Loaded Nacho Cups Recipes

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CHICKEN TINGA LOADED NACHOS RECIPE BY TASTY



Chicken Tinga Loaded Nachos Recipe by Tasty image

Here's what you need: Kroger® Hardwood Smoked Pulled Chicken, Kroger® Traditional Mild Salsa, Kroger® Shredded Mexican Style Cheese Blend, Kroger® Restaurant Style White Tortilla Chips, Kroger® Cilantro Lime Street Taco Sauce, medium jalapeno, fresh cilantro, pickled red onions, avocado, lime

Provided by Kroger

Categories     Appetizers

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 cups Kroger® Hardwood Smoked Pulled Chicken
2 jars Kroger® Traditional Mild Salsa, divided
2 cups Kroger® Shredded Mexican Style Cheese Blend, divided
1 bag Kroger® Restaurant Style White Tortilla Chips
1 Kroger® Cilantro Lime Street Taco Sauce
1 medium jalapeno, sliced
⅓ cup fresh cilantro, chopped
⅓ cup pickled red onions
½ cup avocado, diced
lime, quartered, for serving

Steps:

  • Preheat the oven to 375°F (190°C).
  • In a medium bowl, combine the Kroger® Hardwood Smoked Pulled Chicken, 1½ jars of Kroger® Traditional Mild Salsa, and ½ cup Kroger® Mexican Style Shredded Cheese Blend. Mix until well combined.
  • Add ⅓ of the Kroger® Restaurant Style White Tortilla Chips to a 12" cast iron skillet. Spread ⅓ of the chicken mixture over the chips and top with ½ cup Kroger® Mexican Style Shredded Cheese Blend. Repeat with the remaining chips, chicken mixture, and cheese to make 2 more layers.
  • Drizzle Kroger® Cilantro Lime Street Taco Sauce over the nachos and top with the sliced jalapeños.
  • Bake the nachos for 15 minutes, or until the cheese is melted.
  • Remove the nachos from the oven and garnish with the remaining Kroger® Traditional Mild Salsa, cilantro, pickled red onions, and avocado. Serve with the lime wedges alongside.
  • Enjoy!

LOADED VEGAN NACHOS



Loaded Vegan Nachos image

This recipe certainly has more steps than the original nachos, but you'll be rewarded with a festive tray that's hearty and vegetable-packed enough for dinner. Queso is a great choice for nachos because, unlike melted grated cheese, it stays creamy and doesn't congeal. This homemade, vegan take owes its bold flavor to nutritional yeast, chipotle, garlic powder and pickled jalapeños, and its glossy and smooth texture to the magical combination of starchy bean liquid and blended cauliflower. The key to great nachos is to make sure that each element is delicious on its own, so here, roasted cauliflower gets seasoned with cilantro and lime, and pinto beans with spicy adobo sauce.

Provided by Ali Slagle

Categories     snack, appetizer, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

2 pounds cauliflower (about 1 medium head), florets and stem coarsely chopped
1 medium white or red onion, finely chopped
2 tablespoons neutral oil (such as canola or grapeseed)
Kosher salt (such as Diamond Crystal)
1/2 cup nutritional yeast
1 (15-ounce) can pinto beans, drained, bean liquid reserved
1/2 to 1 chipotle chile in adobo (depending on heat preference), plus 2 teaspoons sauce
1 1/2 teaspoons garlic powder
1/2 cup sliced pickled jalapeños, plus brine
1 (12-ounce) bag of sturdy tortilla chips
1 lime
1/4 cup finely chopped cilantro leaves and stems, plus small sprigs for topping
Optional toppings: pico de gallo or chopped tomato, avocado or guacamole, vegan crema, sliced radishes, black olives

Steps:

