EASY CHEESY NACHOS
There's no need to brown ground beef when fixing this satisfying snack. Laura Jirasek of White Lake, Michigan tops crunchy chips with warm canned chili and melted cheese, then sprinkles it all with chopped tomato and onion for fresh flavor and color.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Divide chips among six plates; set aside. In a saucepan, warm chili until heated through. , Meanwhile, in another saucepan, heat cheese over medium-low heat until melted, stirring frequently. Spoon chili over chips; drizzle with cheese. Sprinkle with onions and tomato.
Nutrition Facts : Calories 653 calories, Fat 35g fat (15g saturated fat), Cholesterol 59mg cholesterol, Sodium 1460mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein.
NACHO MAC 'N' CHEESE
Creamy and comforting, this family-friendly meal from our Test Kitchen is a great way to ease into the week. And since most of the ingredients are mixed in one dish, cleanup is a breeze! -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook gemelli according to package directions. Meanwhile, in a Dutch oven, cook beef and red peppers over medium heat until meat is no longer pink; drain. , Stir in the butter, flour, taco seasoning and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese and corn until cheese is melted. , Drain gemelli; add to beef mixture and stir to coat. Sprinkle with tortilla chips.
Nutrition Facts :
NACHO CHEESE CASSEROLE
Provided by Ree Drummond : Food Network
Time 1h15m
Yield 16 total servings (8 servings per pan)
Number Of Ingredients 21
Steps:
- For the sauce: In a saucepan over medium heat, combine the vegetable oil and flour. Cook, whisking, until it begins to bubble; let it bubble for 1 minute. Pour in the enchilada sauce, chicken broth, cumin and some salt and pepper. Raise the heat and bring to a boil. Reduce to a simmer while you prepare the meat.
- For the meat: Brown the ground beef with the garlic and onions in a large skillet over medium-high heat, 5 to 8 minutes. Drain the fat and stir in the cumin and salt to combine. Stir the meat into the simmering sauce and shut off the heat.
- For the casserole: Preheat the oven to 350 degrees F. Lightly grease one 9-by-13-inch aluminum foil baking dish and one 9-by-13-inch glass baking dish with cooking spray.
- Break up the chips by crushing the bag slightly with your hands. Make sure not to over crush the chips; you're looking for pieces, not crumbs. Mix together the cheeses in a medium bowl.
- Divide a third of the broken chips between the prepared baking dishes. Top each with a quarter of the beef mixture and 2/3 cup of the cheese. Repeat, adding another layer of chips, beef mix and cheese to each. Finish by dividing the remaining chips between the baking dishes. Top each with 2/3 cup cheese.
- Cover the glass baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until bubbly, another 15 to 20 minutes.
- For the toppings: Top the cooked casserole with the shredded romaine, diced Roma tomatoes, sour cream and sliced black olives and green onions before serving.
- Allow the aluminum foil baking dish to cool completely while the other is baking. Once cool, wrap tightly in plastic wrap and foil. Transfer to the freezer.
- To bake from frozen, preheat the oven to 350 degrees F.
- Unwrap the baking dish and re-cover with foil. Bake, covered, for 35 to 40 minutes. Uncover and bake until bubbly, 15 to 20 minutes. Top with another batch of the toppings.
SIMPLE MACARONI AND CHEESE
A very quick and easy fix to a tasty side-dish. Fancy, designer mac and cheese often costs forty or fifty dollars to prepare when you have so many exotic and expensive cheeses, but they aren't always the best tasting. This recipe is cheap and tasty.
Provided by g0dluvsugly
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
- Fold macaroni into cheese sauce until coated.
Nutrition Facts : Calories 630.2 calories, Carbohydrate 55 g, Cholesterol 99.6 mg, Fat 33.6 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 20.9 g, Sodium 777 mg, Sugar 7.6 g
NACHO MAC N' CHEESE
Try this tasty southwest twist on a classic mac n cheese recipe!
Provided by Holly
Categories dinner Main Course Side Dish
Time 25m
Number Of Ingredients 15
Steps:
- Heat broiler to high. Bring a medium pot of salted water to a boil. Wash and dry all produce. Core, deseed, and dice poblano into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic. Place smoky red pepper crema in a small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
- Once water is boiling, add Cavatappi to pot. Cook until al dente, 9-11 minutes. Drain
- While pasta cooks, heat a drizzle of oil in a medium, preferably ovenproof, pan over medium heat (use a large pan for 4 servings). Add poblano and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. Add 3 tablespoons butter, scallion whites, garlic, and Southwest Spice; cook, stirring, until butter melts and scallion whites are softened, 1 minute.
- Stir flour into pan and cook until pasty, 1 minute. Gradually stir in ¾ cup water until fully combined. Add cream cheese and cook, stirring, until fully incorporated and sauce has thickened, 1-2 minutes. Turn off heat; stir in cheddar until melted and smooth. Taste and season with salt and pepper.
- Stir drained cavatappi into pan with sauce until coated. Taste and season with salt if needed. If mixture is too thick, add a splash more water. TIP: If your pan isn't ovenproof, transfer mixture now to a baking dish. Using your hands, crush tortilla chips and evenly sprinkle over mac 'n' cheese. Top with an even layer of Mexican cheese. Broil until cheese melts, 2-3 minutes. TIP: Watch carefully to avoid burning.
- Drizzle mac 'n' cheese with smoky red pepper crema. Top with scallion greens and as much hot sauce as you like. Serve.
Nutrition Facts : Calories 1120 kcal, Fat 64 g, SaturatedFat 37 g, Carbohydrate 99 g, Sugar 8 g, Fiber 7 g, Protein 37 g, Cholesterol 165 mg, Sodium 930 mg, ServingSize 1 serving
DOUBLE MACARONI AND CHEESE
Make and share this Double Macaroni and Cheese recipe from Food.com.
Provided by Joy Boss
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Alternate layers of macaroni, cheddar, and cottage cheese in a greased 2-quart baking dish; beginning with macaroni and ending with cheddar.
- Melt 1/4 cup butter; stir in flour to make a smooth mixture. Blend in milk gradually.
- Heat to boiling; stirring constantly. Cook until thickened about 2 mins.
- Add salt and pepper. Pour over macaroni and cheese.
- Bake at 375 degrees for 30-35 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #main-ingredient #preparation #pasta #easy #pasta-rice-and-grains #elbow-macaroni #3-steps-or-less
You'll also love