BEEF NACHOS RECIPE VELVEETA RECIPES

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NACHO SCOOPS RECIPE: HOW TO MAKE IT



Nacho Scoops Recipe: How to Make It image

Serve your clan a big ol’ platter of these fun and crazy-tasty nacho bites as you cheer for your team. You’ll score big with tortilla chips filled with creamy, spicy cheese and beef! —Raine Gottess, Coconut Creek, Florida

Provided by Taste of Home

Categories     Appetizers

Total Time 45 minutes

Prep Time 40 minutes

Cook Time 5 minutes

Yield 12 dozen.

Number Of Ingredients 12

3/4 pound ground beef
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
1 envelope taco seasoning
1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
1 can (4 ounces) chopped green chiles
8 ounces pepper jack cheese, cubed
4 ounces process cheese (Velveeta), cubed
4 ounces cream cheese, softened, cubed
1 package (12 ounces) tortilla chip scoops
2 cups shredded Mexican cheese blend
Sour cream and pickled jalapeno slices

Steps:

  • In a large skillet, cook the beef, onion and red pepper over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, diced tomatoes and chopped green chilies. Cook and stir until thickened, 5-7 minutes., Reduce heat to low. Stir in the pepper jack, process cheese and cream cheese until melted., Place 4 dozen scoops on an ungreased baking sheet. Add a rounded teaspoon of beef mixture to each. Sprinkle with Mexican cheese blend., Bake at 375° until heated through, about 5 minutes. Garnish each with sour cream and a jalapeno pepper slice. Repeat with remaining tortilla chip scoops.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

HAYSTACK SUPPER RECIPE: HOW TO MAKE IT



Haystack Supper Recipe: How to Make It image

Served as the main dish at our family reunion buffet, this flavorful layered taco-style dish was a true crowd-pleaser. Folks were pleasantly surprised to find a rice layer, and everyone enjoys the creamy cheese sauce. —Jill Steiner, Hancock, Minnesota

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 2 casseroles (6 servings each).

Number Of Ingredients 17

1-3/4 cups crushed saltines (about 40 crackers)
2 cups cooked rice
3 pounds ground beef
1 large onion, chopped
1-1/2 cups tomato juice
3/4 cup water
3 tablespoons taco seasoning
Seasoned salt, salt and pepper to taste
1/2 cup butter, cubed
1/2 cup all-purpose flour
4 cups whole milk
1 pound process cheese (Velveeta), cubed
4 cups shredded lettuce
3 cups shredded sharp cheddar cheese
3 medium tomatoes, diced
1 jar (10 ounces) pimiento-stuffed olives
1 package (14-1/2 ounces) tortilla chips

Steps:

  • Divide crackers between 2 ungreased 13x9-in. baking dishes. Top each with rice. , In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato juice, water and seasonings; simmer for 15-20 minutes. Spoon over rice., In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Reduce heat; stir in Velveeta cheese until melted. Pour over beef mixture. Top with lettuce, cheddar cheese, tomatoes and olives. Serve with chips. Refrigerate any leftovers.

Nutrition Facts : Calories 888 calories, FatContent 55g fat (24g saturated fat), CholesterolContent 164mg cholesterol, SodiumContent 1746mg sodium, CarbohydrateContent 57g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 41g protein.

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