GREY CUP NACHOS
This is a recipe from my early days of cooking. The first time I made these was for the Grey Cup (Canadian Football Championship) of 1992 and they've been yummy ever since. Enjoy. This is a great base for nachos. Top with grated cheese, sour cream, salsa, green onions--whatever you like.
Provided by ticat1
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Place the ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Add onion and cook until tender. Drain off grease. Stir in the contents of the seasoning packet and any water if needed in order to prepare according to package directions.
- When the meat is done cooking, add the bell pepper, jalapeno pepper and sliced mushrooms to the skillet, and lower heat to medium. Cook and stir until vegetables are about halfway cooked, 3 to 4 minutes. Stir in the cheese sauce until everything is evenly coated.
- Serve tortilla chips topped with the meat and cheese sauce, or serve buffet style where each person can top their own nachos.
Nutrition Facts : Calories 966.7 calories, Carbohydrate 92.6 g, Cholesterol 101.7 mg, Fat 52 g, Fiber 7.7 g, Protein 34.7 g, SaturatedFat 14.5 g, Sodium 1736.7 mg, Sugar 6.6 g
NACHO'S IN A CUP
"I love making this appetizer for all my parties...I get tons of requests and its a perfect finger food!"
Provided by Sabrinaromeo
Categories Meat
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook the ground beef on medium to high heat in a non stick pan until brown and no longer pink.
- Drain the ground beef and rinse your pan and add beef back to your pan.
- Pour the jar of Salsa into beef mixture and let simmer until the beef fully absorbs the sauce. The longer you let simmer the better it will taste.
- While the mixture is cooking, heat oven to 350 degrees and place a cooking sheet on any flat oven pan. Place the Tostitos scoop cups facing up in on the pan.
- Once the mixture is ready you can spoon it into Tostitos scoop cups and sprinkle with the cheddar cheese.
- Cook in the oven until the cheese is melted.
- Place each scoop cup on a platter and you can either leave sour cream or guacamole on the side or add to each cup.
Nutrition Facts : Calories 398.6, Fat 26.5, SaturatedFat 15.2, Cholesterol 129.8, Sodium 706.8, Carbohydrate 6.3, Fiber 1.1, Sugar 4.2, Protein 33.5
NACHOS
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 21
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.
FULLY-LOADED NACHO CUPS
Steps:
- Preheat the oven to 375 degrees F.
- Place a baking sheet in the oven to preheat for 10 minutes.
- Fit a wonton wrapper into each cup of a 12-cup nonstick muffin tin, pushing the wrapper down to the bottom of the cup, and crimping as necessary so that it forms a cup.
- Heat the oil in a medium skillet over medium-high heat. Add the scallions and cook, stirring until softened, about 1 minute.
- Add the beef and 1/4 teaspoon salt and cook, stirring until brown, about 4 minutes. Add the taco seasoning and stir to combine.
- Remove the skillet from the heat. Use a slotted spoon to transfer and transfer the taco meat to a bowl and drain off the fat.
- Add the cheese, pickled jalapenos and beans to the taco meat and toss to combine. Season with salt.
- Fill the wonton-lined muffin cups with the beef mixture, place the muffin tin on the preheated baking sheet and bake until the wrappers are crisp and golden brown, about 17 minutes.
- Remove the nacho cups from the muffin tin and arrange on a platter.
- Top with the diced avocado, pico de gallo and sour cream, and serve immediately.
SIX-FOOT NACHOS
Forget the 6-foot sub and make your hungry game-day crowd these colorful nachos instead. They take some work, so be sure your game plan includes prepping most of the toppings a day ahead and scouting out a clear space at least 7 feet long to accommodate this massive pile of chips -a folding table or kitchen counter will both work well.
Provided by Food Network Kitchen
Categories appetizer
Time 3h40m
Yield 30 to 50 servings (depending on your crowd)
Number Of Ingredients 30
Steps:
- For the red block: Toss together the kidney beans, tomatoes, hot sauce and a large pinch of salt in a medium bowl or container with a lid and refrigerate. This can be done up to 1 day ahead.
- For the orange block: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring and breaking up into small pieces, until browned and cooked through, about 4 minutes. Add the bell peppers and a large pinch of salt and toss until crisp-tender, about 3 minutes. Cool completely and refrigerate in a medium bowl or container with a lid. This can be done up to 1 day ahead.
- For the yellow block: Toss together the corn and cojita in a medium bowl or container with a lid and refrigerate. This can be done up to 1 day ahead.
- For the green block: Toss together the scallions and cilantro in a small bowl or container with a lid and refrigerate. This can be done up to 1 day ahead.
