Quick Dinner Nachos Recipes
CHICKEN NACHOS
Super-simple but totally killer nachos! These are to die for with some guacamole, sour cream and salsa. If it's too spicy for you, just leave out the cayenne.
Provided by Michelle
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
- Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.
- Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.
- Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.
Nutrition Facts : Calories 510.9 calories, Carbohydrate 40 g, Cholesterol 58.8 mg, Fat 30.3 g, Fiber 3.5 g, Protein 21.6 g, SaturatedFat 11.3 g, Sodium 886.1 mg, Sugar 1.6 g
QUICK DINNER NACHOS
Bring the fabulous flavors of Mexico to your dinner table with these easy nachos that's filled with bean mixture - ready in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 15m
Yield 3
Number Of Ingredients 7
Steps:
- In medium saucepan, combine beans and cheese; cook over medium heat until cheese is melted, stirring frequently.
- Place 2 cups chips on each individual serving plate. Spoon about 2/3 cup bean mixture over chips. Top each with olives, tomato, sour cream and cilantro. Serve immediately.
Nutrition Facts : Calories 990, Carbohydrate 102 g, Cholesterol 55 mg, Fat 8, Fiber 13 g, Protein 27 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1920 mg, Sugar 12 g
15-MINUTE DINNER NACHOS SUPREME
Taco-seasoned ground beef simmered with tomato and rice is topped with salsa, cheese and lettuce for a tortilla chip-dipping meal.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Cook beef and taco seasoning in skillet until browned. Pour off fat.
- Add soup, water and rice. Heat to a boil. Cover and cook over low heat 5 min. or until done.
- Top with salsa, cheese and lettuce. Serve with tortilla chips for dipping.
Nutrition Facts : Calories 588.5 calories, Carbohydrate 66.9 g, Cholesterol 77.6 mg, Fat 23 g, Fiber 5.2 g, Protein 27.5 g, SaturatedFat 7.8 g, Sodium 1479.3 mg, Sugar 10.8 g
QUICK AND EASY DINNER NACHOS SUPREME
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook the beef and taco seasoning in a 10-inch skillet until the beef is well browned, stirring often to separate meat. Pour off any fat.
- Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the rice is tender.
- Top with the salsa, cheese and lettuce. Serve with the tortilla chips for dipping.
- Serving Suggestion: Serve with carrot and celery sticks. For dessert serve chunky applesauce sprinkled with cinnamon.
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- Combine cheese and tomatoes in a medium-size microwaveable bowl. Microwave on HIGH until melted, about 3 minutes, stirring every 1 minute. Stir cooked beef into cheese mixture.
- Assemble the Nachos: Arrange half of chips on an aluminum foil-lined rimmed baking sheet. Spoon 2 cups of Cheese Dip evenly over chips. Top evenly with remaining chips, and spoon remaining Cheese Dip evenly over mixture. Dollop evenly with sour cream and guacamole. Sprinkle with tomatoes, cilantro, and jalapeños. Garnish with lime wedges.
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- Place the tortilla chips in an oven-safe skillet or baking dish. The size of the dish depends on how you like your nachos - use a smaller one for more crunchy chips and a larger one for more softer chips. I like them more crunchy, so I use a smallish skillet.
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Estimated Reading Time 5 mins
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- Mix the diced avocado with the lime juice in a small bowl and put to one side. (This step is optional, but I like the sour kick and the lime juice stops the avocado from going brown.)
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