CLASSIC PUB STYLE NACHOS
I got this recipe from summer camp, and when I made them at home, my whole family was impressed. Layers of tortilla chips and salsa with the works on the side - tastes just like the nachos they serve at restaurants. Perfect for a party!
Provided by sweets
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.
- Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.
- Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.
Nutrition Facts : Calories 504.2 calories, Carbohydrate 32.8 g, Cholesterol 48 mg, Fat 36.6 g, Fiber 4.2 g, Protein 14.4 g, SaturatedFat 13.1 g, Sodium 413.6 mg, Sugar 3.6 g
SUPER NACHOS
For a loaded appetizer, try Rachael Ray's Super Nachos recipe with pico de gallo, beef, beans, cheese and more, from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 entree servings
Number Of Ingredients 26
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.
QUICK DINNER NACHOS
Bring the fabulous flavors of Mexico to your dinner table with these easy nachos that's filled with bean mixture - ready in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 15m
Yield 3
Number Of Ingredients 7
Steps:
- In medium saucepan, combine beans and cheese; cook over medium heat until cheese is melted, stirring frequently.
- Place 2 cups chips on each individual serving plate. Spoon about 2/3 cup bean mixture over chips. Top each with olives, tomato, sour cream and cilantro. Serve immediately.
Nutrition Facts : Calories 990, Carbohydrate 102 g, Cholesterol 55 mg, Fat 8, Fiber 13 g, Protein 27 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1920 mg, Sugar 12 g
EPI'S 50-INGREDIENT SUPER BOWL NACHOS
Our epic 50-ingredient nachos combine everyone's favorite Super Bowl flavors all in one show-stopping dish. Make all five kinds of nachos or just choose your favorites; either way, you've got a winner.
Provided by Rhoda Boone
Yield 20-30 servings
Number Of Ingredients 58
Steps:
- Preheat oven to 400°F. Plan to create 5 sections of nacho flavors, each section with 3 layers of ingredients. Spread one-third of the chips in an even layer on foil-lined baking sheet, then follow the directions to build each section. Once all sections are assembled, bake until cheese is melted and ingredients are hot, 8-10 minutes. Then finish with fresh toppings.
- For the Spinach-Artichoke Dip Nachos:
- Working in the first section, spread one-third of the spinach dip over chips with a spoon. Top with one-third of the onions, artichoke hearts, Fontina, and Parmesan. Repeat with 2 more layers of chips and ingredients.
- After baking, top with sliced tomatoes.
- For the Loaded Potato Skin Nachos:
- Cook bacon in a large skillet over medium heat, working in batches if necessary, until crisp, about 10 minutes. Transfer to a paper-towel lined plate. Crumble bacon once cooled. Pour fat from skillet into a heatproof bowl, leaving burned bits in skillet. Wipe out skillet and return bacon fat to skillet.
- Peel potatoes in long, thin strips, reserving potato skins. Heat skillet with fat over medium-high and fry potato skins, turning, until golden brown, 4-6 minutes. Transfer skins to another paper towel-lined plate, reserving fat in skillet; season skins with salt.
- Cut potato flesh into 1/2" cubes. Heat skillet with fat over medium and add potatoes. Season with salt and pepper and cook, stirring occasionally, until potatoes are golden brown and cooked through, 8-12 minutes. Transfer to another paper towel-lined plate.
- Working in the second section, top tortilla chips with one-third of the potato chips, cubed potatoes, bacon, cheddar, Monterey Jack, 3/4 cup sour cream, scallions, and paprika. Repeat with 2 more layers of chips and ingredients.
- After baking, top with additional sour cream, fried potato skin strips, chives, avocado, and pepper.
- For the Baby Back Rib Nachos:
- Toss pork in 1/2 cup barbecue sauce in a large bowl. Working in the third section, top tortilla chips with one-third of the pork, mozzarella, and jalapeños. Repeat with 2 more layers of chips and ingredients.
- After baking, drizzle with additional barbecue sauce and top with slaw, white onion, and cilantro.
