Best Nacho Pie Recipes

BEEF NACHO PIE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Meanwhile, separate crescent dough into 8 triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations., Sprinkle 1 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting.

NACHO PIE

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.

NACHO PIE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9 inch pie plate. Spread crushed tortilla chips in the bottom of the prepared pie plate.
• Cook ground beef and onion in a large skillet over medium-high heat until meat is well browned. Drain fat. Season with salt and pepper. Spoon mixture over chips. Top meat with chili beans, tomato sauce, and cheese.
• Bake pie, uncovered, until filling is hot and the cheese is melted, 15 to 17 minutes.

NACHO PIE

Steps:

• 1. The amounts in this recipe DO NOT have to be exact. Cater it to your liking!
• 2. Preheat the oven to 375°F. Lightly grease a shallow 2 1/2-quart baking dish. Heat the oil in a large skillet over high heat until hot. Reduce the heat to medium; add the pepper and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the salsa, corn, beans, and juice. Bring the mixture to a boil.
• 3. Arrange half of the crushed chips in the bottom of the baking dish. Stir half of the cheese into the vegetable mixture and spoon the mixture over the chips. Top with the remaining chips and cheese. Bake until the edges begin to bubble, about 30 minutes. Serve hot with all the garnishes.

NACHO PIE

Steps:

• 1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until sauce is reduced and meat is just "moist"
• 2. Meanwhile, separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations.
• 3. Sprinkle 1/2 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips.
• 4. Bake at 350° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting. Yield: 6-8 servings. I usually put a cookie sheet under the pie plate when baking as the filling sometimes bubbles over a bit.

NACHO PIE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is not pink; drain.
• Stir in taco seasoning and tomato sauce.
• Bring to a boil.
• Reduce heat; simmer, uncovered for 5 minutes.
• Meanwhile, separate crescent roll dough into triangles; place into a greased 9-inch pie plate with points toward the center.
• Press onto the bottom and up the sides to make a crust; seal the edges.
• Sprinkle 1 cup of chips over crust.
• Top with meat mixture.
• Carefully spread sour cream over meat.
• Sprinkle with cheese and the rest of the chips.
• Bake at 350°F for 20-25 minutes or until crust is golden brown.
• Let stand for 5 minutes before serving.

NACHO POT PIE

Steps:

• Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm.
• In Dutch oven, melt butter with 2 tablespoons of the warm broth over medium-high heat. Add carrots, shallots, garlic, taco seasoning, pepper and salt. Cook 5 minutes, stirring occasionally, until carrots are tender. Gradually add flour, stirring with whisk. Cook 1 to 2 minutes, stirring constantly. Stir in whipping cream and remaining warm broth. Heat to boiling; add chicken, beans and corn. Reduce heat; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened.
• Spoon mixture into ungreased 11x7-inch (2-quart) baking dish. Top with crushed tortilla chips. Sprinkle with cheese. Bake uncovered 20 to 25 minutes or until golden brown.

NACHO PIE

Steps:

• Heat chili in a medium saucepan over medium heat. Empty soup and milk into a small saucepan and heat through, stirring, until smooth and creamy.
• Crush tortilla chips into bottom of individual serving bowls. When chili and soup are hot, scoop chili over chips and pour soup over chili. Sprinkle with chopped onion and serve.

NACHO PIE WITH SPICY TACO MEAT, BLACK BEANS & CORN

Steps:

• Preheat oven to 400.
• In a large skillet, heat the oil over medium-high heat. Add the beef and chili pepper, and fry for about 5 minutes or until beef is well-browned. Drain. Add the spices (chili powder through cayenne), stir, and cook for 1-2 more minutes. Remove from heat, and stir in the black beans and corn. Let cool for at least 5 minutes.
• In a large bowl, whisk together the eggs and milk. Add 1/2 cup cheese and the beef mixture, stir to combine well.
• Coat a deep 9-inch pie pan with cooking spray. Lay down the corn tortillas alongside the bottom and side of the pan to form a "tortilla pie crust." It helps to heat up your tortillas in the microwave for a few seconds beforehand to make them more pliable.
• Pour your beef-egg mixture in the the pie crust and spread it out evenly. Cook for 30 minutes, then remove and top with the rest of the cheese. Cook for a further 5 minutes or until cheese is melted.
• Remove from oven and let cool for at least ten minutes. Cut into wedges and top with a generous amount of pico de gallo.

