Sgt Prestons Yukon Saloon 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.

SGT. PRESTON'S YUKON SALOON NACHOS

Steps:

• Preheat oven 400°F.
• In 9" baking dish, spread an even layer of chips. Pour cheese sauce and beans evenly over chips. Sprinkle with jalapenos, olives, onions, and tomatoes.
• Top with cheese; bake 5 mins or until cheese melts. Garnish with scallions.
• Serve with sour cream, guacamole and salsa.

SUPER NACHOS

Steps:

• In a small bowl, mash the avocado with lemon juice. Stir in the onion, tomato, salt and pepper; set aside. Mash beans with 1/3 cup of water; place in skillet and cook over medium heat until hot. Stir in oil; remove from the heat and set aside. , In another skillet, cook the ground beef over medium heat until no longer pink; drain. Stir in chili powder and remaining water; cook until liquid evaporates. , Line a baking sheet with foil. Arrange chips in a single layer. Top with teaspoonfuls of bean and meat mixtures. Sprinkle with cheese. Bake at 400° until cheese is melted, about 4 minutes. Serve with avocado mixture and sour cream. Serve immediately.

GROUND TURKEY TACO NACHOS

Steps:

• Heat oil in a large skillet over medium heat. Add ground turkey and cook until beginning to brown, 4 to 5 minutes. Sprinkle with taco seasoning. Cook and stir until turkey is no longer pink, 1 to 2 minutes.
• Add 1 cup pico de gallo, broccoli slaw, and chopped bell peppers. Cook, stirring occasionally, until peppers begin to soften, about 2 minutes. Stir in diced tomatoes and tomato sauce; cook until simmering and heated through, about 5 minutes.
• Divide tortilla chips evenly and layer onto 4 microwave-safe plates. Spoon turkey mixture on top, sprinkle with Cheddar cheese, and spray with cooking spray.
• Microwave each plate on high until cheese has melted, about 1 minute. Serve with remaining pico de gallo.