Nacho Pot Pie Recipe 455

NACHO POT PIE

Steps:

• Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm.
• In Dutch oven, melt butter with 2 tablespoons of the warm broth over medium-high heat. Add carrots, shallots, garlic, taco seasoning, pepper and salt. Cook 5 minutes, stirring occasionally, until carrots are tender. Gradually add flour, stirring with whisk. Cook 1 to 2 minutes, stirring constantly. Stir in whipping cream and remaining warm broth. Heat to boiling; add chicken, beans and corn. Reduce heat; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened.
• Spoon mixture into ungreased 11x7-inch (2-quart) baking dish. Top with crushed tortilla chips. Sprinkle with cheese. Bake uncovered 20 to 25 minutes or until golden brown.

NACHO POT PIE BAKE

Steps:

• Heat oven to 375°F. Microwave corn as directed on package for minimum cook time.
• In large bowl, mix cooked corn, soup, water, chicken, black beans, 1 cup of the cheese and the chili powder.
• Spoon mixture into ungreased 8-inch square (2-quart) baking dish. Bake uncovered 30 to 35 minutes or until heated through. Top with chips and remaining 1/2 cup cheese. Bake 5 to 7 minutes longer or until cheese is melted.

NACHO POT PIE: A DELICIOUS RECIPE FOR YOUR SNACKS

Steps:

• It is recommended to begin preparing the seasoning. For this, take a small bowl and add the cumin, chili powder, paprika, red and black pepper, garlic and onion powder, oregano and the salt. Stir everything very well until the ingredients are all well mixed.
• Now, take an airtight container and add the mixture and cover to store it. The container could be small, because this recipe provides roundabout 3 tablespoons. Then proceed to prepare the pot pies.
• To begin, preheat the oven to 190°C / 375°F. Take four individual baking dishes (preferably 5 inches) and grease them with a little oil or using cooking spray. Cut up the onions, garlic, and preserve. Chop the chives finely, and preserve. Wash the jalapenos and remove the seeds and membranes, and chop finely.
• Also preserve them. In a medium frying pan pour a little oil. When the oil is hot add the onions and sauté until translucent. Proceed to add the meat and cook everything for 2 minutes. Add the garlic and jalapeno, and keep cooking for 1 more minute. Then proceed to incorporate half of the seasoning previously prepared and the flour. Cook for 1 minute, stirring to mix everything very well. Add the stock and let it boil. When boiling, turn the heat to low and cook for 2 or 3 minutes until the mixture thickens a little. Now add the sour cream, the corn and the drained black beans. Add the mixture of meat to each of the baking dishes; then add the corn mixture and black beans; Then add in the top the tortillas chips.
• Now garnish with scallions and grated cheese. Introduce the dishes in the oven for about 18 to 22 minutes. Retire from the oven and serve hot. You can serve with the classical tacos contours (lettuce, tomatoes, chopped olives, sour cream, avocado, etc.).

NACHO POT PIE RECIPE - (4.5/5)

Steps:

• Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm. In Dutch oven, melt butter with 2 tablespoons of the warm broth over medium-high heat. Add carrots, shallots, garlic, taco seasoning, pepper and salt. Cook 5 minutes, stirring occasionally, until carrots are tender. Gradually add flour, stirring with whisk. Cook 1 to 2 minutes, stirring constantly. Stir in whipping cream and remaining warm broth. Heat to boiling; add chicken, beans and corn. Reduce heat; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened. Spoon mixture into ungreased 11x7-inch (2-quart) baking dish. Top with crushed tortilla chips. Sprinkle with cheese. Bake uncovered 20 to 25 minutes or until golden brown.

BEEF NACHO PIE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Meanwhile, separate crescent dough into 8 triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations., Sprinkle 1 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting.

NACHO PIE

Steps:

• Place chips in a lightly greased 9-in. pie plate and set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over chips. Top with beans, tomato sauce and cheese. , Bake, uncovered, at 375° until heated through and cheese is melted, for 7-8 minutes.

NACHO PIE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is not pink; drain.
• Stir in taco seasoning and tomato sauce.
• Bring to a boil.
• Reduce heat; simmer, uncovered for 5 minutes.
• Meanwhile, separate crescent roll dough into triangles; place into a greased 9-inch pie plate with points toward the center.
• Press onto the bottom and up the sides to make a crust; seal the edges.
• Sprinkle 1 cup of chips over crust.
• Top with meat mixture.
• Carefully spread sour cream over meat.
• Sprinkle with cheese and the rest of the chips.
• Bake at 350°F for 20-25 minutes or until crust is golden brown.
• Let stand for 5 minutes before serving.