Nachos Pronto Recipes

NACHOS PRONTO

Nachos Pronto image

Here's the recipe to turn to when you want nachos-pronto!-just for you. It's an easy little dish that's big on flavor.

Provided by My Food and Family

Categories Recipes

Time 10m

Yield 1 serving

Number Of Ingredients 6

Ingredients

1 oz. bite-size tortilla chips (about 20)
3 slices OSCAR MAYER Deli Fresh Smoked Turkey Breast, chopped
1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 large lettuce leaf, shredded
2 Tbsp. TACO BELL® Taco Sauce
1 Tbsp. KRAFT Lite Ranch Dressing

Steps:

Spread chips onto large microwaveable plate; top evenly with turkey and cheese.
Microwave on HIGH 30 sec. or until cheese is slightly melted.
Top with lettuce. Drizzle evenly with taco sauce and dressing.

Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 980 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 2 g, Protein 14 g

ULTIMATE NACHOS

Ultimate Nachos image

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 11

Ingredients

1 (13 1/2-ounce) bag store-bought large tortilla chips
1 cup refried beans
3/4 cup shredded Monterey Jack cheese
3/4 cup shredded cheddar cheese
1/2 cup chopped pickled jalapeno chiles
1 jalapeno chile, seeded, ribs removed, and minced
1/2 cup canned sliced black olives
Fresh cilantro leaves
Chili sauce or hot-pepper sauce
Chopped tomatoes, for serving (optional)
Sour cream, for serving (optional)

Steps:

Preheat oven to 400 degrees. Top each chip with about 1 teaspoon beans and 1 1/2 teaspoons cheese; evenly divide chiles and olives among tortilla chips. Transfer to an ovenproof serving platter, forming layers; add chili sauce.
Bake until heated through and cheese melts, 3 to 5 minutes. Remove, and garnish with cilantro leaves. Serve immediately topped with tomatoes and sour cream, if desired.

PRONTO NACHO SALAD

Pronto Nacho Salad image

Do you believe, as we do, that just dining solo shouldn't mean skimping on deliciousness? Good. We hereby dedicate this Pronto Nacho Salad to you.

Provided by My Food and Family

Categories Home

Time 10m

Yield Makes 1 serving.

Number Of Ingredients 7

Ingredients

1-1/4 cups reduced fat tortilla chips
1/2 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
3 Tbsp. TACO BELL® Thick & Chunky Salsa
2 Tbsp. shredded lettuce
1 Tbsp. chopped tomato
1 Tbsp. sliced green onion
2 Tbsp. KRAFT 2% Milk Shredded Mild Cheddar Cheese

Steps:

Layer chips, cottage cheese, salsa, lettuce, tomato and onion on serving plate. Sprinkle with cheddar cheese.

Nutrition Facts : Calories 300, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g

THE MOST AWESOME GRANDE NACHOS IN THE WORLD!

The Most Awesome Grande Nachos in the World! image

On the west banks of the Nile, naw just kidding This recipe is so easy, healthy, and well so darned good you will be forced to make it time and time again.

Provided by Eric Walker

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 (12 ounce) bag tortilla chips, low fat
2 lbs extra lean ground beef
1 large tomatoes, chopped 1/4 inch chunks
1 medium onion, chopped 1/4 inch chunks
1 (2 1/4 ounce) can sliced green olives
1 (2 1/4 ounce) can sliced black olives
1/2 cup coarsely chopped mushroom
0.5 (8 ounce) container light sour cream (more for the light hearty)
Trappey's jalapenos (the most important Ingredient, not only do they have heat but the best tasting jalapeno's I have eve)
1 (16 ounce) can fat-free refried beans
3 (1 ounce) packages Ortega taco seasoning
2 cups water
1 (1 ounce) can chopped green chili
1 medium onion, finely chopped (may omit)
1 (12 ounce) jar Ortega medium cheese sauce (warmed)
1/4 head medium chopped lettuce

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.

THE ORIGINAL NACHOS

The Original Nachos image

The first nachos were said to have been invented in Piedras Negras, Mexico, in 1940, with just three ingredients. As the story goes, a group of women walked into the Victory Club in Piedras outside business hours. Aiming to please, Ignacio Anaya, the maître d'hôtel known as Nacho, ran to the kitchen and made a quick appetizer with ingredients he found. Today's nachos know no end to their variations: They can have a number of seasoned layers, like these bricklayer-style nachos, or these vegetarian bean nachos, or simply be topped with cheese sauce, like those sold at concession stands. But the simplicity of its original, with its barely salted chips, nutty melted cheese and briny pickled jalapeños, is sure to charm true fans.

Provided by Pati Jinich

Categories snack, burritos and nachos, crackers and chips, finger foods, appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 3

Ingredients

3/4 pound store-bought or Homemade Tortilla Chips (see recipe)
1 pound shredded Colby cheese (about 4 packed cups)
1 cup thinly sliced store-bought or homemade Pickled Jalapeños (see recipe), plus 2 to 4 tablespoons brine

Steps:

Set racks in the upper and lower thirds of the oven and heat to 400 degrees.
Spread the tortilla chips in a single layer on two large sheet pans. Place a scant tablespoon of shredded cheese over each chip, pressing slightly to adhere. Top each chip with 1 or 2 slices pickled jalapeño. Sprinkle or spoon the pickled jalapeño brine all over the chips. Bake until cheese melts completely and begins to lightly brown at the edges, 5 to 7 minutes.
Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter.

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