- For the purple block: Toss together the cabbage and 1/2 teaspoon salt in a medium bowl. Put the red onions in a small bowl of ice water. Let the cabbage and onions sit at room temperature for 30 minutes. Pour off any accumulated liquid from the cabbage and drain the onions. Refrigerate, separately, in their prep bowls or in containers with lids. This can be done up to 1 day ahead.
- For the black block: Toss together the beans and olives in a medium or container with a lid and refrigerate. This can be done up to 1 day ahead.
- For the cheese sauce: Working in batches, put the milk and cream cheese in a blender and puree. Pour into a very large pot and heat over medium heat, stirring frequently, until the mixture begins to bubble. Add handfuls of both the Monterey Jack and American cheese at a time, stirring well after each addition, until melted and smooth. Once all of the cheese has been added, simmer for a few minutes, then stir in the garlic, vinegar and 1 tablespoon salt. Let the cheese sauce cool and thicken. Keep warm. (The cheese sauce can be made, cooled and refrigerated up to 1 day ahead and then reheated). Makes about 12 cups.
- Assemble the nachos: If making ahead and refrigerating the prepared ingredients in advance, let each bowl of ingredients sit at room temperature for at least 1 hour or microwave to just take the chill off. The green layer of scallions and cilantro is the exception: Keep refrigerated until using.
- Tape together two 7-foot lengths of parchment or wax paper to make one double-wide 7-foot sheet. Lay it, tape-side down, down the middle of a long table or countertop. Spread the chips out into a 1-foot-wide and 6-foot-long rectangle.
- Ladle about 3/4 of the cheese sauce (about 8 cups) all over the chips; reserve the remaining sauce to serve on the side. Starting at the left end of the rectangle, sprinkle the red block ingredients to cover a 12-inch square and top with the sliced Fresno chiles. Next to the red block, sprinkle the orange ingredients to cover another 12 inches. Next to the orange block, follow up with the yellow ingredients and top with the sliced pepperoncini. Next sprinkle the green ingredients and top with the avocado. Then do the purple ingredients, and finally finish the last 12 inches with the black ingredients.
- Encourage your guests to fill their plates with nachos and top them with extra cheese sauce, sour cream, hot sauce and salsa. Platefuls of nachos can be reheated in the microwave, toaster oven or conventional oven if desired.
TWO-BITE NACHO CUPS
Sure, there's something fun in a communal plate of nachos. But there's also no denying the joy of having an adorable two-bite nacho cup all to yourself.
Provided by My Food and Family
Categories Home
Time 10m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Microwave milk in small microwaveable bowl on HIGH 1 min.; stir in chopped Singles. Microwave 1 min. or until Singles are completely melted and sauce is well blended, stirring after 30 sec.
- Stand 5 chips in each of 24 paper-lined muffin cups, overlapping as necessary to fit inside cups.
- Spoon 1 Tbsp. cheese sauce into each prepared cup; top with 1 tsp. each pico de gallo and guacamole.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
BAKED NACHOS
My family loves any type of Mexican food, so I'm always in search of something different. In this recipe, nachos become a main-dish casserole.-Janice Lyhane, Marysville, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain. Stir in 2 cups cheese, salsa, corn, sour cream, chili powder and cumin; mix well. , Pour half into a greased 13x9-in. baking dish. Top with half of the chips; repeat layers. Bake, uncovered, at 350° for 25 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 537 calories, Fat 31g fat (18g saturated fat), Cholesterol 113mg cholesterol, Sodium 843mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 32g protein.
THE MOST AWESOME GRANDE NACHOS IN THE WORLD!
On the west banks of the Nile, naw just kidding This recipe is so easy, healthy, and well so darned good you will be forced to make it time and time again.
Provided by Eric Walker
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Brown the beef in large skillet and drain (in colander rinsing with hot water if possible to reduce fat intake).
- Return to skillet with water, beans, taco seasoning, onion and green chilies.
- Cook until everything is mixed well under medium-low heat stirring often until a low boil is achieved.
- Reduce heat cover and simmer 10 minutes stirring every couple minutes.
- The construction.
- On a large plate cover with tortilla chips and dollop generous portions of the meat mixture on chips.
- Now pour over WARMED cheese sauce.
- Top with the lettuce next, then what ever order you want of the other veggies except the JP's.
- Then add the JP's AS MUCH AS YOU CAN MUSTER YEA!
- A couple dollops of sour cream and you are ready for a very filling, spicy treat that you will not forget--EVER.
- You should also consider topping with some of my guacamole.
- You are welcome.
