Southern Gulf Nachos Recipes

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SOUTHERN NACHOS



Southern Nachos image

Provided by Trisha Yearwood

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 17

1 avocado
1/2 shallot, chopped
1 tomato, diced
1 lime, juiced
Kosher salt and freshly ground black pepper
Hot sauce, for seasoning
10 cups black bean tortillas chips (about 8 ounces)
1 cup chopped smoked jalapeño sausage or other spicy sausage (about 6 ounces)
2 cups shredded Cheddar
3 scallions, chopped
1 tablespoon cornstarch
About 1 1/2 cups half-and-half
One 8-ounce jar chopped pimientos, drained
1 can pinto beans, drained and rinsed
1/2 cup pickled jalapeños
1/4 cup sliced black olives
1/4 cup sour cream

Steps:

  • For the guacamole: Add the avocado flesh to a bowl and smash. Mix in the shallot, tomato and lime juice. Season with salt and pepper and shake in some hot sauce.
  • For the nachos: Preheat the oven to 350 degrees F.
  • Spread the tortilla chips on a sheet pan and bake until hot, about 10 minutes.
  • Meanwhile, cook the sausage in a skillet, stirring, until browned, about 4 minutes. Remove from the heat.
  • Combine the cheese, scallions and cornstarch in a medium saucepan. Add 1 1/4 cups half-and-half and cook over medium heat, whisking constantly, until melted and smooth. Stir in the pimientos. Add more half-and-half if necessary for a nice drizzling consistency.
  • Transfer half of the chips to a large dish and top with half the sausage, beans, jalapeños and olives. Drizzle generously with the cheese sauce. Add the remaining chips, sausage, beans, jalapeños and olives. Drizzle on more cheese sauce, then top with the guacamole and sour cream. Serve additional cheese sauce on the side for dipping.

SOUTHWESTERN NACHOS



Southwestern Nachos image

Guests will go crazy when you serve this cheesy nacho casserole with tender chunks of slow-cooked pork. The recipe makes two heaping pans, and you don't need to worry about filling the chip bowl-the tortilla chips are conveniently baked right in the dish! -Kelly Byler, Goshen, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 7h55m

Yield 30 servings.

Number Of Ingredients 18

2 boneless whole pork loin roasts (3-1/2 pounds each)
1 cup unsweetened apple juice
6 garlic cloves, minced
1 teaspoon salt
1 teaspoon liquid smoke, optional
2-1/2 cups barbecue sauce
1/3 cup packed brown sugar
2 tablespoons honey
1 package (16 ounces) tortilla chips
1-1/2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 medium tomato, seeded and chopped
1 medium red onion, chopped
1/3 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
2 teaspoons lime juice
1 package (16 ounces) process cheese (Velveeta), cubed
1/4 cup 2% milk

Steps:

  • Cut each roast in half; place in two 5-qt. slow cookers. Combine the apple juice, garlic, salt and, if desired, liquid smoke; pour over meat. Cover and cook on low 7-8 hours or until tender. , Preheat oven to 375°. Shred pork with 2 forks; place in a very large bowl. Stir in barbecue sauce, brown sugar and honey. Divide tortilla chips between 2 greased 13x9-in. baking dishes; top with pork mixture. Combine corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over pork mixture. Bake, uncovered, 15-20 minutes or until heated through. , Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce over nachos.

Nutrition Facts : Calories 288 calories, Fat 12g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 548mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.

THE ORIGINAL BBQ NACHOS



The Original BBQ Nachos image

Provided by Food Network

Categories     appetizer

Time 9h25m

Yield 8 to 10 servings

Number Of Ingredients 23

2 pounds Hog Wild Style Flour Tortilla Chips, recipe follows, or corn tortilla chips
2 pounds Pulled Pork Shoulder, recipe follows
1 pint BBQ sauce (recommended: Hog Wild Killa Wet Sauce)
1 quart Nacho Cheese/Queso Sauce, recipe follows
3 tablespoons your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
1 gallon vegetable or canola oil
2 tablespoons kosher salt
2 tablespoons your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
24 (10-inch) flour tortillas
One 8-pound Boston butt pork roast
16 ounces your favorite wash (recommended: Hog Wild Hog Wash)
5 ounces your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
1 pound pasteurized cheese (recommended: Velveeta)
8 ounces shredded Cheddar
8 ounces shredded Monterey Jack cheese
One 14-ounce can tomatoes with green chilies (recommended: Ro-tel)
1 tomato, diced
1/2 jalapeno pepper, finely diced
1/2 red onion, finely diced
2 green onions, chopped
1/2 teaspoon freshly ground black pepper
1 tablespoon ancho or chipotle (or other) ground chile pepper
Kosher salt

Steps:

  • Arrange chips on a large serving platter. Cover with BBQ Pork Shoulder. Top with BBQ sauce and then smother with the Nacho Cheese/Queso Sauce. Sprinkle generously with rub and then serve immediately.
  • Place oil in a deep fryer or in a large, heavy-bottomed Dutch oven. Heat oil to 325 degrees F.
  • Meanwhile, combine salt and dry rub in a small bowl. Cut tortillas into chip-sized triangles. When oil is 325 degrees F, carefully add cut tortillas and deep fry for about 3 minutes, turning at least once until a light golden brown. Remove chips from oil and dust with salt-dry rub mixture.
  • Preheat a charcoal grill for indirect cooking to 225 to 250 degrees F.
  • Inject the meat with wash. Alternatively, you can also marinate the pork in Hog Wash overnight in the refrigerator. Season pork generously with dry rub. Place meat on grill and cook until the internal temperature of the meat is consistently 180 degrees F for at least 1 hour; it will take about 8 hours to reach 180 degrees internally. Remove meat from grill and let rest for at least 15 minutes.
  • Pull the meat with your hands and remove any fat or gristle. Gently sprinkle pulled meat with dry rub and then toss like a salad.
  • Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.

