Kitchen Sink Nachos Recipe 435
KITCHEN SINK NACHOS
This recipe is great for using up leftovers, or cleaning out the veggie bin of your refrigerator. Whenever we have leftover pinto beans, the kids look forward to having nachos. Our favorite toppings include grilled chicken, peppers, mushrooms, sour cream, and black olives.
Provided by TheGrumpyChef
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Arrange tortilla chips on platter.
- Top chips with shredded cheese, and place in microwave. Heat on high for 20-25 seconds or until cheese is melted.
- Heat olive oil in pan on med-high heat, add veggies, cumin, and pepper flakes. saute until desired doneness, add chicken to heat through. Remove from heat.
- Spread veggie mixture over chips.
- Top with additional cheese if desired, sour cream and additional toppings.
Nutrition Facts : Calories 96.7, Fat 6.9, SaturatedFat 2.8, Cholesterol 22.2, Sodium 149.9, Carbohydrate 1.3, Protein 7.2
KITCHEN SINK NACHOS RECIPE - (4.3/5)
Provided by davidv
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F. Add the ground beef and diced onions to a large skillet and place the skillet on medium-high heat. Cook until the meat is no longer pink and then drain the beef. In a large bowl, combine the cooked beef, taco sauce, beans, and jalapeños. In a smaller bowl, combine the sharp cheddar and Pepper Jack cheeses. Lay half of the tortilla chips out on a baking sheet or oven-safe skillet. Spread half of the beef mixture over the chips and top the chips with half of the mixed cheeses. Sandwich the spread with the remainder of the tortilla chips. Use the remaining beef and cheese to create a second layer. Bake for 20 minutes, or until the cheese is melted. While the nachos are baking, combine the avocado, tomatoes, red onions, cilantro, lime juice, and olive oil in a separate bowl. When the nachos are done baking, add the avocado mixture on top. Serve with sour cream.
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