Best Deluxe Nachos Recipes

SUPER DELUXE STEAK NACHOS

Steps:

• Season both sides of steak with salt and pepper. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest.
• Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
• When meat is completely cool slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
• Melt bacon fat over medium heat in a pot. Add onions and a pinch of the salt; cook and stir until softened, 5 or 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft and sweet, about 5 minutes. Reduce heat to low.
• Mash the beans with a potato masher to your desired consistency. Add additional liquid, if necessary, to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
• Preheat oven to 450 degrees F (230 degrees C).
• Place tortilla chips about 2 or 3 deep in a heat proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
• Bake in preheated oven until cheese is melted and edges start to brown, about 10 minutes.
• Scatter diced ripe avocado, diced onions, diced tomatoes, and diced jalapenos over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.

DELUXE NACHOS

Steps:

• In a small saucepan, combine soup and salsa; heat through. Arrange tortilla chips on two serving platters; top with soup mixture. Sprinkle with the tomatoes, peppers, onions and olives. Top with sour cream. Serve immediately.

DELUXE NACHOS

Steps:

• Arrange the tortilla chips on a serving platter. Top with the beans.
• Heat the salsa con queso according to the package directions. Spoon the salsa con queso over the tortilla chips. Top with the tomato, olives and green onions.
• Tip: To warm the tortilla chips in the microwave, place half the tortilla chips onto a microwavable plate. Microwave on HIGH for 1 minute. Repeat with the remaining chips.

DELUXE WALKING NACHOS

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain., Transfer beef mixture to a 5-qt. slow cooker. Drain 1 can tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining can of tomatoes undrained. Cook, covered, on low 6-8 hours to allow flavors to blend. Mash beans to desired consistency., Just before serving, cut open tortilla chip bags. Divide chili among bags; add toppings as desired. Freeze option: Freeze cooled chili in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; adding water if necessary.

DELUXE CHICKEN (OR BEEF) NACHOS

Steps:

• 1. Season chicken breasts with cumin, salt, and pepper. Add chicken broth or water and roast in 350 degree oven for 1 1/2 hours or until fork tender.
• 2. Layer entire surface of a large cookie sheet with tortilla chips. Sprinkle some of the cheese on top.
• 3. Shred or chop the chicken and layer it on top of the chips and cheese. Next add the black beans, then the salsa.
• 4. Top with the rest of the cheese and put in oven at 325 for 10 minutes or until cheese is melted.
• 5. Sprinkle with the diced jalapenos and onions. Dollop the sour cream and guacamole over all.
• 6. Top with sliced black olive and chopped tomato. Serve with more salsa on the side and enjoy!!!

EASY NACHOS DELUXE BAKE

Steps:

• Set oven to 375 degrees.
• Grease a 13" x 9" baking dish.
• Arrange tortillas in a single layer in prepared baking dish.
• Sprinkle with HALF of each cheeses over the tortillas.
• Sprinkle chiles over cheese.
• Top with dollops of refried beans, then gently spread the beans over the cheese and chiles (reserve any extra beans for another use).
• Sprinkle with HALF of the remaining cheeses.
• Top with tomatoes and cilantro.
• Then top with the remaining cheeses.
• Bake, uncovered for 15-20 minutes, or until cheeses are hot and bubbly.
• Serve immediately.

DELUXE BEEF NACHOS

Steps:

• The first part of this Mexican nacho recipe is to prepare the beef mixture. In a large pan, brown the ground beef. Add the onions and garlic and cook for 3-4 minutes on medium or until the onions are translucent. Drain the fat from the beef and return it to the pan.
• Heat pan to medium high and add the tomato sauce, tomato paste, water, oregano, cum, chili powder, salt and rice. Cook the mixture 15-20 minutes or until rice is tender. Cover and lower the heat. Simmer 30 minutes.
• Layer tortillas on a plate. If desired, sprinkle with cayenne pepper and top the tortillas with 2 tablespoons of beef and rice mixture and small portions each of cheese, chopped tomatoes, cilantro and lettuce. Serve as a main course or appetizer.

DELUXE WALKING NACHOS RECIPE

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.
• Transfer beef mixture to a 5-qt. slow cooker. Drain one can tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend. Mash beans to desired consistency.
• Just before serving, cut open tortilla chip bags. Divide chili among bags; add toppings as desired. Freeze option: Freeze cooled chili in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
• Yield: 18 servings.
• Originally published as Deluxe Walking Nachos in Simple & Delicious
• February/March 2015
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DELUXE NACHOS

Steps:

• Spread beans over tortilla chips.
• Heat dip according to package directions. Spoon over tortilla chips.
• Top with tomato, olives and onions.