BEEFY ENCHILADA NACHOS
We added enchilada sauce, pickled jalapeño chiles and chopped green chiles to beef nachos for a twist on a traditional Mexican dish.
Provided by Deborah Harroun
Categories Appetizer
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- In 12-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain, if needed. Season with salt and pepper.
- Stir in enchilada sauce, green chiles and black beans. Add 1 1/2 cups Cheddar cheese; cook until cheese is melted.
- To serve, place about 1 cup tortilla chips on each serving plate. Divide beef mixture evenly over chips. Top nachos with desired toppings. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
BEEFY ENCHILADA NACHOS
Here is one of our favorites. Beefy nachos that taste like an enchilada what more can you ask for. Put all your favorite toppings on and make it as spicy or not as you like. It is alway a big hit.
Provided by Debbie Deverill
Categories Meat Appetizers
Time 40m
Number Of Ingredients 11
Steps:
- 1. In a large skillet, cook the ground beef and onion until the ground beef is no longer pink and the onion is tender. Drain.
- 2. Add the red enchilada sauce, black beans, diced tomatoes, corn, and olives. Bring the mixture to a boil and simmer on medium for 3-5 minutes or until the sauce starts to thicken. Add in 1 cup cheddar cheese and stir until melted.
- 3. To assemble the nachos: Put half of the TOSTITOS Original Restaurant Style Tortilla Chips on the bottom of a large plate. Put half of the meat sauce on top. Sprinkle with ½ cup of cheese. Repeat layers.
- 4. Top with desired toppings and enjoy! Avocado, diced Sour Cream Cilantro chopped Green onions, Chopped
NO-GUILT BEEFY NACHOS
Nachos you can feel good about! This meaty topping has less fat and sodium than typical nacho beef because you use lean meat and make your own seasoning. The versatile dish is a tasty go-to for a party. -Carol Betz, Grand Rapids, Michigan
Provided by Taste of Home
Categories Appetizers
Time 4h15m
Yield 20 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- Combine first 8 ingredients in a 4-qt. slow cooker. Cook, covered, on low until meat is crumbly, 4-6 hours. Stir in vinegar and salt. Serve with tortilla chips and, if desired, toppings., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Add water if necessary. Serve with chips and toppings if desired.
Nutrition Facts : Calories 99 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 232mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
BEEFY ENCHILADAS
This family favorite is a meal-in-one with salad or fruit. Tortilla chips are also good served with it.-Connie Shay, Kennewick, Washington
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 5-6 servings.
Number Of Ingredients 14
Steps:
- In a skillet, brown beef and onion until beef is no longer pink and onion is tender. Drain fat. Stir in beans, salt and pepper. Place 1/3 cup of mixture and a spoonful of tomatoes on each tortilla. Roll up and place, seam side down, in a 13x9-in. baking pan. , For sauce, melt butter in a saucepan. Stir in flour until smooth. Gradually add milk and enchilada sauce; stir until smooth. Add cheese and olives; cook over medium-high until mixture boils. Pour over enchiladas. Bake at 350° for 30 minutes. Let stand a few minutes before serving.
Nutrition Facts : Calories 594 calories, Fat 29g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 1071mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 9g fiber), Protein 37g protein.
CHICKEN ENCHILADA NACHOS
I wanted to make chicken enchiladas but couldn't find a recipe that I had the ingredients for. So, I made this up using what I had on hand. It is mildly spicy. Add more peppers/cayenne or hot sauce to liven it up a bit.
Provided by belle4397
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 25m
Yield 2
Number Of Ingredients 16
Steps:
- Melt 2 tablespoons butter in a skillet over medium-high heat; saute onion, jalapeno pepper, chile pepper, and garlic until fragrant and lightly browned, about 3 minutes. Add chicken broth, chicken, chili powder, seasoned salt, cumin, and cayenne pepper; cook and stir until chicken is no longer pink in the center about 5 minutes.
- Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth.
- Mix flour-butter mixture and sour cream into chicken mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add pepperjack cheese to sauce and stir until melted, 2 to 3 minutes.
- Spread chips onto a serving platter; top with sauce and pico de gallo.
Nutrition Facts : Calories 554 calories, Carbohydrate 28.6 g, Cholesterol 121.3 mg, Fat 38.8 g, Fiber 2.6 g, Protein 23.3 g, SaturatedFat 19.9 g, Sodium 958.7 mg, Sugar 3.5 g
BEEFY BURRITOS OR NACHOS BY MAGGIE
Burritos or Nachos. Pretty similar at our house. The main difference is the vehicle - tortilla chips or a tortilla ? Since we usually have both on hand we came up with this pretty close to perfect all-in-one filling for either use. It's simple and quick and really tasty. It also freezes well so make a big batch and freeze some for later. Opt to add any or all of the toppings .. no rules here other than enjoy :)
Provided by Maggie M @LovingMyKitchen
Categories Tacos & Burritos
Number Of Ingredients 16
Steps:
- If you don't have leftover white rice prepare that so it has a chance to cool before beginning.
- Brown the ground beef and drain well. Return the cooked beef to the pan and add the rice, salsa, diced green chilies, black beans and taco seasoning.
- Add the 3 Tbsp each of all the cheeses and cook over medium low until the cheese has melted and the contents are hot. Ladle the meat mixture into bowls and sprinkle with corn chip crumbles.
- For burritos, spoon the contents of the bowl into soft flour tortillas. For nachos serve with tortilla corn chips. Top your selection with any or all of the toppings your desire.
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EASY ENCHILADA BEEF NACHOS | HALF BAKED HARVEST
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- Heat a large skillet over medium-high heat. Add the ground beef and brown all over, breaking up the beef as it cooks. Once the beef is cooked through and browned, reduce the heat to low and add the enchilada sauce and diced green chilies. Simmer for 8-10 minutes or until the sauce has reduced.
- Meanwhile, make the cheese sauce. Melt the butter over medium heat in a small saucepan. Once melted, whisk in the flour and cook for 1 minute. Slowly stir in the hard cider and milk. Bring to a low boil, reduce the heat and simmer until thickened 1-2 minutes. Now slowly start adding the cheese, little, by little, until melted and smooth. Stir in the mustard and chipotle chilies. Season with salt + pepper.
- To assemble the nachos, layer the chips, meat and cheese sauce on a large platter until all the beef has been used. Top with fresh cilantro, jalapeno slices and salsa.
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