Best Super Nachos Recipes

SUPER NACHOS

Steps:

• Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes.
• Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.
• Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture.
• Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes.
• Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers.

SUPER NACHOS

Steps:

• Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
• Combine salsa ingredients in a bowl and set aside for flavors to marry.
• Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
• In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
• Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

SUPER NACHOS

Steps:

• In a small bowl, mash the avocado with lemon juice. Stir in the onion, tomato, salt and pepper; set aside. Mash beans with 1/3 cup of water; place in skillet and cook over medium heat until hot. Stir in oil; remove from the heat and set aside. , In another skillet, cook the ground beef over medium heat until no longer pink; drain. Stir in chili powder and remaining water; cook until liquid evaporates. , Line a baking sheet with foil. Arrange chips in a single layer. Top with teaspoonfuls of bean and meat mixtures. Sprinkle with cheese. Bake at 400° until cheese is melted, about 4 minutes. Serve with avocado mixture and sour cream. Serve immediately.

SUPER DELUXE STEAK NACHOS

Steps:

• Season both sides of steak with salt and pepper. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest.
• Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
• When meat is completely cool slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
• Melt bacon fat over medium heat in a pot. Add onions and a pinch of the salt; cook and stir until softened, 5 or 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft and sweet, about 5 minutes. Reduce heat to low.
• Mash the beans with a potato masher to your desired consistency. Add additional liquid, if necessary, to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
• Preheat oven to 450 degrees F (230 degrees C).
• Place tortilla chips about 2 or 3 deep in a heat proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
• Bake in preheated oven until cheese is melted and edges start to brown, about 10 minutes.
• Scatter diced ripe avocado, diced onions, diced tomatoes, and diced jalapenos over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.

SUPER NACHOS

Steps:

• Preheat oven at 400 degrees.
• Brown ground meat & chopped onions, drain.
• Begin layering ingredients in a 9x13" dish by starting with the layer of refried beans.
• Top with all the drained meat and onions.
• Spread salsa over meat and onions.
• Sprinkle cheddar cheese to top.
• Bake at 400 degrees until bubbly.
• Great with sour cream to finish off.

SUPER BOWL EASY CHICKEN OR BEEF NACHOS

Steps:

• Hand shred chicken into a saucepan, making each piece small enough to fit on a tortilla chip.
• Add to saucepan taco seasoning mix, adding the prescribed amount of water on the taco seasoning packet.
• Heat chicken over a medium-low fire to make seasoning mingle with chicken.
• If desired, add hot sauce to chicken mixture.
• Preheat oven to 350 degrees.
• Put rack at highest level in oven.
• While chicken is cooking in taco seasoning, line a cookie sheet with aluminum foil.
• Spray foil lightly but evenly with non-stick spray.
• Line the cookie sheet with a layer of tortilla chips.
• Overlap chips if necessary.
• Sprinkle half of cheese over chips, coating evenly.
• Remove chicken from heat.
• Use a spoon to distribute chicken evenly over tortilla chips/cheese layer, making sure that some chicken is on each chip.
• If desired, drizzle any remaining taco seasoning sauce evenly over chips and chicken.
• Remember that more sauce makes the chips soggy, but some sauce may be desirable.
• If desired, place black olive and jalapeno pepper slices on each chip.
• Evenly sprinkle remainder of cheese over entire cookie sheet.
• Bake in oven on top rack for 10 minutes.
• At the end of 10 minutes, switch oven to"broil.
• "Broil nachos for 2 minutes using an electric oven, 1 minute using a gas oven.
• Watch nachos carefully so that they do not burn!
• Enjoy!
• Serve the sour cream and salsa in separate side dishes.
• Alternative directions#1: Spoon salsa evenly over cookie sheet just prior to placing nachos in oven.
• Alternative directions#2: Substitute browned ground beef for cooked chicken.

SUPER DUPER ITALIAN NACHOS

Steps:

• Arrange the tortilla chips on a large, microwave-safe platter. Scatter the cheese over the chips; drizzle with alfredo sauce.
• Heat in microwave until the cheese has melted, 2 to 3 minutes.
• Top nachos with onion, tomato, pepperoncini, and olives to serve.

SUPER NACHOS DELUX

Steps:

• Crumble beef and sausage in a frying pan. Add onion and cook on high heat, stirring until meats are browned. Discard any fat; season with salt and liquid hot pepper seasoning to taste.
• Spread beans in a shallow 10 x 15 dish/pan (or other similar oven proof dish with equivilalent area). Top evenly with meat. Sprinkle chilies over bean and meat mixture, cover evenly with cheese and drizzle with taco sauce.
• Cover and chill if made ahead.
• Bake, uncovered, in a 400 degree oven for 20 to 25 minutes or until very hot throughout.
• Remove from oven and quickly garnish with some or all of the garnishes.
• Serve with your favorite taco type chips.

