CHILI NACHOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F.
- On an ovensafe plate, arrange some of the chips in a single layer, overlapping them slightly. Sprinkle on a good layer of cheese, then add a layer of the chili, then another round of chips, cheese and chili. Keep going until you feel you've successfully built Mount St. Nacho!
- Put the plate in the oven and heat the nachos until the cheese is totally melted, 4 to 5 minutes. Then dive right in and devour them.
- In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning.
- After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool.
- Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers).
BLACK BEAN NACHOS
Steps:
- 1. Arrange top oven rack 6" from top heat source. Heat broiler.
- 2. Arrange tortilla chips in single layer in 12" skillet (or other oven-proof dish of equal size). Sprinkle beans, tomatoes, peppers and scallions evenly over chips. Sprinkle cheese evenly over chips and toppings.
- 3. Broil, occasionally rotating pan for even melting, until cheese is bubbly and toppings are hot, 3-5 minutes. Sprinkle with cilantro, if desired. Serve with Pico de Gallo and guacamole, if desired.
INDIAN-ISH NACHOS WITH CHEDDAR, BLACK BEANS AND CHUTNEY
These vegetarian nachos take their cues from paapdi or papri chaat, the spicy, tangy and sweet Indian snack of fried dough wafers piled with chickpeas, tomatoes, onions, yogurt and various chutneys. This take starts with standard nacho elements: tortilla chips, black beans and a healthy amount of bubbly, melted cheese. But the classic chaat pairing of spicy and verdant cilantro chutney with sweet and sour tamarind sauce provides another level of brightness and complexity. Don't skip the chhonk, a sauce made of melted ghee, cumin seeds and red chile powder that is drizzled over the top of the nachos. It provides a rich finish and even more crunch.
Provided by Priya Krishna and Ritu Krishna
Categories dinner, lunch, weekday, burritos and nachos, appetizer, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 425 degrees. Make the chutney: In a blender, combine the cilantro, green chile, lime juice, sugar and salt and blend until smooth. If the mixture is too thick to blend, add up to 3 tablespoons water, a tablespoon at a time, to get it going. Taste and adjust the salt and lime juice, if needed. Set aside.
- In a medium bowl, lightly mash the beans with a fork (this is so they won't roll off the chips), and season them with salt. On a foil-lined 13-by-18-inch sheet pan, arrange half the chips, followed by half the beans, onions, tomatoes and cheese (in that order). Repeat to make a second layer. Bake for 7 to 10 minutes on the highest rack of the oven, until the cheese is melted and bubbling.
- While the nachos are in the oven, make the chhonk: In a small pan or a butter warmer over medium-high, heat the ghee. Once the ghee melts (or the oil begins to shimmer), add the cumin seeds and cook until they start to sputter and brown, about 15 seconds. Immediately remove the pan from the heat and stir in the red chile powder. Set aside.
- Evenly drizzle the cilantro chutney and the tamarind sauce on top of the nachos, followed by the chhonk. Add a few dollops of the Greek yogurt, if using.
CHEESY BLACK BEAN NACHOS
We're trying to go meatless once a week, and this dish helps make those meals fun, quick and super delicious. It's a great way to use up beans and canned tomatoes from your pantry. -Cynthia Nelson, Saskatoon, Saskatchewan
Provided by Taste of Home
Categories Appetizers Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Mix beans, tomatoes and jalapenos. Arrange chips in an even layer in a 15x10x1-in. pan. Top with bean mixture and cheese., Bake, uncovered, until cheese is melted, 10-12 minutes. Serve immediately with toppings as desired.
Nutrition Facts : Calories 371 calories, Fat 17g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 672mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 7g fiber), Protein 15g protein.
CHILI NACHOS
Kick up the heat when you serve these fantastic nachos.
Provided by HORMEL CHILI(R)
Categories Trusted Brands: Recipes and Tips HORMEL Chili
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees F. In bowl, mix together tomatoes, onion and cilantro. Squeeze lime into the tomato mixture and toss until blended.
