RANCH NACHO CUPS
We like a big ol' plate of cheesy nachos as much as everyone else. Still, we have to admit these nacho cups are an adorable alternative!
Provided by My Food and Family
Categories Home
Time 30m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Brown meat in skillet; drain. Stir in salsa; simmer 2 min., stirring occasionally.
- Place chips in single layer on rimmed baking sheet; fill with meat mixture. Sprinkle with cheese.
- Bake 8 to 10 min. or until cheese is melted. Top with remaining ingredients.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
FULLY-LOADED NACHO CUPS
Steps:
- Preheat the oven to 375 degrees F.
- Place a baking sheet in the oven to preheat for 10 minutes.
- Fit a wonton wrapper into each cup of a 12-cup nonstick muffin tin, pushing the wrapper down to the bottom of the cup, and crimping as necessary so that it forms a cup.
- Heat the oil in a medium skillet over medium-high heat. Add the scallions and cook, stirring until softened, about 1 minute.
- Add the beef and 1/4 teaspoon salt and cook, stirring until brown, about 4 minutes. Add the taco seasoning and stir to combine.
- Remove the skillet from the heat. Use a slotted spoon to transfer and transfer the taco meat to a bowl and drain off the fat.
- Add the cheese, pickled jalapenos and beans to the taco meat and toss to combine. Season with salt.
- Fill the wonton-lined muffin cups with the beef mixture, place the muffin tin on the preheated baking sheet and bake until the wrappers are crisp and golden brown, about 17 minutes.
- Remove the nacho cups from the muffin tin and arrange on a platter.
- Top with the diced avocado, pico de gallo and sour cream, and serve immediately.
SLOW COOKER RANCH CHICKEN NACHOS
I have a love/hate relationship with nachos. The love part? How can one not appreciate a giant platter of crunchy carbs topped with all the shredded meats and all the melted cheeses and spicy what nots and more crunchy do dads and cool, creamy sauces and salsas? It's a no-brainer. The hate part? My unruly lack of self control when it comes to all the things. This version is blanketed with a world of ranchy shredded chicken and green bell peppers, so there's just no way to prepare you or your mouth for what's about to happen.
Provided by Bev Weidner
Categories appetizer
Time 4h15m
Number Of Ingredients 13
Steps:
- Toss the chicken, bell pepper, ranch seasoning and stock in a slow cooker. Cook on high for 4 hours (or low for 6 to 8 if you need to!). Use two forks to shred the chicken then remove to a plate.
- Preheat your oven to broil.
- Spread out the chips on a large rimmed baking sheet. Top with the shredded chicken, bell pepper, both cheeses, red onion and jalapeno. Broil for a few minutes, until the cheese melts.
- Top with the cilantro and scallions, and drizzle with the salsa and ranch dressing if desired.
SINGLE-SERVE NACHO CUPS
Get the recipe for Single-Serve Nacho Cups.
Provided by Grace Elkus
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Heat the oil in a large skillet over medium heat. Add the scallions, garlic, chili powder, cumin, and salt and cook, stirring occasionally, until softened, about 3 minutes. Add the beef and cook, breaking up with a wooden spoon, until browned, about 5 minutes. Stir in the green chiles.
- Combine the cheeses in a small bowl. Line the cups of a muffin tin with tortilla chips, breaking to cover bottom and line sides. Divide ⅓ of the cheese mixture among cups. Divide ½ of the beef mixture among cups and top with half of the remaining cheese mixture. Top with remaining beef mixture, and finish with cheese. Bake until the cups are heated through, cheese is melted, and the edges are browned, 9 to 11 minutes.
- Just before serving, top each cup with diced avocado, sour cream, pico de gallo, pickled jalapeños, and fresh cilantro.
RANCH STYLE BEAN NACHOS
This is a great meal for singles and couples or as late-night weekend snack for teenagers. For me, this is two meals; plus I have leftover refried beans to use for something else later. I don't drain my Ranch Style Beans, but you may prefer to have your nachos drier. And yes, you could just dump everything together and cook, but it's actually better if you prepare and eat chip by chip.
Provided by Starvin Single
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Use a knife to smear about one teaspoon of refried beans on each chip. Note: You will use only 1/4 to 1/2 can of refried beans.
- Place the bean-topped chips onto a microwaveable plate or dish. Overlap the chips rather than piling them up.
- Pour the can of Ranch Style Beans evenly over the chips. Note: I don't drain the beans, but you may prefer less juice.
- Sprinkle the cheddar cheese evenly over the chips.
- Microwave about 4-5 minutes.
- Serve with chilled sour cream, jalapenos, and Tabasco Sauce.
Nutrition Facts : Calories 135.6, Fat 11, SaturatedFat 6.9, Cholesterol 34.7, Sodium 322, Carbohydrate 1.8, Fiber 0.2, Sugar 0.3, Protein 7.6
NACHO TRIANGLES WITH SALSA-RANCH DIPPING SAUCE
These nacho bites are a fun fusion of Greek appetizers and flavors of the American Southwest. The simple dipping sauce is a perfect match-the ranch balances out the heat of the jalapeno and chipotle peppers-and takes the recipe to the next level. -Angela Spengler, Niceville, Florida
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- In a small skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 5-7 minutes, breaking up beef into crumbles; drain. Stir in cheeses, corn, tomatoes, taco seasoning, jalapeno and the chipotle pepper; set aside., Preheat oven to 375°. Place 1 sheet phyllo dough on a work surface; brush lightly with butter. Cover with another sheet of phyllo; brush with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) , Cut the 2 layered sheets into three 14x3-in. strips. Place 1 tablespoon filling about 1 inch from corner of each strip. Fold 1 corner of dough over filling, forming a triangle. Fold triangle over, forming another triangle. Continue folding, like a flag, until you reach the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with butter. Repeat with remaining phyllo and filling., Place triangles on greased baking sheets. Bake until golden brown, 12-15 minutes. Combine ranch dressing and salsa; serve with triangles. Freeze option: Freeze cooled triangles in freezer containers. To use, reheat triangles on a greased baking sheet in a preheated 375° oven until crisp and heated through.
Nutrition Facts : Calories 77 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 143mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
RANCH-SAUSAGE WONTON CUPS
To dress up these tasty appetizers, use small cookie cutters to cut shapes out of additional wonton wrappers. Bake until lightly browned and serve with the wonton cups. -Betty Huddleston, Liberty, Indiana
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 32 appetizers.
Number Of Ingredients 9
Steps:
- Press wonton wrappers into muffin cups. Bake at 350° for 5 minutes or until lightly browned. , Meanwhile, in a large skillet, cook sausage and beef over medium heat until no longer pink; drain. In a large bowl, combine the cheese, mayonnaise, sour cream, milk, salad dressing mix and meat mixture. , Spoon 2 tablespoonfuls into each wonton cup; top with olives. Bake for 5-7 minutes or until heated through. Serve warm. Refrigerate leftovers.
Nutrition Facts :
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