Nolansnachos Recipes

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SUPER NACHOS



Super Nachos image

This makes a huge meal-sized tray of nachos with lots of good stuff! You can adjust ingredient quantities to suit your preference. Serve with extra chips if required. Great for game day.

Provided by Melanie

Categories     Trusted Brands: Recipes and Tips     Sparkle

Time 50m

Yield 12

Number Of Ingredients 11

1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
¾ cup water
1 (18 ounce) package restaurant-style tortilla chips
1 cup shredded sharp Cheddar cheese, or more to taste
1 (15.5 ounce) can refried beans
1 cup salsa
1 cup sour cream, or more to taste
1 (10 ounce) can pitted black olives, drained and chopped
4 green onions, diced
1 (4 ounce) can sliced jalapeno peppers, drained

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.

Nutrition Facts : Calories 432.1 calories, Carbohydrate 39.7 g, Cholesterol 44.2 mg, Fat 24.5 g, Fiber 5.6 g, Protein 15.2 g, SaturatedFat 7.9 g, Sodium 1081.2 mg, Sugar 2.1 g

ULTIMATE NACHO RECIPE



Ultimate Nacho Recipe image

This is the Ultimate Nacho Recipe! Crispy chips with melted cheese, ground beef, refried beans, and all of your favorite toppings.

Provided by Rachel Farnsworth

Categories     Appetizer     Main Course     Snack

Time 25m

Number Of Ingredients 14

16 ounces tortilla chips
1 pound ground beef
2 tablespoons taco seasoning
1/4 cup water
15 ounce can refried beans
4 cups shredded cheddar cheese
1/2 cup sour cream
1/2 cup guacamole
1/3 cup sliced olives
1/2 cup fresh salsa
1/3 cup roughly chopped cilantro
1/4 cup sliced or pickled jalapenos
1/4 cup diced red onion
1/4 cup sliced green onion

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.

SUPER NACHOS



Super Nachos image

For a loaded appetizer, try Rachael Ray's Super Nachos recipe with pico de gallo, beef, beans, cheese and more, from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 30m

Yield 4 entree servings

Number Of Ingredients 26

2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites
4 vine ripe tomatoes, seeded and chopped
1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
1 small white onion, chopped
1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking
Salt
1 tablespoon extra-virgin olive oil
1 pound ground sirloin
2 cloves garlic, chopped
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon salt
1 1/2 teaspoons dark chili powder
1 1/2 ground cumin, half a palmful
2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
1 can black beans, 15 ounces, drained
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
3/4 pound pepper jack cheese, shredded, about 2 1/2 cups
Sour cream
Chopped scallions
Chopped black olives
Diced pimento
Sliced avocado, dressed with lemon juice
Hot pepper sauces

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.

NACHOS



Nachos image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 21

8 ounces homemade white corn tortilla chips, fried or baked, recipes follow
1 1/2 cups refried beans, warmed, recipe follows
2 poblano chiles, roasted, peeled, seeded, and diced
2 to 4 canned, pickled jalapeno chiles, stemmed and thinly sliced crosswise
1 cup finely shredded Monterey Jack cheese (about 4 ounce)
1/2 cup sour cream
Vegetable oil for frying
12 (6-inch) corn tortillas (preferably white)
Fine salt
Twelve 6-inch corn tortillas (preferably white)
1 tablespoon vegetable oil
Fine salt
One 15 1/2-ounce can pinto beans, drained and rinsed
3 tablespoons extra-virgin olive oil
1/2 medium onion, chopped
4 cloves garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 cup chicken broth, homemade or low-sodium canned
Kosher salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh coriander leaves (cilantro) (optional)

Steps:

  • Preheat the oven to 400 degrees F.
  • Spread half the chips out in a large shallow casserole dish or on an ovenproof platter. Top with half the beans, in small spoonfuls, and scatter with half the chiles. Repeat with the remaining chips, beans, and chiles. Sprinkle the top of the nachos with the cheese. Bake until heated through and the cheese melts, about 3 to 5 minutes. Top the nachos with dollops of the sour cream and serve.
  • Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
  • Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
  • Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.
  • Preheat the oven to 350 degrees F.
  • Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.
  • In a small bowl, mash two-thirds of the beans with a fork or potato masher. Reserve the whole beans separately.
  • In a medium skillet, heat the oil over medium-high heat and add the onion. Cook until lightly browned, about 3 to 4 minutes. Add the garlic and cook, stirring for 1 to 2 minutes more. Add the spices and cook until fragrant, about 1 minute more. Add the mashed beans and half the broth and cook, stirring frequently until thickened, about 5 minutes. Add the whole beans and the remaining broth and simmer about 4 to 5 minutes more until thickened but not pasty. Season with the salt and pepper, and stir in the fresh coriander, if desired. Serve.

OVEN NACHOS



Oven Nachos image

This is my favorite way to make nachos--and my kids love it every time. I actually prefer to use recipe #2642 or recipe #76616 instead of the package taco seasoning.

Provided by Jessi Leigh

Categories     Lunch/Snacks

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb lean ground beef
1 medium onion, finely chopped
1 (1 1/4 ounce) package taco seasoning
1 1/2 cups refried beans (can use more)
1 (16 ounce) jar salsa (mild or spicy)
1 1/2 cups grated cheddar cheese, divided
seasoning salt
black pepper
tortilla chips (use any amount desired)
1 cup sour cream (can use more)
3 -4 green onions, chopped (can use more)
2 large firm plum tomatoes, finely chopped
shredded lettuce
sliced black olives

Steps:

  • In a large skillet cook the ground beef with onions; cook stirring until meat is no longer pink. Drain all fat well. Continue to cook until the meat is well browned, about 4-5 minutes longer. Pour contents of taco seasoning pack into meat and add water as directed on the package. Continue to cook according to package directions.
  • Add in the refried beans and salsa. Cook, stirring occasionally, until heated through.
  • Add in 3/4 cup grated cheddar cheese; stir until melted.
  • Place the tortilla chips on a large serving platter.
  • Top with ground beef mixture, then sprinkle the top of the HOT ground beef mixture with about 1-1/2 cups (or to taste) grated cheddar cheese.
  • Top with sour cream, green onions, chopped tomatoes, shredded lettuce, and sliced black olives.
  • Serve hot or warm.

Nutrition Facts : Calories 420, Fat 25.4, SaturatedFat 13.7, Cholesterol 98.7, Sodium 1456.2, Carbohydrate 21.7, Fiber 6.1, Sugar 6.7, Protein 27.9

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