THE ORIGINAL NACHOS
The first nachos were said to have been invented in Piedras Negras, Mexico, in 1940, with just three ingredients. As the story goes, a group of women walked into the Victory Club in Piedras outside business hours. Aiming to please, Ignacio Anaya, the maître d'hôtel known as Nacho, ran to the kitchen and made a quick appetizer with ingredients he found. Today's nachos know no end to their variations: They can have a number of seasoned layers, like these bricklayer-style nachos, or these vegetarian bean nachos, or simply be topped with cheese sauce, like those sold at concession stands. But the simplicity of its original, with its barely salted chips, nutty melted cheese and briny pickled jalapeños, is sure to charm true fans.
Provided by Pati Jinich
Categories snack, burritos and nachos, crackers and chips, finger foods, appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Set racks in the upper and lower thirds of the oven and heat to 400 degrees.
- Spread the tortilla chips in a single layer on two large sheet pans. Place a scant tablespoon of shredded cheese over each chip, pressing slightly to adhere. Top each chip with 1 or 2 slices pickled jalapeño. Sprinkle or spoon the pickled jalapeño brine all over the chips. Bake until cheese melts completely and begins to lightly brown at the edges, 5 to 7 minutes.
- Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter.
SHEET PAN NACHOS
A very simple sheet pan recipe, these nachos are guaranteed to be a hit at your next get-together.
Provided by The Kitchen Alchemist
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 20m
Yield 10
Number Of Ingredients 11
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a sheet pan with aluminum foil.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in water, chili powder, cayenne, salt, and pepper.
- Lay out tortilla chips on the sheet pan. Top with ground beef mixture. Cover with olives, jalapeno slices, and Cheddar cheese.
- Broil until cheese is bubbly and golden brown, 3 to 5 minutes. Serve with sour cream and salsa for dipping.
Nutrition Facts : Calories 464.5 calories, Carbohydrate 34.8 g, Cholesterol 63.5 mg, Fat 28.7 g, Fiber 3.7 g, Protein 19.3 g, SaturatedFat 11.3 g, Sodium 915.1 mg, Sugar 4.3 g
BRICKLAYER-STYLE NACHOS
Bricklayer-style beef, or puntas al albañil, made with tender pieces of beef, salty bacon and sometimes chorizo in a chunky fire-roasted salsa, is a beloved taco filling in Mexico. Once a common snack available near construction sites in central Mexico, it became popular beyond street food stands, expanding into homes and restaurants over the years. Here it's used as the foundation for nachos, topped with mounds of melted cheese, tangy queso fresco, creamy avocado and crunchy scallions for a hearty, delicious meal.
Provided by Pati Jinich
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- If using fresh tomatoes, place them on a small baking sheet covered with aluminum foil. Place them under the broiler for 8 to 10 minutes, turning halfway through, until charred, mushy and juices have begun to run. Remove from heat. Once cool enough to handle, chop them without discarding any of the juices, seeds or charred skin.
- Heat a large (12-inch) skillet over medium-high. Add the bacon and cook, stirring occasionally, until it browns slightly and renders some of its fat, 3 to 4 minutes.
- Add the chorizo to the bacon, and cook, breaking the sausage into smaller pieces using a wooden spoon as it begins to brown and crisp, 3 to 4 minutes.
- Add the beef, season with salt and pepper and cook, stirring a couple times, until it begins to brown, about 4 minutes. Incorporate the onion and jalapeño and cook until they begin to wilt, 2 to 3 minutes. Add the garlic and stir until fragrant but not browned, less than 1 minute.
- Stir in the fresh or canned chopped tomatoes with their juices and cook over high, stirring occasionally, until saucy, 2 to 3 minutes. Season to taste with salt.
- Set the rack in the middle of the oven and heat to 400 degrees. Place all the tortilla chips in a half sheet pan or large baking sheet in an even layer. Cover the chips with the bricklayer meat mixture and all of its chunky salsa. Cover with the shredded cheese. Bake until cheese has completely melted, 8 to 10 minutes.
- Garnish with the avocado, crumbled queso fresco and scallions. Dig in while hot!
SHEET PAN BEEF NACHOS RECIPE
This Beef Sheet Pan Nachos recipe is loaded with all kinds of goodies and is super easy to make -win, win (and for game day) win!
Provided by Becky Hardin - The Cookie Rookie
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 20
Steps:
- Preheat oven to 400F.
- Coat a sheet pan with non-stick cooking spray. Set aside.
- Heat the olive oil in a skillet over medium-high heat. Add the garlic and cook for about 1 minute.
- Add the ground beef and cook until no longer pink. Drain the excess fat.
- Add the chili powder, paprika, cumin, oregano and cayenne pepper. Cook for 2 minutes using a wooden spoon to break up the ground beef. Remove from heat and set aside.
- Place ½ of the bag of tortilla chips onto the prepared sheet pan.
- Top the chips with half of the beef mixture, half the diced green pepper, half the diced red onion, half the black olives and half of each of the two cheeses.
- Repeat the layers.
- Bake for 5 minutes, until the cheeses have melted.
- Top with the slices of jalapeno, diced tomato, and fresh cilantro.
- Serve with salsa, sour cream and guacamole on the side.
Nutrition Facts : Calories 702 kcal, Carbohydrate 46 g, Protein 28 g, Fat 46 g, SaturatedFat 16 g, Cholesterol 93 mg, Sodium 727 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
BRICKLAYER-STYLE NACHOS SHEET-PAN
Steps:
- If using fresh tomatoes, place them on a small baking sheet covered with aluminum foil. Place them under the broiler for 8 to 10 minutes, turning halfway through, until charred, mushy and juices have begun to run. Remove from heat. Once cool enough to handle, chop them without discarding any of the juices, seeds or charred skin.
