RESTAURANT STYLE NACHOS RECIPE RECIPES
BEST NACHOS SUPREME RECIPE - HOW TO MAKE EASY LOADED ...
Is there anything more satisfying than a loaded tray of nachos, still hot from the oven? Here's how to make nachos (with our favorite insanely easy recipe), including how to make it healthy, the best toppings, and what kind of cheese to use on them.
Provided by Lindsay Funston
Categories feed a crowd Super Bowl appetizers dinner lunch side dish snack
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 6-8
Number Of Ingredients 19
Steps:
- Preheat oven to 425º and line a large baking sheet with foil. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add ground beef and cook until no longer pink, 6 minutes more. Drain fat. Add garlic and taco seasoning and season with salt. Cook until meat is well browned and slightly crispy, 5 minutes more. Add refried beans and water to skillet and stir until combined. Add half the tortilla chips and top with beef-bean mixture, half the cheese, half the black beans, and half the pickled jalapeños. Repeat one more layer. Bake until cheese is melty, 15 minutes. Scatter with tomato, avocado, green onions, and cilantro. Drizzle with sour cream and hot sauce and serve immediately.
THE BEST NACHOS RECIPE (LOADED BAKED NACHOS) | GOO…
These Ultimate Easy Nachos whip up in a pinch and make game day appetizers super simple to prepare (and serve). Topped with spicy refried beans, tomatoes, olives, green onions, and of course plenty of cheese, they're both tasty and colorful.
Provided by Katie
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 12
Number Of Ingredients 14
Steps:
- Preheat your oven to 375 degrees F and place the rack in the center position.
- Line 2 large baking sheets with foil or parchment paper.
- Place the chips in a single layer on the prepared pans.
- In a medium saucepan, combine the refried beans, sour cream, chile powder, garlic powder, and ground cumin.
- Stir until well mixed.
- Warm the bean mixture over medium heat until heated through, stirring every couple of minutes.
- Using a spatula, spread the bean mixture on the chips, dividing evenly between the two pans.
- Sprinkle the pans with the cheese, using 4 ounces per pan.
- Place the baking sheets in the oven and bake for 5-10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and top with diced tomatoes, green onion, and black olives. Garnish with cilantro, if desired.
- Serve with sides of Easy Restaurant Style Salsa, Sour Cream, and Shredded Lettuce.
Nutrition Facts : Calories 180 calories, CarbohydrateContent 21 grams carbohydrates, CholesterolContent 14 milligrams cholesterol, FatContent 9 grams fat, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SaturatedFatContent 3 grams saturated fat, ServingSize 1, SodiumContent 294 grams sodium, SugarContent 2 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 5 grams unsaturated fat
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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.
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Reviews 5
Total Time 10 minutes
Category appetizers, main dish
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- Bake the nachos until the cheese is melted and the chips around the edges are beginning to brown, about 8 minutes. Just before serving, garnish with the black olives, jalapeño, tomato, dollops of sour cream, and scallions.
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Calories 60 kcal per serving
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Tony Roma had already been in the restaurant business for many years when he opened Tony Roma's Place in North Miami, Florida in 1972. This casual diner featured food at reasonable prices, nightly live entertainment and the house specialty: baby back ribs. Soon, customers were traveling from miles away to get a taste of the succulent, mouth-watering ribs. One rib-lover came from Texas in 1976: Clint Murchison, Jr., a Texas financier and owner of the Dallas Cowboys. After sampling the baby backs, and claiming they were the best he'd ever tasted, he struck up a deal with Tony to purchase the majority of the U.S. rights to the company and planned for a major expansion. The famous barbecue ribs served at the restaurant have been judged the "Best in America" at a national rib cook-off and have won more than 30 awards at other state and local competitions. The secret to the tender, melt-in-your-mouth quality of the ribs at Tony Roma's is the long, slow-cooking process. Here is the Top Secret Recipes version of the cooking technique.
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From tasteofhome.com
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