THE PERFECT PLATE OF NACHOS
What separates a ho-hum plate of nachos from a truly amazing one? Is it the cheese, the meat and veggie toppings, the types of chips or the distribution of ingredients? My answer: All of the above! In this recipe I'll show you what I think goes into making perfect nachos. And the good news is that it doesn't involve crazy ingredients or fancy techniques.
Provided by Jordan Andino
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 475 degrees F. Line a baking sheet with wax paper or parchment paper.
- Place half the tortilla chips in a single layer on the baking sheet. Sprinkle with 1 cup of the cheese. Layer with the remaining chips and sprinkle with the remaining cheese. Set aside.
- Meanwhile, for the black bean sauce: Combine the beans, onion, salt, pepper, cumin and 1/4 cup water in a medium saucepan. Bring to a simmer, adjust the heat, and simmer for 20 minutes, stirring every 5 minutes or so.
- For the sour cream sauce: Combine the sour cream, heavy cream and salt in a small bowl and whisk until smooth. Set aside.
- For the chicken: Heat a small heavy skillet over high heat for 2 minutes. While the pan heats, season the chicken with the lemon juice, paprika, salt and pepper. Add the butter to the skillet and melt. Place the chicken in the skillet and cook for 2 minutes on each side. Transfer the chicken to the baking sheet with the chips, pushing the chips to the side a bit.
- When ready to serve, place the baking sheet with the chips, cheese and chicken in the oven until the cheese melts, about 4 minutes. Transfer the chicken to a cutting board. Slide the chips and cheese off the baking sheet onto a serving bowl or platter. Pour 3/4 cup of the hot black bean sauce over the cheese. Dice the chicken and sprinkle it over top. Dollop with the pico de gallo and guacamole. Drizzle the sour cream in a zigzag pattern all over. Enjoy!
CLASSIC PUB STYLE NACHOS
I got this recipe from summer camp, and when I made them at home, my whole family was impressed. Layers of tortilla chips and salsa with the works on the side - tastes just like the nachos they serve at restaurants. Perfect for a party!
Provided by sweets
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.
- Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.
- Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.
Nutrition Facts : Calories 504.2 calories, Carbohydrate 32.8 g, Cholesterol 48 mg, Fat 36.6 g, Fiber 4.2 g, Protein 14.4 g, SaturatedFat 13.1 g, Sodium 413.6 mg, Sugar 3.6 g
BAGGY NACHOS
Recipe courtesy of Susan Vu and Cooking Channel. These nachos are a version of the famous Southwestern corn chip and beef casserole. Corn chips are smothered with chili and cheese and served right in the bag. Let your guests dig in and choose their own toppings for part crunch, part chili-soaked chips-the only nachos you'll ever eat with a spoon. Original recipe: http://www.cookingchanneltv.com/recipes/treva-sues-baggy-nachos.html
Provided by Food.com
Categories Southwestern U.S.
Time 1h30m
Yield 8 bags, 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil in a large straight-sided skillet over medium-high heat. Add the ground beef and chorizo and break up the meat using the back of a wooden spoon or spatula. Sprinkle liberally with salt and black pepper and cook, stirring occasionally, until browned but not fully cooked through, 4 to 6 minutes. Transfer the meat to a plate using a slotted spoon. Do not discard the fat from the skillet.
- Add the chiles and onions to the skillet with the fat and cook until lightly browned and softened, stirring occasionally, 6 to 8 minutes. Stir in the chili powder, cumin, garlic and 1/4 cup water and cook for 2 minutes, stirring constantly. Add the tomato puree, beef stock, Worcestershire sauce and reserved browned beef and chorizo. Stir to combine and bring to a boil, and then lower to a simmer and cook covered for 25 minutes.
- Stir in the pickling liquid and beans and cook for another 15 minutes, uncovered, until the chili has reduced slightly and is nice and thick. Season with salt and black pepper.
- To assemble, turn each bag of corn chips horizontally and cut a slit to open the bag. Spoon enough warm chili into each bag to cover the chips, about 1/2 cup, and top with a handful of the Cheddar and a dollop of the sour cream. Garnish with the pickled jalapenos and scallions.
Nutrition Facts : Calories 424.5, Fat 28.1, SaturatedFat 11.5, Cholesterol 70.4, Sodium 661, Carbohydrate 21, Fiber 5.7, Sugar 4.1, Protein 23.1
SUPER NACHOS
This makes a huge meal-sized tray of nachos with lots of good stuff! You can adjust ingredient quantities to suit your preference. Serve with extra chips if required. Great for game day.
