LIPTON HEARTY NACHOS
This is a bit unusual - don't expect a true "Mexican" flavor. However, they are sooo good! I got this from a cookbook called "Soup Mix Magic." I think I am addicted to the stuff. (One note - the original recipe called for a 19 oz can of black beans. I changed that because we can't get one here, but feel free to use more.)
Provided by evewitch
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef. While it is cooking, rinse & drain the beans. Drain the ground beef.
- Put the beef back in the skillet and add soup mix, black beans, and salsa. Simmer about 5 minute until heated through.
- Arrange the chips on a serving platter. Spread the beef mixture over the chips and sprinkle with cheese. Add whatever additional toppings you want.
Nutrition Facts : Calories 399.9, Fat 20.8, SaturatedFat 7.1, Cholesterol 53.6, Sodium 806.1, Carbohydrate 33.8, Fiber 5.8, Sugar 2.2, Protein 20.7
CRAZY NACHOS
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 29
Steps:
- To make the chipotle taco meat, in a large skillet, heat the oil over medium-low heat. Add the beef and onion and cook, stirring occasionally, until the beef is lightly browned and the onion is translucent, about 10 minutes. Add the gar lic and cook for 30 seconds more. Add the tomato, chili powder, cumin, oreg ano, cayenne, and chipotle chile. Stir until the spices are well distributed, turn down the heat, and simmer for 15 minutes, stirring occasionally. Stir in the masa harina until well combined, then taste and adjust the seasonings. Add salt and black pepper to taste. Stir in the lime juice and remove from the heat.
- To make the guacamole, mash the avocado until smooth. Stir in the jalapeno, cilantro, garlic, cumin, and lime juice. Adjust seasonings and add salt to taste.
- Preheat the oven to 375 degrees F.
- To make the nachos, pour 1/2 inch of oil into a heavy skillet and heat to 350 degrees F. If you don't have a candy thermometer, after 5 minutes of heating, you can stick a wooden spoon into the oil to see if it's ready. If the oil bubbles around the spoon, it should be hot enough. In batches, fry the tortillas for 1 minute, until golden brown, turning once. Drain on a paper towel and sprinkle lightly with salt.
- Place the chips close together but not overlapping on a baking sheet or cast-iron skillet, and top each with 1 teaspoon refried beans, 2 tablespoons chipotle taco meat, and 2 tablespoons cheddar cheese.
- Bake for 5 minutes, or until the cheese is melted. After removing the nachos from the oven, top each with 1 tablespoon guacamole, 1 tablespoon sour cream, and 1 pickled jalapeno slice. Serve warm, with salsa on the side.
HEARTY PORK & BLACK BEAN NACHOS
My husband and I are both graduate students right now, so we don't have a lot of time to cook dinner. Our family loves coming home to this incredible nacho platter, and I love how easy it is to prepare. -Faith Stokes, Chickamauga, Georgia
Provided by Taste of Home
Categories Appetizers
Time 6h15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Place beef jerky in a food processor; pulse until finely ground. Place ribs in a 5- or 6-qt. slow cooker; top with jerky, beans, broth, onion, bacon, garlic and pepper flakes. Cook, covered, on low 6-8 hours or until meat is tender., When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to slow cooker. Strain pork mixture; discard juices. Serve with chips and toppings as desired. Freeze option: Freeze cooled shredded meat mixture with juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Strain pork mixture; discard juices. Serve with chips and toppings as desired.
Nutrition Facts : Calories 469 calories, Fat 24g fat (9g saturated fat), Cholesterol 87mg cholesterol, Sodium 1055mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 7g fiber), Protein 33g protein.
AWESOME IRISH NACHOS
This is a fun version of nachos, using waffle fries instead of tortilla chips. Every year at our annual St. Patrick's Day party, this is the first appetizer to go!
Provided by GailC
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Arrange waffle fries in a single layer on a rimmed baking sheet.
- Bake in the preheated oven until light golden in color, 12 to 20 minutes.
- Meanwhile, cook and stir ground beef in a large skillet until browned and crumbly, 5 to 7 minutes. Drain excess grease. Stir in taco seasoning and cook for 1 to 2 minutes more.
- Transfer baked fries to a 9x13-inch baking pan. Spread ground beef evenly over fries. Cover beef with cheese.
