Nachocheesepotatosoup Recipes

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QUICK POTATO NACHOS



Quick Potato Nachos image

Healthy and fun for the family. Serve with salsa, guacamole, and sour cream.

Provided by Micaella

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 ½ pounds russet potatoes, cut into 1/2-inch wedges
1 ½ tablespoons vegetable oil
1 teaspoon Mexican-style seasoning blend
½ teaspoon garlic salt
1 cup shredded Mexican cheese blend
¼ cup rinsed and drained canned black beans
¼ cup diced tomatoes
¼ cup sliced black olives
¼ cup sliced green onions
3 tablespoons canned chopped green chiles

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Combine potatoes, oil, Mexican seasoning, and garlic salt together in a bowl; stir to coat potatoes completely. Spread potatoes in a single layer on a baking sheet.
  • Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.
  • Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.

Nutrition Facts : Calories 336.3 calories, Carbohydrate 35.2 g, Cholesterol 32.3 mg, Fat 17 g, Fiber 5.4 g, Protein 12.3 g, SaturatedFat 8.5 g, Sodium 780.1 mg, Sugar 2.1 g

NACHO POTATOES



Nacho Potatoes image

Provided by Sandra Lee

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 6

1/2 (22-ounce) bag waffle fries (recommended: Ore-Ida)
1 (16-ounce) can black bean refried beans (recommended: Rosarita)
1 cup Mexican style shredded cheese (recommended: Kraft)
1 (2 1/4-ounce) can sliced black olives (recommended: Early California)
1/2 cup mild chunky salsa (recommended: Pace)
1/2 cup sour cream

Steps:

  • Preheat oven to 400 degrees F.
  • Place a sheet of tin foil on a baking sheet. Place individual waffle fries on the sheet and space evenly. Using oven mitts, place the baking sheet in the oven and bake fries for 18 to 20 minutes.
  • While the fries are baking, open the can of black beans using a can opener and spoon into a microwave-safe bowl. Cover the bowl loosely with plastic wrap and microwave on high for 4 to 6 minutes.
  • Using oven mitts, remove the fries from the oven and let cool about 5 minutes.
  • To assemble, evenly space the fries on a microwave safe plate. Top each fry with 1 tablespoon of the heated beans and then sprinkle with the cheese and olives.
  • Put the plate in the microwave and heat on high for 1 minute, or until cheese is melted. With oven mitts, remove the plate from the microwave. Top each fry with 1 teaspoon salsa and 1 teaspoon sour cream.

SMOTHERED POTATO TOT NACHOS



Smothered Potato Tot Nachos image

Provided by James Briscione

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 17

One 28-ounce bag frozen potato tots
2 tablespoons taco seasoning
1 1/2 cups Perfect Cheese Sauce, recipe follows
1 cup diced tomatoes
1/4 cup pickled sliced jalapenos
1/4 cup thinly sliced scallions
2 tablespoons fresh cilantro leaves
1/2 avocado, diced
1/2 cup shredded lettuce, optional
1/4 cup crumbled cooked bacon, optional
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 tablespoon taco seasoning
3 cups milk, heated
4 ounces cream cheese, softened
2 cups grated sharp Cheddar
1/2 cup grated Parmesan

Steps:

  • Arrange the potato tots in a single layer on a baking sheet. Sprinkle with the taco seasoning. Bake according to package instructions. Let cool on the baking sheet for 5 minutes.
  • Transfer the potato tots to a large platter, stacking them no more than two high. Pour the Perfect Cheese Sauce over the tots. Garnish with the tomatoes, jalapenos, scallions, cilantro and avocado. Sprinkle with the lettuce and bacon, if using.
  • Melt the butter in a medium saucepot over medium heat. Stir in the flour and cook, stirring often, until a thick paste forms and turns golden brown. Stir in the taco seasoning and cook 30 seconds more.
  • Gradually whisk in the milk, adding 1 cup at a time. Allow the mixture to come to a simmer before adding the next. It will be extremely thick at first and will thin with each addition. When all the milk is added bring the sauce to a simmer and cook 5 more minutes. Whisk in the cream cheese.
  • Remove the sauce from the heat. Add the Cheddar and Parmesan and whisk until smooth. The sauce keeps refrigerated for up to 2 weeks or frozen for 6 months. If using from cold, carefully bring the sauce back to a boil before serving.