EPI'S 50-INGREDIENT SUPER BOWL NACHOS

Steps:

• Preheat oven to 400°F. Plan to create 5 sections of nacho flavors, each section with 3 layers of ingredients. Spread one-third of the chips in an even layer on foil-lined baking sheet, then follow the directions to build each section. Once all sections are assembled, bake until cheese is melted and ingredients are hot, 8-10 minutes. Then finish with fresh toppings.
• For the Spinach-Artichoke Dip Nachos:
• Working in the first section, spread one-third of the spinach dip over chips with a spoon. Top with one-third of the onions, artichoke hearts, Fontina, and Parmesan. Repeat with 2 more layers of chips and ingredients.
• After baking, top with sliced tomatoes.
• For the Loaded Potato Skin Nachos:
• Cook bacon in a large skillet over medium heat, working in batches if necessary, until crisp, about 10 minutes. Transfer to a paper-towel lined plate. Crumble bacon once cooled. Pour fat from skillet into a heatproof bowl, leaving burned bits in skillet. Wipe out skillet and return bacon fat to skillet.
• Peel potatoes in long, thin strips, reserving potato skins. Heat skillet with fat over medium-high and fry potato skins, turning, until golden brown, 4-6 minutes. Transfer skins to another paper towel-lined plate, reserving fat in skillet; season skins with salt.
• Cut potato flesh into 1/2" cubes. Heat skillet with fat over medium and add potatoes. Season with salt and pepper and cook, stirring occasionally, until potatoes are golden brown and cooked through, 8-12 minutes. Transfer to another paper towel-lined plate.
• Working in the second section, top tortilla chips with one-third of the potato chips, cubed potatoes, bacon, cheddar, Monterey Jack, 3/4 cup sour cream, scallions, and paprika. Repeat with 2 more layers of chips and ingredients.
• After baking, top with additional sour cream, fried potato skin strips, chives, avocado, and pepper.
• For the Baby Back Rib Nachos:
• Toss pork in 1/2 cup barbecue sauce in a large bowl. Working in the third section, top tortilla chips with one-third of the pork, mozzarella, and jalapeños. Repeat with 2 more layers of chips and ingredients.
• After baking, drizzle with additional barbecue sauce and top with slaw, white onion, and cilantro.
• For the Meat Lover's Pizza Nachos:
• Working in the fourth section, drizzle tortilla chips with one-third of the marinara sauce, then top with one-third of the pepperoni, Canadian bacon, sausage, bell peppers, mozzarella, and Pecorino. Repeat with 2 more layers of chips and ingredients.
• After baking, top with olives, red pepper flakes, garlic powder, oregano, and basil.
• For the Buffalo Chicken Nachos:
• Toss chicken in 1/2 cup buffalo wing sauce in a large bowl. Working in the fifth section, top tortilla chips with one-third of the chicken, Colby cheese, blue cheese, and red onion. Repeat with 2 more layers of chips and ingredients.
• After baking, drizzle with additional wing sauce and top with celery stalks, leaves, and pepperoncini peppers.
• To serve:
• While nachos bake, heat queso dip until hot in microwave or in a heatproof bowl set over a pot of barely simmering water. Place tostada bowl in the center of the baked nachos and fill with queso dip. Serve immediately.

RACHAEL RAY SUPER NACHOS - ALL NATURAL (NOT VELVEETA)

Steps:

• Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
• Combine salsa ingredients in a bowl and set aside for flavors to marry.
• Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and sauté 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
• In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
• Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

SUPER CHEESY NACHOS WITH WORKS

Steps:

• Brown ground beef, add taco seasoning according to pacage directions.
• Spread chips evenly on a cookie sheet.
• Dot with cheese spread or you can melt in microwave and pour on chips.
• Evenly spread out meat mixture over top of chips.
• Sprinkle veggies evenly over meat mix.
• At this point you can add more cheese spread if you wish.
• Top with shredded cheese.
• Bake 350 degrees for 20-25 minutes or until cheese is melted and bubbly.

SUPER NACHOS WITH THE WORKS

Steps:

• Preheat oven to 325°F.
• Place bag of chips spread out on a large cookie sheet.
• Cook stew meat or chicken in a pot until cooked through. When meat is ready shred the meat and mix with taco seasoning.
• Mix cheese soup and nacho cheese soup with a 1/2 can milk to make it creamy. Set aside.
• Spoon refried beans over chips and then sprinkle meat on top of beans. The beans hold things on a little.
• Drizzle cheese mixture over meat and beans covering all areas of the pan.
• Sprinkle olives, tomatoes, and onion on top of the cheese.
• Place in oven for 5-7 minutes and let it heat through.
• Serve with your favorite Mexican side dish or serve as is.
• ENJOY!

