Two Bite Nacho Cups Recipes

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.

TWO-BITE NACHO CUPS

Steps:

• Microwave milk in small microwaveable bowl on HIGH 1 min.; stir in chopped Singles. Microwave 1 min. or until Singles are completely melted and sauce is well blended, stirring after 30 sec.
• Stand 5 chips in each of 24 paper-lined muffin cups, overlapping as necessary to fit inside cups.
• Spoon 1 Tbsp. cheese sauce into each prepared cup; top with 1 tsp. each pico de gallo and guacamole.

SINGLE-SERVE NACHO CUPS

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.

NACHO BITES

Steps:

• Build individual chips into nachos by adding Refried Beans and pico de gallo. Finish each with a drizzle of Chipotle Cashew Cream and a pickled jalapeno.
• In a medium pot over medium heat, bring the black beans, cumin, chili powder and some salt to a simmer; simmer until heated through, 5 to 8 minutes. Transfer to a food processor and blend until smooth.
• Combine the cashews, cilantro, chipotle, lime juice, 1/4 cup water and some salt in a blender and blend until smooth. Add more water if mixture is too thick.

NACHO SCOOPS

Steps:

• In a large skillet, cook the beef, onion and red pepper over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, diced tomatoes and chopped green chilies. Cook and stir until thickened, 5-7 minutes., Reduce heat to low. Stir in the pepper jack, process cheese and cream cheese until melted., Place 4 dozen scoops on an ungreased baking sheet. Add a rounded teaspoon of beef mixture to each. Sprinkle with Mexican cheese blend., Bake at 375° until heated through, about 5 minutes. Garnish each with sour cream and a jalapeno pepper slice. Repeat with remaining tortilla chip scoops.

NACHOS FOR 2

Steps:

• In skillet saute onions and peppers in a bit of oil until tender.
• In individual ramekins, spoon in the salsa.
• Add cooked onions, peppers, olives, italian sausages and bacon.
• Top with shedded cheese.
• Place in hot oven( toaster oven) until cheese is melted; app 8 minutes.
• Serve with your bowl of natchos and scoop it up.

FRIDAY NIGHT NACHO BAKE

Steps:

• Heat oven to 375°F. In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Add onion and bell peppers; cook about 5 minutes, stirring occasionally, until tender.
• Add salsa, olives and 1 1/2 cups of the cheese to beef mixture; stir gently to combine. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
• Place tortilla chips in resealable food-storage plastic bag; seal bag and crush with rolling pin or flat side of meat mallet until coarse crumbs form. Add melted butter; seal bag and shake until combined. Sprinkle over beef mixture. Top with remaining 1 1/2 cups cheese.
• Bake uncovered 25 to 30 minutes or until thoroughly heated. Let stand 5 minutes. Top with lettuce, tomatoes and green onions. Serve with sour cream.

PERFECT BITE NACHOS

Steps:

• In a stock pot bring 2 quarts of water to a boil, add the chicken, bay leaf, garlic, salt and pepper. Turn the heat to medium low and allow chicken to cook for 1 1/2 to 2 hours or until it is easily falling from the bone.
• Remove chicken from pot place in a bowl and cover with tin foil.
• Pour the Olive oil into a frying pan on medium high heat and caramelize the onion and garlic for 5-7 minutes. Stir in your tomato paste, tomatoes, herbs and spices before folding through your chicken.
• Add 1 Cup of the chicken poaching liquid along with the drain kidney beans, cover with a lid, bring to a boil and turn heat to low to simmer for 10-15 minutes.
• Preheat the oven to 355 degrees F. In a bowl combine your cheddar and pepper jack cheese. In another bowl smash your avocados with your lemon zest and juice and add a pinch of salt.
• Evenly spread a thin layer of tortilla chips onto a 13 x 18-inch roasting tray, Be sure to have the chips pointing up evenly around the edges so that the dish looks like a rectangular crown.
• Spread half the red sauce all over the tortilla chips making sure each has a happy amount on each. Layer with half the sour cream, cheese and then add another layer of tortilla chips in the same fashion. Repeat with leftovers and top with cheese and then bake in the oven until cheese is melted.
• Dollop guacamole evenly on top sprinkle with cilantro and get involved!

EASY TACO CUPS

Steps:

• Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking meat into crumbles; drain. Stir in taco seasoning and refried beans; heat through., Unroll each tube of dough into a long rectangle. Cut each rectangle into 12 pieces; press lightly onto bottoms and up sides of 24 ungreased muffin cups. , Fill each muffin cup with a rounded tablespoon of beef mixture; sprinkle each with 1 tablespoon cheese. Bake 14-16 minutes or until dough is golden brown. Cool taco cups in pans 10 minutes before removing. Serve with toppings as desired.

REUBEN NACHOS FOR TWO

Steps:

• Heat a large skillet over medium-high heat. Add corned beef and cook until crisp on all sides, about 5 minutes.
• Place drained sauerkraut in a bowl with caraway seed; stir to combine.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
• Place 1/2 of the chips in an oven-proof skillet. Scatter 1/2 of the corned beef and 1/2 of the sauerkraut on top of the chips. Drizzle 1/2 of the Thousand Island dressing over the corned beef and top with 1/2 of the Swiss cheese. Repeat layers once more.
• Broil in the preheated oven until cheese has melted, about 5 minutes.

VEGETARIAN NACHOS SUPREME FOR TWO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium-high heat. Add ground beef substitute and fry for 1 to 2 minutes. Stir in water and taco seasoning. Continue to cook and stir until cooked through, about 8 more minutes.
• Place tortilla chips on an oven-safe plate and top with black beans. Add fried beef substitute and top with Cheddar cheese.
• Bake in the preheated oven until cheese is melted, about 5 minutes; make sure the chips do not burn.
• Remove from the oven and top with lettuce, salsa, guacamole, and jalapeno peppers.

CRUNCHY TACO CUPS RECIPE BY TASTY

Steps:

• In a large skillet, brown the ground beef and drain any remaining fat. Transfer to a bowl.
• Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine.
• Preheat oven to 375ºF (190ºC).
• Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces.
• Generously coat a standard size muffin tin with nonstick cooking spray.
• Line each cup of prepared muffin tin with a tortilla sheet.
• Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
• Lightly brush the top edges of the tortilla with cooking oil.
• Bake 18-20 minutes until cups are heated through and edges are golden brown.
• Enjoy!