CLASSIC PUB STYLE NACHOS



Classic Pub Style Nachos image

I got this recipe from summer camp, and when I made them at home, my whole family was impressed. Layers of tortilla chips and salsa with the works on the side - tastes just like the nachos they serve at restaurants. Perfect for a party!

Provided by sweets

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 25m

Yield 6

Number Of Ingredients 10

¼ cup chopped red onion
4 tomatoes, seeded and finely chopped
½ cup chopped fresh parsley
¼ cup olive oil
1 lime, juiced
1 pinch salt and black pepper
1 (8 ounce) package tortilla chips
2 cups shredded Cheddar cheese, divided
½ cup sour cream
½ cup guacamole

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.
  • Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.
  • Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.

Nutrition Facts : Calories 504.2 calories, Carbohydrate 32.8 g, Cholesterol 48 mg, Fat 36.6 g, Fiber 4.2 g, Protein 14.4 g, SaturatedFat 13.1 g, Sodium 413.6 mg, Sugar 3.6 g

SUPER NACHOS



Super Nachos image

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

1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
¾ cup water
1 (18 ounce) package restaurant-style tortilla chips
1 cup shredded sharp Cheddar cheese, or more to taste
1 (15.5 ounce) can refried beans
1 cup salsa
1 cup sour cream, or more to taste
1 (10 ounce) can pitted black olives, drained and chopped
4 green onions, diced
1 (4 ounce) can sliced jalapeno peppers, drained

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

THE MOST AWESOME GRANDE NACHOS IN THE WORLD!



The Most Awesome Grande Nachos in the World! image

On the west banks of the Nile, naw just kidding This recipe is so easy, healthy, and well so darned good you will be forced to make it time and time again.

Provided by Eric Walker

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 (12 ounce) bag tortilla chips, low fat
2 lbs extra lean ground beef
1 large tomatoes, chopped 1/4 inch chunks
1 medium onion, chopped 1/4 inch chunks
1 (2 1/4 ounce) can sliced green olives
1 (2 1/4 ounce) can sliced black olives
1/2 cup coarsely chopped mushroom
0.5 (8 ounce) container light sour cream (more for the light hearty)
Trappey's jalapenos (the most important Ingredient, not only do they have heat but the best tasting jalapeno's I have eve)
1 (16 ounce) can fat-free refried beans
3 (1 ounce) packages Ortega taco seasoning
2 cups water
1 (1 ounce) can chopped green chili
1 medium onion, finely chopped (may omit)
1 (12 ounce) jar Ortega medium cheese sauce (warmed)
1/4 head medium chopped lettuce

Steps:

  • Brown the beef in large skillet and drain (in colander rinsing with hot water if possible to reduce fat intake).
  • Return to skillet with water, beans, taco seasoning, onion and green chilies.
  • Cook until everything is mixed well under medium-low heat stirring often until a low boil is achieved.
  • Reduce heat cover and simmer 10 minutes stirring every couple minutes.
  • The construction.
  • On a large plate cover with tortilla chips and dollop generous portions of the meat mixture on chips.
  • Now pour over WARMED cheese sauce.
  • Top with the lettuce next, then what ever order you want of the other veggies except the JP's.
  • Then add the JP's AS MUCH AS YOU CAN MUSTER YEA!
  • A couple dollops of sour cream and you are ready for a very filling, spicy treat that you will not forget--EVER.
  • You should also consider topping with some of my guacamole.
  • You are welcome.

SUPER NACHOS



Super Nachos image

This is so easy, and great for parties (esp super bowl) or family gatherings! This is a great thing to prepare early, then take to host's house and pop in their oven to have as a hot appetizer.

Provided by JillQH

Categories     Beans

Time 40m

Yield 1 dish

Number Of Ingredients 7

2 (8 ounce) cans refried beans
1 lb ground beef or 1 lb ground turkey
1 large onion, chopped
1 (12 ounce) can salsa
1 cup cheddar cheese, shredded
tortilla chips, 2 bags
sour cream

Steps:

  • Preheat oven at 400 degrees.
  • Brown ground meat & chopped onions, drain.
  • Begin layering ingredients in a 9x13" dish by starting with the layer of refried beans.
  • Top with all the drained meat and onions.
  • Spread salsa over meat and onions.
  • Sprinkle cheddar cheese to top.
  • Bake at 400 degrees until bubbly.
  • Great with sour cream to finish off.

Nutrition Facts : Calories 2020.7, Fat 111.9, SaturatedFat 52.7, Cholesterol 463.4, Sodium 4599.7, Carbohydrate 110.4, Fiber 32.1, Sugar 19.5, Protein 144.5

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