Taco Nachos Rsc Recipes

TACO NACHOS

Steps:

• Heat taco sauce with ground beef as directed on tub.
• For each serving, place 2 cups chips on individual serving plate. Top with 1/2 cup warm taco sauce with ground beef, 3 tablespoons cheese, 1/2 cup lettuce and 1 tablespoon sour cream.

TACO NACHOS

Steps:

• Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and mix in taco seasoning mix and water. Continue cooking 5 minutes. Remove from heat.
• Place processed cheese and milk in a small, microwave safe bowl. Microwave on high until melted, 1 to 2 minutes. Stir until blended and smooth.
• Place tortilla chips on a large, microwave safe dish. Spread with refried beans. Top with beef and cheese and mixtures.
• Microwave approximately 2 minutes on high, until the cheese has melted into the beef. Top with tomato and green onions. Serve warm.

SUPER NACHOS

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.

NACHOS

Steps:

• Preheat the oven to 350 degrees F.
• Lay the whole tortilla chips in an ovenproof dish. Sprinkle over the cheese, add jalapeno slices of using and repeat the process until you have 3 layers. Bake until the cheese has melted.

NACHO TACOS

Steps:

• Cook the beef, onion and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
• Stir 1/2 cup soup in the skillet and cook until the mixture is hot and bubbling.
• Heat the remaining soup in a 1-quart saucepan over medium-high heat until hot and bubbling. Spoon the beef mixture into the taco shells. Top with the soup, lettuce and tomato.

BACON BOWL TACO SALAD #RSC

Steps:

• Preheat oven to 400 degrees.
• Use a large cupcake pan with the biggest cupcakes and a baking sheet. Flip the cupcake pan over, using the back of the pan and line each cupcake bowl with Renold's Wrap Foil. Smooth the foil over every curve. Try to avoid wrinkling the foil to much. Make a bowl for each person.
• Take your bacon strips and make a T over the cupcake backs. Weave the other strips through the T like a basket weave. Usually takes 5-7 trips per bowl. Completely cover the backs of the cupcake bowls leaving no spaces to see the foil.
• Place the bacon wrapped cupcakes on your baking sheet and bake for 15-25 min or until brown and crispy. Let bacon completely cool down before removing from the foil.
• Cook ground beef over medium heat until brown. Drain. Return to stovetop and add taco seasoning mix of your choice. Follow the directions of taco seasoning. You can either keep beef warm or let cool as well. I like mine Hot!
• In a large mixing bowl mix black beans, corn, olives, green onions, cheese, tomatoes, spinach or romaine, and cilantro. Toss generously.
• In seperate bowl mix lemon juice, cummin, black pepper together and toss in with the bean mixture. Toss together generously.
• When bacon bowls are cooled and removed, build your taco salad. Use the beef as the floor and add your tossed black bean salad mix on top.
• Spoon sour cream on top of salad or drizzle a tiny bit of dressing on top.
• Now you are ready to eat! You can eat any way you like!

TACO NACHOS #RSC

Steps:

• Use Reynolds Wrap® aluminum foil to make a sheet large enough to hold and fold over ingredients.
• Spray inside of sheet with cooking spray so the nachos do not stick.
• Arrange nacho chips in the middle of the foil sheet. Top with ingredients above, in that order, except sour cream.
• Fold over foil to make a large packet (don't let any of those toppings fall out!) and place on heated grill or grate or over a low burning campfire. Let cook / steam for about 10 - 15 minutes.
• Remove from heat . As a note of caution, be careful when opening the packet as they it will be hot and steam will be released. Top nachos with sour cream and ENJOY!
• Variation: Bake nachos in a foil lined baking pan for 10-15 minutes at 350 Degrees F.