- Heat a large (12-inch) skillet over medium-high. Add the bacon and cook, stirring occasionally, until it browns slightly and renders some of its fat, 3 to 4 minutes.
- Add the chorizo to the bacon, and cook, breaking the sausage into smaller pieces using a wooden spoon as it begins to brown and crisp, 3 to 4 minutes.
- Add the beef, season with salt and pepper and cook, stirring a couple times, until it begins to brown, about 4 minutes. Incorporate the onion and jalapeño and cook until they begin to wilt, 2 to 3 minutes. Add the garlic and stir until fragrant but not browned, less than 1 minute.
- Stir in the fresh or canned chopped tomatoes with their juices and cook over high, stirring occasionally, until saucy, 2 to 3 minutes. Season to taste with salt.
- Set the rack in the middle of the oven and heat to 400 degrees. Place all the tortilla chips in a half sheet pan or large baking sheet in an even layer. Cover the chips with the bricklayer meat mixture and all of its chunky salsa. Cover with the shredded cheese. Bake until cheese has completely melted, 8 to 10 minutes.
- Garnish with the avocado, crumbled queso fresco and scallions. Dig in while hot!
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5/5 (1)Total Time 25 minsCategory Appetizer, Main CourseCalories 948 per serving
- Mix together in a small bowl the chili powder, paprika, cumin, onion powder, garlic powder, sea salt, and cayenne pepper.
- Heat a large skillet over medium-high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, crumble the beef as it cooks. Drain excess fat. Stir in seasoning mix and water. Cook another 2-3 minutes.
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- Heat medium sized skillet over medium heat. Cook the ground beef breaking it up while it cooks. Once browned, drain the grease. Add in the taco seasoning. Stir to combine.
- Spoon on the refried beans. Spread the taco meat on top. Sprinkle with corn, olives, black beans, salsa and shredded cheese. If using fresh jalapeno add it now so it roasts. Canned or jarred jalapenos can be added after baking.
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- Place the tortilla chips on a large baking sheet. Top with the shredded chicken, beans and cheese. Place under a broiler for about 3-4 minutes until cheese is melted and chips are crispy. Remove from the oven.
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SHEET PAN NACHOS - QUICK AND EASY! - HOUSE OF YUMM
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5/5 (1)Category Main CourseCuisine American, Mexican, Tex MexCalories 263 per serving
- Heat medium sized skillet over medium heat. Cook the ground beef breaking it up while it cooks. Once browned, drain the grease. Add in the taco seasoning. Pour in the tomato sauce. Stir to combine.
- Spoon on the refried beans. Spread the taco meat on top. Sprinkle with shredded cheese. If using fresh jalapeno add it now so it roasts. Canned or jarred jalapenos can be added after baking.
SHEET PAN BEEFY BEAN NACHOS RECIPE | MYRECIPES
From myrecipes.com
Servings 6-8Total Time 30 mins
- Heat oil in a large skillet over medium-high. Add onion; cook, stirring often, until softened, about 3 minutes. Add beef; cook, crumbling with the back of a spoon and stirring often, until browned through, about 8 minutes. Drain and discard any excess oil.
- Add beans to beef mixture; cook, stirring constantly, until heated through, about 1 minute. Use a potato masher or fork to slightly mash and break down beans. Add taco seasoning and water; cook, stirring often, until slightly thickened, about 2 minutes. Stir in salsa; cook 1 minute. Spoon beefy bean mixture evenly over chips; top evenly with cheese.
- Bake in preheated oven until cheese is melted, 3 to 5 minutes. Top with desired toppings and serve immediately.
SHEET PAN CHICKEN NACHOS - EASY PEASY MEALS
From eazypeazymealz.com
Reviews 8Total Time 35 minsCategory Game Time FoodsCalories 603 per serving
- In a medium sized bow mix together lemon juice, lime juice, cumin, 1/4 cup finely chopped cilantro, onion powder, and chili powder, whisk until smooth.
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From delightfulmomfood.com
Cuisine MexicanCategory Main DishServings 4Total Time 20 mins
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Layer first the tortilla chips, beans, cheese, olives. Bake for 10 minutes or until the cheese is melted. Top with tomatoes, green onions, cilantro and optionally add nonfat Greek yogurt or sour cream, avocado and salsa.
- *Feel free to supplement vegan cheese or cooked chicken and steak diced in place or in addition to the beans and Mexican cheese. Kids prefer no veggies so skip the cold toppings if your children prefer and serve theirs with a side of fresh cucumbers, red peppers, carrots and dip.
LOADED SHEET PAN BEEF NACHOS | A WICKED WHISK
From awickedwhisk.com
5/5 (1)Category Appetizer, Main Course, SnackCuisine AmericanTotal Time 25 mins
- Start by preheating oven to 400 degrees and lightly spraying a large baking pan with non-stick spray. Set aside.
- In a large skillet, brown ground beef until no longer pink, about 4-5 minutes. Drain grease and return beef to the pan. Add in taco seasoning, garlic powder and onion powder along with a dash of salt and 1/3 cup of water. Stir to combine and cook for 2-3 minutes.
- Lay tortilla chips out in an even and singular layer on the sheet pan. Top chips with the ground beef, then a layer of nacho cheese sauce. Add a layer of black beans then sliced jalapeno, olives, diced tomato, red onions. Top off nachos with shredded cheese and sliced fresh jalapeno.
- Bake for 5-10 minutes or until cheese has melted. Serve topped with sour cream, salsa or jalapeno sour cream (quick recipe below).
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