Provided by Melanie
Categories Trusted Brands: Recipes and Tips Sparkle
Time 50m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 432.1 calories, Carbohydrate 39.7 g, Cholesterol 44.2 mg, Fat 24.5 g, Fiber 5.6 g, Protein 15.2 g, SaturatedFat 7.9 g, Sodium 1081.2 mg, Sugar 2.1 g
SKILLET NACHOS
This is a snap to make. To save on chopping time, you can use 1 cup of well-drained canned or frozen (thawed) whole kernel corn instead of the zucchini.
Provided by CookingONTheSide
Categories One Dish Meal
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in 12-inch skillet over high heat. Add bell pepper and zucchini; stir-fry about 2 minutes or until vegetables are crisp-tender.
- Stir in beans and 1/2 cup of the salsa; cook until hot. Remove mixture from skillet.
- Wipe skillet clean. Arrange tortilla chips in a single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
- Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.
Nutrition Facts : Calories 345.2, Fat 22.6, SaturatedFat 9.3, Cholesterol 37.7, Sodium 728.8, Carbohydrate 24.1, Fiber 3.4, Sugar 4.1, Protein 14.1
NACHOS SUPREMO
Serve this tasty snack at your game-day party or next casual gathering for a guaranteed crowd pleaser.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Season chicken with salt and pepper and wrap in parchment paper-lined foil; place on a rimmed baking sheet. Transfer to oven and bake until chicken is cooked through, about 1 hour.
- Unwrap chicken; remove skin and discard. Remove chicken from bones and cut into small pieces; discard bones and set chicken aside.
- Decrease oven temperature to 350 degrees. Layer one third of the chips on a large ovenproof platter or in a baking dish. Top with 1 cup cheddar and 1 cups of Monterey Jack. Repeat process twice with remaining chips and cheese. Transfer to oven and bake until cheese is melted, 5 to 10 minutes.
- Remove from oven and top with reserved chicken, both salsas, cheese sauce, guacamole, sour cream, jalapenos, radishes, and cilantro; serve immediately.
THE ORIGINAL NACHOS
The first nachos were said to have been invented in Piedras Negras, Mexico, in 1940, with just three ingredients. As the story goes, a group of women walked into the Victory Club in Piedras outside business hours. Aiming to please, Ignacio Anaya, the maître d'hôtel known as Nacho, ran to the kitchen and made a quick appetizer with ingredients he found. Today's nachos know no end to their variations: They can have a number of seasoned layers, like these bricklayer-style nachos, or these vegetarian bean nachos, or simply be topped with cheese sauce, like those sold at concession stands. But the simplicity of its original, with its barely salted chips, nutty melted cheese and briny pickled jalapeños, is sure to charm true fans.
Provided by Pati Jinich
Categories snack, burritos and nachos, crackers and chips, finger foods, appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Set racks in the upper and lower thirds of the oven and heat to 400 degrees.
- Spread the tortilla chips in a single layer on two large sheet pans. Place a scant tablespoon of shredded cheese over each chip, pressing slightly to adhere. Top each chip with 1 or 2 slices pickled jalapeño. Sprinkle or spoon the pickled jalapeño brine all over the chips. Bake until cheese melts completely and begins to lightly brown at the edges, 5 to 7 minutes.
- Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter.
EPI'S 50-INGREDIENT SUPER BOWL NACHOS
Our epic 50-ingredient nachos combine everyone's favorite Super Bowl flavors all in one show-stopping dish. Make all five kinds of nachos or just choose your favorites; either way, you've got a winner.
Provided by Rhoda Boone
Yield 20-30 servings
Number Of Ingredients 58
Steps:
- Preheat oven to 400°F. Plan to create 5 sections of nacho flavors, each section with 3 layers of ingredients. Spread one-third of the chips in an even layer on foil-lined baking sheet, then follow the directions to build each section. Once all sections are assembled, bake until cheese is melted and ingredients are hot, 8-10 minutes. Then finish with fresh toppings.
- For the Spinach-Artichoke Dip Nachos:
- Working in the first section, spread one-third of the spinach dip over chips with a spoon. Top with one-third of the onions, artichoke hearts, Fontina, and Parmesan. Repeat with 2 more layers of chips and ingredients.
- After baking, top with sliced tomatoes.
- For the Loaded Potato Skin Nachos:
- Cook bacon in a large skillet over medium heat, working in batches if necessary, until crisp, about 10 minutes. Transfer to a paper-towel lined plate. Crumble bacon once cooled. Pour fat from skillet into a heatproof bowl, leaving burned bits in skillet. Wipe out skillet and return bacon fat to skillet.
- Peel potatoes in long, thin strips, reserving potato skins. Heat skillet with fat over medium-high and fry potato skins, turning, until golden brown, 4-6 minutes. Transfer skins to another paper towel-lined plate, reserving fat in skillet; season skins with salt.