NACHO POTATO SOUP



Nacho Potato Soup image

"This soup is super easy to make! Since it starts with a box of au gratin potatoes, you don't have to peel or slice them," shares Sherry Dickerson of Sebastopol, Mississippi. "A co-worker recommended the recipe to me. Now my husband requests it often."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 8

1 package (5-1/4 ounces) au gratin potatoes
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 cups water
2 cups 2% milk
2 cups cubed process American cheese (Velveeta)
Dash hot pepper sauce, optional
Minced fresh parsley, optional

Steps:

  • In a 3-qt. saucepan, combine the contents of potato package, corn, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add the milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired.

Nutrition Facts : Calories 234 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 980mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.

NACHO POTATO SOUP



Nacho Potato Soup image

I don't know where I got this recipe, but have had it for several years. It is my husband's favorite soup and also very easy to make!

Provided by Juenessa

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 (5 1/4 ounce) box scalloped potatoes mix
1 (11 ounce) can whole kernel corn, drained
0.5 (10 ounce) can diced tomatoes and green chilies, undrained
5 cups water, divided
2 cups milk
2 cups cubed Velveeta cheese
shredded cheese (optional)
sour cream (optional)

Steps:

  • Empty potatoes only into a microwave safe bowl along with 3 cups of water.
  • On high, cook potatoes approximately 8 minutes.
  • Drain potatoes of most of the water.
  • Combine the potatoes, potato sauce mix (from the box), corn, diced tomatoes and green chilies, and 2 cups of water in a stove-top pan.
  • Mix well.
  • Bring to a boil.
  • Reduce heat; cover and simmer for about 15 minutes or until the potatoes are tender to your liking.
  • Add milk and cubed Velveeta.
  • Cook and stir until the Velveeta is melted into the soup.
  • Ladle into soup bowls.
  • Garnish with shredded cheese or sour cream, if you wish.
  • Serve.

CHEESY POTATO NACHOS



Cheesy Potato Nachos image

These yummy potatoes are like some I enjoyed in a pub once, with a nice cold beer. Top with caramelized onions, sour cream, chili, or whatever you have on hand. Yum!

Provided by 1cookinmama

Categories     Side Dish     Potato Side Dish Recipes

Time 45m

Yield 3

Number Of Ingredients 7

3 russet potatoes, peeled and each cut into 8 wedges
2 tablespoons olive oil
1 teaspoon sea salt
⅛ teaspoon ground black pepper
4 slices turkey bacon, or more to taste
1 cup shredded Cheddar-Monterey Jack cheese blend
2 green onions, chopped

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Toss potatoes with olive oil, salt, and pepper in a bowl until coated. Arrange potatoes in 1 layer in an oven-proof skillet.
  • Cook potatoes over medium-high heat until golden brown, about 4 minutes. Flip and continue cooking until golden brown on other side, about 4 more minutes.
  • Bake potatoes in the preheated oven until tender, about 25 minutes.
  • Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and chop.
  • Sprinkle bacon, Cheddar-Monterey Jack cheese, and green onions over potatoes. Return to oven until cheese is melted, about 3 minutes.

Nutrition Facts : Calories 410.3 calories, Carbohydrate 39.5 g, Cholesterol 44.1 mg, Fat 22.3 g, Fiber 5 g, Protein 14.3 g, SaturatedFat 9.9 g, Sodium 973.5 mg, Sugar 2.1 g

CRISPY CHEESY NACHO TOTS



Crispy Cheesy Nacho Tots image

Provided by Valerie Bertinelli

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 7

1 pound frozen Tater Tots®
1/4 cup half-and-half
1 1/4 cups shredded Mexican cheese blend
1 1/2 teaspoons cornstarch
3 tablespoons pico de gallo or chopped tomato
2 tablespoons fresh cilantro leaves
Sour cream, for topping

