Nacho Noodles Recipes

NACHO NOODLES

Steps:

• Cook egg noodles to package directions and set aside.
• Drizzle olive oil in skillet and cook the beef strips over medium heat, until browned through.
• Sprinkle the packet of fajita seasoning over the beef strips and stir making sure it is dissolved and coats the beef.
• Pour the entire jar of pasta sauce over the beef. Stir to combine. Turn down heat to medium-low and cook until sauce is bubbly.
• Remove skillet from heat, stir in 1 tablespoon sour cream to sauce/beef mixture.
• Serve sauce/beef mixture over bed of egg noodles, with a dollup of sour cream on top, and sprinkle with diced tomato and green onion tops.

NACHO PASTA BAKE RECIPE - (4.5/5)

Steps:

• Heat oven to 375°F. Cook pasta according to package directions. Drain. While pasta is cooking, heat oil in skillet over medium heat. Add onion and bell pepper and cook, stirring frequently, until tender, about 5 minutes. Add garlic and cook an additional 30 seconds. In a large bowl, combine pasta, onion mixture, chicken, corn, chilies, ricotta cheese, 1/2 cup Monterey jack and chili powder. Spoon some salsa onto the bottom of a 9x13-inch casserole dish and spread to cover the bottom of the dish. Spoon chicken mixture on top of salsa. Top with remaining salsa and spread evenly with remaining cheese. Bake until mixture is heated through, about 20-25 minutes. Spread chopped green onions over the top of the dish and serve over tortilla chips.

LASAGNA-STYLE NACHOS

Steps:

• Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line 4 rimmed baking sheets with wire racks.
• For the lasagna chips: Bring a large pasta pot of salted water to a boil. Fill a large bowl with ice water.
• Cook the lasagna noodles 2 minutes shy of the package directions. Drain the noodles and immediately plunge them into the ice water. Drain the noodles, put them on the prepared baking sheets and pat dry with paper towels. Cut the noodles into triangles using kitchen scissors so they resemble tortilla chips.
• Put the oil and 2 tablespoon water in a large bowl. Add the lasagna chips and toss to combine. Add the Parmigiano-Reggiano and red pepper flakes. Season with salt and pepper and toss until evenly coated. Put the coated lasagna chips on the prepared baking sheets. Broil in batches until golden and crispy, 8 to 10 minutes. Remove and allow to cool.
• For the Bolognese sauce: Heat the olive oil in a Dutch oven or braiser over medium heat. Add the ground beef, season with salt and pepper and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Meanwhile, put the onion, carrots, celery and garlic in a food processor and pulse until finely chopped. Stir the vegetable mixture into the ground beef, season with salt and pepper and cook for 1 minute. Stir in the tomato paste and add the thyme sprigs. To deglaze the Dutch oven, add the wine, scrape up the browned bits with a wooden spoon and cook for 30 seconds before stirring in the tomato puree. Cook over high heat, stirring occasionally, until the liquid reduces and the sauce thickens, about 10 minutes. Remove the Dutch oven from the heat, stir in the milk and season with salt and pepper. Set aside until ready to use.
• For the bechamel: Melt the butter in a medium saucepan over medium heat. Add the shallot and thyme leaves and cook until fragrant, about 1 minute. Stir in the flour and cook until the mixture bubbles, about 30 seconds. Slowly whisk in the milk and cook over low heat until thickened, about 2 minutes. Season with salt and pepper. Turn off the heat and stir in the fontina.
• For the spicy pesto: Combine the walnuts and garlic in a mortar and pestle and pound to a paste. Add the basil leaves, a handful at a time, grinding down to a paste with each addition. Add the cheese and drizzle in the Calabrian chili oil and olive oil. Season with salt and combine well until emulsified.
• To serve, put the lasagna chips on a large serving platter, then top with the Bolognese sauce, Bechamel and Spicy Pesto.

NACHO CHEESE BEEF BAKE

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, soup, olives and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in noodles. , Transfer to a greased 11x7-in. baking dish. Sprinkle with cheese. Bake at 350° for 15-20 minutes or until heated through. Top with tortilla chips; drizzle with salad dressing. Serve with lettuce, sour cream and/or salsa if desired.

FIESTA BEEF & NOODLE SKILLET

Steps:

• Cook egg noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Stir in condensed soup, salsa, water and taco seasoning., Drain noodles; stir into skillet and heat through. Sprinkle with cheese. Remove from heat. Let stand, covered, 1-2 minutes or until cheese is melted. Freeze option: Freeze cooled noodle mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

ITALIAN NACHOS

Steps:

• Cut the lasagne noodles into large trangular"chip" shapes.
• Pour the pasta sauce into a small saucepan and set over low heat to warm while you make the nachos Heat the oil in a large frying pan over medium high heat.
• Fry the pasta chips in batches without crowding until crisp and golden, 2-3 minutes.
• Remove the chips from the oil with a slotted spoon and drain on paper towels.
• Sprinkle the hot chips with the Italian seasoning and coarse salt to taste. On a platter, layer the chips with the shredded mozzarella cheese.
• Heat in oven or microwave until the cheese is melted and bubbly Serve the nachos immediately, with the warm pasta sauce for dipping.