SUPER QUICK NACHOS

Steps:

• Heat oven to 400.
• Line sheet with aluminum foil.
• Place chips in single layer on cookie sheet.
• Top with salsa.
• Sprinkle with cheese.
• Bake about 5 minutes until cheese is melted.

SUPER SUPREME NACHOS

Steps:

• Heat the oven to 400°. Cover the cookie sheet with the aluminum foil.
• Put the tortilla chips on foil-lined cookie sheet. Spoon the salsa evenly over tortilla chips. Sprinkle the cheese on top of salsa and chips.
• Bake for about 4 minutes or until the cheese is melted. Use the pot holders to take cookie sheet out of oven.
• Serve nachos with the extra salsa, if you like.

SUPER DUPER ITALIAN NACHOS

Steps:

• Arrange the tortilla chips on a large, microwave-safe platter. Scatter the cheese over the chips; drizzle with alfredo sauce.
• Heat in microwave until the cheese has melted, 2 to 3 minutes.
• Top nachos with onion, tomato, pepperoncini, and olives to serve.

SUPER BOWL NACHOS

Steps:

• Crumble beef and sausage into a wide frying pan over medium-high heat; add onion and cook, stirring to break up meat, until meat is lightly browned.
• Spoon off fat; season to taste with salt and hot pepper seasoning.
• Spread beans in a shallow 10x15-inch baking pan or oven proof dish.
• Top evenly with meat mixture, sprinkle with chiles and cheese, then drizzle with taco sauce.
• Bake, uncovered, in a 400° oven for 20-25 minutes or until very hot throughout.
• Meanwhile, prepare garnishes of your choice.
• Remove pan from oven and quickly garnish, mounding avocado and sour cream in the center, and adding other garnishes as desired.
• Quickly tuck tortilla chips around edges of bean mixture and serve immediately.
• If desired, keep platter hot on an electric warming tray.

SUPER NACHOS

Steps:

• Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter. Combine salsa ingredients in a bowl and set aside for flavors to marry. Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low. In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat. Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

LIGHTENED-UP SUPER NACHOS

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the tortilla chips on a rimmed baking sheet. Top with the black beans, tomato and scallions. Bake until warmed through, 10 minutes.
• Meanwhile, make the cheese sauce and prepare the jackfruit.
• For the low-fat cheese sauce: Combine the flour, salt, onion powder and pepper in a medium saucepan over medium heat and cook, stirring constantly, until the flour toasts, about 2 minutes. Slowly whisk in the milk. Add the cream cheese and whisk vigorously until the mixture is smooth and even. Bring the mixture to a low boil, then reduce the heat to low and simmer, stirring constantly, until it is thick enough to coat the back of a spoon, about 4 minutes. Remove the saucepan from the heat and stir in the cheese until it melts.
• For the jackfruit: Put the olive oil and jackfruit in a medium skillet over medium heat. Stir in the chili powder and garlic salt and cook for 2 minutes. Stir in the salsa and cook until warmed through, 2 to 3 minutes.
• To serve: Stir the salsa into the cheese sauce. Top the nachos with the jackfruit. Pour the salsa-and-cheese-sauce mixture over the nachos. Top the nachos with the lettuce and guacamole. Dollop on the sour cream or put it in a squeeze bottle and squeeze it in a zig-zag pattern all over the nachos.

SUPER VEGAN HEALTHY NACHOS

Steps:

• Blend the avocado, lime juice, onion and tomato by roughly mashing or pulsing in a food processor. Set aside.
• Spray the corn tortillas with oil and bake until crispy. Set aside.
• Meanwhile, simmer tomatoes, beans, vegetables and spices together for about 30-40 minutes, until reduced and thick.
• Arrange corn chips on plates, spoon over the vegie-bean mix, and top with a dollop of the guacamole. I often garnish this with chopped cilantro, or shredded scallions.

SUPER NACHOS

Steps:

• In a small bowl, mash the avocado with lemon juice. Stir in the onion, tomato, salt and pepper; set aside.
• Mash beans with 1/3 cup of water; place in skillet, and cook over medium heat until hot.
• Stir in oil; remove from the heat and set aside.
• In another skillet cook beef; drain. Stir in chili powder and remaining water; cook until liquid evaporates.
• Line a baking sheet with foil. Arrange chips in a single layer.
• Top with teaspoonfuls of bean and meat mixtures.
• Sprinkle with cheese.
• Bake at 400°F until cheese is melted, about 4 minutes.
• Top with avocado mixture and sour cream
• Serve immediately.