Nachos A La Ortega Recipes

ORTEGA'S TATER TOT NACHOS

Steps:

• Follow directions on taco seasoning packet to prepare beef (add onion to beef); drain fat and hold warm while heating up remaining ingredients.
• Deep fry tater tots according to package directions; drain.
• Meanwhile heat refried beans until hot.
• When ready to assemble, place tater tots on a large platter and top with taco meat, refried beans, cheddar cheese then top with lettuce. Sprinkle tomatoes and green onions on top. Serve immediately with sour cream and salsa.
• Enjoy this great comfort food!

CHICKEN NACHOS

Steps:

• In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
• Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.
• Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.

SKILLET NACHOS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and mixture is slightly thickened, 8-10 minutes., Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, about 5 minutes. Divide tortilla chips among 6 plates; spoon beef mixture over chips. Serve with toppings as desired.

NACHOS A LA ORTEGA

Steps:

• SPREAD beans over bottom of large ovenproof platter or 15x10-inch jelly-roll pan. Arrange chips over beans. Top with cheese and jalapenos.
• BROIL for 1 to 1 1/2 minutes or until cheese is melted. Top with salsa and sour cream and/or additional topping suggestions.

SHEET PAN NACHOS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a sheet pan with aluminum foil.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in water, chili powder, cayenne, salt, and pepper.
• Lay out tortilla chips on the sheet pan. Top with ground beef mixture. Cover with olives, jalapeno slices, and Cheddar cheese.
• Broil until cheese is bubbly and golden brown, 3 to 5 minutes. Serve with sour cream and salsa for dipping.

THE MOST AWESOME GRANDE NACHOS IN THE WORLD!

Steps:

• Brown the beef in large skillet and drain (in colander rinsing with hot water if possible to reduce fat intake).
• Return to skillet with water, beans, taco seasoning, onion and green chilies.
• Cook until everything is mixed well under medium-low heat stirring often until a low boil is achieved.
• Reduce heat cover and simmer 10 minutes stirring every couple minutes.
• The construction.
• On a large plate cover with tortilla chips and dollop generous portions of the meat mixture on chips.
• Now pour over WARMED cheese sauce.
• Top with the lettuce next, then what ever order you want of the other veggies except the JP's.
• Then add the JP's AS MUCH AS YOU CAN MUSTER YEA!
• A couple dollops of sour cream and you are ready for a very filling, spicy treat that you will not forget--EVER.
• You should also consider topping with some of my guacamole.
• You are welcome.