Groundbeefnachosplatter Recipes
GROUND BEEF NACHOS PLATTER
Make and share this Ground Beef Nachos Platter recipe from Food.com.
Provided by MizzNezz
Categories Sauces
Time 25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- On your biggest platter, (or 2 platters) spread the tortilla chips.
- Sprinkle the beef on top.
- Heat the nacho cheese and drizzle over the beef.
- Now spoon on the salsa.
- Scatter the lettuce, tomatoes, and green onions on top.
- Sprinkle with the green chilis, as much as you want.
- Make dollops of sour cream.
- Sprinkle with the cheddar.
GROUND BEEF NACHOS PLATTER
Make and share this Ground Beef Nachos Platter recipe from Food.com.
Provided by Troy A. Hakala
Categories Meat
Time 5m
Yield 1 platter
Number Of Ingredients 12
Steps:
- Brown ground beef.
- Add onions to ground beef and cook until the onions are transparent.
- Add chili powder and sugar to the ground beef/onion mixture.
- Spread the refried beans on a microwave-safe serving platter. Cover with waxed paper and microwave until hot. Remove waxed paper and spread meat mixture over beans.
- Top with the green chilies, salsa, and olives. Microwave until hot.
- Top with sour cream and guacomole. Serve with warm tortilla chips.
Nutrition Facts : Calories 5852.3, Fat 456, SaturatedFat 175.6, Cholesterol 598, Sodium 5180.5, Carbohydrate 331.4, Fiber 48.1, Sugar 29.1, Protein 123.5
HOW TO MAKE THE BEST VEGGIE TRAY (PEOPLE ACTUALLY WANT TO EAT)
Provided by Natalie Clark
Time 15m
Number Of Ingredients 12
Steps:
- Make it fun. Mix in a variety of colors, flavors, and textures, and consider your budget as you go along.
- On a budget? Veggies such as carrots, celery, and cucumbers are crowd-pleasers and easy on the wallet, while peppers, tomatoes, and jicama are fun for more adventurous eaters or when you want to go all out.
- Easy to eat. The most important thing is to select finger-food-friendly vegetables that are easy to eat.
HEALTHY VEGGIE PLATTER
Conjure up a moreish, meze-style veggie platter using a variety of colourful produce. Whizz up a butterbean tahini and enjoy the spread in the sunshine
Provided by Sara Buenfeld
Categories Lunch, Supper
Time 45m
Number Of Ingredients 15
Steps:
- Heat the oven to 220C/200C fan/gas 7. Peel a strip of zest from the lemon and finely chop it. Rub the pepper and courgette with a small drizzle of olive oil, then arrange in a single layer on a baking tray (the pepper should be skin-side down). Scatter the the chopped lemon zest over the pepper, then roast for 30 mins, turning the courgettes over halfway through.
- Meanwhile, tip the butter beans into a bowl with 2 tbsp of the liquid from the can. Squeeze over the juice of the lemon that you pared the zest from, then add the tahini, 1 tbsp oil and the garlic, and blitz with a hand blender until smooth, adding more liquid from the can if it's too thick. Taste and add a little salt, if needed.
- Spoon the mixture onto plates, then top with the beetroot, dill and onion, then the courgettes. Drizzle over the yogurt, then sprinkle with paprika. Scatter over the peppers, olives and mint, then drizzle with extra virgin olive oil, if you like.
Nutrition Facts : Calories 375 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 15 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium
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