Giant Nachos Recipes

LOADED NACHOS

Steps:

• Preheat oven to 400 degrees.
• Brown ground beef; drain excess fat.
• Add homemade taco seasoning and water to ground beef. Bring to a boil and cook for two minutes.
• Line stoneware baking sheet with parchment paper.
• Place first layer of chips on baking sheet.
• Layer taco meat, refried beans, black beans, cheese, olives, and corn.
• Repeat layer.
• Top with chopped green onions, jalapeño, and mixed peppers.
• Cook in oven for about 10 minutes or until cheese melts.
• Top with drained salsa / pico de gallo and chopped avocado when the nachos come out of the oven.
• Serve warm.

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.

GIANT STEAK NACHO PARTY RING RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (230˚C).
• Season the steaks with the salt, pepper, paprika, garlic powder, cumin, and cayenne, rubbing fully over the meat.
• Add oil to a skillet over medium-high heat and add the steaks. Cook the steaks for 3 minutes per side.
• Let the steaks rest for 10 minutes, and then cut into bite-sized pieces. Set aside.
• Spray a bundt pan with cooking spray and create three layers of nachos consisting of shredded cheddar cheese, sliced jalapeños, diced red onion, diced tomatoes, black beans, and the steak. Top with more cheese.
• Place into the oven to melt and heat up for about 10 minutes.
• Take a serving tray and place on top of the warm bundt pan and carefully invert the nacho ring onto the tray.
• Top with sour cream, guacamole, pico de gallo, or whatever else you would like.
• Enjoy!

EPI'S 50-INGREDIENT SUPER BOWL NACHOS

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.

THE MOST AWESOME GRANDE NACHOS IN THE WORLD!

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.

NACHOS GRANDE

Steps:

• In 1-quart saucepan, combine soup and salsa; set aside.
• In 10-inch skillet over medium-high heat, cook beef and onion until beef is browned and onion is tender, stirring to separate meat.
• Spoon off fat.
• Add 1/2 cup soup mixture.
• Reduce heat to medium.
• Heat through, stirring occasionally.
• Over medium heat, heat remaining soup mixture, stirring occasionally.
• Arrange chips on large serving platter; top with meat mixture.
• Spoon soup mixture over meat.
• Top with tomato and pepper.

LOADED NACHOS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
• Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don't drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
• Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
• Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.

GIANT NACHOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Line a jelly roll pan or large cake pan with parchment paper.
• Heat a large skillet over medium-high heat. Cook and stir pork chorizo in the hot skillet until browned and crumbly, about 7 minutes. Transfer to a bowl; place in the refrigerator.
• Stack 5 tortillas. Slice off rounded edges to create large triangles. Repeat with remaining tortillas.
• Place 3 to 5 tortilla triangles in a large bowl. Drizzle some olive oil on top; rub over the triangles with your fingers. Transfer to the prepared baking sheets. Repeat with remaining triangles and olive oil, arranging 6 triangles per baking sheet.
• Bake in the preheated oven until toasted, 7 to 8 minutes. Remove from oven; flip with tongs. Continue baking until second side is golden brown, 7 to 8 minutes more. Transfer to a wire rack to cool. Repeat with remaining triangles.
• Layer baked triangles, chorizo, Cheddar cheese, and jalapeno slices in the prepared jelly roll pan.
• Bake in the preheated oven until Cheddar cheese is melted, 20 to 25 minutes. Top with guacamole, sour cream, cotija cheese, cilantro, and green onions.