FULLY-LOADED NACHO CUPS
Steps:
- Preheat the oven to 375 degrees F.
- Place a baking sheet in the oven to preheat for 10 minutes.
- Fit a wonton wrapper into each cup of a 12-cup nonstick muffin tin, pushing the wrapper down to the bottom of the cup, and crimping as necessary so that it forms a cup.
- Heat the oil in a medium skillet over medium-high heat. Add the scallions and cook, stirring until softened, about 1 minute.
- Add the beef and 1/4 teaspoon salt and cook, stirring until brown, about 4 minutes. Add the taco seasoning and stir to combine.
- Remove the skillet from the heat. Use a slotted spoon to transfer and transfer the taco meat to a bowl and drain off the fat.
- Add the cheese, pickled jalapenos and beans to the taco meat and toss to combine. Season with salt.
- Fill the wonton-lined muffin cups with the beef mixture, place the muffin tin on the preheated baking sheet and bake until the wrappers are crisp and golden brown, about 17 minutes.
- Remove the nacho cups from the muffin tin and arrange on a platter.
- Top with the diced avocado, pico de gallo and sour cream, and serve immediately.
GREEK NACHOS
Provided by Food Network
Categories appetizer
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the dressing: Whisk together the yogurt, lemon juice, honey, garlic powder and cayenne until smooth.
- For the nachos: Preheat the oven to 400 degrees F.
- Cut each pita into 8 wedges. Arrange the pita wedges in a single layer on an aluminum foil-lined rimmed baking sheet. Brush the pita wedges with the oil and sprinkle with the paprika and salt. Bake until crisp, 10 to 12 minutes.
- Remove the pita wedges from the oven. Increase the heat to a high broil. Sprinkle the wedges with the feta, bell pepper and red onion. Broil until the cheese starts to melt, about 3 minutes.
- Sprinkle the wedges with the tomato, olives and chives. Transfer the dressing to a squeeze bottle or spoon into a plastic ziptop bag and snip 1 corner to make a small hole. Drizzle the nachos with your desired amount of dressing. Reserve any remaining dressing for another use.
GREEK-STYLE NACHOS
Nachos can be fun as a bar food, but they're usually not much more than that. Here, I'm substituting like mad to create what you might call Greek-style nachos. Mine go like this: pita triangles toasted with olive oil; a sauce of feta and yogurt, spiked with mint and lemon; a topping of ground lamb with onion and cumin; and a garnish of tomatoes, cucumbers and olives. The whole thing takes maybe a half-hour, and it's all familiar except for the arrangement.
Provided by Mark Bittman
Categories dinner, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees Arrange pita wedges in one layer on baking sheets and brush or drizzle with a tablespoon or two of olive oil. Bake until they begin to color, turning once or twice, about 10 minutes. Sprinkle with salt, turn off oven and put chips back in to keep warm.
- In a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, mint and zest and juice of lemon; sprinkle with salt and pepper. Blend or process until smooth. (You can also mash mixture by hand, with a fork.)
- Put two tablespoons of oil in a skillet over medium-high heat and cook onions until soft, about 5 minutes. Add lamb and cumin and sprinkle with salt and pepper; continue cooking until meat is cooked through, about 5 to 10 minutes more. Put chips on a serving plate and top with lamb, sauce, tomatoes, cucumbers and olives if you're using them.
Nutrition Facts : @context http, Calories 714, UnsaturatedFat 32 grams, Carbohydrate 49 grams, Fat 50 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 15 grams, Sodium 929 milligrams, Sugar 8 grams
NACHO'S IN A CUP
"I love making this appetizer for all my parties...I get tons of requests and its a perfect finger food!"
Provided by Sabrinaromeo
Categories Meat
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook the ground beef on medium to high heat in a non stick pan until brown and no longer pink.
- Drain the ground beef and rinse your pan and add beef back to your pan.
- Pour the jar of Salsa into beef mixture and let simmer until the beef fully absorbs the sauce. The longer you let simmer the better it will taste.
- While the mixture is cooking, heat oven to 350 degrees and place a cooking sheet on any flat oven pan. Place the Tostitos scoop cups facing up in on the pan.
- Once the mixture is ready you can spoon it into Tostitos scoop cups and sprinkle with the cheddar cheese.
- Cook in the oven until the cheese is melted.
- Place each scoop cup on a platter and you can either leave sour cream or guacamole on the side or add to each cup.
Nutrition Facts : Calories 398.6, Fat 26.5, SaturatedFat 15.2, Cholesterol 129.8, Sodium 706.8, Carbohydrate 6.3, Fiber 1.1, Sugar 4.2, Protein 33.5
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.
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