- For the Meat Lover's Pizza Nachos:
- Working in the fourth section, drizzle tortilla chips with one-third of the marinara sauce, then top with one-third of the pepperoni, Canadian bacon, sausage, bell peppers, mozzarella, and Pecorino. Repeat with 2 more layers of chips and ingredients.
- After baking, top with olives, red pepper flakes, garlic powder, oregano, and basil.
- For the Buffalo Chicken Nachos:
- Toss chicken in 1/2 cup buffalo wing sauce in a large bowl. Working in the fifth section, top tortilla chips with one-third of the chicken, Colby cheese, blue cheese, and red onion. Repeat with 2 more layers of chips and ingredients.
- After baking, drizzle with additional wing sauce and top with celery stalks, leaves, and pepperoncini peppers.
- To serve:
- While nachos bake, heat queso dip until hot in microwave or in a heatproof bowl set over a pot of barely simmering water. Place tostada bowl in the center of the baked nachos and fill with queso dip. Serve immediately.
ITALIAN NACHOS RESTAURANT-STYLE
Italian sausage, pepperoni, banana peppers, mozzarella, and pizza sauce make for great nachos.
Provided by reneeg
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat your oven's broiler.
- Crumble the sausage into a large skillet over medium heat. Cook and stir until no longer pink; drain.
- Arrange the tortilla chips on a baking sheet. Top with sausage, pepperoni, mozzarella cheese, and banana peppers. Place nachos under the preheated broiler until the cheese is melted, 5 to 8 minutes. Serve with pizza sauce for dipping.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 22.5 g, Cholesterol 68.7 mg, Fat 31.7 g, Fiber 2.2 g, Protein 19.3 g, SaturatedFat 11.1 g, Sodium 1132.7 mg, Sugar 1.9 g
THE MOST AWESOME GRANDE NACHOS IN THE WORLD!
On the west banks of the Nile, naw just kidding This recipe is so easy, healthy, and well so darned good you will be forced to make it time and time again.
Provided by Eric Walker
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Brown the beef in large skillet and drain (in colander rinsing with hot water if possible to reduce fat intake).
- Return to skillet with water, beans, taco seasoning, onion and green chilies.
- Cook until everything is mixed well under medium-low heat stirring often until a low boil is achieved.
- Reduce heat cover and simmer 10 minutes stirring every couple minutes.
- The construction.
- On a large plate cover with tortilla chips and dollop generous portions of the meat mixture on chips.
- Now pour over WARMED cheese sauce.
- Top with the lettuce next, then what ever order you want of the other veggies except the JP's.
- Then add the JP's AS MUCH AS YOU CAN MUSTER YEA!
- A couple dollops of sour cream and you are ready for a very filling, spicy treat that you will not forget--EVER.
- You should also consider topping with some of my guacamole.
- You are welcome.
FABULOUS NACHOS
This recipe is my own concoction I came up with when craving some Tex-Mex food. I know there are a million nacho recipes out there, but with football season coming up I couldn't resist posting this one. It makes a ton and will feed a crowd of hungry fans!
Provided by That Girl
Categories Tex Mex
Time 35m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Mix together cooked ground beef, beans, cumin, chili powder, salt and minced onion.
- Heat through until completely warmed.
- Place 1/2 bag of tortilla chips on large oven-safe platter.
- Spoon 1/2 of the beef mixture over chips.
- Spoon 1/2 of the cheese sauce, 1/2 can of rotel, and salsa verde (to taste) over beef mixture.
- Repeat layer with rest of chips, beef mixture, rotel, salsa and cheese.
- Top with shredded cheddar cheese and pickled jalapenos.
- Bake at 350°F for about 20 minutes or until cheese is melted.
- Garnish top with shredded lettuce and sour cream.
- Serve warm and enjoy!
Nutrition Facts : Calories 407.9, Fat 22.6, SaturatedFat 8.2, Cholesterol 38, Sodium 1006, Carbohydrate 37.9, Fiber 4.8, Sugar 0.9, Protein 15.3
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