RACHAEL RAY BRINED TURKEY RECIPES

Name: Super Nachos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 entree servings
Cuisine: american
Ingredients: 2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites; 4 vine ripe tomatoes, seeded and chopped; 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level; 1 small white onion, chopped; 1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking; Salt; 1 tablespoon extra-virgin olive oil; 1 pound ground sirloin; 2 cloves garlic, chopped; 1 small onion, chopped; 1 jalapeno pepper, seeded and chopped; 1 teaspoon salt; 1 1/2 teaspoons dark chili powder; 1 1/2 ground cumin, half a palmful; 2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level; 1 can black beans, 15 ounces, drained; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk; 3/4 pound pepper jack cheese, shredded, about 2 1/2 cups; Sour cream; Chopped scallions; Chopped black olives; Diced pimento; Sliced avocado, dressed with lemon juice; Hot pepper sauces

More about "rachael ray brined turkey recipes"

SUPER NACHOS RECIPE | RACHAEL RAY | FOOD NETWORK

Super Nachos Recipe | Rachael Ray | Food Network image

For a loaded appetizer, try Rachael Ray's Super Nachos recipe with pico de gallo, beef, beans, cheese and more, from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories appetizer

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 entree servings

Number Of Ingredients 26

Ingredients

2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites
4 vine ripe tomatoes, seeded and chopped
1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
1 small white onion, chopped
1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking
Salt
1 tablespoon extra-virgin olive oil
1 pound ground sirloin
2 cloves garlic, chopped
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon salt
1 1/2 teaspoons dark chili powder
1 1/2 ground cumin, half a palmful
2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
1 can black beans, 15 ounces, drained
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
3/4 pound pepper jack cheese, shredded, about 2 1/2 cups
Sour cream
Chopped scallions
Chopped black olives
Diced pimento
Sliced avocado, dressed with lemon juice
Hot pepper sauces

Steps:

Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
Combine salsa ingredients in a bowl and set aside for flavors to marry.
Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

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