Youve Gotta Try These Nachos Recipes

YOU'VE GOTTA TRY THESE NACHOS

Steps:

• Arrange the corn chips on a large serving platter.
• Combine the salsa ingredients and let the flavors meld.
• Make the beef and beans topping:.
• Heat a large nonstick skillet over medium high and add the olive oil, garlic, onion and jalapeno. Saute for about 2 minutes.
• Add meat and break into smaller bits. Season with salt, chili powder, cumin and the cayenne pepper sauce. Cook meat mixture until browned, about 5 minutes. (Drain any grease.).
• Stir in the beans and turn the heat down to low.
• Make the cheese sauce:.
• In a saucepan, melt the butter over moderate heat.
• Then add the flour, stirring and cooking for about a minute.
• Whisk in milk.
• When the milk comes to a bubble (watch carefully and keep stirring to make it lump-free and so it doesn't scald), stir in cheese using a wooden spoon.
• Remove cheese sauce from the heat.
• Pour cheese sauce evenly over the tortilla chips.
• Top evenly with the beef and beans mixture.
• Top it all off with the pico de gallo salsa (and optional toppings, if using).
• Serve it while it's hot!

STEVEN'S BAKED NACHOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking dish.
• Place the chicken on a microwave-safe plate, cover with a paper towel, and place in a microwave oven. Cook on high power until the chicken is no longer pink and cooked through, about 10 minutes. Cool, and use a knife to shred the chicken. Set aside.
• Place the refried beans in a saucepan over medium heat. Stir until thoroughly heated.
• Layer half the chips, 1/2 cup cheese, and green onions on the bottom of prepared baking dish. Spoon the refried beans over the chip mixture. Sprinkle with another 1/2 cup cheese, and spread with the sour cream. Arrange the shredded chicken over the sour cream layer. Top with the remaining chips and 1/2 cup cheese.
• Bake in preheated oven until the cheese melts throughout, 15 to 18 minutes.

THE ORIGINAL NACHOS

Steps:

• Set racks in the upper and lower thirds of the oven and heat to 400 degrees.
• Spread the tortilla chips in a single layer on two large sheet pans. Place a scant tablespoon of shredded cheese over each chip, pressing slightly to adhere. Top each chip with 1 or 2 slices pickled jalapeño. Sprinkle or spoon the pickled jalapeño brine all over the chips. Bake until cheese melts completely and begins to lightly brown at the edges, 5 to 7 minutes.
• Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter.