Best Nachos Grande Recipes

THE MOST AWESOME GRANDE NACHOS IN THE WORLD!

Steps:

• Brown the beef in large skillet and drain (in colander rinsing with hot water if possible to reduce fat intake).
• Return to skillet with water, beans, taco seasoning, onion and green chilies.
• Cook until everything is mixed well under medium-low heat stirring often until a low boil is achieved.
• Reduce heat cover and simmer 10 minutes stirring every couple minutes.
• The construction.
• On a large plate cover with tortilla chips and dollop generous portions of the meat mixture on chips.
• Now pour over WARMED cheese sauce.
• Top with the lettuce next, then what ever order you want of the other veggies except the JP's.
• Then add the JP's AS MUCH AS YOU CAN MUSTER YEA!
• A couple dollops of sour cream and you are ready for a very filling, spicy treat that you will not forget--EVER.
• You should also consider topping with some of my guacamole.
• You are welcome.

NACHOS GRANDE

Steps:

• In 1-quart saucepan, combine soup and salsa; set aside.
• In 10-inch skillet over medium-high heat, cook beef and onion until beef is browned and onion is tender, stirring to separate meat.
• Spoon off fat.
• Add 1/2 cup soup mixture.
• Reduce heat to medium.
• Heat through, stirring occasionally.
• Over medium heat, heat remaining soup mixture, stirring occasionally.
• Arrange chips on large serving platter; top with meat mixture.
• Spoon soup mixture over meat.
• Top with tomato and pepper.

FAJITA NACHOS GRANDE

Steps:

• 1. Prepare you flank the night before by either doing a marinade or a dry rub which I did. A little oil and fajita seasoning, cumin and coriander. Rub a little oil on the flank and then coat with the seasoning on both sides and put in a ziplock baggie or a sealed container and refrigerate overnight. ----This will cook up quickly on the grill 3 - 4 minutes or so.
• 2. Slice up your peppers and onions.
• 3. Saute in oil and then add ground ancho chili pepper and a little salt to your taste.
• 4. Put this in a dish that can go into the oven. Layer the tortilla chips first, then beans, sliced and drained jalapenos and 1/2 the cheeses.
• 5. Next add your sauteed peppers and onions, fajitas on top and then green chilies and the rest of the cheese.
• 6. Next place your nachos in oven to melt cheese.
• 7. Now the rest of your toppings, add your salsa, drizzle your sour cream or put several dollups on top. Add sliced green onions, black olives, cilantro and lime slices can be squeezed on top. Oh yeah, and put out a bottle of hot sauce for those who need more heat...like my husband does. LOL Now, your ready to eat. (I have to use whole olives cause my husband hates them. Easier to pick them off. LOL)

MAMA'S NACHOS GRANDE!!!

Steps:

• Heat the oil in a skillet, add the onion, green pepper, and garlic, and cook gently, stirring occasionally, for 5 minutes or until soft but not browned.
• Add the tomatoes and chili and cook over medium heat for 5 minutes, or until most of the liquid has evaporated.
• Stir in the chili powder and paprika and cook for 3 minutes, then add the refried beans, breaking them up with a fork.
• Add the measured water and cook, stirring occasionally for 8-10 minutes, until the mixture thickens.
• Spoon the beans into the middle of a baking dish, arrange the tortilla chips around the edge and sprinkle with cumin.
• Sprinkle the cheese over the beans and tortilla chips.
• Bake in a 400* oven for 15-20 minutes until the cheese has melted.
• Sprinkle the paprika in a lattice pattern on top.
• Chop scallions, cut avocado in cubes and scatter them on top.
• Place dollops of sour cream and black olives evenly around top and serve immediately.

BEEF NACHOS GRANDE

Steps:

• 1. Preheat oven to 375 degrees F.
• 2. Brown the beef in a skillet over medium heat.
• 3. Use a spatula or fork to crumble the beef into small pieces as it cooks.
• 4. Add the chili powder, salt, dried onion, paprika, and water.
• 5. Simmer over medium/low heat for 10 minutes.
• 6. Heat the refried beans in a small sauce pan over low heat or in the microwave for about 2 minutes.
• 7. Mix the two cheeses together in a small bowl.
• 8. Arrange the tortilla chips on a baking sheet or an oven safe plate.
• 9. Spread about a tablespoon of refried beans on each chip.
• 10. Sprinkle in a couple of tablespoons of spiced beef onto the beans on each chip press down on the beef to make a flat surface for the cheese.
• 11. Carefully pile a small handful of cheese on each chip.
• 12. Sprinkle a pinch of the diced onion over the cheese.
• 13. Place a slice of jalapeno on top of the onion.
• 14. Bakes the chips for 8 to 10 minutes or until the cheese has melted.
• 15. Serve with your choice of sour cream guacamole and salsa on the side.

AMERICAN MEXICAN NACHOS GRANDE

Steps:

• 1. Brown ground beef with onion and green pepper in a large skillet. Add salsa, refried beans, water, taco seasoning, and spices. Combine well. Bring to a boil and turn off.
• 2. Preheat oven to 350 degrees.
• 3. Layer chips on a large cookie sheet and pour the meat mixture over the chips evenly so they are all covered.
• 4. Add your choice of cheese being very generous covering all the meat and chips. If you want to make it a little more spicy, add the pepper jack. It is optional. My kids love it.
• 5. Bake for 20-30 minutes until the cheese is melted.
• 6. Top with shredded lettuce,tomato,chopped onion, black olives and sour cream if desired. Jalapeno peppers and guacamole if desired.