Steps:

  • Bake the Tater Tots® until very crispy, following the package directions.
  • Meanwhile, combine the half-and-half, 1 cup of the cheese, and the cornstarch in a small saucepan. Whisking constantly, cook over medium heat until melted and smooth, 3 to 4 minutes. Stir in the pico de gallo.
  • When the Tater Tots are done, transfer them an 8-inch cast-iron skillet. Preheat the broiler to high. Spoon the cheese sauce over the tots and sprinkle with the remaining 1/4 cup cheese. Broil until the cheese is bubbling and melted, about 1 minute. Top with the cilantro and a dollop of sour cream.

NACHO CHEESE POTATO SOUP



Nacho Cheese Potato Soup image

Make and share this Nacho Cheese Potato Soup recipe from Food.com.

Provided by seesko

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (5 1/4 ounce) package au gratin potatoes
1 (11 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes and green chilies, undrained
2 cups water
2 cups milk
2 cups cubed process American cheese (Velveeta)
1 dash hot pepper sauce (optional)
minced fresh parsley (optional)

Steps:

  • In a saucepan, combine contents of potato package, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired.

MEXICAN POTATO NACHOS



Mexican Potato Nachos image

This is so good, and it's great for a pot luck. Try pepper-jack cheese for the Cheddar for a little more kick.

Provided by Lois A Dupre

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 1h

Yield 8

Number Of Ingredients 13

2 tablespoons Vegetable oil
2 large baking potatoes, cut into 1/2-inch thick slices
salt and ground black pepper to taste
1 tablespoon vegetable oil
½ pound ground beef
1 (15 ounce) can black beans, drained
2 tablespoons taco seasoning
2 tablespoons water
8 ounces shredded Cheddar cheese, divided
¼ cup shredded lettuce
1 small tomato, chopped
¼ cup sour cream
¼ cup guacamole

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat.
  • Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper.
  • Bake in the preheated oven until the potato slices are golden brown, about 20 minutes.
  • While potato slices are baking, heat 1 tablespoon of vegetable oil in a skillet over medium heat; brown the ground beef in the hot oil, breaking it up into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.
  • Mix the black beans into the ground beef; stir in the taco seasoning and water. Bring the mixture to a boil and reduce heat to medium-low. Simmer until the flavors have blended, about 10 minutes.
  • Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese.
  • Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos.
  • Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 20 g, Cholesterol 50.1 mg, Fat 20.3 g, Fiber 5.1 g, Protein 16.4 g, SaturatedFat 9.2 g, Sodium 568.4 mg, Sugar 1.2 g

CROCK POT NACHO CHEESE POTATO CASSEROLE



Crock Pot Nacho Cheese Potato Casserole image

My family just loves these potatoes. They are quick to prepare since you buy prepared sliced potatoes.

Provided by Audrey M

Categories     Potato

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces lean ground beef
1/2 cup chopped onion
11 ounces condensed nacho cheese soup
4 ounces diced green chili peppers
1/2 cup milk
1 (20 ounce) package refrigerated sliced potatoes
sour cream (optional)
salsa (optional)
sliced green onion (optional)
nonstick cooking spray

Steps:

  • Cook ground beef on top of stove or microwave; drain off fat.
  • In a medium mixing bowl, combine soup, undrained chile peppers and milk; blend well.
  • Lightly spray slow cooker with nonstick cooking spray.
  • Layer half of potatoes, cooked ground beef and soup mixture.
  • Repeat process.
  • Cook on low for 4 hours or on High for 2 1/2 hours or until potatoes are done.
  • Gently stir before serving.
  • Top with sour cream, salsa and/or sliced green onions.
  • If you are unable to find Nacho cheese soup, you can add melted Mexican cheese to regular cheese soup, use a Nacho cheese sauce or just use melted Mexican Velveeta cheese.

