Easy Nachos Supreme Recipes

Steps:

• Brown beef in a large skillet with the 5-6 cloves garlic, adobo/seasoned salt, cumin, and cayenne, breaking up any lumps.
• Continue to cook until beef is cooked through and drain any accumulated fat.
• Heat refried beans, stirring until smooth and creamy; set aside.
• Peel and deseed avocado, and mash with a fork in a bowl along with the extra clove of garlic, lemon juice, and salt to taste (double garlic and lemon juice if using 2 avocados).
• Scatter chips in pretty much a single layer on a micro-wave safe plate.
• Dot with small spoonfuls of refried beans and sprinkle with shredded cheese and seasoned cooked beef.
• Microwave up to 1 minute or until cheese melts (you can also heat beans and cheese on chips in a moderate oven, but will have to transfer them back to the plate).
• Add dollops of avocado (guacamole) and sour cream, then sprinkle with chopped scallions, chopped tomatoes and sliced jalapenos.
• Add some salsa to the top if you desire.
• Serve warm.

Steps:

• Cook the beef and taco seasoning in a 10-inch skillet until the beef is well browned, stirring often to separate meat. Pour off any fat.
• Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the rice is tender.
• Top with the salsa, cheese and lettuce. Serve with the tortilla chips for dipping.
• Serving Suggestion: Serve with carrot and celery sticks. For dessert serve chunky applesauce sprinkled with cinnamon.

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.

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.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, soup and taco seasoning. Bring to a boil. Stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until rice is tender. , Spoon onto two serving plates. Top with lettuce, cheese, salsa and/or sour cream if desired. Serve with chips.

Steps:

• Heat the oven to 400°. Cover the cookie sheet with the aluminum foil.
• Put the tortilla chips on foil-lined cookie sheet. Spoon the salsa evenly over tortilla chips. Sprinkle the cheese on top of salsa and chips.
• Bake for about 4 minutes or until the cheese is melted. Use the pot holders to take cookie sheet out of oven.
• Serve nachos with the extra salsa, if you like.

Steps:

• Cook beef and taco seasoning in skillet until browned. Pour off fat.
• Add soup, water and rice. Heat to a boil. Cover and cook over low heat 5 min. or until done.
• Top with salsa, cheese and lettuce. Serve with tortilla chips for dipping.

Steps:

• Place chips on a serving plate and sprinkle onion and lots of cheese over chips.
• Pour hot chili over all.
• Garnish with lettuce tomatoes and sour cream.
• Enjoy.