NACHO PIE

Steps:

• Chipotle Chicken:.
• Char onion, tomato, garlic and red pepper. Don't be afraid to burn a little bit. (a little bit).
• Place vegetable mixture in a pan with the chicken breast. Add the chipotle, cover with foil and slow cook in the oven - 325 till chicken is tender about 20-25 minutes.
• Allow chicken a few minutes to cool off. Remove and pull into decent sized pieces - to your liking.
• In a blender puree the vegetable mixture and cilantro till smooth then marinade.
• This is also just a great technique to make some flavorful chicken. Serve with rice and or a simple salad.
• For the beans:.
• Soak the beans overnight or at least 3 hours till doubled in size.
• strain off old water and cover with fresh water. Add some garlic, the other half of the onion and bring to a boil. Turn down the heat and let simmer till beans are tender and creamy.
• season with kosher salt. - your liking.
• For the cheese sauce:.
• Bring 1 cup of heavy cream to a slow boil.
• Whisk in 1/2 cup of shredded Velveeta.
• Add 4 oz pickling solution from Peabody's pickles.
• keep warm.
• Also, just a great dip for bread or chips. Fun for everyone!
• Ok Guys! Ready for this super fun Pie?.
• Here it goes. We're going to make a pizza and treat it like a plate of nachos. WOW!
• The sub recipes are wonderful and versatile. This is how we do it at Massoni but who's to tell you what you want on your nacho pie?.
• Take a cheesed pizza. Place a bit of the chipotle chicken, corn and black beans all over.
• bake pizza and top with the nachos, cheese sauce and pickle chilis. You could officially smother the pie in the sauce.
• sprinkle the cotija over and serve with guacamole and fresh lime. Say goodbye to summer.

NACHO CRUNCH TACO PIE

Steps:

• In a pie pan arrange crescent rolls to resemble a pie crust.
• Brown ground beef and mix taco seasoning according to package direction.
• On top of crescent rolls, put 1 layer of crushed nacho chips,ground beef mixture, sour cream, shredded cheese, and more crushed nacho chips.
• Bake at 325°F for 20-25 minutes.
• (You also could add olives, tomatoes, lettuce, and more sour cream after baking).

NACHO POT PIE RECIPE - (4.5/5)

Steps:

• Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm. In Dutch oven, melt butter with 2 tablespoons of the warm broth over medium-high heat. Add carrots, shallots, garlic, taco seasoning, pepper and salt. Cook 5 minutes, stirring occasionally, until carrots are tender. Gradually add flour, stirring with whisk. Cook 1 to 2 minutes, stirring constantly. Stir in whipping cream and remaining warm broth. Heat to boiling; add chicken, beans and corn. Reduce heat; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened. Spoon mixture into ungreased 11x7-inch (2-quart) baking dish. Top with crushed tortilla chips. Sprinkle with cheese. Bake uncovered 20 to 25 minutes or until golden brown.

NACHO POT PIE

Steps:

• STEP 1 Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm. STEP 2 In Dutch oven, melt butter with 2 tablespoons of the warm broth over medium-high heat. Add carrots, shallots, garlic, taco seasoning, pepper and salt. Cook 5 minutes, stirring occasionally, until carrots are tender. Gradually add flour, stirring with whisk. Cook 1 to 2 minutes, stirring constantly. Stir in whipping cream and remaining warm broth. Heat to boiling; add chicken, beans and corn. Reduce heat; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened. STEP 3 Spoon mixture into ungreased 11x7-inch (2-quart) baking dish. Top with crushed tortilla chips. Sprinkle with cheese. Bake uncovered 20 to 25 minutes or until golden brown.

MEL'S NACHO PIE

Steps:

• 1. Heat oven to 350 degree: In a pan brown hamburger and diced onion. Drain and add taco seasoning, black beans and rotel. Cover and Heat over med to low heat for about 5 min.
• 2. In the bottom of a square 8 x 8 baking dish, spread half of the meat mixture in the bottom. Layer next about 1 1/2 cups crushed Doritos, then half the bag of mexican cheese. Next layer the rest of the meat, another 1 1/2 cups crushed Doritos and half of the bag of Cheddar Cheese. Sprinkle alittle bit of the mexican cheese over the cheddar.
• 3. Then place in a preheated 350 degrees oven for 20 mintues. When done take out and place on top of stove let rest for about 5 min. The spread Sour cream over the top...layer the shedded lettuce next then sprinkle each of the remaining cheeses on top. Feeds about 6 give or take. Recipe can be doubled to make more in a bigger pan.

NACHO PIE

Steps:

• 1. In a large skillet cook beef and onion. Drain. Stir in tomato sauce and taco seasoning. Bring to a boil. Reduce heat and simmer uncovered for 5 minutes.
• 2. Separate crescent dough into 8 triangles. Place in a greased 9 inch pie plate with points toward the center. Press onto bottom and up the sides for a crust. Seal perforations. Sprinkle 1 cup of chips over crust. Top with meat mixture.
• 3. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350º 20-25 minutes or until cheese is melted and crust is golden brown. let stand for 5 minutes.

NACHO POT PIE

Steps:

• Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm.
• In Dutch oven, melt butter with 2 tablespoons of the warm broth over medium-high heat. Add carrots, shallots, garlic, taco seasoning, pepper and salt. Cook 5 minutes, stirring occasionally, until carrots are tender. Gradually add flour, stirring with whisk. Cook 1 to 2 minutes, stirring constantly. Stir in whipping cream and remaining warm broth. Heat to boiling; add chicken, beans and corn. Reduce heat; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened.
• Spoon mixture into ungreased 11x7-inch (2-quart) baking dish. Top with crushed tortilla chips. Sprinkle with cheese. Bake uncovered 20 to 25 minutes or until golden brown.