Mile High Nachos With Homemade Salsa Recipes
MILE HIGH SALSA PIE
Wanting to switch up Taco Tuesday? Opt for this easy, cheesy Mile High Salsa Pie. A taco dinner kit makes this meal practically foolproof. Get ready to dig in, because your family or friends will make quick work of this tasty salsa pie.
Provided by Old El Paso
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. In 10-inch nonstick skillet, cook beef or chicken, stirring occasionally, until thoroughly cooked; drain. Stir in seasoning mix (from dinner kit), water and half of the cheese sauce (from dinner kit). Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-high. Simmer uncovered 4 minutes, stirring occasionally. Stir in kidney beans and remaining cheese sauce; heat until hot.
- In ungreased 2-quart casserole, place 1 tortilla (from dinner kit). Layer with 1/4 of the salsa, beef mixture and cheese. Repeat layers, using up ingredients and ending with cheese on top.
- Cover; bake 17 to 22 minutes or until cheese is melted. Let stand 5 minutes.
MILE-HIGH NACHOS WITH HOMEMADE SALSA
Provided by Food Network
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees F.
- On a large, oven-proof platter, spread 1 layer of chips. Top the chips with 1/3 of the refried beans, 1/3 of the pulled pork and 1/3 of the cheeses, 1/3 of the jalapenos and 1/3 of the green onions. Add another layer of chips and repeat the process two more times. Bake in the oven until the cheese melts and the nachos are warmed through, 5 to 8 minutes. Garnish the nachos with dollops of guacamole, sour cream, Essence and cilantro.
- Serve immediately with the Homemade Salsa.
- Combine all ingredients, and refrigerate for at least half an hour before serving.
NACHOS WITH SHRIMP SALSA
Steps:
- In a non reactive bowl, combine marinade ingredients. Add shrimp, toss to coat, cover and refrigerate for 1 hour. Heat the 1/4 cup olive oil in a large skillet over high heat. Add the shrimp and saute, stirring and shaking the pan to prevent sticking, until cooked, about 5 minutes. Remove from heat and transfer shrimp to a large bowl to cool. When cool, chop shrimp coarsely.
- Add tomato, green onions, lime juice, cilantro and salt to shrimp and toss to mix.
- Preheat the broiler. Spread tortilla chips out in an oven proof platter. Spoon the black beans over the chips and sprinkle with cheese. Place under the broiler until cheese melts, about 5 minutes.
- To serve, top with shrimp salsa.
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- Spray a large baking dish or ovenproof platter with cooking spray. Cover the bottom of the dish with a few handfuls of chips; sprinkle with about 1/2 cup of the cheese mixture. Continue layering chips and cheese, making each chip layer about an inch smaller than the previous layer to create the mile-high mountain shape. Bake the nachos until all the cheese is melted (pry up a few chips and check to see if the cheese in the center is gooey) and the chips are browned in spots, about 20 minutes.
- Meanwhile, in a bowl, toss the beans and chili powder. Scoop the avocado flesh into a food processor. Add the sour cream, lime zest and lime juice. Process the sauce until smooth, adding milk by the tablespoon until just thin enough to drizzle. Season with salt and pepper.
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- Position rack in middle of oven. Preheat oven to 350°F (180°C). Coat a rimmed half-sheet baking sheet pan with nonstick spray; set aside.
- Scatter a layer of chips on the bottom of the prepared pan. Dollop chili here and there, then cover with a layer of cheese. Arrange another layer of chips on top, this time not as wide in diameter (you are beginning to build the “mile-high” peaked shape). Repeat with chili and cheese and keep going until all the chips, chili and cheese are used.
- Place nachos in oven. Meanwhile, place avocado in food processor fitted with metal blade and pulse on and off until smooth. Pulse in sour cream, lime juice, zest and cayenne. Taste and add salt, if desired. Thin out with a little milk, of necessary.
- The nachos are done when all the cheese is melted and some of the chips are roasty toasty and a bit golden brown. Remove from oven and immediately sprinkle and scatter cilantro leaves, scallions, radishes, tomato and jalapeno on top. Drizzle with avocado crema and serve immediately. Any extra sauce can be served alongside.
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- Preheat oven to 400 degree F. Prepare a large round pizza stone or large baking sheet by covering with a sheet of parchment paper and set aside.
- Brown ground beef until cooked through, drain off excess grease. Add in taco seasoning and mix until combined. Set aside.
- On the stone, spread out a layer of tortilla chips, top with two tablespoons of the taco beef mixture, top that with a couple tablespoons of each tomato, green onion, black beans, corn and then a few black olives and about a 1/4 cup of grated cheese.
- Repeat the following steps until you have about 6 or seven layers: Top with a layer of tortilla chips and split the remaining beef, black beans, corn, tomatoes and green onions. As well as the olives and jalapenos, and 1/4 cup of cheese, on every layer. Finish with the remianing grated cheese.
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