MILE-HIGH NACHOS WITH HOMEMADE SALSA
Provided by Food Network
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees F.
- On a large, oven-proof platter, spread 1 layer of chips. Top the chips with 1/3 of the refried beans, 1/3 of the pulled pork and 1/3 of the cheeses, 1/3 of the jalapenos and 1/3 of the green onions. Add another layer of chips and repeat the process two more times. Bake in the oven until the cheese melts and the nachos are warmed through, 5 to 8 minutes. Garnish the nachos with dollops of guacamole, sour cream, Essence and cilantro.
- Serve immediately with the Homemade Salsa.
- Combine all ingredients, and refrigerate for at least half an hour before serving.
ONE-PAN NACHOS WITH BLACK BEANS
Enjoy this colourful sharing dish with nachos, black beans, salsa, avocado and melted cheese. Everyone will enjoy digging into it straight from the pan
Provided by Lulu Grimes
Categories Dinner
Time 30m
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Arrange the tortilla chips over two-thirds of the tray, spoon most of the salsa on top and scatter over half of the cheese.
- Mix the remaining salsa with the red pepper and beans, and tip onto the empty third of the tray. Scatter over the rest of the cheese. Bake for 10-15 mins or until the cheese has melted. Scatter the avocado over the beans and add dollops of the soured cream to serve.
Nutrition Facts : Calories 370 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 1.1 milligram of sodium
EASY NACHOS WITH REFRIED BEANS
This is a quick recipe for nachos with refried beans to serve at get-togethers or on a Sunday watching football. Everyone I have served these to love them.
Provided by Beverly
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine refried beans, garlic powder, onion powder, and cumin in a bowl; mix well.
- Pour tortilla chips onto a baking sheet in one layer. Spoon bean mixture over tortilla chips. Top with Colby-Monterey Jack cheese and jalapenos.
- Bake in the preheated oven until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 34.1 g, Cholesterol 31.6 mg, Fat 18.2 g, Fiber 5.3 g, Protein 12.4 g, SaturatedFat 7.6 g, Sodium 768.3 mg, Sugar 1 g
CHEESY NACHOS WITH REFRIED BEANS
Provided by Food Network Kitchen
Categories appetizer
Time 18m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Spread each chip with a thin layer of refried beans and place onto a foil lined baking sheet. Sprinkle cheese over chips and bake in oven for 5 minutes or until cheese melts. Remove chips from oven and top each one with 1 or 2 teaspoons of salsa and a dab of sour cream. Bake for 3 more minutes. Top each chip with a jalapeno slice. Serve immediately.
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!
CHUNKY SALSA WITH BEANS
This is a simple, fresh ingredient salsa that is very tasty! You can improvise this a lot and try many new items in it. You can serve it fresh and it's a huge hit, but it tastes even more amazing a couple days later! I like to eat this on chips, on eggs, on just about anything and even just by itself! Use as little salt as you can to make it as healthy as possible and encourage large scoops per chip for a healthy way of eating it.
Provided by Phil36
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Combine tomatoes, celery, bell pepper, onion, jalapeno, garlic, cilantro, corn, black beans, lime juice, cumin, salt, and pepper in a bowl. Serve immediately or refrigerate up to 2 days.
Nutrition Facts : Calories 58.9 calories, Carbohydrate 12.1 g, Fat 0.5 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 294.2 mg, Sugar 3.3 g
BEAN NACHOS
A nachos recipes from Super Food Ideas magazine- mexican style recipe. Serve with mashed avocado or guacomole
Provided by Jubes
Categories Beans
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large heavy-based frying pan over medium-high heat. Add onion and cook, stirring, for 2 to 3 minutes or until onion is tender.
- Add red and green capsicum, corn kernels, tomatoes, beans and Tabasco. Season with salt and pepper. Bring to the boil. Reduce heat to medium and simmer for 20 to 25 minutes, or until vegetables are tender and beans are heated through.
- Preheat oven to 200°C
- Arrange corn chips on heatproof serving plates.
- Sprinkle with half of the cheese.
- Spoon over bean mixture.
- Sprinkle with remaining cheese.
- Bake for 10 minutes or until corn chips are crisp and cheese is melted.
RANCH STYLE BEAN NACHOS
This is a great meal for singles and couples or as late-night weekend snack for teenagers. For me, this is two meals; plus I have leftover refried beans to use for something else later. I don't drain my Ranch Style Beans, but you may prefer to have your nachos drier. And yes, you could just dump everything together and cook, but it's actually better if you prepare and eat chip by chip.
Provided by Starvin Single
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Use a knife to smear about one teaspoon of refried beans on each chip. Note: You will use only 1/4 to 1/2 can of refried beans.
- Place the bean-topped chips onto a microwaveable plate or dish. Overlap the chips rather than piling them up.
- Pour the can of Ranch Style Beans evenly over the chips. Note: I don't drain the beans, but you may prefer less juice.
- Sprinkle the cheddar cheese evenly over the chips.
- Microwave about 4-5 minutes.
- Serve with chilled sour cream, jalapenos, and Tabasco Sauce.
Nutrition Facts : Calories 135.6, Fat 11, SaturatedFat 6.9, Cholesterol 34.7, Sodium 322, Carbohydrate 1.8, Fiber 0.2, Sugar 0.3, Protein 7.6
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