Nachospuds Recipes

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.

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees.
• On a rimmed baking sheet, toss the potatoes with 2 T olive oil; season with salt and pepper.
• Arrange in a single layer and bake until golden, about 20 minutes.
• Meanwhile, heat a heavy skillet over medium-high heat.
• Add the remaining 1/2 T olive oil and the ground beef and cook, breaking up the meat with a wooden spoon, until browned, 2-3 minutes.
• Mix in the beans, taco seasoning and 2 T water.
• Lower the heat and simmer, stirring, until heated through, about 10 minutes.
• Transfer the potatoes to an ovenproof platter.
• Sprinkle half of the cheddar on top, spoon on the meat mixture, then top with tomatoes and remaining cheddar.
• Place in the oven and turn off the heat.
• Let stand until the cheese is melted, 2-3 minutes.
• Serve with the sour cream and lettuce.

Steps:

• Preheat oven to 350 degrees.
• Place 1/2 of chips in an oven safe dish or on a cookie sheet.
• Cover with 1/2 of the cheese and beans.
• Cover with the remaining chips, cheese and beans and bake for 10-15 minutes or until cheese is melted over chips.
• Top with guacamole, sour cream, salsa and or olives.
• Optional Accompaniments: Sour Cream, Guacamole, Salsa, Sliced Black Olives

Steps:

• -Bakepotatoes.
• Cut in half and carefully scoop out potato without breaking skin.
• Place potato pulp in pot, mash with milk.
• Stir in remaining ingredient.
• Pile mixture into shells.
• Bake on cookie sheet in 350 degree oven for 25-30 minutes or till hot and bubbly.

Steps:

• Combine the tomatoes, onion and chilli with some seasoning in a bowl to make a salsa, then set aside.
• Heat the oil in a frying pan, then fry the paneer on both sides until golden.
• Make a raita by combining the yogurt, cucumber and most of the mint, then season with some salt.
• Put the crushed poppadums in a large dish, pour the raita over, followed by the salsa, then top with the paneer. Dollop spoonfuls of chutney over, scatter over the remaining mint and dig in.

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.