Mjs 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.

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.