Nuclear Nachos Recipes
SUPER NACHOS
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
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
LOADED NACHOS
Probably the greatest nachos ever assembled. Perfect for football. Serve as a giant help-yourself platter or portion onto plates.
Provided by Brian Genest
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 1h
Yield 20
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
- Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don't drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
- Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
- Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.
Nutrition Facts : Calories 508.9 calories, Carbohydrate 26.9 g, Cholesterol 97.3 mg, Fat 33.8 g, Fiber 3 g, Protein 23.4 g, SaturatedFat 16.2 g, Sodium 1121.1 mg, Sugar 3.1 g
NUKED NACHOS
Provided by Dave Lieberman
Categories Microwave Bean Tomato Appetizer Super Bowl Kid-Friendly Quick & Easy Cheddar Fall Sour Cream Cilantro Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 big plate
Number Of Ingredients 6
Steps:
- With a large spoon spread out the beans in a ring on a large microwave-safe dinner plate, leaving clear about 4 inches in the center of the plate. That's where you're going to pile the chips. Smear the sour cream and then the salsa over the beans. Sprinkle about half of the cheese and then the cilantro over everything. As you build up the layers, be sure to leave the space in the center of the plate empty.
- Microwave on high for 2 minutes. Remove the plate from the microwave, pile the chips in the center of the plate, and sprinkle the remaining cheese over the chips. Return the plate to the microwave and nuke again on high for 1 minute, until the cheese has melted. Use a pot holder to take the plate out of the oven; it will be hot. Dash with a couple pinches of chopped cilantro. Serve hot.
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