CHIP BAG NACHOS RECIPE BY TASTY
Take your meals on the go with these walking chip bags! This less-messy version of a nacho plate fits right inside your favorite bag of tortilla chips! This is perfect for the kids or the big game!
Provided by Nichi Hoskins
Categories Snacks
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Using a pair of scissors, cut open each bag of tortilla chips either along the top or side. Add 3 tablespoons of ground beef to each bag. Top each bag with 3 tablespoons of nacho cheese sauce, 1 tablespoon diced tomatoes, 4 pickled jalapeño slices, and 1 tablespoon diced avocado.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 262 calories, Carbohydrate 13 grams, Fat 16 grams, Fiber 2 grams, Protein 14 grams, Sugar 5 grams
NACHO CHIP CASSEROLE
A sure crowd pleaser, this recipe uses nacho cheese tortilla chips, tomatoes with green chile peppers and cream of mushroom soup. And for the finicky eater, you can use cream of celery soup instead. Serve with sour cream, or the toppings of your choice.
Provided by Kathy
Categories Main Dish Recipes Casserole Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium skillet over high heat, brown the ground beef and season with salt and pepper to taste; drain fat. Stir in diced tomatoes with green chile peppers and condensed cream of mushroom soup.
- Cover the bottom and sides of a 9x13 inch baking dish with nacho-flavor tortilla chips. Pour in the meat mixture. Top with remaining tortilla chips and about 12 slices of processed cheese food, or enough to cover the entire surface of the dish.
- Bake in the preheated oven 15 to 20 minutes, or until cheese is lightly browned.
Nutrition Facts : Calories 471.2 calories, Carbohydrate 30.7 g, Cholesterol 69.5 mg, Fat 28.8 g, Fiber 2.2 g, Protein 22 g, SaturatedFat 9.9 g, Sodium 1145.5 mg, Sugar 4.3 g
LOADED BBQ CHICKEN NACHOS RECIPE BY TASTY
Here's what you need: canola oil, chicken breast, kosher salt, freshly ground black pepper, garlic powder, chili powder, BBQ sauce, tortilla chips, shredded cheese, red onion, tomato, bacon, fresh parsley, sour cream, avocado
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (176°C). Heat the oil in a pan over high heat. Cook the chicken with salt, pepper, garlic powder, and chili powder for two to three minutes.
- Add the barbecue sauce and cook until the sauce has reduced by about half, about five minutes. Remove from heat.
- In a large skillet, spread out two large handfuls of tortilla chips. Layer with half of the barbecue chicken, followed by half of the cheese, onion, tomato, bacon, and parsley. Repeat with the remaining ingredients.
- Bake for 15 minutes.
- Drizzle the sour cream and sprinkle the avocado on top. Serve!
- Enjoy!
Nutrition Facts : Calories 1420 calories, Carbohydrate 96 grams, Fat 83 grams, Fiber 9 grams, Protein 73 grams, Sugar 21 grams
BBQ PULLED PORK KETTLE CHIP NACHOS RECIPE BY TASTY
Here's what you need: Kroger® Hardwood Smoked Pulled Pork, barbecue sauce, Kroger® Kettle Cooked Original Potato Chips, Kroger® Kettle Cooked Mesquite BBQ Potato Chips, Kroger® Shredded Sharp Cheddar Cheese, green onion, sour cream
Provided by Kroger
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F (190°C).
- In a medium bowl, combine the Kroger® Hardwood Smoked Pulled Pork and 1 18-ounce bottle of barbecue sauce, and mix well.
- Add ⅓ of the Kroger® Kettle Cooked Original Potato Chips and ⅓ of the Kroger® Kettle Cooked Mesquite BBQ Potato Chips to a 12" cast-iron skillet. Distribute ⅓ of the pulled pork mixture over the chips. Drizzle about 2 tablespoons of the remaining barbecue sauce over the chips and sprinkle with ½ cup of the Kroger® Shredded Sharp Cheddar Cheese. Repeat with the remaining chips, pork mixture, barbecue sauce, and cheese to make 2 more layers, finishing with the rest of the cheese. Drizzle more barbecue sauce on top.
- Bake the nachos for 15 minutes, or until the cheese is melted.
- Remove from the oven and garnish with the green onions and dollops of sour cream.
- Enjoy!
BBQ CHEESEBURGER NACHOS RECIPE BY TASTY
Here's what you need: tortilla chips, ground beef, BBQ sauce, cheddar cheese, mozzarella cheese, tomato, red onion, bacon, fresh parsley
Provided by Tasty
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (175°C).
- In a large pan or skillet, lay down half of the tortilla chips, followed by half of the ground beef, bbq sauce, cheddar, mozzarella, tomato, red onion, bacon, and parsley. Repeat with the remaining half of the ingredients, followed by a drizzle of BBQ sauce on top.
- Bake for 15 minutes, until cheese is melted.
- Enjoy!
Nutrition Facts : Calories 1482 calories, Carbohydrate 65 grams, Fat 93 grams, Fiber 4 grams, Protein 93 grams, Sugar 14 grams
BAGGY NACHOS
Recipe courtesy of Susan Vu and Cooking Channel. These nachos are a version of the famous Southwestern corn chip and beef casserole. Corn chips are smothered with chili and cheese and served right in the bag. Let your guests dig in and choose their own toppings for part crunch, part chili-soaked chips-the only nachos you'll ever eat with a spoon. Original recipe: http://www.cookingchanneltv.com/recipes/treva-sues-baggy-nachos.html
Provided by Food.com
Categories Southwestern U.S.
Time 1h30m
Yield 8 bags, 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil in a large straight-sided skillet over medium-high heat. Add the ground beef and chorizo and break up the meat using the back of a wooden spoon or spatula. Sprinkle liberally with salt and black pepper and cook, stirring occasionally, until browned but not fully cooked through, 4 to 6 minutes. Transfer the meat to a plate using a slotted spoon. Do not discard the fat from the skillet.
- Add the chiles and onions to the skillet with the fat and cook until lightly browned and softened, stirring occasionally, 6 to 8 minutes. Stir in the chili powder, cumin, garlic and 1/4 cup water and cook for 2 minutes, stirring constantly. Add the tomato puree, beef stock, Worcestershire sauce and reserved browned beef and chorizo. Stir to combine and bring to a boil, and then lower to a simmer and cook covered for 25 minutes.
- Stir in the pickling liquid and beans and cook for another 15 minutes, uncovered, until the chili has reduced slightly and is nice and thick. Season with salt and black pepper.
- To assemble, turn each bag of corn chips horizontally and cut a slit to open the bag. Spoon enough warm chili into each bag to cover the chips, about 1/2 cup, and top with a handful of the Cheddar and a dollop of the sour cream. Garnish with the pickled jalapenos and scallions.
Nutrition Facts : Calories 424.5, Fat 28.1, SaturatedFat 11.5, Cholesterol 70.4, Sodium 661, Carbohydrate 21, Fiber 5.7, Sugar 4.1, Protein 23.1
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