, beans, salsa, onion, jalapenos and 1/3 of the cheese. Repeat three more times for four total layers.
- BAKE at 350˚F for 15-20 minutes.
- REMOVE from oven and top with shredded lettuce and diced tomatoes.
- SERVE with sour cream, salsa and guacamole, if desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BIG GAME NACHOS AND CHEESE
This recipe from Melt: 100 Amazing Adventures in Grilled Cheese (page 98) is the perfect recipe for college kids. It can be made quickly with little mess and in large quantities. This particular recipe would be perfect for parties or large gatherings and pairs nicely with the college beverage of choice: beer.
Provided by Lauren Gordon
Yield 1
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Cut the Cheddar and Dubliner cheese into large chunks and place into a bowl. Microwave cheese on high for 45 seconds to 1 minute, or until cheese is completed melted. Mix in jalapeño pieces, including the seeds. Set in refrigerator to coagulate, at least 15 minutes. Using an oval mold of approximately 6.5" in diameter (length) or simply free form, cut two oval shapes into the pizza shell, creating a top and bottom for your sandwich. Take homemade nacho cheese out of refrigerator and cut into chunks. Place chunks on 1 piece of pizza shell followed by whole tortilla chips and second oval pizza shell. Bake for 5-7 minutes or until cheese is fully melted. Cut in half and serve warm.
Nutrition Facts : ServingSize 1 serving, Calories 1413 calories, Sugar 3 g, Fat 70 g, Carbohydrate 131 g, Cholesterol 173 mg, Fiber 8 g, Protein 62 g, SaturatedFat 35 g, Sodium 2556 mg, TransFat 2 g
SUPER NACHOS
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
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
GAME DAY NACHOS
Here is a heavily-loaded platter of shredded pork inflected with the flavors of cumin, coriander and lime, layered with tortilla chips and sliced radishes, flecks of scallion and leaves of cilantro, drifts of shredded cheddar and lime-scented sour cream, to be accompanied by hot sauce, napkins and beer. It is football-watching food, but doubles nicely as dinner for teens, young adults, anyone interested in the inhaling of the delicious. The pork is an all-day affair, requiring five to seven hours of roasting in a low oven so that the meat achieves a collapsing sweetness beneath a burnished crust. But the rest of the recipe is easy work indeed: bowls of the condiments may be combined on a platter with the shredded meat and diced skin in any manner you deem appetizing.
Provided by Sam Sifton
Categories dinner, lunch, appetizer, main course
Time 5h
Yield 10 to 12 servings or more
Number Of Ingredients 18
Steps:
- Place the pork in a large shallow bowl and pour the orange and lime juice over it, then turn the pork to coat. In a small bowl, mix the salt, cumin, coriander, brown sugar, black pepper and garlic. Discard excess juice from the bowl containing the pork, then rub the pork all over with the spice mixture. Cover with plastic wrap and refrigerate until ready to cook, or overnight.
- Heat oven to 300. Remove pork from refrigerator, discard any juices and place in the bottom of a roasting pan. Cook for 5 to 7 hours, or until pork yields easily to the tines of a fork. Allow meat to rest for up to an hour.
- When ready to serve, put pork on a cutting board, reserving the pan juices and fat. Using two forks, shred the meat off the bone, chopping it up if desired. Place in a large bowl and moisten with some of the reserved pan juices. Dice as much of the skin as you desire and add it to the meat, mixing to combine. Cover and keep in a warm oven until ready to use.
- To assemble the nachos, mix the lime zest and remaining juice into the sour cream in a small bowl, then refrigerate until needed. On a large platter, spread half the tortilla chips and cover with a layer of about half the meat. Sprinkle with half the sliced radishes and a third of the grated cheese. Repeat with another layer of chips, meat, radishes and cheese, then top with the sour cream, scallions, cilantro leaves and any remaining cheese. Serve with hot sauce.
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