OVER THE TOP NACHOS



Over the Top Nachos image

These nachos can be served as a meal, but all the good stuff makes for a great appetizer or snack while watching a game or a quick lunch for your family and friends. Better plan on making two plates of these, they're really good! Serve with sour cream, salsa, and guacamole.

Provided by Charlie

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 10m

Yield 6

Number Of Ingredients 7

1 pound ground beef
1 onion, finely diced
salt and pepper to taste
2 cups shredded Cheddar cheese
1 (16 ounce) can refried beans
1 (14.5 ounce) package tortilla chips
1 fresh jalapeno pepper, sliced

Steps:

  • In a large frying pan, brown ground beef with onion, salt and pepper over medium heat. Break the meat into very small pieces while it is cooking. After the meat is thoroughly cooked, drain off the grease.
  • Arrange chips on a microwavable platter. Spread beans over the chips. Layer with 1/2 of the cheese, the ground beef mixture, and remaining cheese. Arrange jalapeno peppers on top.
  • Microwave on medium-high until cheese has melted. Serve immediately.

Nutrition Facts : Calories 829 calories, Carbohydrate 58.4 g, Cholesterol 118.6 mg, Fat 52.1 g, Fiber 7.9 g, Protein 33.6 g, SaturatedFat 20.1 g, Sodium 845.9 mg, Sugar 1.9 g

NACHO POTATO SOUP



Nacho Potato Soup image

A tasty, low-fat soup with a little kick that my family requests often. Starting with au gratin potatoes makes it SO easy. This recipe probably came from Light and Tasty magazine, although I substituted fat-free cheese and skim milk to make it lower in fat.

Provided by BeachGirl

Categories     Potato

Time 30m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 8

1 (5 1/4 ounce) package au gratin potato mix (dry mix)
1 (15 ounce) can corn, drained
2 (10 ounce) cans diced tomatoes and green chilies (I use Rotel brand)
2 cups water
1 1/2 cups skim milk or 1 1/2 cups 2% low-fat milk
8 ounces fat free cream cheese or 8 ounces cream cheese (cut in pieces)
2 dashes hot sauce, to taste
1 tablespoon fresh parsley sprig, minced (optional)

Steps:

  • In large pot, combine au gratin potato mix, tomatoes, and water.
  • Mix well and bring to a boil.
  • Reduce heat, cover, and simmer 15-18 minutes until potatoes are done.
  • Add cheese chunks and cook, stirring with a whisk, until the cheese melts.
  • Add milk, corn, and hot sauce, stirring until soup is hot.
  • Garnish with parsley.

Nutrition Facts : Calories 172.6, Fat 1.9, SaturatedFat 0.9, Cholesterol 3.2, Sodium 866.3, Carbohydrate 34, Fiber 2.2, Sugar 1.8, Protein 9.8

NACHO CHEESE SOUP



Nacho Cheese Soup image

Warm up this winter with a fiesta-inspired soup. This is sure to satisfy on a chilly day. Top or stir in sliced green onions, shredded cheese, zesty salsa or tortilla chips for a flavorful twist.

Provided by kmergirl

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 (12 fluid ounce) cans evaporated milk
1 cup fat-free chicken broth
1/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
2 cups shredded cheddar cheese

Steps:

  • Mix evaporated milk, broth and flour in medium saucepan over medium- high heat. Bring to a boil, stirring constantly. Reduce heat to medium-low; cook, stirring constantly, for 5 minutes. Stir in cayenne pepper and cheese, 1/2 cup at a time, allowing each addition to be melted before adding more cheese. Remove from heat. Serve with desired toppings.
  • Toppings: sliced green onions, additional shredded cheddar cheese, salsa and/or tortilla chips (optional).