BUFFALO CHICKEN NACHOS GRANDE

Steps:

• Heat oven to 350°F. In large bowl, toss chicken and 1/2 cup of the wing sauce to coat.
• Spray two large (14-inch) pizza pans with cooking spray. Arrange half of the tortilla chips on one pizza pan; top with 2 cups of the chicken and 1 1/2 cups of the mozzarella cheese. Repeat on second pizza pan. Bake 8 to 10 minutes or until cheese is melted. Top each pan with celery and blue cheese; drizzle with remaining 1/4 cup wing sauce.
• To serve; slide one pan of nachos off onto other pan to make one large mound of nachos. Serve immediately.

TSR VERSION OF CHI-CHI'S BEEF NACHOS GRANDE BY TOD

Steps:

• Preheat the oven to 375°F. Brown the ground beef in a skillet over medium heat.
• Use a spatula or fork to crumble the beef into small pieces as it cooks. When you no longer see pink in the meat, drain off the fat.
• To the meat, add the chili powder, salt, dried onion, paprika, and water. Simmer over medium/low heat for 10 minutes.
• If you are going to prepare your own tortilla chips, do that following the instructions in "Tidbits"* while the meat is simmering.
• Heat the refried beans in a small saucepan over low heat or in the microwave for about 2 minutes.
• Mix the two cheeses together in a small bowl. Arrange the tortilla chips on a baking sheet or an oven-safe ceramic plate. Spread about a tablespoon of refried beans on each chip.
• Sprinkle a couple of tablespoons of spiced beef onto the beans on each chip, press down on the beef to make a flat surface for the cheese. Carefully pile a small handful of cheese on each chip. Sprinkle a pinch of the diced onion over the cheese. Place a slice of jalapeño on top of the onion.
• Bake the chips for 8 to 10 minutes or until the cheese has melted. Serve with your choice of sour cream, guacamole, and salsa on the side.
• Tidbits: If you want to make your own tasty tortilla chips, buy some 6-inch corn tortillas and cut two of them twice-like a small pizza-into 4 equal triangular pieces (making a total of 8 slices). Drop the tortilla slices 4 at a time into a frying pan filled with about 1/2 inch of oil that has preheated over medium heat. Chips should bubble rapidly and will only need to fry 30 to 45 seconds per side. They should become a bit more golden in color, and very crispy. Drain the chips on a rack or on some paper towels. Salt to taste.

CHI CHI'S NACHOS GRANDE

Steps:

• Beef Nachos Grande
• Preheat the oven to 375 degrees F.
• Brown the ground beef in a skillet over medium heat. Use a spatula or fork to crumble the beef into small pieces as it cooks. When you no longer see pink in the meat, drain off the fat.
• To the meat, add the chili powder, salt, dried onion, paprika, and water, Simmer over medium/low heat for 10 minutes.
• If you are going to prepare your own tortilla chips, do that following the instructions in "Tidbits" while the meat is simmering.
• Heat the refried beans in a small saucepan over low heat or in the microwave for about 2 minutes.
• Mix the two cheeses together in a small bowl.
• Arrange the tortilla chips on a baking sheet or an oven-safe ceramic plate. Spread about a tablespoon of refried beans on each chip.
• Sprinkle a couple of tablespoons of spiced beef onto the beans on each chip. Press down on the beef to make a flat surface for the cheese.
• Carefully pile a small handful of cheese on each chip.
• Sprinkle a pinch of the diced onion over the cheese.
• Place a slice of jalapeno on top of the onion.
• Bake the chips for 8 to 10 minutes or until the cheese has melted. Serve with your choice of sour cream, guacamole, and salsa on the side.
• Chicken Nachos Grande
• Combine the lime juice, water, oil, liquid smoke, vinegar, and garlic. Add a little salt and pepper and marinate the chicken in the mixture for at least 2 hours.
• Grill the chicken on your preheated barbecue or stovetop grill or griddle for 4 to 5 minutes per side or until done. Dice the chicken. Preheat the oven to 375 degrees F.
• Instead of refried beans in the previous recipe, spread 1 tablespoon of salsa on each of the eight chips. Sprinkle some chicken over the top and build the rest of the nacho the same way as the beef version: Cheeses, onion, then a jalapeno slice.
• Bake for 8 to 10 minutes. Serve with sour cream, guacamole, and additional salsa on the side.
• Tidbits
• If you want to make your own tasty tortilla chips, buy some 6-inch corn tortillas and cut two of them twice - like a small pizza - into 4 equal triangular pieces (making a total of 8 slices). Drop the tortilla slices 4 at a time into a frying pan filled with about 1/2 inch of oil that has preheated over medium heat. Chips should bubble rapidly and will only need to fry for 30 to 45 secons per side. They should become a bit more golden in color, and very crispy. Drain the chips on a rack or on some paper towels. Salt to taste.

NACHOS GRANDE

Steps:

• In saucepan, stir soup and milk. Heat through, stirring often. Pour salsa ande soup mixture over chips. Top with sliced green onion, sliced jalapeno peppers and guacamole, if desired.