Skillet Beefy Nachos Recipes
SKILLET NACHOS
My mom gave me a fundraiser cookbook, and this is the recipe I've used most. My whole family is on board. For toppings, think sour cream, tomatoes, jalapeno and red onion. -Judy Hughes, Waverly, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and mixture is slightly thickened, 8-10 minutes., Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, about 5 minutes. Divide tortilla chips among 6 plates; spoon beef mixture over chips. Serve with toppings as desired.
Nutrition Facts : Calories 676 calories, Fat 31g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 1293mg sodium, Carbohydrate 74g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein.
NO-GUILT BEEFY NACHOS
Nachos you can feel good about! This meaty topping has less fat and sodium than typical nacho beef because you use lean meat and make your own seasoning. The versatile dish is a tasty go-to for a party. -Carol Betz, Grand Rapids, Michigan
Provided by Taste of Home
Categories Appetizers
Time 4h15m
Yield 20 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- Combine first 8 ingredients in a 4-qt. slow cooker. Cook, covered, on low until meat is crumbly, 4-6 hours. Stir in vinegar and salt. Serve with tortilla chips and, if desired, toppings., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Add water if necessary. Serve with chips and toppings if desired.
Nutrition Facts : Calories 99 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 232mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
NACHO BEEF SKILLET
The kids'll come running when nachos are on the menu! Turn the popular snack into a hearty meal in minutes with ground beef
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
- Reduce heat to medium. Add corn and tomatoes to beef in skillet; cook until thoroughly heated and desired consistency, stirring occasionally.
- In small microwavable bowl, microwave cheese cubes and 2 teaspoons water uncovered on High 15 seconds; stir and repeat until cheese is melted and smooth.
- Divide tortilla chips evenly among 6 plates. Top with beef mixture; drizzle with melted cheese. Garnish with chopped fresh cilantro, if desired.
Nutrition Facts : Calories 460, Carbohydrate 36 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 11 g, TransFat 1 g
SKILLET BEEFY NACHOS
Introduce your family to their new weeknight favorite! You'll like it too: This creamy, beefy nacho skillet is a cinch to make!
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Brown meat in large skillet; drain.
- Return meat to skillet. Stir in water, rice and seasoning mix. Bring to boil. Remove from heat.
- Stir in cheese; cover. Let stand 5 min. Spoon onto platter; top with remaining ingredients.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 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
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