SUPER NACHOS
For a loaded appetizer, try Rachael Ray's Super Nachos recipe with pico de gallo, beef, beans, cheese and more, from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 entree servings
Number Of Ingredients 26
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.
SUPER NACHOS
This makes a huge meal-sized tray of nachos with lots of good stuff! You can adjust ingredient quantities to suit your preference. Serve with extra chips if required. Great for game day.
Provided by Melanie
Categories Trusted Brands: Recipes and Tips Sparkle
Time 50m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 432.1 calories, Carbohydrate 39.7 g, Cholesterol 44.2 mg, Fat 24.5 g, Fiber 5.6 g, Protein 15.2 g, SaturatedFat 7.9 g, Sodium 1081.2 mg, Sugar 2.1 g
NACHOS
Whip up these speedy nachos for a casual get-together with friends. Crispy tortilla chips are loaded with salsa, cheese, spring onions, chilli and other toppings.
Provided by Silvana Franco
Categories Side dish, Snack
Time 5m
Number Of Ingredients 6
Steps:
- Tip tortilla chips on to a baking tray, pour over salsa and scatter over a few sliced spring onions.
- Grate over a good chunk of cheese (fontina is perfect, but cheddar will do). Add a pinch of crushed chilli flakes, then put under a hot grill for about 3 minutes to melt the cheese. Serve with soured cream or guacamole (optional).
Nutrition Facts : Calories 483 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 3.75 milligram of sodium
EASY NACHOS
Make and share this Easy Nachos recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°F.
- Lay the tortilla chips on a cookie sheet.
- Toss together the cheese, chilies, and onion, and sprinkle over the tortilla chips.
- Bake for about 5 minutes, until the cheese has melted.
- Serve hot.
THE ORIGINAL NACHOS
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
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.
OVEN NACHOS
This is my favorite way to make nachos--and my kids love it every time. I actually prefer to use recipe #2642 or recipe #76616 instead of the package taco seasoning.
Provided by Jessi Leigh
Categories Lunch/Snacks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet cook the ground beef with onions; cook stirring until meat is no longer pink. Drain all fat well. Continue to cook until the meat is well browned, about 4-5 minutes longer. Pour contents of taco seasoning pack into meat and add water as directed on the package. Continue to cook according to package directions.
- Add in the refried beans and salsa. Cook, stirring occasionally, until heated through.
- Add in 3/4 cup grated cheddar cheese; stir until melted.
- Place the tortilla chips on a large serving platter.
- Top with ground beef mixture, then sprinkle the top of the HOT ground beef mixture with about 1-1/2 cups (or to taste) grated cheddar cheese.
- Top with sour cream, green onions, chopped tomatoes, shredded lettuce, and sliced black olives.
- Serve hot or warm.
Nutrition Facts : Calories 420, Fat 25.4, SaturatedFat 13.7, Cholesterol 98.7, Sodium 1456.2, Carbohydrate 21.7, Fiber 6.1, Sugar 6.7, Protein 27.9
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50 NACHOS RECIPES AND IDEAS - FOOD NETWORK
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Estimated Reading Time 6 mins
- Tex-Mex Top tortilla chips with 1 can refried beans and 3 cups shredded cheddar. Bake, then top with salsa and pickled jalapenos.
- Double Decker Make Tex-Mex Nachos (No. 1), but make 2 layers. Bake, then top with warm jarred nacho cheese sauce, salsa and pickled jalapenos.
- Cajun Top tortilla chips with 3 cups shredded cheddar, 1 pound cooked diced andouille sausage and 1 cup each diced green bell pepper, celery and onion.
- Jerk Pork Rub 1 pound pork tenderloin with 1/4 cup jerk seasoning; grill, then chop. Top tortilla chips with the pork, 1 cup diced pineapple and 3 cups shredded pepper jack.
- Bacon and Egg Make Tex-Mex Nachos (No. 1), adding 1 pound crumbled cooked bacon with the beans; crack 4 eggs on top. Bake until the whites set, 10 minutes.
- Breakfast Migas Make Tex-Mex Nachos (No. 1). Meanwhile, scramble 6 eggs in butter, adding 1/4 cup each salsa and pickled jalapenos. Toss the nachos with the eggs and top with cilantro.
- Greek Top 4 cups pita chips with 1 cup each hummus, diced cucumber, tomatoes and feta, 1/4 cup each chopped red onion and kalamata olives, some tzatziki and oregano.
- BBQ Chicken Bring 1 1/2 cups barbecue sauce and 1/2 cup water to a simmer. Add 4 cups shredded cooked chicken; heat through. Top tortilla chips with the chicken and 3 cups shredded cheddar.
- Buffalo Chicken Make BBQ Chicken Nachos (No. 8) with wing sauce instead of barbecue sauce. Strain the chicken (reserving the sauce), and spread over ranch-flavored tortilla chips with the cheddar.
- Chicken Mole Make BBQ Chicken Nachos (No. 8) with mole sauce instead of barbecue sauce, and a mix of mozzarella and cotija cheese instead of cheddar.
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