Deluxe Beef Nachos Recipes

DELUXE WALKING NACHOS

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain., Transfer beef mixture to a 5-qt. slow cooker. Drain 1 can tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining can of tomatoes undrained. Cook, covered, on low 6-8 hours to allow flavors to blend. Mash beans to desired consistency., Just before serving, cut open tortilla chip bags. Divide chili among bags; add toppings as desired. Freeze option: Freeze cooled chili in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; adding water if necessary.

DELUXE NACHOS

Steps:

• In a small saucepan, combine soup and salsa; heat through. Arrange tortilla chips on two serving platters; top with soup mixture. Sprinkle with the tomatoes, peppers, onions and olives. Top with sour cream. Serve immediately.

SUPER NACHOS

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.

SUPER NACHOS

Steps:

• Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
• Combine salsa ingredients in a bowl and set aside for flavors to marry.
• Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
• In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
• Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

SUPER NACHOS DELUX

Steps:

• Crumble beef and sausage in a frying pan. Add onion and cook on high heat, stirring until meats are browned. Discard any fat; season with salt and liquid hot pepper seasoning to taste.
• Spread beans in a shallow 10 x 15 dish/pan (or other similar oven proof dish with equivilalent area). Top evenly with meat. Sprinkle chilies over bean and meat mixture, cover evenly with cheese and drizzle with taco sauce.
• Cover and chill if made ahead.
• Bake, uncovered, in a 400 degree oven for 20 to 25 minutes or until very hot throughout.
• Remove from oven and quickly garnish with some or all of the garnishes.
• Serve with your favorite taco type chips.

DELUXE NACHOS

Steps:

• Arrange the tortilla chips on a serving platter. Top with the beans.
• Heat the salsa con queso according to the package directions. Spoon the salsa con queso over the tortilla chips. Top with the tomato, olives and green onions.
• Tip: To warm the tortilla chips in the microwave, place half the tortilla chips onto a microwavable plate. Microwave on HIGH for 1 minute. Repeat with the remaining chips.

DELUXE CHICKEN (OR BEEF) NACHOS

Steps:

• Season chicken breasts with cumin, salt, and pepper. Add chicken broth or water and roast in 350 degree oven for 1 1/2 hours or until fork tender.
• Layer entire surface of a large cookie sheet with tortilla chips. Sprinkle some of the cheese on top.
• Shred or chop the chicken and layer it on top of the chips and cheese. Next add the black beans, then the salsa.
• Top with the rest of the cheese and put in oven at 325 for 10 minutes or until cheese is melted.
• Sprinkle with the diced jalapenos and onions. Dollop the sour cream and guacamole over all.
• Top with sliced black olive and chopped tomato. Serve with more salsa on the side and enjoy!!!

DELUXE NACHOS

Steps:

• Spread beans over tortilla chips.
• Heat dip according to package directions. Spoon over tortilla chips.
• Top with tomato, olives and onions.

SUPER DELUXE STEAK NACHOS

Steps:

• Season both sides of steak with salt and pepper. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest.
• Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
• When meat is completely cool slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
• Melt bacon fat over medium heat in a pot. Add onions and a pinch of the salt; cook and stir until softened, 5 or 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft and sweet, about 5 minutes. Reduce heat to low.
• Mash the beans with a potato masher to your desired consistency. Add additional liquid, if necessary, to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
• Preheat oven to 450 degrees F (230 degrees C).
• Place tortilla chips about 2 or 3 deep in a heat proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
• Bake in preheated oven until cheese is melted and edges start to brown, about 10 minutes.
• Scatter diced ripe avocado, diced onions, diced tomatoes, and diced jalapenos over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.