JICAMA APPETIZER RECIPES
NACHO BEEF SKILLET RECIPE - PILLSBURY.COM
Looking for a tasty Mexican dinner? Then check out this ground beef skillet made using Whole Kernel Corn, Red and Green Peppers - ready in just 30 minutes!
Provided by Pillsbury Kitchens
Total Time 30 minutes
Prep Time 30 minutes
Yield 5
Number Of Ingredients 6
Steps:
- Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
- Add water, tomatoes, corn and rice mix; mix well. Reduce heat to low; cover and cook 10 to 15 minutes or until rice is tender.
- Stir in 1 cup of the cheese until melted. Sprinkle with remaining 1/2 cup cheese.
Nutrition Facts : Calories 470 , CarbohydrateContent 37 g, CholesterolContent 85 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 28 g, SaturatedFatContent 12 g, ServingSize 1 1/4 Cups, SodiumContent 970 mg, SugarContent 6 g
OUTRAGEOUS BARBECUED NACHOS RECIPE BY MADELINE BUIANO
This recipe for barbecued nachos uses not one... not two... but three different types of meat. This is the perfect dish to serve at a summer gathering if you have any leftover barbecued meats. Top it with cheese and jalapenos for extra flavor. This recipe is courtesy of Virgil's Real BBQ.
Provided by THEDAILYMEAL.COM
Total Time 34 minutes59S
Prep Time 14 minutes59S
Cook Time 9 minutes59S
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Combine the meats and barbecue sauce in a small saucepan over medium heat.
- Spread half the tortilla chips on a small cookie sheet.
- Cover the chips with half of the meat and sauce.
- Top with half of the cheese.
- Repeat the process on top of this layer, using the other half of the ingredients.
- Bake until the cheese is completely melted, about 10 minutes.
- Remove and top with the jalapenos.
Nutrition Facts : ServingSize 1 serving, Calories 556 calories, SugarContent 26 g, FatContent 27 g, CarbohydrateContent 56 g, CholesterolContent 72 mg, FiberContent 3 g, ProteinContent 22 g, SaturatedFatContent 11 g, SodiumContent 1131 mg, TransFatContent 0.3 g
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