Ranch Nacho Cups Recipes

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RANCH NACHO CUPS



Ranch Nacho Cups image

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

1/2 lb. lean ground beef
1/2 cup TACO BELL® Thick & Chunky Medium Salsa
32 scooped tortilla chips
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
2 Tbsp. chopped red onions
1/2 cup chopped avocados
1/2 cup KRAFT Spicy Ranch Dressing
2 Tbsp. chopped fresh cilantro

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



Fully-Loaded Nacho Cups image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 6 nacho cups

Number Of Ingredients 12

12 square wonton wrappers
1 tablespoon vegetable oil
3 scallions, chopped
1/2 pound ground beef
Kosher salt
1 tablespoons taco seasoning
1 cups shredded Mexican cheese blend
1/4 cup chopped pickled jalapenos
Half a 15-ounce can black beans, rinsed and drained
1 medium avocado, diced
1/2 cup pico de gallo, to serve
1/4 cup sour cream, to serve

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



Slow Cooker Ranch Chicken Nachos image

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

1 pound boneless skinless chicken breasts
1 pound boneless skinless chicken thighs
1 green bell pepper, sliced
One 1-ounce packet (about 3 tablespoons) dried ranch dressing seasoning
1/3 cup chicken stock
1 bag tortilla chips (blue, yellow, whatever)
1 cup shredded Cheddar (about 4 ounces)
1/2 cup crumbled queso fresco
1/4 small red onion, thinly sliced (about 1/4 cup)
1 jalapeno, thinly sliced
1/2 cup fresh cilantro leaves
2 scallions, thinly sliced
Salsa and ranch dressing, for serving, optional

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



Single-Serve Nacho Cups image

Get the recipe for Single-Serve Nacho Cups.

Provided by Grace Elkus

Time 40m

Number Of Ingredients 12

0.5 tablespoon olive oil
1 bunch scallions (about 6), thinly sliced
1 garlic clove, finely chopped
0.5 teaspoon chipotle chili powder or regular chili powder
0.5 teaspoon ground cumin
0.25 teaspoon kosher salt
0.5 pound ground beef
1 4-ounce can diced green chiles
0.75 cup grated Monterey Jack cheese
0.5 cup grated pepper Jack cheese
1 13-ounce bag restaurant-style tortilla chips
Avocado, sour cream, pico de gallo, pickled jalapenos, and cilantro, for serving

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



Ranch Style Bean Nachos image

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

2 -3 dozen round corn tortilla chips
1 (16 ounce) can fat-free refried beans
1 (15 ounce) can ranch style beans
1/2 cup shredded sharp cheddar cheese
2 tablespoons light sour cream
2 tablespoons pickled jalapeno peppers
Tabasco sauce (optional) or salsa (optional)

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



Nacho Triangles with Salsa-Ranch Dipping Sauce image

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

1/2 pound ground beef
1/4 cup finely chopped onion
1/2 cup shredded pepper jack cheese
1/2 cup shredded cheddar cheese
1/4 cup frozen corn, thawed
1/4 cup canned diced tomatoes
2 tablespoons taco seasoning
2 tablespoons finely chopped seeded jalapeno pepper
1 tablespoon finely chopped chipotle peppers in adobo sauce
32 sheets phyllo dough (14x9-inch size)
3/4 cup butter, melted
1/2 cup ranch salad dressing
1/2 cup salsa

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



Ranch-Sausage Wonton Cups image

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

32 wonton wrappers
1/2 pound bulk Italian sausage
1/2 pound ground beef
3 cups shredded Colby-Monterey Jack cheese
1 cup mayonnaise
1/2 cup sour cream
1/2 cup whole milk
2 to 3 teaspoons ranch salad dressing mix
1 can (2-1/4 ounces) sliced ripe olives, drained

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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