Ranch Nacho Cups Recipes

FULLY-LOADED NACHO CUPS

Steps:

• Preheat the oven to 375 degrees F.
• Place a baking sheet in the oven to preheat for 10 minutes.
• Fit a wonton wrapper into each cup of a 12-cup nonstick muffin tin, pushing the wrapper down to the bottom of the cup, and crimping as necessary so that it forms a cup.
• Heat the oil in a medium skillet over medium-high heat. Add the scallions and cook, stirring until softened, about 1 minute.
• Add the beef and 1/4 teaspoon salt and cook, stirring until brown, about 4 minutes. Add the taco seasoning and stir to combine.
• Remove the skillet from the heat. Use a slotted spoon to transfer and transfer the taco meat to a bowl and drain off the fat.
• Add the cheese, pickled jalapenos and beans to the taco meat and toss to combine. Season with salt.
• Fill the wonton-lined muffin cups with the beef mixture, place the muffin tin on the preheated baking sheet and bake until the wrappers are crisp and golden brown, about 17 minutes.
• Remove the nacho cups from the muffin tin and arrange on a platter.
• Top with the diced avocado, pico de gallo and sour cream, and serve immediately.

RANCH NACHO CUPS

Steps:

• Heat oven to 350ºF.
• Brown meat in skillet; drain. Stir in salsa; simmer 2 min., stirring occasionally.
• Place chips in single layer on rimmed baking sheet; fill with meat mixture. Sprinkle with cheese.
• Bake 8 to 10 min. or until cheese is melted. Top with remaining ingredients.

NACHO SCOOPS

Steps:

• In a large skillet, cook the beef, onion and red pepper over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, diced tomatoes and chopped green chilies. Cook and stir until thickened, 5-7 minutes., Reduce heat to low. Stir in the pepper jack, process cheese and cream cheese until melted., Place 4 dozen scoops on an ungreased baking sheet. Add a rounded teaspoon of beef mixture to each. Sprinkle with Mexican cheese blend., Bake at 375° until heated through, about 5 minutes. Garnish each with sour cream and a jalapeno pepper slice. Repeat with remaining tortilla chip scoops.

NACHO SCOOPS

Steps:

• Lay your scoops out on a foil lined baking sheet for ease of cleaning. They don't have to be perfect, but you want the whole ones standing upright so they catch the dressing.
• Squirt some ranch dressing over the scoops, getting a little in each one, but don't overdo it by getting a big puddle in each one or they'll get soggy.
• Sprinkle as many or as few jalapenos over the chips as you like.
• Sprinkle as much or as little cheese over the chips as you like.
• Place in oven at 450 degrees just until cheese is bubbly. This won't take long, depending on oven temps, so keep an eye on it.

BUFFALO CHICKEN NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• In a bowl, mix the chicken with the hot sauce and the ranch.
• In a large pan or skillet, lay down half of the tortilla chips, followed by half of the buffalo chicken, Monterey Jack, tomato, and green onions. Repeat with the remaining half of the ingredients.
• Bake for 15 minutes, until cheese is melted.
• Enjoy!