No Guilt Beefy Nachos Recipes

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NO-GUILT BEEFY NACHOS



No-Guilt Beefy Nachos image

Nachos you can feel good about! This meaty topping has less fat and sodium than typical nacho beef because you use lean meat and make your own seasoning. The versatile dish is a tasty go-to for a party. -Carol Betz, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 4h15m

Yield 20 servings (2-1/2 quarts).

Number Of Ingredients 12

2 pounds lean ground beef (90% lean)
1 can Ranch Style beans (pinto beans in seasoned tomato sauce), undrained
2 tablespoons chili powder
1 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 tablespoon cider vinegar
3/4 teaspoon salt
Baked tortilla chips
Optional: Shredded cheddar cheese, lettuce, sour cream and guacamole

Steps:

  • Combine first 8 ingredients in a 4-qt. slow cooker. Cook, covered, on low until meat is crumbly, 4-6 hours. Stir in vinegar and salt. Serve with tortilla chips and, if desired, toppings., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Add water if necessary. Serve with chips and toppings if desired.

Nutrition Facts : Calories 99 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 232mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

BEEFY NACHOS



Beefy Nachos image

Provided by Julie Murkerson

Time 20m

Number Of Ingredients 12

1.25lb of ground beef or ground turkey
2 tbsp of taco seasoning
1 tbsp of water
1 15oz can of cheddar cheese sauce
1 small jalapeno, sliced
1/2 small onion, chopped
Corn Tortilla chips (quantity depends on your preference)
Homemade guacamole
Sour cream
Salsa
Your choice of hot sauces
An oven preheated to 350

Steps:

  • 1. In a large pot or sauce pan, brown the meat until cooked. Drain, add 1 tbsp of water and then mix in the taco seasoning. Set aside. 2. Heat the cheese according to the directions on the can. Add about 1 cup of shredded cheese to the cheese sauce and mix well. 3. Layer a baking dish or a pan with some of the nacho chips. Top with some of the cheese sauce and onions. Then add more chips and cover with the remaining onions, jalapenos, meat and cheese sauce. 4. Bake at 350 for 5-10 minutes

BEEFY LASAGNA NACHOS



Beefy Lasagna Nachos image

It tastes like what you'd expect; meaty, cheesy, crunchy. The world is your oyster with this one! The pasta chips are super crunchy and a great base for these nachos. The ground beef has a good base of flavor from the Italian seasoning, garlic, and marinara which give it a quick and easy Italian-American flavor profile. The ricotta and the cheese sauce work well together in that one spreads over everything like a traditional queso, then you get pops of hot creamy ricotta. Optional toppings: half-moon zucchini slices, sauteed mushrooms, sliced pepperoncini, chopped Calabrian chiles, etc.

Provided by TheOtherJuliaGulia

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 1h30m

Yield 6

Number Of Ingredients 17

9 ounces lasagna noodles
½ cup vegetable oil for frying, or as needed
salt to taste
1 teaspoon olive oil
8 ounces ground sirloin
3 cloves garlic, finely chopped
1 teaspoon Italian seasoning
½ cup marinara sauce
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
½ cup shredded mozzarella cheese
¼ cup shredded Parmesan cheese
⅛ teaspoon salt
½ cup whole-milk ricotta cheese
¼ cup chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and pat dry with paper towels. Cut each noodle into assorted desired shapes.
  • Pour vegetable oil to a depth of 3 inches into a Dutch oven; heat over high to reach 360 degrees F (182 degrees C). Add 8 to 10 pasta pieces, one at a time to avoid them sticking together, and cook, lightly tapping under the oil and stirring with a spider tool occasionally, until golden brown and crispy, 2 to 3 minutes. Remove using a spider or tongs to a paper towel-lined sheet tray, and sprinkle with salt. Repeat with remaining pasta pieces, allowing oil temperature to reach back to 360 degrees F (182 degrees C) before adding next batch.
  • Set an oven rack in the top third and preheat the oven's broiler. Line a large rimmed baking sheet with foil.
  • Heat a medium nonstick skillet over medium-high heat. Add olive oil and ground sirloin; cook, stirring occasionally, until beef is browned, about 3 minutes. Add garlic and Italian seasoning; cook stirring constantly, until fragrant, 1 minute more. Stir in marinara sauce and remove from heat. Set aside.
  • Melt butter in a small saucepan over medium heat. Whisk in flour and cook, whisking constantly, until starting to bubble, about 30 seconds. Slowly whisk in milk, whisking constantly. Cook over medium heat, whisking often, until slightly thickened, about 2 to 3 minutes. Remove from heat and stir in mozzarella, Parmesan, and remaining 1/8 teaspoon salt.
  • Arrange lasagna chips in an even layer on the prepared baking sheet. Drizzle 1/2 of the cheese sauce over top and evenly sprinkle with the sirloin mixture. Dollop with ricotta.
  • Broil in the preheated oven until ricotta gets brown in spots, about 2 minutes. Serve drizzled with remaining cheese sauce, basil, and parsley.

Nutrition Facts : Calories 390.4 calories, Carbohydrate 38.5 g, Cholesterol 53.1 mg, Fat 16.4 g, Fiber 2.2 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 330.1 mg, Sugar 5.2 g

BEEFY NACHOS



Beefy Nachos image

Make and share this Beefy Nachos recipe from Food.com.

Provided by Trudski2010

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 27

6 flour tortillas, cut into eighths
6 corn tortillas, cut into eighths
oil (for frying)
1 tablespoon olive oil
1 lb lean ground beef
1 cup minced onion
salt
cayenne
1 tablespoon chili powder
1 teaspoon cumin
1 tablespoon minced garlic
1 cup veal stock
1/4 lb grated cheddar cheese (about 1 cup)
1/4 lb grated monterey jack pepper cheese (about 1 cup)
1 cup shredded lettuce
1 cup peeled seeded and chopped roma tomato
1/2 cup sour cream
1/4 cup pickled jalapeno pepper
1 tablespoon chopped cilantro
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano leaves
1 tablespoon dried thyme

Steps:

  • Preheat the fryer. When the oil is hot, fry the tortillas in batches, until crispy, about 2 to 3 minutes, stirring constantly. Remove the chips from the oil and drain on a paper-lined plate.
  • Season the chips with seasoning. In a large saute pan, heat the oil. When the oil is hot, add the ground beef, stirring constantly. Season the beef with seasoning. Brown the beef with 2 minutes. Add the onions and continue to brown for 3 to 4 minutes. Stir in the chili powder, cumin, and garlic. Add the stock and bring the liquid to a simmer. Simmer for 2 to 3 minutes, or until the liquid reduces by 1/4. Remove the pan from the heat. Lay the chips on a large platter. Spoon the beef mixture over the chips. Sprinkle the meat with the two cheeses. Top the cheese with the lettuce, tomatoes, sour cream and jalapenos. Garnish the nachos with the cilantro.
  • Seasoning.
  • Combine all ingredients thoroughly and store in an airtight jar or container.

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