Nacho Day, November 6th

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http://allrecipes.com/recipes/appetizers-and-snacks/cheese/nachos/

 

Over the Top Nachos      

Servings: 6

INGREDIENTS:

1 pound ground beef      
1 onion, finely diced
salt and pepper to taste
2 cups shredded Cheddar cheese
1 (16 ounce) can refried beans
1 (14.5 ounce) package tortilla chips
1 fresh jalapeno pepper, sliced

DIRECTIONS:

1.            In a large frying pan, brown ground beef with onion, salt and pepper over medium heat. Break the meat into very small pieces while it is cooking. After the meat is thoroughly cooked, drain off the grease.
2.            Arrange chips on a microwavable platter. Spread beans over the chips. Layer with 1/2 of the cheese, the ground beef mixture, and remaining cheese. Arrange jalapeno peppers on top.
3.            Microwave on medium-high until cheese has melted. Serve immediately.

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Restaurant Style Chicken Nachos

 

Servings: 6

Ingredients:

2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil
1 shredded, cooked, whole chicken breast
salt and pepper to taste
1 cup salsa
1/2 (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar /Monterey Jack cheese blend
1/2 large tomato, diced

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.

3. Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.

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Mexican Potato Nachos

Servings: 8

Ingredients:

2 tablespoons Vegetable oil
2 large baking potatoes, cut into 1/2-inch thick slices
salt and ground black pepper to taste
1 tablespoon vegetable oil
1/2 pound ground beef
1 (15 ounce) can black beans, drained
2 tablespoons taco seasoning
2 tablespoons water
8 ounces shredded Cheddar cheese
1/4 cup shredded lettuce
1 small tomato, chopped
1/4 cup sour cream
1/4 cup guacamole

Directions:

1. Preheat oven to 450 degrees F (230 degrees C).

2. Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat.

3. Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper.

4. Bake in the preheated oven until the potato slices are golden brown, about 20 minutes.

5. While potato slices are baking, heat 1 tablespoon of vegetable oil in a skillet over medium heat; brown the ground beef in the hot oil, breaking it up into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.

6. Mix the black beans into the ground beef; stir in the taco seasoning and water. Bring the mixture to a boil and reduce heat to medium-low. Simmer until the flavors have blended, about 10 minutes.

7. Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese.

8. Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos.

9. Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole.

ALL RIGHTS RESERVED © 2014 Allrecipes.com Printed from Allrecipes.com 

Tater Tots® Nachos

Servings: 6

Ingredients:

1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
1 pound ground beef
1 (1 ounce) package taco seasoning mix
3/4 cup water
1 cup spicy nacho cheese sauce
1/2 cup sour cream
1/4 cup diced onion
1/4 cup jalapeno pepper slices

Directions:

1. Preheat oven to 450 degrees F (230 degrees C).
2. Arrange potato nuggets in a single layer on a baking sheet.
3. Bake potato nuggets in the preheated oven until golden and heated through, 24 to 26 minutes.
4. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir water and taco seasoning mix into beef; cook and stir until liquid is thickened, 2 to 3 minutes.
5. Pour cheese sauce into a microwave-safe bowl; heat in the microwave for 30 seconds, stir. Continue heating in 15-second intervals until hot, stirring between intervals.
6. Spread potato nuggets on a serving plate. Top with meat, cheese sauce, sour cream, onion, and jalapeno slices.

ALL RIGHTS RESERVED © 2014 Allrecipes.com Printed from Allrecipes.com