Nachos For 2 Recipes

Steps:

• Heat a large skillet over medium-high heat. Add corned beef and cook until crisp on all sides, about 5 minutes.
• Place drained sauerkraut in a bowl with caraway seed; stir to combine.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
• Place 1/2 of the chips in an oven-proof skillet. Scatter 1/2 of the corned beef and 1/2 of the sauerkraut on top of the chips. Drizzle 1/2 of the Thousand Island dressing over the corned beef and top with 1/2 of the Swiss cheese. Repeat layers once more.
• Broil in the preheated oven until cheese has melted, about 5 minutes.

Steps:

• In skillet saute onions and peppers in a bit of oil until tender.
• In individual ramekins, spoon in the salsa.
• Add cooked onions, peppers, olives, italian sausages and bacon.
• Top with shedded cheese.
• Place in hot oven( toaster oven) until cheese is melted; app 8 minutes.
• Serve with your bowl of natchos and scoop it up.

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:

• Preheat the oven to 400 degrees F.
• Spread half the chips out in a large shallow casserole dish or on an ovenproof platter. Top with half the beans, in small spoonfuls, and scatter with half the chiles. Repeat with the remaining chips, beans, and chiles. Sprinkle the top of the nachos with the cheese. Bake until heated through and the cheese melts, about 3 to 5 minutes. Top the nachos with dollops of the sour cream and serve.
• Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
• Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
• Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.
• Preheat the oven to 350 degrees F.
• Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.
• In a small bowl, mash two-thirds of the beans with a fork or potato masher. Reserve the whole beans separately.
• In a medium skillet, heat the oil over medium-high heat and add the onion. Cook until lightly browned, about 3 to 4 minutes. Add the garlic and cook, stirring for 1 to 2 minutes more. Add the spices and cook until fragrant, about 1 minute more. Add the mashed beans and half the broth and cook, stirring frequently until thickened, about 5 minutes. Add the whole beans and the remaining broth and simmer about 4 to 5 minutes more until thickened but not pasty. Season with the salt and pepper, and stir in the fresh coriander, if desired. Serve.

Steps:

• Preheat the oven to 350 degrees.
• For The Chips: Cut each tortilla into quarters. Heat the oil in a skillet on medium heat. The oil should be about 1/2 inch deep in the skillet. Place about 8 to 10 of the tortilla quarters in the hot oil at a time. Turn the tortilla chips as they cook so each side is golden brown.
• When the chips are golden brown on both sides, remove them from the skillet and lay them on a plate over a paper towel to absorb the excess oil. Repeat with the remaining tortillas; set aside.
• For The Bacon Guacamole: In a small bowl, add the avocado, 1 tablespoon of the red onions (reserving the other 2 tablespoons for the nachos), 1 tablespoon salsa (reserving 3 tablespoons to serve with the nachos), 1 tablespoon of the crumbled bacon (reserving 2 tablespoons for the nachos) and the juice from 1 quarter of the lime (reserving the other 2 quarters for garnish).
• Mix the guacamole ingredients using a spoon so that the avocado is broken into small chunks (rather than smashing up the avocado with a fork). Then salt and pepper to taste and top with additional crumbled bacon.
• For The Nachos: Add the chips to an oven-proof plate or skillet. Top the chips with the chili, shredded cheese, sliced jalapeno, remaining diced onions and the remaining crumbled bacon.
• Bake in a preheated oven until the cheese is melted, about 6 - 8 minutes.
• Top the warm nachos with the diced tomatoes and serve them with side dishes of sour cream, the remaining salsa and the bacon guacamole.
• Garnish with the remaining lime wedges.

Steps:

• Foil Pouches -- I like to cut squares about 12x12 and you will need 8 of them. Next set a plate like 5-6" wide, salad plate works great. and place the foil in the center and fold up the sides slightly almost making a foil fowl.
• Nachos -- Add about 15 chips (full chips) per pouch. Now, there is 4 cups of cheese for 8 packages, so you 1/4 cup of cheese to add over the chips, then next comes the sauce, and finish with the remaining 1/4 cup of cheese.
• Sauces --.
• Beef/Bean - In a large saute pan, heat the olive oil over medium high to high heat and add the ground beef and onion and cook until brown and no longer pink. Add in the scallions, chili powder, cumin, beans, tomato sauce, salt and pepper to taste.
• Bean - In a large saute pan, heat the olive oil over medium high to high heat and add the onion and cook just a couple of minutes until it becomes tender. Add in the black beans and pinto beans and cook 2-3 minutes slightly mashing them up with a fork or potato masher as they cook. Then add in the scallions, chili powder, cumin, beans, tomato sauce, salt and pepper to taste.
• Baking -- You can do this in a oven or on a grill as well. On a baking sheet, add the nachos pouches with the chips and cheese and bake at 425 for 8-10 minutes until the cheese is melted.
• Toppings -- Now -- top your nachos with either the seafood sauce, just pour over the nachos or the beef and bean sauce. Top with a little more cheese and bake just another 3-4 minutes.
• Serve -- Thats it! Serve your individual pouches with either a creamy seafood sauce or a traditional beef and bean sauce. Put all your topping in the center of the table and let your guest make their own nachos.
• This is by far one of my favorite party dishes. Now the Seafood is a favorite and the beef and bean is second, but you could use all vegetable or chicken or just about any combination you like.

Steps:

• Preheat oven to 350.
• Cook hamburger meat in skillet, drain.
• Wash meat off in sink in a strainer.
• Spread chips on cookie sheet.
• Bake chips in oven for 25 minutes.
• When chips are heated up, add all ingredients.
• Put back in oven for about 10 minutes.

Steps:

• Heat pork according to package directions. Place tortilla chips on a large microwave-safe serving plate. Layer with pork and cheese., Microwave, uncovered, on high for 1-2 minutes or until cheese is melted. Top with sour cream, salsa, lettuce and onions. Sprinkle with olives and pepper rings if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium-high heat. Add ground beef substitute and fry for 1 to 2 minutes. Stir in water and taco seasoning. Continue to cook and stir until cooked through, about 8 more minutes.
• Place tortilla chips on an oven-safe plate and top with black beans. Add fried beef substitute and top with Cheddar cheese.
• Bake in the preheated oven until cheese is melted, about 5 minutes; make sure the chips do not burn.
• Remove from the oven and top with lettuce, salsa, guacamole, and jalapeno peppers.

Steps:

• In a small skillet, combine the chicken, water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring occasionally. Remove from the heat. Sprinkle with cheese; cover and let stand for 1 minute or until melted. , Arrange chips on a serving plate; top with beans, chicken mixture and salsa. Serve immediately.

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 minute or until done.
• Top with salsa, cheese and lettuce. Serve with tortilla chips for dipping.
• Note: I have also used this for a tortilla filling, but then you can't say you had nachos for dinner.