- Arrange a single layer of chips on heatproof platter or baking sheet. Top with spoonfuls of chili, tomato mixture, olives and cheese. Add jalapeno slices, if desired. Repeat layers until all the ingredients are used.
- Bake 15 minutes or until cheese is completely melted. Serve nachos hot.
Nutrition Facts : Calories 592.9 calories, Carbohydrate 51 g, Cholesterol 63.7 mg, Fat 33.9 g, Fiber 6.4 g, Protein 23.4 g, SaturatedFat 14.1 g, Sodium 1061.8 mg, Sugar 4 g
ONE-PAN NACHOS WITH BLACK BEANS
Enjoy this colourful sharing dish with nachos, black beans, salsa, avocado and melted cheese. Everyone will enjoy digging into it straight from the pan
Provided by Lulu Grimes
Categories Dinner
Time 30m
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Arrange the tortilla chips over two-thirds of the tray, spoon most of the salsa on top and scatter over half of the cheese.
- Mix the remaining salsa with the red pepper and beans, and tip onto the empty third of the tray. Scatter over the rest of the cheese. Bake for 10-15 mins or until the cheese has melted. Scatter the avocado over the beans and add dollops of the soured cream to serve.
Nutrition Facts : Calories 370 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 1.1 milligram of sodium
NACHOS WITH TOFU BLACK BEAN CHILI
Well, the tofu is thawed, now what? Let's add some of this and some of that and see how it comes out. Your this's and that's may be different from ours!
Provided by anne in apex
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Chop tofu into 1/4" dice.
- Heat olive oil in a large skillet.
- Saute onion, garlic and tofu until onion is tender.
- Add taco seasoning, tomato sauce, black beans and hot sauce if you desire.
- Stir well and simmer for 15 minutes, adjusting seasoning to your taste.
- Layer tortilla chips on serving platter.
- Spoon chili on top of chips and top with cheese, sour cream and chopped cilantro.
Nutrition Facts : Calories 244.3, Fat 11.9, SaturatedFat 2, Sodium 1211.4, Carbohydrate 24.3, Fiber 8.2, Sugar 7.1, Protein 14.6
ULTIMATE BLACK BEAN NACHOS
This was attached to my coupon! I wanted to make sure I recorded it before I bought something :-). Sold by Tostitos but I'm sure other brands will be o.k.
Provided by VKuuipo Bridges
Categories Black Beans
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to broil at 375 degrees.
- Place tortilla chips on an oven-safe baking sheet.
- Drain black beans and corn.
- Combine with Salsa and green onions.
- Top each chip with 2 tablespoons black bean mixture.
- Sprinkle with cheese.
- Heat in oven 3-5 mnutes or until cheese melts.
- Garnish with chopped tomatoes and serve immediately.
MAPO TOFU NACHOS
This twist on nachos doesn't simply call for putting traditional mapo tofu atop tortilla chips. Instead, you'll make a creamy, spicy, saucy version using blended silken tofu and all the usual mapo ingredients. Spoon the sauce atop layers of chips, add cheese, then bake it. You could certainly stop there, but finishing with some garnishes makes it especially festive. Save leftover sauce for another round of nachos or a half batch of mapo spaghetti. To double this recipe, bake on a large parchment or foil-lined sheet pan in a 350-degree oven for about 10 minutes. You can also make the sauce with lamb, turkey thigh or a plant-based meat alternative, in place of the ground beef or pork, if you like.
Provided by Andrea Nguyen
Categories finger foods, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare the mapo tofu sauce: If the tofu came as a block in water, discard the water. Cut the tofu into large chunks, then use a stand blender or immersion blender to whirl the tofu into an ivory smoothie.
- In a medium (3- or 4-quart) pot over medium heat, toast the Sichuan peppercorns for 2 to 3 minutes, until super fragrant and slightly darkened. (A wisp of smoke is OK.) Let cool briefly, then pound with a mortar and pestle or pulse in a spice grinder.