  • Heat the oven to 425 degrees. On a sheet pan, toss together half the cauliflower, half the onion and the oil. Season with salt, then spread into an even layer. Roast on the bottom rack, without stirring, until brown underneath, 20 to 25 minutes.
  • Meanwhile, make the vegan queso: In a medium saucepan, combine 1 ½ cups water with the remaining cauliflower, the nutritional yeast, bean liquid, chipotle chile, garlic powder and 1 teaspoon salt. Bring to a boil over high heat, then reduce to medium-high and simmer, stirring occasionally, until the cauliflower is very tender, 10 to 15 minutes. Transfer to a blender, and blend until smooth, then add 2 teaspoons of pickled jalapeño brine and blend to combine. Taste the queso on a chip; if flavors are muted, add more salt and brine. (Hold onto the saucepan; no need to clean.)
  • In a medium bowl, add the adobo sauce to the beans and mash some of the beans with a fork. (This helps the beans adhere to the chip.) When the roasted cauliflower is done, zest the lime over, add the chopped cilantro and stir to combine. Scrape into the reserved saucepan. (Hold onto the sheet pan and don't worry about getting every last bit off.)
  • Assemble: On the sheet pan, spread half the chips into an even layer. Top with half the beans, half the cauliflower and half the queso. Repeat another layer with the remaining chips, queso, beans and cauliflower. Bake until the chips and beans are warm, 3 to 5 minutes. Cut the lime into wedges. Top nachos with the pickled jalapeños, remaining chopped onion, cilantro sprigs, a squeeze of lime and any optional toppings.

LOADED NACHO CASSEROLE RECIPE



Loaded Nacho Casserole Recipe image

This Loaded Nacho Casserole is the perfect dinner, the whole family is going to love. It's quick, delicious, and a great way to use all those leftovers.

Provided by Camille Beckstrand

Categories     Main Course

Time 1h10m

Number Of Ingredients 12

1 pound ground beef (lean)
1 onion (diced)
1 green bell pepper (diced)
2 14 ounce diced tomatoes (do not drain)
15 ounces black beans (rinsed and drained)
15 ounces pinto beans (rinsed and drained)
11 ounces corn (drained)
8 ounces tomato sauce
4 ounces diced green chilis
1 ounce taco seasoning mix
10 ounces tortilla chips
2 cups cheddar cheese (shredded)

Steps:

  • In a large skillet, cook the beef, onions, and peppers over medium high heat until meat is not longer pink and vegetables are tender.
  • Stir in the tomatoes, beans, corn, tomato sauce, chilis, and taco seasoning and bring to a boil. Reduce heat to low and let simmer for about 20 minutes (the mixture will be kind of thin).
  • Spray a 9x13" baking pan with non-stick cooking spray.
  • Layer half of the tortilla chips in the bottom (I kind of crushed them with my hands after placing them in the pan) and top with half of the meat mixture.
  • Repeat layers and then top with shredded cheese
  • Bake uncovered at 350 degrees for about 20-25 minutes or until the cheese the melted and the casserole is heated through.

Nutrition Facts : Calories 640 kcal, Carbohydrate 64 g, Protein 31 g, Fat 30 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 70 mg, Sodium 856 mg, Fiber 14 g, Sugar 5 g, ServingSize 1 serving

LOADED NACHOS



Loaded Nachos image

Probably the greatest nachos ever assembled. Perfect for football. Serve as a giant help-yourself platter or portion onto plates.

Provided by Brian Genest

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 1h

Yield 20

Number Of Ingredients 12

cooking spray
1 (18 ounce) package tortilla chips
1 ½ pounds cooked, Mexican-seasoned ground beef
1 (15 ounce) can black beans, drained
3 medium jalapeno peppers, thinly sliced
3 cups pico de gallo
1 (16 ounce) package shredded medium Cheddar cheese
3 cups queso blanco dip, warmed
¼ head iceberg lettuce, shredded
1 cup sour cream
1 tablespoon water, or as needed
2 stalks scallions, chopped

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.

Nutrition Facts : Calories 508.9 calories, Carbohydrate 26.9 g, Cholesterol 97.3 mg, Fat 33.8 g, Fiber 3 g, Protein 23.4 g, SaturatedFat 16.2 g, Sodium 1121.1 mg, Sugar 3.1 g

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