FRIDAY NIGHT LOADED NACHOS
Want to know how to make the best loaded nachos? Get our loaded nachos recipe.
Categories loaded nachos best loaded nachos how to make loaded nachos
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- Heat oil in a large skillet over medium heat. Add chorizo, onion, and garlic and cook, breaking chorizo into pieces with a wooden spoon, until browned, 6 to 8 minutes. Stir in beans and cook until warm, 2 to 4 minutes.
- Spread chips on prepared pan. Spoon chorizo mixture over chips and sprinkle with cheese. Bake until the cheese is melted and chips are toasted, 10 to 12 minutes.
- Serve topped with lettuce, salsa, avocado, cilantro, jalapeños, and sour cream.
NACHO BAKE
This is everything you love about nachos, made hearty enough for dinner. We discovered that standing the chips upright in the egg mixture gets them crispy on top and adds body to the bake below. This is ridiculously delicious, and difficult to stop eating.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- SET UP: Preheat the oven to 350 degrees F.
- BROWN THE CHORIZO AND ONION: Cook the chorizo until browned in a large nonstick skillet over medium-high heat, about 8 minutes. Transfer to a 3-quart baking dish, leaving the fat in the skillet. Saute the onion in the pan drippings until golden, about 6 minutes. Stir in the beans, then transfer to the baking dish.
- ASSEMBLE AND BAKE: Beat the eggs, heavy cream, and sour cream with 3/4 teaspoon salt and a couple turns of pepper. Gently pour the eggs over the meat and beans. Press the chips into the mixture so they stand up. Sprinkle with the Cheddar and bake until the eggs are just set, about 45 minutes. Sprinkle with the cilantro and serve with salsa.
FRIDAY NIGHT NACHO BAKE
Turn the classic appetizer into a filling dinner bake by loading a 13 x 9 pan with crushed tortilla chips and all of your favorite nacho toppings.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Add onion and bell peppers; cook about 5 minutes, stirring occasionally, until tender.
- Add salsa, olives and 1 1/2 cups of the cheese to beef mixture; stir gently to combine. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
- Place tortilla chips in resealable food-storage plastic bag; seal bag and crush with rolling pin or flat side of meat mallet until coarse crumbs form. Add melted butter; seal bag and shake until combined. Sprinkle over beef mixture. Top with remaining 1 1/2 cups cheese.
- Bake uncovered 25 to 30 minutes or until thoroughly heated. Let stand 5 minutes. Top with lettuce, tomatoes and green onions. Serve with sour cream.
Nutrition Facts : Calories 470, Carbohydrate 32 g, Fat 4, Fiber 3 g, Protein 19 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 820 mg
NACHO PIE
In place of the ground beef and mozzarella cheese, consider topping this zesty pie with lean ground sausage and cheddar cheese. It tastes just as good.-LaVerna Mjones, Moorhead, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place chips in a lightly greased 9-in. pie plate and set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over chips. Top with beans, tomato sauce and cheese. , Bake, uncovered, at 375° until heated through and cheese is melted, for 7-8 minutes.
Nutrition Facts : Calories 462 calories, Fat 24g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 841mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 6g fiber), Protein 26g protein.
EASY NACHO BAKE
Have a flavor fiesta for dinner tonight, ready in just 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in taco seasoning mix, soup, beans and corn; heat to boiling. Reduce heat to low; simmer uncovered 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened.
- Meanwhile, place tortilla chips in 13x9-inch (3-quart) glass baking dish. Sprinkle cheese over chips. Bake 4 to 5 minutes or until cheese is melted.
- Spread cooked beef mixture evenly over melted cheese. Top with tomato, lettuce and sour cream. Serve immediately.
Nutrition Facts : Calories 590, Carbohydrate 60 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 8 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1590 mg, Sugar 9 g, TransFat 1 g
LAYERED NACHO BAKE
A crowd pleasing combo of hot dip with fresh chopped toppings. The hit of a party or just cut recipe down to suit your needs.
Provided by Holly J Chadwick
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h10m
Yield 20
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan; set aside.
- Heat a large skillet over medium-high heat and stir in the ground beef and onions. Cook and stir until the beef is crumbly and evenly browned. Drain fat. Mix in the taco seasoning, and set aside.
- Spread the refried beans to cover the bottom of the prepared 9x13 inch pan. Layer the cooked ground beef and onions evenly over the refried beans. Pour the jar of salsa over the ground beef and spread 2 cups shredded Cheddar cheese over the salsa layer.
- Bake in the preheated oven until the cheese is bubbly and the layers are heated through. Serve with tortilla chips and your choice of fresh toppings.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 21.7 g, Cholesterol 30.4 mg, Fat 11.8 g, Fiber 3.9 g, Protein 11 g, SaturatedFat 4.4 g, Sodium 554.1 mg, Sugar 1.6 g
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