Best Roasted Tomatillo And Beef Nachos Recipes

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SPICY GROUND BEEF NACHOS



Spicy Ground Beef Nachos image

These Spicy Ground Beef Nachos have the potential to save your day. Chipotles in adobo give the beef real kick and when loaded on cheese covered tortilla chips they quickly become a go-to meal.

Provided by Patrick Calhoun | Mexican Please

Time 30m

Number Of Ingredients 28

1 lb. ground beef
1/2 onion
2 garlic cloves
2 chipotles in adobo
1 Tablespoon adobo sauce
1 Tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
freshly ground pepper
1/4 cup water
1 bag tortilla chips
4-5 cups shredded cheese
oil
jalapeno slices ((optional))
chopped cilantro ((optional))
4 tomatillos
½ onion
1 garlic clove
½ jalapeno
10-12 sprigs cilantro
1 avocado
salt to taste
1 tomato
¼ onion
½ jalapeno
10-12 sprigs cilantro
juice of ½ lime
¼ teaspoon salt

Steps:

  • Roughly chop ½ onion. Saute onion in a dollop of oil over medium-high heat for a few minutes. Add 1 lb. ground beef and cook until browned. Drain any fat if you want. Add 2 cloves minced garlic and saute briefly.
  • Scrape the seeds out of 2 chipotles and mince them. Add chipotles and 1 Tablespoon adobo sauce to the beef.
  • Add 1 Tablespoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly cracked pepper, and 1/4 cup water. Simmer for a few minutes but try to keep the beef moist. Taste for seasoning (I added additional salt and cumin to this batch).
  • Create a single, dense layer of tortilla chips on a sheet pan. You can line the sheet pan with parchment paper for easier cleanup. Add half of the beef mixture and plenty of shredded cheese to the tortilla chips.
  • Bake at 400F for 5-7 minutes or until cheese is thoroughly melted. Top with your favorite fixings and serve immediately.
  • If you are making Avocado Salsa Verde, start by rinsing four fresh tomatillos. Roast the tomatillos in the oven at 400F until cooked through and they start to turn army green. Add the roasted tomatillos to a blender along with ½ onion, 1 garlic clove, 10-12 sprigs cilantro, and ½ of a jalapeno pepper. Pulse blend and taste for heat, adding the additional ½ of the jalapeno if you want more heat. Add the avocado to the blender and combine well. Salt to taste.
  • If you are making Pico de Gallo, start by finely chopping the tomato, ¼ onion, and ½ jalapeno into ¼" sized chunks. Finely dice the cilantro. Combine the tomato, onion, jalapeno and cilantro in a mixing bowl. Add ¼ teaspoon salt and the juice of a ½ lime. Mix together well and taste for seasoning. Add additional salt and lime if necessary.

Nutrition Facts : Calories 774 kcal, ServingSize 1 serving

SHREDDED BEEF NACHOS



Shredded Beef Nachos image

"After ordering nachos in a couple of restaurants, I figured they would be a snap to make at home," related Donna McFarland of Eugene, Oregon. "This version, which calls for leftover roast, is also good with bell peppers added."

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 6-8 servings.

Number Of Ingredients 7

7 cups tortilla or nacho chips
1 cup shredded cooked beef
2 cups shredded cheddar cheese
2 medium plum tomatoes, diced
1 can (2-1/4 ounces) sliced ripe olives, drained
4 green onions, chopped
Salsa, sour cream and guacamole, optional

Steps:

  • Arrange chips in an ungreased broiler-safe platter or 15x10x1-in. baking pan. Top with beef, cheese, tomatoes, olives and onions. , Broil 6 in. from the heat for 3-5 minutes or until cheese is melted. Serve with salsa, sour cream and guacamole if desired.

Nutrition Facts : Calories 259 calories, Fat 14g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 505mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 11g protein.

NACHOS ON THE GRILL WITH TOMATILLO-POBLANO SALSA, SMOKED TOMATO RELISH, AND GREEN ONION CREME FRAICHE



Nachos on the Grill with Tomatillo-Poblano Salsa, Smoked Tomato Relish, and Green Onion Creme Fraiche image

Provided by Bobby Flay

Categories     appetizer

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 23

16 ounces baked or fried tortilla chips (combination of blue and yellow)
3/4 pound Monterey jack cheese, shredded
3/4 pound white Cheddar, shredded
Tomatillo-Poblano Salsa, recipe follows
Smoked Tomato Relish, recipe follows
Green Chile Creme Fraiche, recipe follows
8 tomatillos, husked and washed
2 poblano chile peppers
1 red onion, peeled and sliced into 1/4-inch thick slices
Canola oil, for brushing vegetables, plus 1/2 cup
Salt and freshly ground black pepper
2 cloves garlic, coarsely chopped
1 lime, juiced
1/4 cup chopped cilantro
8 plum tomatoes
1/4 cup canola oil, plus more for brushing on the tomatoes
Salt and freshly ground pepper
1/4 cup red wine vinegar
2 teaspoons chipotle pepper puree
1 small Spanish onion, finely chopped
1 pint creme fraiche or sour cream
1/2 cup thinly sliced green onions
Salt and freshly ground pepper

Steps:

  • Preheat grill. Place a large cast iron pan on the grates of the grill and let heat for 5 minutes. Place 1/3 of the chips in the pan and top with 1/3 of the cheese. Repeat to make 3 layers. Close the cover of the grill and grill until the cheese has melted, about 5 to 7 minutes. Remove the pan from the heat and top with the 3 toppings.
  • Preheat grill. Place a large cast iron pan on the grates of the grill and let heat for 5 minutes. Place 1/3 of the chips in the pan and top with 1/3 of the cheese. Repeat to make 3 layers. Close the cover of the grill and grill until the cheese has melted, about 5 to 7 minutes. Remove the pan from the heat and top with the 3 toppings.
  • Tomatillo-Poblano Salsa:
  • Heat the grill to high. Brush the tomatillos, poblanos, and onions with oil and sprinkle with salt and black pepper. Grill until charred on all sides, and then place the poblanos in a bowl, cover with plastic wrap, and let steam 15 minutes. Remove the skin, stem, and seeds of poblanos, and then coarsely chop and place in a blender or food processor with the tomatillos, onions, garlic and lime juice. Process until beginning to become smooth, and then add the cilantro. Process until completely smooth, and season with salt and black pepper. Pour into a serving bowl.
  • Smoked Tomato Relish:
  • Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Place the tomatoes on the grill and grill until charred on all sides. Remove from the grill and coarsely chop.
  • Whisk together the vinegar, chipotle puree, onion, and 1/4 cup of canola oil in a medium bowl. Add the chopped tomatoes and season with salt and pepper, to taste. Let stand at room temperature for 30 minutes before serving.
  • Green Onion Creme Fraiche:
  • Combine creme fraiche and green onions in a medium bowl. Season with salt and pepper, to taste.

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