HOW MAKE NACHOS RECIPES

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BEST NACHOS SUPREME RECIPE - HOW TO MAKE EASY LOADED ...



Best Nachos Supreme Recipe - How to Make Easy Loaded ... image

Is there anything more satisfying than a loaded tray of nachos, still hot from the oven? Here's how to make nachos (with our favorite insanely easy recipe), including how to make it healthy, the best toppings, and what kind of cheese to use on them.

Provided by Lindsay Funston

Categories     feed a crowd    Super Bowl    appetizers    dinner    lunch    side dish    snack

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6-8

Number Of Ingredients 19

1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 lb. ground beef
2 garlic cloves, minced
1 tbsp. taco seasoning
kosher salt
1 (15-oz.) can refried beans
1/4 c. water
1 large bag tortilla chips
2 c. shredded cheddar
2 c. Shredded Monterey jack
1 (15-oz.) can black beans, drained
1/2 c. pickled jalapeños
1 large tomato, diced
1 avocado, diced
1/4 c. thinly sliced green onions
1/4 c. fresh cilantro leaves (optional)
Sour cream, for drizzling
Hot sauce, for drizzling

Steps:

  • Preheat oven to 425º and line a large baking sheet with foil. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add ground beef and cook until no longer pink, 6 minutes more. Drain fat.
  • Add garlic and taco seasoning and season with salt. Cook until meat is well browned and slightly crispy, 5 minutes more. Add refried beans and water to skillet and stir until combined. 
  • Add half the tortilla chips and top with beef-bean mixture, half the cheese, half the black beans, and half the pickled jalapeños. Repeat one more layer.
  • Bake until cheese is melty, 15 minutes.
  • Scatter with tomato, avocado, green onions, and cilantro. Drizzle with sour cream and hot sauce and serve immediately.

BEST LOADED NACHOS RECIPE - HOW TO MAKE LOADED NACHOS



Best Loaded Nachos Recipe - How to Make Loaded Nachos image

These loaded nachos will be a perfect snack for game day or an appetizer at your next party. Pile these beefy nachos high with your favorite toppings for a true delight.

Provided by Ree Drummond

Categories     appetizers    meat

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 21

1 tbsp. olive oil
1 whole yellow onion, diced
2 lb. ground beef
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. cumin
1/4 tsp. crushed red pepper
1/2 tsp. salt
1/2 tsp. pepper
1 can (14.5-ounce) pinto beans, chili beans, or ranch style beans
1/2 c. hot water
Tortilla chips
1 1/2 c. grated cheddar cheese
1 1/2 c. Monterey Jack cheese
6 whole Roma tomatoes, diced
1 whole jalapeño, diced finely
1/2 bunch cilantro leaves, chopped
Juice of 1 lime
1/2 tsp. salt
1 whole avocado, pitted and diced
Sour cream (optional)

Steps:

  • In a skillet over medium-high heat, add the olive oil and half the onion. Cook it until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper and stir to combine. Add the beans and hot water and stir. Reduce the heat to low and simmer while you prepare the other ingredients.To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt. Stir it together and set it aside.To build the nachos, place a layer of tortilla chips on a platter or plate. Top with a layer of the beef/bean mixture, then all but 1/4 cup of the cheddar cheese. Add another layer of chips, another layer of the beef/bean mixture, and the Monterey Jack cheese. Add a final small layer of chips, then a small layer of beef and beans, then a final sprinkling of cheddar. Microwave in 45 second increments until the cheese is melted and bubbly. (You may also place the platter into a 325 degree oven if it's heatproof. Just leave it in until the cheese is melted.)Immediately sprinkle on the diced avocado and plenty of pico de gallo.Optional: Add dollops of sour cream here and there!Serve immediately!

