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
SUPER NACHOS
This is so easy, and great for parties (esp super bowl) or family gatherings! This is a great thing to prepare early, then take to host's house and pop in their oven to have as a hot appetizer.
Provided by JillQH
Categories Beans
Time 40m
Yield 1 dish
Number Of Ingredients 7
Steps:
- Preheat oven at 400 degrees.
- Brown ground meat & chopped onions, drain.
- Begin layering ingredients in a 9x13" dish by starting with the layer of refried beans.
- Top with all the drained meat and onions.
- Spread salsa over meat and onions.
- Sprinkle cheddar cheese to top.
- Bake at 400 degrees until bubbly.
- Great with sour cream to finish off.
Nutrition Facts : Calories 2020.7, Fat 111.9, SaturatedFat 52.7, Cholesterol 463.4, Sodium 4599.7, Carbohydrate 110.4, Fiber 32.1, Sugar 19.5, Protein 144.5
SUPER NACHOS
Like most of our recipes, these super nachos were inspired by my mother, Ventura Cavazos, who started this restaurant over 40 years ago. My husband and I carry on the tasty family tradition. -Loma-Linda's Adela Mundt, Toledo, Ohio
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, mash the avocado with lemon juice. Stir in the onion, tomato, salt and pepper; set aside. Mash beans with 1/3 cup of water; place in skillet and cook over medium heat until hot. Stir in oil; remove from the heat and set aside. , In another skillet, cook the ground beef over medium heat until no longer pink; drain. Stir in chili powder and remaining water; cook until liquid evaporates. , Line a baking sheet with foil. Arrange chips in a single layer. Top with teaspoonfuls of bean and meat mixtures. Sprinkle with cheese. Bake at 400° until cheese is melted, about 4 minutes. Serve with avocado mixture and sour cream. Serve immediately.
Nutrition Facts :
SUPER NACHOS
For a loaded appetizer, try Rachael Ray's Super Nachos recipe with pico de gallo, beef, beans, cheese and more, from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 entree servings
Number Of Ingredients 26
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.
SUPER BOWL NACHOS
My favorite team will probably not be in the Superbowl but we'll enjoy these nachos none-the-less. The garnishes listed are just a suggestion, use your imagination! Obviously, beer is the best beverage to go along with this treat!
Provided by Hey Jude
Categories Lunch/Snacks
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Crumble beef and sausage into a wide frying pan over medium-high heat; add onion and cook, stirring to break up meat, until meat is lightly browned.
- Spoon off fat; season to taste with salt and hot pepper seasoning.
- Spread beans in a shallow 10x15-inch baking pan or oven proof dish.
- Top evenly with meat mixture, sprinkle with chiles and cheese, then drizzle with taco sauce.
- Bake, uncovered, in a 400° oven for 20-25 minutes or until very hot throughout.
- Meanwhile, prepare garnishes of your choice.
- Remove pan from oven and quickly garnish, mounding avocado and sour cream in the center, and adding other garnishes as desired.
- Quickly tuck tortilla chips around edges of bean mixture and serve immediately.
- If desired, keep platter hot on an electric warming tray.
Nutrition Facts : Calories 384, Fat 27.7, SaturatedFat 12.3, Cholesterol 68.6, Sodium 798.5, Carbohydrate 15, Fiber 4.7, Sugar 2.1, Protein 19.8
SUPER DELUXE STEAK NACHOS
This is one of my all-time favorite party foods. For big games or special events, these nachos should get serious consideration for formulating your snack line-up. I recommend serving this with hot sauce on the side, and lots of beer.
Provided by Chef John
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 1h55m
Yield 16
Number Of Ingredients 20
Steps:
- Season both sides of steak with salt and pepper. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest.
- Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
- When meat is completely cool slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
- Melt bacon fat over medium heat in a pot. Add onions and a pinch of the salt; cook and stir until softened, 5 or 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft and sweet, about 5 minutes. Reduce heat to low.
- Mash the beans with a potato masher to your desired consistency. Add additional liquid, if necessary, to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
- Preheat oven to 450 degrees F (230 degrees C).
- Place tortilla chips about 2 or 3 deep in a heat proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
- Bake in preheated oven until cheese is melted and edges start to brown, about 10 minutes.
- Scatter diced ripe avocado, diced onions, diced tomatoes, and diced jalapenos over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.
Nutrition Facts : Calories 418.7 calories, Carbohydrate 25.8 g, Cholesterol 57.6 mg, Fat 26.9 g, Fiber 4.4 g, Protein 20 g, SaturatedFat 11.9 g, Sodium 771 mg, Sugar 1.7 g
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.
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