NACHOS IN A BAG RECIPES

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ULTIMATE GROUND BEEF NACHOS RECIPE BY MILAGROS CRUZ



Ultimate Ground Beef Nachos Recipe by Milagros Cruz image

Revamp your nachos recipe with ground beef and spices!

Yield 6

Number Of Ingredients 15

1 teaspoon olive oil
1 pound ground beef
salt, to taste
pepper, to taste
1 tablespoon garlic powder
1 tablespoon chili powder
1 onion, chopped
1 green bell pepper, chopped
1 bag tortilla chips
1 cup cheddar cheese
2 jalapeños, chopped
shredded lettuce, for topping
diced tomatoes, for topping
guacamole, for topping
sour cream, for topping

Steps:

  • Preheat your oven to 350 degrees F.
  • Add the oil to a pan over medium high heat, add the beef, and break up with a wooden spoon.
  • Continue to break the meat into small pieces; add salt, pepper, garlic powder, chili powder, onions, and peppers. Mix until well combined.
  • Stir the meat occasionally for 8 to 10 minutes making sure all sides are browned. The meat is done when there is no pink in the larger chunks of ground beef.
  • Add tortilla chips to a baking dish, top with cooked ground beef, cheese, and jalapeños. Bake at 350 degrees for 10 minutes or until cheese is melted.
  • Top with shredded lettuce, diced tomatoes, guacamole, and sour cream.

CHICKEN NACHOS RECIPE | REE DRUMMOND | FOOD NETWORK



Chicken Nachos Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 50 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 13

2 tablespoons taco seasoning
2 tablespoons chili powder 
4 boneless, skinless chicken breasts 
1/4 cup olive oil 
8 ounces tomato sauce 
A few dashes hot sauce 
1 large bag tortilla chips 
3 cups grated Cheddar-Jack (approximately -- you may need more or less)
1/4 cup jarred jalapeno slices 
1/4 cup chopped pitted black olives 
3 tomatoes, finely chopped 
3 green onions, green and white parts, finely chopped
1/4 cup sour cream 

Steps:

  • Preheat the oven to 350 degrees F. Sprinkle the taco seasoning and chili powder all over the chicken breasts.
  • Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and saute on both sides until browned, about 5 minutes per side, then remove from the skillet and set aside. To the skillet, add the tomato sauce, hot sauce and 2 cups hot water and bring to a gentle boil.
  • Shred the chicken with 2 forks, then return the shredded chicken to the liquid and simmer on low until everything is hot and bubbly.
  • Assemble the nachos in 2 ways: Sprinkle a layer of tortilla chips onto 2 ovenproof plates or baking dishes. Sprinkle both with cheese and then a layer of chicken; repeat twice more with each layer getting smaller in circumference. Finish with an extra sprinkling of cheese. Bake just until the cheese melts, 5 to 10 minutes.
  • Serve one dish as is. On the other, layer on the jalapenos, black olives, tomatoes, green onions and sour cream.

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