Nacho Pasta Recipes

PASTA NACHOS

Steps:

• Preheat the oven to 400 degrees F. Pulse the carrot, onion and garlic in a food processor until finely chopped.
• Heat the olive oil and 2 tablespoons water in a medium saucepan over medium-high heat until the water starts to boil. Add the sausage link and cover the pan. Cook until browned in spots, 4 to 5 minutes. Remove the lid and continue to cook until all the water has evaporated and only the oil is left, about 5 minutes. Remove the sausage from the pan and slice into half-moons and set aside.
• Add the carrot mixture to the pan and cook, stirring, until the onions begin to soften and the garlic is fragrant, 2 to 3 minutes. Add the ground beef, 1/2 teaspoon salt and a few grinds of pepper cook, breaking up the beef into very small pieces with a wooden spoon, until cooked through, 5 to 6 minutes. Stir in the marinara, tomato paste, sausage, and 1/4 cup water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce begins to thicken, about 15 minutes. Keep warm.
• Attach a deep-fat fry thermometer to the side of a large heavy bottom pot. Fill with about 1-inch of vegetable oil to 375 degrees F.
• Working in batches of 2 to 3, fry the wontons, until golden brown and crisp, 1 to 2 minutes. (Be sure to return the oil to 375 degrees F between batches.) Sprinkle with salt to taste.
• Lay 6 wontons on the back of a baking sheet, overlapping slightly. Spread half of the meat sauce over the chips. Sprinkle with 1/2 cup mozzarella, 2 tablespoons Parmesan, half of the alfredo sauce and 1/4 cup of the cherry peppers. Lay the remaining 6 wontons on top and repeat with the remaining ingredients in the same order. Bake until the cheese has melted, about 10 minutes. Slide the chips off the back of the baking sheet onto a serving platter.

RICE COOKER - CREAMY NACHO PASTA

Steps:

• Add first two ingredients to rice cooker and mix.
• Add the remaining ingredients and turn on. I have an on/off rice cooker and it took about 25 minutes to cook.
• Let stand 5 minutes.
• Note: This recipe is spicy. If you prefer something less spicy you can use: 1 can condensed cheese soup, 1 can milk (use soup can), 1 can regular pinto beans, 1 package taco seasoning, 2 cups pasta.

NACHO LASAGNA PASTA CHIPS RECIPE BY TASTY

Steps:

• In a small bowl, stir together the cheddar cheese powder, chili powder, onion powder, and salt until evenly combined.
• In a medium bowl, toss the warm lasagna noodles with the avocado oil and hot sauce until well coated. If any noodles stick together, separate them and make sure all sides are coated in oil.
• Preheat the air fryer to 390˚F (200°C) for 5 minutes.
• Layer three of the lasagna noodles to the air fryer basket. Cook for 6 minutes, tossing every 2-3 minutes and watching carefully to avoid burning, until the pasta is beginning to brown and crisp.
• Add the cooked pasta chips to the same medium bowl and tear into smaller pieces. Toss with half of the spice mixture. Repeat with the remaining lasagna noodles. Let the lasagna chips cool slightly before serving, about 5 minutes. The chips will continue to crisp as they cool.
• Serve the pasta chips with salsa for dipping.
• Enjoy!

NACHO PASTA

Steps:

• In large saucepan prepare macaroni according to package directions. Drain.
• In same pan mix remaining ingredients. Over medium heat, heat through, stirring often. Serve.

THE ORIGINAL NACHOS

Steps:

• Set racks in the upper and lower thirds of the oven and heat to 400 degrees.
• Spread the tortilla chips in a single layer on two large sheet pans. Place a scant tablespoon of shredded cheese over each chip, pressing slightly to adhere. Top each chip with 1 or 2 slices pickled jalapeño. Sprinkle or spoon the pickled jalapeño brine all over the chips. Bake until cheese melts completely and begins to lightly brown at the edges, 5 to 7 minutes.
• Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter.

NACHO PASTA

Steps:

• Heat the soup and milk in a saucepan until heated through.
• Stir in pasta and cook until hot.
• Enjoy!

BEEFY LASAGNA NACHOS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and pat dry with paper towels. Cut each noodle into assorted desired shapes.
• Pour vegetable oil to a depth of 3 inches into a Dutch oven; heat over high to reach 360 degrees F (182 degrees C). Add 8 to 10 pasta pieces, one at a time to avoid them sticking together, and cook, lightly tapping under the oil and stirring with a spider tool occasionally, until golden brown and crispy, 2 to 3 minutes. Remove using a spider or tongs to a paper towel-lined sheet tray, and sprinkle with salt. Repeat with remaining pasta pieces, allowing oil temperature to reach back to 360 degrees F (182 degrees C) before adding next batch.
• Set an oven rack in the top third and preheat the oven's broiler. Line a large rimmed baking sheet with foil.
• Heat a medium nonstick skillet over medium-high heat. Add olive oil and ground sirloin; cook, stirring occasionally, until beef is browned, about 3 minutes. Add garlic and Italian seasoning; cook stirring constantly, until fragrant, 1 minute more. Stir in marinara sauce and remove from heat. Set aside.
• Melt butter in a small saucepan over medium heat. Whisk in flour and cook, whisking constantly, until starting to bubble, about 30 seconds. Slowly whisk in milk, whisking constantly. Cook over medium heat, whisking often, until slightly thickened, about 2 to 3 minutes. Remove from heat and stir in mozzarella, Parmesan, and remaining 1/8 teaspoon salt.
• Arrange lasagna chips in an even layer on the prepared baking sheet. Drizzle 1/2 of the cheese sauce over top and evenly sprinkle with the sirloin mixture. Dollop with ricotta.
• Broil in the preheated oven until ricotta gets brown in spots, about 2 minutes. Serve drizzled with remaining cheese sauce, basil, and parsley.