- Cut potato flesh into 1/2" cubes. Heat skillet with fat over medium and add potatoes. Season with salt and pepper and cook, stirring occasionally, until potatoes are golden brown and cooked through, 8-12 minutes. Transfer to another paper towel-lined plate.
- Working in the second section, top tortilla chips with one-third of the potato chips, cubed potatoes, bacon, cheddar, Monterey Jack, 3/4 cup sour cream, scallions, and paprika. Repeat with 2 more layers of chips and ingredients.
- After baking, top with additional sour cream, fried potato skin strips, chives, avocado, and pepper.
- For the Baby Back Rib Nachos:
- Toss pork in 1/2 cup barbecue sauce in a large bowl. Working in the third section, top tortilla chips with one-third of the pork, mozzarella, and jalapeños. Repeat with 2 more layers of chips and ingredients.
- After baking, drizzle with additional barbecue sauce and top with slaw, white onion, and cilantro.
- For the Meat Lover's Pizza Nachos:
- Working in the fourth section, drizzle tortilla chips with one-third of the marinara sauce, then top with one-third of the pepperoni, Canadian bacon, sausage, bell peppers, mozzarella, and Pecorino. Repeat with 2 more layers of chips and ingredients.
- After baking, top with olives, red pepper flakes, garlic powder, oregano, and basil.
- For the Buffalo Chicken Nachos:
- Toss chicken in 1/2 cup buffalo wing sauce in a large bowl. Working in the fifth section, top tortilla chips with one-third of the chicken, Colby cheese, blue cheese, and red onion. Repeat with 2 more layers of chips and ingredients.
- After baking, drizzle with additional wing sauce and top with celery stalks, leaves, and pepperoncini peppers.
- To serve:
- While nachos bake, heat queso dip until hot in microwave or in a heatproof bowl set over a pot of barely simmering water. Place tostada bowl in the center of the baked nachos and fill with queso dip. Serve immediately.
LOADED NACHOS
Probably the greatest nachos ever assembled. Perfect for football. Serve as a giant help-yourself platter or portion onto plates.
Provided by Brian Genest
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 1h
Yield 20
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
- Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don't drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
- Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
- Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.
Nutrition Facts : Calories 508.9 calories, Carbohydrate 26.9 g, Cholesterol 97.3 mg, Fat 33.8 g, Fiber 3 g, Protein 23.4 g, SaturatedFat 16.2 g, Sodium 1121.1 mg, Sugar 3.1 g
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50 NACHOS RECIPES AND IDEAS - FOOD NETWORK
From foodnetwork.com
Estimated Reading Time 6 mins
- Tex-Mex Top tortilla chips with 1 can refried beans and 3 cups shredded cheddar. Bake, then top with salsa and pickled jalapenos.
- Double Decker Make Tex-Mex Nachos (No. 1), but make 2 layers. Bake, then top with warm jarred nacho cheese sauce, salsa and pickled jalapenos.
- Cajun Top tortilla chips with 3 cups shredded cheddar, 1 pound cooked diced andouille sausage and 1 cup each diced green bell pepper, celery and onion.
- Jerk Pork Rub 1 pound pork tenderloin with 1/4 cup jerk seasoning; grill, then chop. Top tortilla chips with the pork, 1 cup diced pineapple and 3 cups shredded pepper jack.
- Bacon and Egg Make Tex-Mex Nachos (No. 1), adding 1 pound crumbled cooked bacon with the beans; crack 4 eggs on top. Bake until the whites set, 10 minutes.
- Breakfast Migas Make Tex-Mex Nachos (No. 1). Meanwhile, scramble 6 eggs in butter, adding 1/4 cup each salsa and pickled jalapenos. Toss the nachos with the eggs and top with cilantro.
- Greek Top 4 cups pita chips with 1 cup each hummus, diced cucumber, tomatoes and feta, 1/4 cup each chopped red onion and kalamata olives, some tzatziki and oregano.
- BBQ Chicken Bring 1 1/2 cups barbecue sauce and 1/2 cup water to a simmer. Add 4 cups shredded cooked chicken; heat through. Top tortilla chips with the chicken and 3 cups shredded cheddar.
- Buffalo Chicken Make BBQ Chicken Nachos (No. 8) with wing sauce instead of barbecue sauce. Strain the chicken (reserving the sauce), and spread over ranch-flavored tortilla chips with the cheddar.
- Chicken Mole Make BBQ Chicken Nachos (No. 8) with mole sauce instead of barbecue sauce, and a mix of mozzarella and cotija cheese instead of cheddar.
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