CHIP BAG NACHOS RECIPE BY TASTY
Take your meals on the go with these walking chip bags! This less-messy version of a nacho plate fits right inside your favorite bag of tortilla chips! This is perfect for the kids or the big game!
Provided by Nichi Hoskins
Categories Snacks
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Using a pair of scissors, cut open each bag of tortilla chips either along the top or side. Add 3 tablespoons of ground beef to each bag. Top each bag with 3 tablespoons of nacho cheese sauce, 1 tablespoon diced tomatoes, 4 pickled jalapeño slices, and 1 tablespoon diced avocado.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 262 calories, Carbohydrate 13 grams, Fat 16 grams, Fiber 2 grams, Protein 14 grams, Sugar 5 grams
DELUXE WALKING NACHOS
This slow-cooked potluck chili makes an awesome filling for a little bag of walk-around nachos. Cut the bag lengthwise to make loading your fork easier. —Mallory Lynch, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 18 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain., Transfer beef mixture to a 5-qt. slow cooker. Drain 1 can tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining can of tomatoes undrained. Cook, covered, on low 6-8 hours to allow flavors to blend. Mash beans to desired consistency., Just before serving, cut open tortilla chip bags. Divide chili among bags; add toppings as desired. Freeze option: Freeze cooled chili in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; adding water if necessary.
Nutrition Facts : Calories 282 calories, Fat 10g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 482mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 6g fiber), Protein 12g protein.
NACHOS (REAL OLD MEXICO STYLE)
These are the "Real" Nachos I used to get in Juarez, Mexico. Now that they have been so over "Americanized" I love the old style.
Provided by Mick007
Categories Beans
Time 18m
Yield 1 bag
Number Of Ingredients 4
Steps:
- Warm your re-fried beans on the stove over medium heat until spooning is easy.
- Lay out Tortilla chips on a baking sheet so they do not over-lap.
- Top each Chip with a spoonful of re-fried beans, large pinch of grated cheese and one slice of jalapeno, (you can substitute black olives if you like).
- Bake entire sheet for 10 - 15 minutes or until cheese melts, do not over cook as the chips will become soggy.
- Use a spatula to plate and serve warm.
Nutrition Facts : Calories 3642, Fat 191.7, SaturatedFat 63.6, Cholesterol 313.5, Sodium 6266.8, Carbohydrate 381.3, Fiber 48.3, Sugar 17.8, Protein 117.1
TACO IN A BAG
I love Taco in a Bag! I had this recipe at the Covered Bridge Festival in Indiana. My family loves them too! The chip bag serves as a shell for the tacos.
Provided by Jennifer Madigan
Categories World Cuisine Recipes Latin American Mexican
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the taco seasoning and prepare according to the directions on the package.
- With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge. Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. Serve in the bag and eat using a fork.
Nutrition Facts : Calories 902 calories, Carbohydrate 54 g, Cholesterol 134 mg, Fat 60.9 g, Fiber 4.7 g, Protein 34.6 g, SaturatedFat 23 g, Sodium 1390.1 mg, Sugar 4.2 g
TACO IN A BAG
Need a fun snack or light meal idea? Enjoy these 5-minute Mexican-style micro waved ground beef and cheese blend topped nacho-flavored tortilla chips.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- In small microwavable bowl, microwave ground beef on High 30 seconds or until thoroughly heated. Squeeze bag of chips to crush slightly.
- Cut bag of chips open along top; hold open. Top chips with warm ground beef; mix with fork. Top with cheese, lettuce and if desired, other taco toppings. Eat directly from bag.
Nutrition Facts : Calories 270, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Taco, Sodium 660 mg, Sugar 3 g, TransFat 1/2 g
BAGGY NACHOS
Recipe courtesy of Susan Vu and Cooking Channel. These nachos are a version of the famous Southwestern corn chip and beef casserole. Corn chips are smothered with chili and cheese and served right in the bag. Let your guests dig in and choose their own toppings for part crunch, part chili-soaked chips-the only nachos you'll ever eat with a spoon. Original recipe: http://www.cookingchanneltv.com/recipes/treva-sues-baggy-nachos.html
Provided by Food.com
Categories Southwestern U.S.
Time 1h30m
Yield 8 bags, 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil in a large straight-sided skillet over medium-high heat. Add the ground beef and chorizo and break up the meat using the back of a wooden spoon or spatula. Sprinkle liberally with salt and black pepper and cook, stirring occasionally, until browned but not fully cooked through, 4 to 6 minutes. Transfer the meat to a plate using a slotted spoon. Do not discard the fat from the skillet.
- Add the chiles and onions to the skillet with the fat and cook until lightly browned and softened, stirring occasionally, 6 to 8 minutes. Stir in the chili powder, cumin, garlic and 1/4 cup water and cook for 2 minutes, stirring constantly. Add the tomato puree, beef stock, Worcestershire sauce and reserved browned beef and chorizo. Stir to combine and bring to a boil, and then lower to a simmer and cook covered for 25 minutes.
- Stir in the pickling liquid and beans and cook for another 15 minutes, uncovered, until the chili has reduced slightly and is nice and thick. Season with salt and black pepper.
- To assemble, turn each bag of corn chips horizontally and cut a slit to open the bag. Spoon enough warm chili into each bag to cover the chips, about 1/2 cup, and top with a handful of the Cheddar and a dollop of the sour cream. Garnish with the pickled jalapenos and scallions.
Nutrition Facts : Calories 424.5, Fat 28.1, SaturatedFat 11.5, Cholesterol 70.4, Sodium 661, Carbohydrate 21, Fiber 5.7, Sugar 4.1, Protein 23.1
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