Nachocucumbers Recipes

SUPER NACHOS

Steps:

• Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes.
• Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.
• Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture.
• Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes.
• Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers.

ULTIMATE NACHO RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Heat a large skillet over medium-high heat. Add in ground beef. Use a spoon to break up the meat and cook 8 to 10 minutes until beef is fully cooked through. Drain excess grease. Add in taco seasoning, stir, and cook 60-90 seconds.
• Pour in water and add in refried beans. Stir to combine and cook until heated through. Keep warm.
• Spread chips out onto a baking sheet (or other desired oven-safe baking dish including a 9x13 pan, cast iron skillet, or even a pie plate).
• Sprinkle 2 cups of the cheese over the chips. Dot with the beef and bean mixture. Top with remaining 2 cups of cheese.
• Bake in the 350 degree oven for 5 to 7 minutes, until cheese is fully melted.
• Remove from heat and add additional toppings as desired. Serve warm.

FULLY-LOADED NACHO CUPS

Steps:

• Preheat the oven to 375 degrees F.
• Place a baking sheet in the oven to preheat for 10 minutes.
• Fit a wonton wrapper into each cup of a 12-cup nonstick muffin tin, pushing the wrapper down to the bottom of the cup, and crimping as necessary so that it forms a cup.
• Heat the oil in a medium skillet over medium-high heat. Add the scallions and cook, stirring until softened, about 1 minute.
• Add the beef and 1/4 teaspoon salt and cook, stirring until brown, about 4 minutes. Add the taco seasoning and stir to combine.
• Remove the skillet from the heat. Use a slotted spoon to transfer and transfer the taco meat to a bowl and drain off the fat.
• Add the cheese, pickled jalapenos and beans to the taco meat and toss to combine. Season with salt.
• Fill the wonton-lined muffin cups with the beef mixture, place the muffin tin on the preheated baking sheet and bake until the wrappers are crisp and golden brown, about 17 minutes.
• Remove the nacho cups from the muffin tin and arrange on a platter.
• Top with the diced avocado, pico de gallo and sour cream, and serve immediately.

QUICK AND EASY DINNER NACHOS SUPREME

Steps:

• Cook the beef and taco seasoning in a 10-inch skillet until the beef is well browned, stirring often to separate meat. Pour off any fat.
• Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the rice is tender.
• Top with the salsa, cheese and lettuce. Serve with the tortilla chips for dipping.
• Serving Suggestion: Serve with carrot and celery sticks. For dessert serve chunky applesauce sprinkled with cinnamon.

COOL NACHO CUCUMBERS

Steps:

• Strain water from salsa.
• Thinly slice cucumbers.
• Layer salsa and cheese onto cucumber slices.
• Add a dollop of sour cream.

EASY CHOCOLATE NACHOS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Stir the cinnamon into the sugar in a small bowl; set aside.
• Brush the tortillas with melted butter on both sides. Sprinkle the tortillas evenly with cinnamon sugar; then cut each tortilla into 6 to 8 wedges. Place the tortilla wedges onto baking sheets in a single layer.
• Bake the tortillas in the preheated oven until the edges are lightly browned, 10 to 12 minutes. While the tortillas are baking, melt the chocolate and shortening in a small saucepan over low heat.
• Spread half of the tortilla wedges onto a serving plate and drizzle with half of the chocolate mixture. Place the remaining tortilla wedges on top, then drizzle with the remaining sauce.

CLASSIC PUB STYLE NACHOS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.
• Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.
• Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.

CUCUMBER NACHOS

Steps:

• Put the salsa in a strainer to remove some of the liquid.
• Peel and slice the cucumber.
• Put the slices of cucumber into the bottom of a 9x13 pan, without overlapping.
• Discard the extra salsa liquid.
• Put about 1 teaspoons of salsa on each cucumber slice.
• Sprinkle the tops of the cucumbers with the cheese.
• Put about 1 teaspoons of sour cream on top of each slice.
• Serve cold.