Chef Pauls Killer Nachos Recipes

ULTIMATE NACHO RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Heat a large skillet over medium-high heat. Add in ground beef. Use a spoon to break up the meat and cook 8 to 10 minutes until beef is fully cooked through. Drain excess grease. Add in taco seasoning, stir, and cook 60-90 seconds.
• Pour in water and add in refried beans. Stir to combine and cook until heated through. Keep warm.
• Spread chips out onto a baking sheet (or other desired oven-safe baking dish including a 9x13 pan, cast iron skillet, or even a pie plate).
• Sprinkle 2 cups of the cheese over the chips. Dot with the beef and bean mixture. Top with remaining 2 cups of cheese.
• Bake in the 350 degree oven for 5 to 7 minutes, until cheese is fully melted.
• Remove from heat and add additional toppings as desired. Serve warm.

OVER THE TOP NACHOS

Steps:

• In a large frying pan, brown ground beef with onion, salt and pepper over medium heat. Break the meat into very small pieces while it is cooking. After the meat is thoroughly cooked, drain off the grease.
• Arrange chips on a microwavable platter. Spread beans over the chips. Layer with 1/2 of the cheese, the ground beef mixture, and remaining cheese. Arrange jalapeno peppers on top.
• Microwave on medium-high until cheese has melted. Serve immediately.

MACHO NACHOS COURTESY OF PAULA DEEN

Steps:

• Have all the prepped ingredients easily accessible to assemble nachos.
• Preheat oven to 350.
• In a small saucepan over low heat, cook refried beans until they are loose enough to spoon onto nachos.
• On a large ovenproof platter, spread out a layer of tortilla chips and quickly put a teaspoon of hot refried beans on each chip.
• Working quickly, sprinkle with some onions, jack cheese, and jalapeño slices.
• Spoon on chili and top that with Cheddar.
• Repeat this layering process until ingredients are used up.
• Save some of the jalapeño slices for garnish.
• Place platter in the oven and bake until cheese has melted, about 5 to 10 minutes. Remove from oven and place on a trivet or heatproof surface.
• Top nachos with sour cream, green onions, diced tomato and jalapeño slices and serve hot.

SKILLET NACHOS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and mixture is slightly thickened, 8-10 minutes., Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, about 5 minutes. Divide tortilla chips among 6 plates; spoon beef mixture over chips. Serve with toppings as desired.

CLASSIC PUB STYLE NACHOS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.
• Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.
• Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.

CHEF PAUL'S KILLER NACHOS

Steps:

• 1. Brown the ground beef and onion in a large pan, drain grease. Add the taco seasoning, following directions on the package.
• 2. Add the salsa and dashes of Tabasco to the beef mixture.
• 3. Combine refried beans and green chilies and add to beef mixture.
• 4. Heat thoroughly, stirring constantly. Pour into a 2 quart oven proof casserole dish and top with cheese.
• 5. Melt cheese under a broiler. It only takes 2 or 3 minutes to melt the cheese, so watch closely. Remove and top with tomatoes, olives and sour cream. Enjoy!!