Nachos Recipe Beef

EPIC BEEF NACHOS SUPREME

Steps:

• Preheat the oven at 400 degrees.
• Meanwhile on the stovetop, brown the ground beef and diced onions over medium-high heat until fully cooked (about 8 minutes) and drain.
• Return the beef to the pan, and sprinkle on the taco seasoning.
• Stir in 3/4 cup water, bring it to a simmer, reduce heat and simmer until the liquid mostly evaporates, about 5 minutes.
• While the beef is cooking, add a generous layer of chips to two baking sheets lined with parchment paper.
• Spoon on refried beans, half on each pan. These are thick, but I just add spoon fulls all over the chips. (The spoon fulls will spread with the heat of the oven.)
• Spoon on half the ground beef to each pan of chips.
• Sprinkle shredded cheese on top.
• Bake at 400 degrees for 15 minutes.
• Remove from the oven, and sprinkle on diced tomatoes and green onions.
• Serve immediately.

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.

NACHOS

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.

SUPER NACHOS

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.

HOMEMADE NACHOS WITH GROUND BEEF

Steps:

• Preheat oven to 425° F. Grease a large rimmed baking sheet or line with foil or parchment; set aside.
• In a large skillet over medium-high heat, cook the ground beef and onion until the onion is tender and the meat is no longer pink. Drain off the fat; return beef and onion to the skillet. Add taco seasoning (and water if called for on the packet). Cook according to the instructions on the seasoning packet.
• Arrange half of the tortilla chips on the prepared baking sheet. Top chips with half of the beef mixture, half of the cheese, and half of the jalapeños (if using).
• Repeat layers once more.
• Bake in the oven until the cheese melts, about 10-15 minutes. Add optional toppings; serve immediately.

BEEF NACHOS SUPREME

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, soup and taco seasoning. Bring to a boil. Stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until rice is tender. , Spoon onto two serving plates. Top with lettuce, cheese, salsa and/or sour cream if desired. Serve with chips.

LOADED NACHOS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
• Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don't drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
• Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
• Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.

BLUE-RIBBON BEEF NACHOS

Steps:

• In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; crumble the beef; drain. Stir in next 7 ingredients; heat through. Serve over tortilla chips. Top with olives, onions and tomatoes if desired.

BEEF NACHOS

Steps:

• HEAT oven to 375°
• Brown beef in skillet, crumble in small pieces.
• Cook until it is no longer pink; drain.
• ADD chili powder, paprika, salt dried onion & water.
• Simmer on low for about 10 minute
• Heat beans in small pan or in microwave, until hot.
• MIX cheeses together in small bowl; set aside.
• ARRANGE chips on baking sheet or on oven-proof plate (I use a large pie plate).
• SPREAD about 1 Tbsp of beans on each chip.
• SPRINKLE about 2 Tbsp of beef on each chip. Flatten beef with spoon so that it will hold the cheese.
• Place a handful of cheese on each chip.
• Sprinkle onion over the cheese.
• Place a slice of jalapeno on each chip.
• BAKE for 8-10 minutes or until cheese melts.
• Serve with salsa, guacamole or sour cream.

QUICK AND EASY AIR FRYER NACHOS

Steps:

• Preheat the air fryer at 360 degrees F (182 degrees C) for about 5 minutes. Line the air fryer basket with foil or a parchment liner, and spray with cooking spray.
• Heat a small skillet over medium heat and cook ground beef until browned and crumbly, about 3 minutes; drain grease. Stir in water, taco seasoning, cayenne, salt, and pepper. Remove skillet from heat.
• Set tortilla chips in the basket, spreading them out and overlapping slightly so the melted cheese won't drip through the open gaps. Evenly sprinkle Cheddar cheese over the chips. Only add a couple of layers of chips with cheese in between in the fryer basket, or just add a single layer and cook in batches.
• Evenly distribute ground beef and black beans over the cheese, sprinkle green onions on top, and add spoonfuls of salsa.
• Transfer the basket into the air fryer and cook until cheese is melted and starting to slightly brown on the edges, 4 to 6 minutes. The nachos will cook evenly and quickly but watch closely so they don't burn.
• Remove nachos to a serving plate, garnish with sour cream, and serve immediately. Put extra toppings in small bowls and let everybody customize their nachos.