NACHO POTATOES



Nacho Potatoes image

Serve these topped with your favorite salsa and a dollop of sour cream, just like traditional nachos.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

3 medium russet potatoes, peeled and each cut lengthwise into 8 wedges
2 tablespoons olive oil
1 1/2 teaspoons salt
1/8 teaspoon freshly ground pepper
1 cup (about 4 ounces) shredded Monterey Jack, or cheddar cheese
8 slices turkey bacon, cooked and crumbled
2 scallions, white and pale green parts, thinly sliced

Steps:

  • Preheat oven to 375 degrees. In a large bowl, toss potato wedges with the oil, salt, and pepper. Arrange wedges in a single layer in an ovenproof 12-inch skillet. Cook over medium-high heat until underside is golden, about 8 minutes. Turn potatoes with tongs or a spatula; transfer skillet to oven.
  • Roast until potatoes are golden and crisp on the outside and cooked through, about 25 minutes. Remove from oven.
  • Sprinkle potatoes with cheese, bacon, and scallions; return to oven, and continue baking until cheese is melted, 3 to 4 minutes. Remove from oven, and serve hot.

NOT'YO ORDINARY NACHO CHEESE SAUCE



Not'yo Ordinary Nacho Cheese Sauce image

Not happy with any at-home recipes for nacho sauce, I made up my own! A thick, creamy nacho cheese sauce that you will swear came out of a jar. Cheesy, subtly spicy, and bursting with nacho flavor--it rivals any store-bought nacho cheese sauce. Just be sure to save some aside for yourself! Serve warm immediately over or with tortilla chips, on tacos or burritos, or as any other dip.

Provided by Dana H.

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 19m

Yield 12

Number Of Ingredients 12

3 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 ½ cups milk, divided
3 cups shredded Cheddar cheese
1 (8 ounce) package cream cheese, softened
3 tablespoons sour cream
1 (10 ounce) can diced tomatoes with green chiles (such as Rotel®), drained slightly
2 teaspoons chili powder
1 teaspoon ground cumin, or more to taste
1 teaspoon paprika, or more to taste
1 teaspoon salt, or more to taste
ground black pepper to taste

Steps:

  • Heat oil in a saucepan over medium-high heat. Whisk in flour to form a thick paste. Whisk in 3/4 cup milk; cook and stir until thickened, 3 to 4 minutes.
  • Stir Cheddar cheese, cream cheese, and sour cream into milk mixture until smooth, about 1 minute. Add remaining milk, diced tomatoes, chili powder, cumin, and paprika; cook and stir until thickened to sauce consistency, about 5 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 272.3 calories, Carbohydrate 5.5 g, Cholesterol 60.8 mg, Fat 22.9 g, Fiber 0.7 g, Protein 11.6 g, SaturatedFat 12.8 g, Sodium 485.6 mg, Sugar 1.7 g

3 CHEESE POTATO SOUP



3 Cheese Potato Soup image

This soup is great by itself, but also a nice way to use up leftovers as stir-ins. I have added ham, broccoli, chicken, peas, and other sundry bits and pieces to make this a very versatile freezer staple

Provided by zoe85

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons butter
1 cup onion, diced
1 teaspoon garlic powder
6 -8 potatoes, peeled and cubed
2 (8 ounce) cans cream of chicken soup or 2 (8 ounce) cans mushroom soup
2 (8 ounce) soup cans milk
1 (8 ounce) package cream cheese (light is fine)
1 cup shredded mozzarella cheese
1 cup grated parmesan cheese or 1 cup cheddar cheese
salt and pepper

Steps:

  • Melt butter in a large saucepan.
  • Add onions, cooking until soft.
  • Add potatoes and enough water to barely cover.
  • Cook, covered, until potatoes are tender (15 - 20 minutes).
  • In a medium-size bowl, combine soup and milk until smooth.
  • Pour soup mixture into potato mixture and stir over low heat.
  • Add cheeses, and stir until smooth. Heat, but do not boil.
  • Add garlic and salt and pepper to taste.
  • To Freeze: Allow soup to cool, and ladle into 1 gallon freezer bag. Lay flat to freeze.

Nutrition Facts : Calories 606.8, Fat 35.4, SaturatedFat 20.4, Cholesterol 103.7, Sodium 1073.4, Carbohydrate 51.5, Fiber 5.1, Sugar 3.8, Protein 22.6

POTATO NACHOS



Potato Nachos image

I love getting nachos at sporting events so I wanted to create a recipe like them. This is the result of my experiments and my family loves it!-Deb Helmer, Winfield, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 snack servings.