- Prepare the remaining sauce ingredients and set them near the stove.
- Warm the oil in the pot over high heat. When shimmering, add the meat. Stir and mash into cooked and crumbly pieces, 1 to 2 minutes. Add 2 1/2 tablespoons doubanjiang, the douchi (if using), ginger and red-pepper flakes (if using). Fry about 2 minutes longer, stirring constantly, until the mixture is a rich reddish brown.
- Reduce the heat to medium-low, then stir in the soy sauce and 1 rounded teaspoon sugar. Scrape in the blended tofu. (If there's much left in the blender jar, add 1 tablespoon water and whirl to loosen it.) Stir to combine well, partially cover and bring to simmer. Cook for about 3 minutes, stirring occasionally, to develop flavor throughout. Expect orange oil to appear on top.
- Taste the sauce and if needed, add the remaining 1/2 tablespoon doubanjiang (for heat), or a pinch of salt (for savoriness) or sugar (to tame heat).
- Stir in the scallion, then add the cornstarch slurry and stir until thickened. Turn off the heat. Stir in half the crushed Sichuan peppercorns for a bit of zing. Let sit for 5 to 10 minutes to deepen flavor and color before using; a little lingering orange oil is normal. This recipe makes about 2 1/2 cups, which is twice the amount that you'll need for this recipe; save the rest for spaghetti, more nachos or another use. (You can cool the sauce completely then refrigerate it in an airtight container for up to 3 days.)
- Prepare the nachos: Heat a toaster oven (or standard oven) to 350 degrees. Line the baking pan of the toaster oven (or a small sheet pan) with parchment or aluminum foil, leaving a little overhang on two sides so you may later easily transfer the nachos. Arrange half of the chips on the pan, laying them flat; some overlap is fine. Use a spoon to strew a heaping 1/2 cup mapo tofu sauce onto the chips. Sprinkle with half the scallions, half the cheese and half the remaining Sichuan peppercorns. Repeat with the remaining chips, a heaping 1/2 cup mapo tofu sauce, the remaining scallions, cheese and peppercorns.
- Bake for 8 to 10 minutes, until the cheese completely melts and there is gentle sizzling. Remove from the oven, then lift the parchment paper or foil to remove the nachos from the pan, then use a spatula to carefully usher the nachos to a platter. Top with any combination of olives, pickled jalapeños and cilantro, if desired.
CHEESY LENTIL-AND-BLACK-BEAN NACHOS
Despite its traditional game-day look, this glorious spread is nacho average Super Bowl snack. In a huge win for vegetarian sports fans, we swapped ground beef for portobello-mushroom caps stewed with black beans, lentils, and fire-roasted tomatoes.
Provided by Riley Wofford
Categories Appetizers
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. In a medium saucepan, cook mushrooms over medium-high heat, stirring occasionally, until liquid evaporates and they're browned in places, 4 to 5 minutes. Add oil, 1 cup onion, garlic, and chopped chile; cook until softened, 5 to 6 minutes.
- Add chili powder, 1 3/4 teaspoons salt, and 1/4 teaspoon pepper; cook until fragrant, about 2 minutes more. Stir in lentils, crushed tomatoes, and 3 cups water. Bring to a boil, then reduce heat to low and simmer, partially covered, until lentils are tender and sauce has thickened slightly, 25 to 30 minutes. Stir in beans; cook until warmed through, 1 to 2 minutes. Season with salt and pepper.
- Spread half of tortilla chips in an even layer on a rimmed baking sheet. Top evenly with half each of lentil mixture and cheese. Repeat with remaining chips, lentil mixture, and cheese. Bake until cheese melts, 8 to 10 minutes. Top with tomatoes, cilantro, remaining 1/2 cup onion, and sliced chile; serve immediately with a squeeze of lime.
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