- Return to the oven until cheese has melted, about 5 minutes.
- Remove from the oven and garnish with tomatoes, olives, jalapenos, and lettuce. Dollop sour cream and guacamole on top.
Nutrition Facts : Calories 349.1 calories, Carbohydrate 18.1 g, Cholesterol 64.7 mg, Fat 23 g, Fiber 1.9 g, Protein 17.5 g, SaturatedFat 11.3 g, Sodium 758.4 mg, Sugar 1.5 g
HEARTY BEAN NACHOS WITH SPICY SALSA
According to Dr. Adalberto Peña de los Santos, the director of the International Nacho Festival, in Piedras Negras, Mexico, there are three timeless nacho essentials: crispy corn tortilla chips, mounds of melted cheese and at least one chile. If you want to go big, here are some unofficial guidelines: Nacho toppings should be good enough to stand on their own, the nachos should be saucy (maybe even messy) and they should be so delicious together that you can't have just one bite. In this recipe, nachos take a vegetarian turn, with buttery pinto beans, tender carrots or sweet potatoes (or both), and a tomato-and-tomatillo salsa. Melty cheese, Mexican crema and chopped onion and cilantro take it over the top.
Provided by Pati Jinich
Categories burritos and nachos, crackers and chips, finger foods, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Prepare the salsa: Place the tomatoes, tomatillos, jalapeños, chiles de árbol and garlic in a medium saucepan. Cover with at least 6 cups water and bring to a simmer over medium-high. Reduce heat to medium and simmer until the tomatoes and tomatillos are cooked through and mushy, the jalapeños have softened and the chiles de árbol have plumped up, about 10 minutes.
- Using a slotted spoon, transfer the cooked vegetables to a blender, setting aside the cooking liquid. Add the cilantro, cumin and 3/4 teaspoon salt to the blender; purée until smooth.
- Prepare the vegetables: Bring the reserved vegetable cooking liquid back to a simmer over medium-high heat and season generously with salt. Once it comes to a boil, add the carrots or sweet potatoes, or both, and cook until tender, 7 to 8 minutes. Pour the cooked vegetables into a colander, discarding liquid, and set aside.
- Wipe the saucepan dry, then add 1 tablespoon oil and heat over medium. Once the oil is hot, pour in the salsa, partly cover it with the lid, and cook, stirring occasionally, until thickened and the color has deepened, 8 to 10 minutes. Set salsa aside.
- Prepare the beans: In a large skillet, heat 3 tablespoons oil over medium. Once hot, add the onion and celery, and cook, stirring occasionally, for 7 to 8 minutes, until completely softened. Raise the heat to high, add the cooked carrots and/or sweet potatoes, sprinkle with 1/2 teaspoon salt and cook, stirring a couple times, until beginning to brown, 5 to 7 minutes. Add the pinto beans and cook, stirring occasionally, until warmed, another 3 to 4 minutes. Season to taste with salt, then remove from the heat.
- Assemble the nachos: Set a rack in the middle of the oven and heat to 400 degrees. Place all the tortilla chips in a half sheet pan or large baking sheet. Cover the chips with the bean mixture, ladle the salsa all over the top and cover with shredded cheese. Bake until cheese has completely melted, about 10 minutes.
- Spoon the crema over the top and garnish with reserved cilantro and chopped white onion. Serve hot!
HEARTY NACHO DIP
This hearty dip is very filling! It's packed with fresh ingredients like avocados, tomatoes, onions and more.-V. Eleanor Dargo, Chapel Hill, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 20-25 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, combine the refried beans, chilies, 1 teaspoon chili powder and 1 teaspoon cumin. Spread over a 14-in. platter. In another bowl, mash the avocados; add 1/4 cup onion, lemon juice, sugar, celery salt and cayenne. Spread over the bean layer., Combine 1 cup salsa, sour cream, mayonnaise, paprika, garlic powder, pepper sauce, oregano and remaining onion, cumin and chili powder. Spread over avocado layer; sprinkle with Monterey Jack and cheddar cheese., In a large bowl, beat the cream cheese until smooth. Add the remaining salsa. Spread over cheeses. Sprinkle with the green onions and tomatoes. Cover and refrigerate until serving. Serve with chips or vegetables.
Nutrition Facts :
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