Number Of Ingredients 7

1 large baking potato
1/8 teaspoon salt
1 bottle (8 ounces) taco sauce
1/2 cup sliced green onions
1/2 cup chopped green chilies
1/2 cup shredded cheddar cheese
1/2 cup sliced ripe olives

Steps:

  • Scrub potato and cut into 1/4-in. slices. Arrange slices in a single layer on a greased broiler pan; sprinkle with salt. Broil 4 in. from the heat until golden brown. Turn potatoes; broil until tender. Drizzle with taco sauce; sprinkle with green onions, chilies, cheese and olives. Broil until cheese is melted. , Microwave Method: Arrange potato slices in a single layer on a microwave-safe plate; sprinkle with salt. Drizzle with half of the taco sauce. Cover and cook on high for 3-1/2 minutes or until tender, rotating plate once. Drizzle with remaining taco sauce; sprinkle with green onions, chilies, cheese and olives. Cover and cook for 30 seconds or until cheese is melted.

Nutrition Facts : Calories 350 calories, Fat 13g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 1382mg sodium, Carbohydrate 49g carbohydrate (10g sugars, Fiber 7g fiber), Protein 12g protein.

EASY CHEESY NACHOS



Easy Cheesy Nachos image

There's no need to brown ground beef when fixing this satisfying snack. Laura Jirasek of White Lake, Michigan tops crunchy chips with warm canned chili and melted cheese, then sprinkles it all with chopped tomato and onion for fresh flavor and color.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 6 servings.

Number Of Ingredients 5

1 package (14-1/2 ounces) tortilla chips
2 cans (15 ounces each) chili without beans
1 pound process cheese (Velveeta), cubed
4 green onions, sliced
1 medium tomato, chopped

Steps:

  • Divide chips among six plates; set aside. In a saucepan, warm chili until heated through. , Meanwhile, in another saucepan, heat cheese over medium-low heat until melted, stirring frequently. Spoon chili over chips; drizzle with cheese. Sprinkle with onions and tomato.

Nutrition Facts : Calories 653 calories, Fat 35g fat (15g saturated fat), Cholesterol 59mg cholesterol, Sodium 1460mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein.

STEAK AND POTATO NACHOS RECIPE BY TASTY



Steak And Potato Nachos Recipe by Tasty image

Here's what you need: russet potatoes, skirt steak, olive oil, salt, pepper, paprika, shredded cheddar cheese, shredded monterey jack cheese, sour cream, salsa, green onions

Provided by Quinton Washington

Categories     Dinner

Yield 3 servings

Number Of Ingredients 11

2 russet potatoes, sliced
1 lb skirt steak
4 tablespoons olive oil
salt, to taste
pepper, to taste
2 teaspoons paprika
1 cup shredded cheddar cheese
½ cup shredded monterey jack cheese
sour cream
salsa, optional
2 green onions, minced

Steps:

  • Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.
  • Lay the potatoes on a baking sheet and bake at 450˚F (230˚C) for 20 minutes.
  • Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare.
  • Let the steak rest for 10 minutes, then slice into cubes.
  • In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese.
  • Broil for five minutes or until the cheese is melted.
  • Serve immediately with sour cream, salsa, green onions or any topping of choice.
  • Enjoy!

Nutrition Facts : Calories 851 calories, Carbohydrate 39 grams, Fat 50 grams, Fiber 4 grams, Protein 59 grams, Sugar 2 grams

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From bakingmischief.com


NACHO CHEESE SAUCE RECIPE - DINNER, THEN DESSERT
2020-06-10 Instructions. In a medium saucepan over medium-low heat, combine cheese, evaporated milk and cornstarch and stir well to combine. Bring to a simmer, mixing well, and cook for 5 minutes, or until the cheese sauce has thickened. Add in hot sauce, stir to combine and serve immediately. If sauce becomes too thick, thin with additional evaporated milk.
From dinnerthendessert.com


