Smart Choice Cheesy Beef Nachos Recipes

EPIC BEEF NACHOS SUPREME

Steps:

• Preheat the oven at 400 degrees.
• Meanwhile on the stovetop, brown the ground beef and diced onions over medium-high heat until fully cooked (about 8 minutes) and drain.
• Return the beef to the pan, and sprinkle on the taco seasoning.
• Stir in 3/4 cup water, bring it to a simmer, reduce heat and simmer until the liquid mostly evaporates, about 5 minutes.
• While the beef is cooking, add a generous layer of chips to two baking sheets lined with parchment paper.
• Spoon on refried beans, half on each pan. These are thick, but I just add spoon fulls all over the chips. (The spoon fulls will spread with the heat of the oven.)
• Spoon on half the ground beef to each pan of chips.
• Sprinkle shredded cheese on top.
• Bake at 400 degrees for 15 minutes.
• Remove from the oven, and sprinkle on diced tomatoes and green onions.
• Serve immediately.

SHEET PAN CHEESY BEEF NACHOS

Steps:

• Preheat your oven to 400 degrees F. Spread the tortilla chips out into one layer on a baking sheet. Top with desired toppings and cheese. Bake for 10 minutes, until the cheese is bubbly.

SMART-CHOICE CHEESY BEEF NACHOS

Steps:

• Brown meat in skillet; drain. Stir in salsa; simmer 2 min., stirring occasionally.
• Arrange chips on large microwaveable plate; top with meat mixture and cheese.
• Microwave on HIGH 2 to 3 min. or until cheese is melted, rotating plate after each minute. Top with remaining ingredients.

CHEESY NACHO BAKE

Steps:

• Heat oven to 350°F.
• Brown meat in large skillet; drain. Return meat to skillet. Add tomatoes, water and seasoning mix; stir. Cook 10 min., stirring occasionally. Stir in 1/4 cup sour cream.
• Place half the chips in 13x9-inch baking dish; cover with layers of half each of the meat mixture and cheese. Repeat layers.
• Bake 20 min. or until heated through. Top with onions and remaining sour cream.

CHEESY BEEF NACHOS WITH HOMEMADE CHIPS & SOUR CREAM

Steps:

• Preheat the oven to 200°C/180°C fan-forced. Slice each mini flour tortilla into 8 wedges. Finely chop the tomato. Roughly chop the coriander. Cut the lime into wedges. Grate the Cheddar cheese.
• Arrange the tortilla wedges over an oven tray lined with baking paper. Drizzle or spray with olive oil and season with salt and pepper. Bake until golden and crispy, 6-7 minutes.
• While the tortillas are baking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the beef mince and cook, breaking up with a wooden spoon, for 3-4 minutes or until browned. Add the Mexican Fiesta spice blend and cook until fragrant, 1 minute. SPICY: You may find the spice blend hot! Feel free to add less, depending on your taste.
• Add the tomato paste (see ingredients list) and the water to the frying pan with the beef and stir to combine. Bring to the boil, then reduce the heat to low and simmer until slightly thickened, 1-2 minutes. TIP: Don't cook it for too long, you want the nachos to be nice and saucy!
• Sprinkle the Cheddar cheese over the beef mixture, cover with a lid or foil and cook until the cheese has melted, 2-3 minutes.
• Divide the tortilla chips between plates and top with the cheesy beef mixture. Finish the nachos with a dollop of sour cream (see ingredients list) and the tomato. Garnish with the coriander and serve with lime wedges. TIP: Serve the tortillas chips on the side if you prefer!

EASY BEEF NACHOS

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked;drain. Stir in water, taco seasoning mix and green chiles; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
• Spread half of the chips evenly in lined pan. Top chips with half of the beef mixture; sprinkle 1 cup of the cheese overbeef. Repeat layers. Bake 8 to 10 minutes or until cheese is melted.
• Drizzle with queso sauce. Sprinkle avocado, tomatoes, green onions and cilantro on top.