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TOP SECRET RECIPES | CHI-CHI'S NACHOS GRANDE
Menu Description: "Seasoned beef, refried beans and cheese."  Marno McDermott was a successful Minneapolis restaurateur, opening a chain of Mexican restaurants in the seventies called Zapata's against the advice of skeptics who said he would never be able to sell Mexican food to the large population of Scandinavians in the area. Marno proved them wrong then, and once again in 1976, when he partnered with Max McGee, a former Green Bay Packer football player, to open the first Chi-Chi's in Richfield, Minnesota. The restaurant was built inside a deserted Kroger grocery store and became instantly famous for the intensely flavored and larger-than-usual portions of food. To keep volume high, Chi-Chi's designed a custom computer-driven system that clocks every aspect of service from the time each server enters an order to when the order is placed in front of the customers. Special attention was given to the design of the menu items as well, with each dish taking no more than nine minutes to prepare, even during the rush hours.  At the restaurant you can order the Nachos Grande with beef, chicken, seafood or a combination. This recipe will show you how to make the beef and chicken versions. Source: Top Secret Restaurant Recipes by Todd Wilbur.
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We're trying to go meatless once a week, and this dish helps make those meals fun, quick and super delicious. It's a great way to use up beans and canned tomatoes from your pantry. —Cynthia Nelson, Saskatoon, Saskatchewan
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  • Preheat oven to 350°. Mix beans, tomatoes and jalapenos. Arrange chips in an even layer in a 15x10x1-in. pan. Top with bean mixture and cheese., Bake, uncovered, until cheese is melted, 10-12 minutes. Serve immediately with toppings as desired.
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These easy chicken nachos are perfect for football season. They're piled high with saucy, shredded chicken and lots of cheese.
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TOP SECRET RECIPES | CHI-CHI'S NACHOS GRANDE
Menu Description: "Seasoned beef, refried beans and cheese."  Marno McDermott was a successful Minneapolis restaurateur, opening a chain of Mexican restaurants in the seventies called Zapata's against the advice of skeptics who said he would never be able to sell Mexican food to the large population of Scandinavians in the area. Marno proved them wrong then, and once again in 1976, when he partnered with Max McGee, a former Green Bay Packer football player, to open the first Chi-Chi's in Richfield, Minnesota. The restaurant was built inside a deserted Kroger grocery store and became instantly famous for the intensely flavored and larger-than-usual portions of food. To keep volume high, Chi-Chi's designed a custom computer-driven system that clocks every aspect of service from the time each server enters an order to when the order is placed in front of the customers. Special attention was given to the design of the menu items as well, with each dish taking no more than nine minutes to prepare, even during the rush hours.  At the restaurant you can order the Nachos Grande with beef, chicken, seafood or a combination. This recipe will show you how to make the beef and chicken versions. Source: Top Secret Restaurant Recipes by Todd Wilbur.
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Calories 371 calories per serving
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    1. Place the oven on to 180ºC/350ºF/gas 4.
    2. Place a griddle pan over a high heat and cook the whole peppers, chilli, tomatoes and trimmed spring onions until soft and charred.
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    1. Place the oven on to 180ºC/350ºF/gas 4.
    2. Place a griddle pan over a high heat and cook the whole peppers, chilli, tomatoes and trimmed spring onions until soft and charred.
    3. Put the peppers and chilli in a bowl, cover with clingfilm and set aside for 5 minutes.
    4. Dice the tomatoes and spring onions, then add to another bowl. Peel, deseed and dice the peppers and chillies, then add to the tomatoes and spring onions.
    5. Pick in a few coriander leaves, season, then mix in a good squeeze of lime juice and a drizzle of oil. Wipe the griddle pan and return to the heat.
    6. Cut the tortillas into wedges and arrange over two baking sheets. Bake in the oven for 5 minutes, or until golden.
    7. Place a large frying pan over a high heat and toast the cumin seeds for a few seconds. Add the Tabasco sauce and beans and cook for a few minutes, or until thick, stirring occasionally.
    8. Peel, destone and slice the avocado into wedges, then drizzle with the remaining lime juice.
    9. Arrange the tortillas in a bowl. Top with the beans, salsa, dressed avocado, feta and pick over the remaining coriander, then serve.
See details


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Make cheesy nachos grande the whole crew will love with the help of this easy recipe. This restaurant-inspired appetizer is not only delicious, but it's also quick and easy to prepare. McCormick® Fajitas Seasoning Mix brings savory, citrus flavor for the ultimate supreme nachos recipe.
From mccormick.com
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