HOW TO MELT VELVEETA CHEESE FOR NACHOS RECIPES

CHEESE NACHOS RECIPE FROM GUY FIERI - RACHAEL RAY SHOW

Cheese Nachos Recipe From Guy Fieri - Rachael Ray Show image

Guy Fieri shares the recipe for his Super Melty Cheese sauce + his best nacho-making tips.

Provided by Guy Fieri

Number Of Ingredients 32

Ingredients

2 ½ cups half-and-half
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
10 ounces easy melt cheese (such as Velveeta)
shredded
5 ounces provolone cheese
shredded
5 ounces cheddar cheese
shredded
5 ounces smoked gouda cheese
rind removed
shredded
6 ounces tortilla chips
About 3 ladles black beans (half beans/half puree – see tip above)
About 3 ladles Super Melty Cheese Sauce
Shredded cheddar cheese
for topping
About 1 ½ cups carne asada
pulled pork or your choice of protein
Sour cream or crema
for topping
Chopped avocados
Salsa rojo and/or pico de gallo
for topping (see tip above for tip on salsa rojo)
Chopped avocados
for topping
Pickled red onions
for topping
Sliced jalapeño
for topping
Fresh cilantro leaves
for topping

Steps:

For the Super Melty Cheese Sauce, in a 2 quart saucepan, bring ½ cup water and the half-and-half to a simmer over medium heat, then add the Worcestershire and hot sauce
Using a whisk, mix in the Velveeta a handful at a time until fully incorporated, then gradually add the remaining cheese
Mix until the cheese has melted and the sauce is smooth
For the nachos, preheat the oven to 350°F
On a rimmed baking sheet, spread the ingredients evenly and layer in the following order: tortilla chips, cheese sauce, black beans, protein and shredded cheddar
Place in the oven or under the broiler until the cheese melts, about 4 minutes
Remove from the oven, then scrape them into a cast iron skillet so they’re coated all over with the toppings
Add the rest of desired toppings such as sour cream or crema, avocados, salsa rojo and/or pico de gallo, jalapeño and cilantro and serve

HAYSTACK SUPPER RECIPE: HOW TO MAKE IT - TASTE OF HOME

Haystack Supper Recipe: How to Make It - Taste of Home 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

Ingredients

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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