RECIPES FOR NACHOS GRANDE RECIPES

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EASY NACHOS SUPREME RECIPE | MCCORMICK



Easy Nachos Supreme Recipe | McCormick image

Learn how to make cheesy nachos with this easy recipe. This restaurant-quality appetizer is not only delicious, but its also quick and easy to prepare. McCormick® Fajitas Seasoning Mix provides a nice citrus background for the ultimate nachos supreme.

Provided by McCormick

Prep Time 15 minutes

Cook Time 10 minutes

Yield 12

Number Of Ingredients 7

1 pound ground beef
1 medium onion, chopped
1 cup chopped red or green bell pepper
1 package McCormick® Fajitas Seasoning Mix
1/4 cup water
8 cups restaurant-style tortilla chips (8 ounces)
2 cups shredded Cheddar cheese (8 ounces), divided

Steps:

  • Preheat oven to 375°F. Cook ground beef, onion and bell pepper in large skillet on medium heat 5 minutes or until cooked through, stirring frequently. Drain, if needed. Stir in Seasoning Mix and water. Simmer 5 minutes, stirring occasionally.
  • Arrange tortilla chips in single layer on 2 lightly greased foil-lined shallow baking pans, overlapping chips if needed to cover bottom completely. Top each pan of chips with 1/2 each of the meat mixture and the cheese.
  • Bake 5 minutes or until cheese is melted. Serve immediately with your favorite toppings.

Nutrition Facts : Calories 246 Calories

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

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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