NACHO PIE
In place of the ground beef and mozzarella cheese, consider topping this zesty pie with lean ground sausage and cheddar cheese. It tastes just as good.-LaVerna Mjones, Moorhead, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place chips in a lightly greased 9-in. pie plate and set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over chips. Top with beans, tomato sauce and cheese. , Bake, uncovered, at 375° until heated through and cheese is melted, for 7-8 minutes.
Nutrition Facts : Calories 462 calories, Fat 24g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 841mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 6g fiber), Protein 26g protein.
BEEF NACHO PIE
I like to spend time in the garden, so I look for recipes that don't require hours in the kitchen. This savory southwestern pie has a short list of ingredients and is quick to prepare. -Doris Gill, Sargent, Nebraska
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Meanwhile, separate crescent dough into 8 triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations., Sprinkle 1 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 391 calories, Fat 25g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 765mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 17g protein.
NACHO PIE
I got this recipe from a Taste of Home magazine about 10 years ago. From the first time I made it, it was a favorite and I had to make it at least once a month. I think my youngest son would have eaten it 3 nights a week! It's easy and sooo tasty!
Provided by Deb Wilson
Categories Savory Pies
Time 55m
Number Of Ingredients 8
Steps:
- 1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until sauce is reduced and meat is just "moist"
- 2. Meanwhile, separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations.
- 3. Sprinkle 1/2 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips.
- 4. Bake at 350° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting. Yield: 6-8 servings. I usually put a cookie sheet under the pie plate when baking as the filling sometimes bubbles over a bit.
NACHO PIE
Make and share this Nacho Pie recipe from Food.com.
Provided by Dale Talde
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Chipotle Chicken:.
- Char onion, tomato, garlic and red pepper. Don't be afraid to burn a little bit. (a little bit).
- Place vegetable mixture in a pan with the chicken breast. Add the chipotle, cover with foil and slow cook in the oven - 325 till chicken is tender about 20-25 minutes.
- Allow chicken a few minutes to cool off. Remove and pull into decent sized pieces - to your liking.
- In a blender puree the vegetable mixture and cilantro till smooth then marinade.
- This is also just a great technique to make some flavorful chicken. Serve with rice and or a simple salad.
- For the beans:.
- Soak the beans overnight or at least 3 hours till doubled in size.
- strain off old water and cover with fresh water. Add some garlic, the other half of the onion and bring to a boil. Turn down the heat and let simmer till beans are tender and creamy.
- season with kosher salt. - your liking.
- For the cheese sauce:.
- Bring 1 cup of heavy cream to a slow boil.
- Whisk in 1/2 cup of shredded Velveeta.
- Add 4 oz pickling solution from Peabody's pickles.
- keep warm.
- Also, just a great dip for bread or chips. Fun for everyone!
- Ok Guys! Ready for this super fun Pie?.
- Here it goes. We're going to make a pizza and treat it like a plate of nachos. WOW!
- The sub recipes are wonderful and versatile. This is how we do it at Massoni but who's to tell you what you want on your nacho pie?.
- Take a cheesed pizza. Place a bit of the chipotle chicken, corn and black beans all over.
- bake pizza and top with the nachos, cheese sauce and pickle chilis. You could officially smother the pie in the sauce.
- sprinkle the cotija over and serve with guacamole and fresh lime. Say goodbye to summer.
Nutrition Facts : Calories 606.1, Fat 30.4, SaturatedFat 16.5, Cholesterol 163.3, Sodium 427.5, Carbohydrate 45.4, Fiber 9.4, Sugar 6.7, Protein 39.7
NACHO PIE
This came from Quick Cooking and all four of my kids love it. Not very time consuming and delicious.
Provided by pat Freeman
Categories Meat
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is not pink; drain.
- Stir in taco seasoning and tomato sauce.
- Bring to a boil.
- Reduce heat; simmer, uncovered for 5 minutes.
- Meanwhile, separate crescent roll dough into triangles; place into a greased 9-inch pie plate with points toward the center.
- Press onto the bottom and up the sides to make a crust; seal the edges.
- Sprinkle 1 cup of chips over crust.
- Top with meat mixture.
- Carefully spread sour cream over meat.
- Sprinkle with cheese and the rest of the chips.
- Bake at 350°F for 20-25 minutes or until crust is golden brown.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 482.8, Fat 29.5, SaturatedFat 13.8, Cholesterol 113.4, Sodium 802, Carbohydrate 29.9, Fiber 2.7, Sugar 6.4, Protein 24.3
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