Nachodums Recipes

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SUPER NACHOS



Super Nachos image

This makes a huge meal-sized tray of nachos with lots of good stuff! You can adjust ingredient quantities to suit your preference. Serve with extra chips if required. Great for game day.

Provided by Melanie

Categories     Trusted Brands: Recipes and Tips     Sparkle

Time 50m

Yield 12

Number Of Ingredients 11

1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
¾ cup water
1 (18 ounce) package restaurant-style tortilla chips
1 cup shredded sharp Cheddar cheese, or more to taste
1 (15.5 ounce) can refried beans
1 cup salsa
1 cup sour cream, or more to taste
1 (10 ounce) can pitted black olives, drained and chopped
4 green onions, diced
1 (4 ounce) can sliced jalapeno peppers, drained

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.

Nutrition Facts : Calories 432.1 calories, Carbohydrate 39.7 g, Cholesterol 44.2 mg, Fat 24.5 g, Fiber 5.6 g, Protein 15.2 g, SaturatedFat 7.9 g, Sodium 1081.2 mg, Sugar 2.1 g

SUPER NACHOS



Super Nachos image

For a loaded appetizer, try Rachael Ray's Super Nachos recipe with pico de gallo, beef, beans, cheese and more, from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 30m

Yield 4 entree servings

Number Of Ingredients 26

2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites
4 vine ripe tomatoes, seeded and chopped
1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
1 small white onion, chopped
1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking
Salt
1 tablespoon extra-virgin olive oil
1 pound ground sirloin
2 cloves garlic, chopped
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon salt
1 1/2 teaspoons dark chili powder
1 1/2 ground cumin, half a palmful
2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
1 can black beans, 15 ounces, drained
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
3/4 pound pepper jack cheese, shredded, about 2 1/2 cups
Sour cream
Chopped scallions
Chopped black olives
Diced pimento
Sliced avocado, dressed with lemon juice
Hot pepper sauces

Steps:

  • Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
  • Combine salsa ingredients in a bowl and set aside for flavors to marry.
  • Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
  • In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
  • Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

NACHODUMS



Nachodums image

Tex-Mex favourite nachos, gets an Indian makeover with poppadums, paneer, chutney and relish for a spicy platter everyone can enjoy!

Provided by Chelsie Collins

Categories     Snack

Time 22m

Yield Serves 4 - 6 (as a snack))

Number Of Ingredients 10

2 large tomatoes , deseeded and finely chopped
1 small red onion , finely chopped
1 red chilli , deseeded and finely sliced
1 tbsp vegetable oil
225g paneer , cut into chunks
200g natural yogurt
½ cucumber , finely chopped
½ small pack mint , leaves only, roughly chopped
100g poppadums , crushed
4-6 tsp mango chutney

Steps:

  • Combine the tomatoes, onion and chilli with some seasoning in a bowl to make a salsa, then set aside.
  • Heat the oil in a frying pan, then fry the paneer on both sides until golden.
  • Make a raita by combining the yogurt, cucumber and most of the mint, then season with some salt.
  • Put the crushed poppadums in a large dish, pour the raita over, followed by the salsa, then top with the paneer. Dollop spoonfuls of chutney over, scatter over the remaining mint and dig in.

Nutrition Facts : Calories 269 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium

NACHOS



Nachos image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 21

8 ounces homemade white corn tortilla chips, fried or baked, recipes follow
1 1/2 cups refried beans, warmed, recipe follows
2 poblano chiles, roasted, peeled, seeded, and diced
2 to 4 canned, pickled jalapeno chiles, stemmed and thinly sliced crosswise
1 cup finely shredded Monterey Jack cheese (about 4 ounce)
1/2 cup sour cream
Vegetable oil for frying
12 (6-inch) corn tortillas (preferably white)
Fine salt
Twelve 6-inch corn tortillas (preferably white)
1 tablespoon vegetable oil
Fine salt
One 15 1/2-ounce can pinto beans, drained and rinsed
3 tablespoons extra-virgin olive oil
1/2 medium onion, chopped
4 cloves garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 cup chicken broth, homemade or low-sodium canned
Kosher salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh coriander leaves (cilantro) (optional)

Steps:

  • Preheat the oven to 400 degrees F.
  • Spread half the chips out in a large shallow casserole dish or on an ovenproof platter. Top with half the beans, in small spoonfuls, and scatter with half the chiles. Repeat with the remaining chips, beans, and chiles. Sprinkle the top of the nachos with the cheese. Bake until heated through and the cheese melts, about 3 to 5 minutes. Top the nachos with dollops of the sour cream and serve.
  • Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
  • Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
  • Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.
  • Preheat the oven to 350 degrees F.
  • Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.
  • In a small bowl, mash two-thirds of the beans with a fork or potato masher. Reserve the whole beans separately.
  • In a medium skillet, heat the oil over medium-high heat and add the onion. Cook until lightly browned, about 3 to 4 minutes. Add the garlic and cook, stirring for 1 to 2 minutes more. Add the spices and cook until fragrant, about 1 minute more. Add the mashed beans and half the broth and cook, stirring frequently until thickened, about 5 minutes. Add the whole beans and the remaining broth and simmer about 4 to 5 minutes more until thickened but not pasty. Season with the salt and pepper, and stir in the fresh coriander, if desired. Serve.

ULTIMATE NACHO RECIPE



Ultimate Nacho Recipe image

This is the Ultimate Nacho Recipe! Crispy chips with melted cheese, ground beef, refried beans, and all of your favorite toppings.

Provided by Rachel Farnsworth

Categories     Appetizer     Main Course     Snack

Time 25m

Number Of Ingredients 14

16 ounces tortilla chips
1 pound ground beef
2 tablespoons taco seasoning
1/4 cup water
15 ounce can refried beans
4 cups shredded cheddar cheese
1/2 cup sour cream
1/2 cup guacamole
1/3 cup sliced olives
1/2 cup fresh salsa
1/3 cup roughly chopped cilantro
1/4 cup sliced or pickled jalapenos
1/4 cup diced red onion
1/4 cup sliced green onion

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.

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.

CLASSIC PUB STYLE NACHOS



Classic Pub Style Nachos image

I got this recipe from summer camp, and when I made them at home, my whole family was impressed. Layers of tortilla chips and salsa with the works on the side - tastes just like the nachos they serve at restaurants. Perfect for a party!

Provided by sweets

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 25m

Yield 6

Number Of Ingredients 10

¼ cup chopped red onion
4 tomatoes, seeded and finely chopped
½ cup chopped fresh parsley
¼ cup olive oil
1 lime, juiced
1 pinch salt and black pepper
1 (8 ounce) package tortilla chips
2 cups shredded Cheddar cheese, divided
½ cup sour cream
½ cup guacamole

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.

Nutrition Facts : Calories 504.2 calories, Carbohydrate 32.8 g, Cholesterol 48 mg, Fat 36.6 g, Fiber 4.2 g, Protein 14.4 g, SaturatedFat 13.1 g, Sodium 413.6 mg, Sugar 3.6 g

STEVEN'S BAKED NACHOS



Steven's Baked Nachos image

My husband wanted to find chips tasting like those made at restaurants. Baking them is the key. These nachos are his claim to fame as a cook and they're delicious! I love them as a quick appetizer or late night snack! Serve with sliced jalapenos and your favorite hot sauce.

Provided by LMarcia

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 40m

Yield 6

Number Of Ingredients 6

1 (8 ounce) skinless, boneless chicken breast half
1 (14.25 ounce) can refried beans
8 ounces corn tortilla chips
1 ½ cups grated pepper Jack cheese
¼ cup chopped green onions
½ cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking dish.
  • Place the chicken on a microwave-safe plate, cover with a paper towel, and place in a microwave oven. Cook on high power until the chicken is no longer pink and cooked through, about 10 minutes. Cool, and use a knife to shred the chicken. Set aside.
  • Place the refried beans in a saucepan over medium heat. Stir until thoroughly heated.
  • Layer half the chips, 1/2 cup cheese, and green onions on the bottom of prepared baking dish. Spoon the refried beans over the chip mixture. Sprinkle with another 1/2 cup cheese, and spread with the sour cream. Arrange the shredded chicken over the sour cream layer. Top with the remaining chips and 1/2 cup cheese.
  • Bake in preheated oven until the cheese melts throughout, 15 to 18 minutes.

Nutrition Facts : Calories 461.2 calories, Carbohydrate 37.4 g, Cholesterol 70.7 mg, Fat 25.2 g, Fiber 5.6 g, Protein 22.2 g, SaturatedFat 10 g, Sodium 587.9 mg, Sugar 0.7 g

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