NACHO CHEESE POTATO SOUP | TASTY KITCHEN: A HAPPY RECIPE …
This easy one-pan recipe includes plump seared shrimp in a rich and melty Parmesan sauce topped with fresh basil. Red Pepper Pesto Pasta Salad. by Katie Clack. This roasted red pepper pesto pasta salad is bursting with Mediterranean flavors and features a delicious vegan spin on pesto! Quick and Easy Cilantro Lime Rice. by Lori Kemph | Mutt & Chops. A fresh and bright …
From tastykitchen.com


EASY CHEESY POTATO BACON SOUP - BAKING MISCHIEF
2021-03-01 Once all your cheese is melted, stir the cheese sauce into the soup. Add pepper. Taste the soup and add salt if needed. Add about ¾ of the bacon to the soup (reserve ¼ for topping) and stir everything together. Ladle into bowls, top with sour cream, reserved bacon, sliced green onions, and more cheese if desired. Enjoy!
From bakingmischief.com


HOMEMADE NACHO CHEESE SAUCE (5 INGREDIENTS!) TAKE TWO TAPAS
2022-06-01 ONE: Place the flour and butter in a saucepan over medium heat. Stir to melt the butter, combine with the flour, and cook over medium heat until the flour no longer tastes raw and the mixture starts to bubble and look foamy. Roughly 1-2 minutes. TWO: Slowly pour in the milk and stir to combine. Stirring constantly, cook until the mixture forms ...
From taketwotapas.com


THE ULTIMATE POTATO CHIP NACHOS - BAREFEET IN THE KITCHEN
2020-05-04 Instructions. Preheat the oven to 350°F. Spread the potato chips across a small sheet pan. Top evenly with the shredded cheese. Scatter the bacon over the cheese. Bake for 8-10 minutes, until the cheese has melted. Remove the hot pan from the oven and drizzle with ranch dressing and green onions. Serve immediately.
From barefeetinthekitchen.com


HOMEMADE NACHOS WITH GROUND BEEF - THE SEASONED MOM
2021-08-25 Instructions. Preheat oven to 425° F. Grease a large rimmed baking sheet or line with foil or parchment; set aside. In a large skillet over medium-high heat, cook the ground beef and onion until the onion is tender and the meat is no longer pink. Drain off the fat; return beef and onion to the skillet.
From theseasonedmom.com


IRISH PUB STYLE POTATO NACHOS - SPEND WITH PENNIES
2014-03-02 Drain very well and dry potatoes with paper towel. If baking preheat oven to 400°F. Toss potatoes with ¼ cup olive oil. Place on a parchment lined pan and bake 30-35 minutes or until browned and crispy. If frying, preheat oil to 375°F. Place potatoes into hot oil for about 7 minutes per batch or until lightly browned. Drain on paper towels.
From spendwithpennies.com


BAKED POTATO NACHOS - A SAVORY FEAST
Instructions. Preheat oven to 400. Line a baking sheet with foil. Place the potato rounds in a single layer on the pan (it's ok if they overlap slightly, but not too much). Brush both sides of the potatoes with olive oil and sprinkle with salt and garlic powder. Bake for 30 minutes, flipping once.
From asavoryfeast.com


FOOD NETWORK CANADA | BEST EASY RECIPES & COOKING TIPS
Watch this season of The Great Food Truck Race as the country’s best and most successful food truck owners team up with friends and family to hit the road and cook their way across America. ADVERTISEMENT. shows. Bake With Anna Olson. Anna Olson's Pistachio Kipfli. 2.6. 38 min. Makes 3 to 4 dozen cookies . The Big Bake. Food Network Canada is Calling All Bakers Who …
From foodnetwork.ca


THE BEST, EASIEST HOMEMADE NACHO CHEESE SAUCE RECIPES
2021-02-03 For nachos, León prefers making a roux with unsalted butter and flour ― about 4 tablespoons of butter to 2 tablespoons of flour ― and adding 3 cups of cream and then 1 pound of shredded pepper jack cheese and a half pound of shredded cheddar. “If it’s too thick, then I add a little more cream to thin it out,” he said.
From huffpost.com


