Dee S Nachos Recipes

COWBOY NACHOS

Steps:

• Heat up the Pinto Beans and doctor them to your desired "temperature," adding some ground black pepper, Tabasco sauce, minced garlic and jalapenos if using. Make them as spicy or mild as you like.
• Preheat the broiler.
• In a very hot skillet, add a bit of canola oil and the Braised Beef Brisket. Cook for 1 to 2 minutes, and then flip and cook for another 1 to 2 minutes. Next, pour some of the red sauce over the meat to make it nice and moist. If you have them, also add a bit of the pan drippings from the brisket-cooking process (or a bit of beef broth--again just enough to bring the meat to a nice moist consistency). Stir to combine and remove from the heat.
• To assemble: In a heatproof dish, layer half of the tortilla chips, beans, brisket, cheese and Pico de Gallo. Repeat the layers but leave off the second layer of Pico de Gallo until after the dish is cooked.
• Place on the middle or bottom rack of your oven and broil until the cheese is melted. Watch closely so they don't burn. Sprinkle the remaining Pico de Gallo over the top before serving.
• Inhale, exhale and then ravenously consume!
• Rinse the beans in cool water; pour into a pot and cover with water by 2 to 3 inches. Cut the bacon into large pieces and add to the pot. Bring to a boil, then reduce the heat and cover. Simmer until the beans are tender, about 2 hours, adding water to the pot as needed. (The beans should have a thick broth.)
• Toward the end of the cooking time, add 1 teaspoon salt and 2 teaspoons pepper. Check the seasoning before serving, and add more salt and pepper if desired. Don't over-salt.
• Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
• When ready to cook, preheat the oven to 300 degrees F.
• Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices.
• You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
• Chop the tomatoes, jalapenos and onions into a very small dice. (Leave the seeds in your jalapenos for a hotter pico.) Adjust the amount of jalapenos to your preferred temperature.
• Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely.
• Put the tomatoes, jalapenos, onions and cilantro together in a bowl and give it a good stir. Squeeze the juice of the lime half into the bowl. Add salt to taste and stir again.

DEE'S ROAST PORK FOR TACOS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.
• Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Cook to at least 145 degrees F (63 degrees C). Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.

EASY BEEF NACHOS

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.

ULTIMATE NACHO RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Heat a large skillet over medium-high heat. Add in ground beef. Use a spoon to break up the meat and cook 8 to 10 minutes until beef is fully cooked through. Drain excess grease. Add in taco seasoning, stir, and cook 60-90 seconds.
• Pour in water and add in refried beans. Stir to combine and cook until heated through. Keep warm.
• Spread chips out onto a baking sheet (or other desired oven-safe baking dish including a 9x13 pan, cast iron skillet, or even a pie plate).
• Sprinkle 2 cups of the cheese over the chips. Dot with the beef and bean mixture. Top with remaining 2 cups of cheese.
• Bake in the 350 degree oven for 5 to 7 minutes, until cheese is fully melted.
• Remove from heat and add additional toppings as desired. Serve warm.

ULTIMATE EASY NACHOS

Steps:

• Preheat your oven to 375 degrees F and place the rack in the center position.
• Line 2 large baking sheets with foil or parchment paper.
• Place the chips in a single layer on the prepared pans.
• In a medium saucepan, combine the refried beans, sour cream, chile powder, garlic powder, and ground cumin.
• Stir until well mixed.
• Warm the bean mixture over medium heat until heated through, stirring every couple of minutes.
• Using a spatula, spread the bean mixture on the chips, dividing evenly between the two pans.
• Sprinkle the pans with the cheese, using 4 ounces per pan.
• Place the baking sheets in the oven and bake for 5-10 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and top with diced tomatoes, green onion, and black olives. Garnish with cilantro, if desired.
• Serve with sides of Easy Restaurant Style Salsa, Sour Cream, and Shredded Lettuce.

NACHOS

Steps:

• Preheat the oven to 350 degrees F.
• Lay the whole tortilla chips in an ovenproof dish. Sprinkle over the cheese, add jalapeno slices of using and repeat the process until you have 3 layers. Bake until the cheese has melted.

EASY GROUND BEEF NACHOS RECIPE

Steps:

• Heat the oven to 400˚F.
• Meanwhile put a skillet over medium-high heat until hot; add the ground beef and all of the seasonings and cook, breaking apart with a spatula, until browned and there's no more visible pink. Transfer the the ground beef to a bowl, leaving behind the rendered fat.
• Layer the tortilla chips, cooked ground beef, and shredded cheese on a sheet pan.*** Bake in the oven until the chips are toasted and the cheese is melted, 5 to 10 minutes.
• Finish assembling the nachos with your favorite nacho toppings. Serve!