4 RECIPES FOR NACHOS

Steps:

• Tip: Have extra corn tortillas? Make your own chips! They're especially handy when serving guests with gluten allergies.
• Tip: Creating your own spice mixture with cumin, paprika and cayenne pepper, instead of using pre-packaged taco seasoning, reduces the salt level of your nachos.
• INSTRUCTIONS
• Preheat oven to 350°F. Spread chips horizontally across a large greased baking sheet or skillet to ensure maximum exposure for toppings.
• Heat vegetable oil in a skillet over medium heat, and cook ground beef until brown and cooked through. Stir in cumin, paprika, cayenne, salt and pepper.
• Top chips with ground beef, tomato, green pepper, red onion and cheeses, then bake for 10-12 minutes until chips are slightly browned and the cheese is melted.
• Remove from oven and top with cilantro, cabbage, avocado and lime juice.
• Tip: To allow each guest their own flavoring choices, serve the post-oven toppings on the side.
• Veggie Nachos
• Serves 12 (appetizer) or 6 (main course)
• Prep time: 30 minutes
• Cook time: 15 minutes
• INGREDIENTS
• bag (12 ounces) tortilla chips
• (15-ounce) can cannellini beans, drained and rinsed
• small eggplant, diced
• Salt, to taste
• tablespoon olive oil
• (15-ounce) jar roasted red peppers, drained and chopped
• small zucchini or summer squash, diced
• sweet onion, diced
• cups white cheddar cheese, grated
• INSTRUCTIONS
• Preheat oven to 350°F. Spread chips horizontally across a large greased baking sheet or skillet.
• Place eggplant in a colander, and sprinkle liberally with salt. Let it sit in the sink at room temperature for 25 minutes to draw out water from the vegetable, then place it in a dish towel and wring out excess moisture.
• Heat 1 tablespoon olive oil in a skillet over medium heat, and sauté eggplant, roasted red peppers, zucchini/squash and onion until warmed and softened.
• Spread the mixture over chips, top with cheese, then bake for 10-12 minutes until cheese is melted and bubbling.
• Tip: Different cheeses melt at different rates, so bake longer if needed, but keep in mind that as chips brown they slowly dry out and become more breakable.
• More Nacho Recipes
• Dessert Nachos: Preheat oven to 350°F. Spread cinnamon pita crisps horizontally across a large greased baking sheet. Top chips with 1 cup chocolate hazelnut spread, 1/2 cup each of chopped, toasted hazelnuts and pecans and 1 cup mini marshmallows. Bake for 5-7 minutes until toppings are warm and slightly melted. Remove from oven and top with 1 cup chopped strawberries and zest from one orange.
• Italian Nachos: Preheat oven to 350°F. Spread pita crisps horizontally across a large greased baking sheet. Heat skillet over medium-high heat and brown 1 pound of spicy Italian sausage (removed from casings) until crumbled and cooked through. Place on a paper towel-lined plate to drain excess fat. Drizzle crushed tomatoes (15-ounce can) over pita crisps, then top with sausage, 1 cup pitted and sliced olives (green or black), 1 cup low-moisture shredded mozzarella cheese and 1 cup grated Parmesan cheese. Bake for 10-12 minutes until warmed through and cheese is melted. Remove from oven and top with 1 cup sliced basil.
• Tip: Nachos are a "kitchen sink" appetizer, which means you can swap or change ingredients based on what you have on hand, so get creative, and have fun!