NACHO CHEESE SAUCE WITH BEEF | RICARDO
Preparation. In a large non-stick skillet over medium-high heat, brown the meat and onion in the butter. Add the spices and cook for 2 minutes. Season with salt and pepper. Deglaze with the beer. Transfer to the slow cooker. Add the remaining ingredients and mix thoroughly. Cover and cook on Low for 2 hours.
From ricardocuisine.com


NACHO CHEESE SAUCE RECIPE - THE SPRUCE EATS
2021-05-13 Steps to Make It. Gather the ingredients. Melt the butter in a medium heavy-bottomed saucepan over medium heat. Once melted, add the flour and whisk to incorporate. Cook the roux for 1 to 2 minutes, whisking frequently. While gently whisking, slowly add the milk.
From thespruceeats.com


THE BEST NACHOS SUPREME (LOADED SHEET PAN NACHOS)
2022-05-29 Preheat your oven to 425 degrees F (218 degrees C) and line a large, rimmed baking sheet with aluminum foil for easy cleanup if desired. I highly recommend doing so, as the melted cheese can get stuck. In a large skillet or non-stick frying pan, heat the extra virgin olive oil to medium-high temperature.
From bakeitwithlove.com


ONE PAN CHEESY NACHO CASSEROLE - THE SALTY MARSHMALLOW
2018-04-22 Add the soup, chili beans, noodles, and broth to the skillet stirring to combine. Bring the beef mixture to a boil. Reduce heat to medium-low and simmer, stirring constantly for 10-12 minutes. Stir one cup of cheese into the casserole. Top with remaining cheese and crushed chips. Cover pan with a lid for 1-2 minutes to allow cheese to melt.
From thesaltymarshmallow.com


CHEESY POTATO SOUP - SPEND WITH PENNIES
2021-12-12 Instructions. In a medium pot, bring chicken broth and seasonings to a boil and add potatoes. Reduce to a simmer and cook until fork-tender, about 15 minutes. Once tender, mash slightly using a hand masher.*. While potatoes are simmering, melt butter and garlic in a medium saucepan just until fragrant.
From spendwithpennies.com


EASY HOMEMADE NACHOS (READY IN 30 MINUTES!) - SPEND …
2022-02-02 Brown ground beef in a skillet until no pink remains. Drain fat. Stir in taco seasoning, water and black beans. Simmer 5 minutes or until sauce thickens and water evaporates. Meanwhile, spread tortilla chips onto a baking sheet. Top with ½ of the cheese, the beef mixture, remaining cheese, and half of the green onions.
From spendwithpennies.com


HOMEMADE NACHO CHEESE SAUCE | LIL' LUNA
2020-03-19 Instructions. Melt butter in a saucepan over medium heat. Stir in flour. Pour in milk and stir until mixture thickens. Add cheese and salt. Stir over heat until cheese has melted and ingredients have blended together. If you like spice, add jalapenos, salsa or even some hot sauce to the cheese mixture. Serve immediately.
From lilluna.com


HOMEMADE NACHO CHEESE SAUCE - THE STAY AT HOME CHEF
Storage and Reheating Instructions: Nacho cheese sauce is best eaten fresh. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat either in the microwave, stirring every 30 seconds until heated through, or in a saucepan on the stove over medium heat.
From thestayathomechef.com


NACHO CHEESE SOUP - CAMPBELL SOUP COMPANY
Make life a party with Campbell's® Condensed Fiesta Nacho Cheese Soup. We blend red and jalapeno peppers with rich Cheddar cheese to create a bold, show-stopping ingredient for flavorful recipes. Pour over tortilla chips for instant nachos or kick things up a notch by incorporating our cheesy soup into recipes like Queso Fundido con Chorizo.
From campbells.com


10 MINUTE NACHO CHEESE - DAMN DELICIOUS
2016-01-19 Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half, garlic powder, onion powder and paprika until slightly thickened, about 1 minute.
From damndelicious.net


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