Working Moms Layered Nachos Recipes

LAYERED NACHO BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan; set aside.
• Heat a large skillet over medium-high heat and stir in the ground beef and onions. Cook and stir until the beef is crumbly and evenly browned. Drain fat. Mix in the taco seasoning, and set aside.
• Spread the refried beans to cover the bottom of the prepared 9x13 inch pan. Layer the cooked ground beef and onions evenly over the refried beans. Pour the jar of salsa over the ground beef and spread 2 cups shredded Cheddar cheese over the salsa layer.
• Bake in the preheated oven until the cheese is bubbly and the layers are heated through. Serve with tortilla chips and your choice of fresh toppings.

WORKING MOM'S LAYERED NACHOS

Steps:

• 1. Brown turkey in a pan. Add taco seasoning and water, then continue cooking until saucy but not too "soupy" (just a couple minutes).
• 2. In a 13x9 glass dish, add a bean layer.
• 3. Then top with the ground meat.
• 4. Top with cheese.
• 5. Cover with foil.
• 6. Bake at 350 degrees for 30 minutes or until cheese is melted and bubbly.
• 7. Serve with chips, sour cream, guacamole, salsa, and any other garnish desired. Enjoy!!

EASY LAYERED NACHO DIP

Steps:

• Beat cream cheese and sour cream together until smooth and spread evenly in bottom of 9X13 baking dish (preferably glass).
• Spread salsa evenly over sour cream cream cheese layer.
• Sprinkle on green onions, spreading evenly.
• Top with grated cheese, spreading evenly over green onion (be sure to grate cheese on smaller grating/shredding)

WORKING MOM'S LAYERED NACHOS

Steps:

• Brown turkey in a pan.
• Add taco seasoning and water, then continue cooking until saucy but not too "soupy" (just a couple minutes).
• In a 13x9 glass dish, layer beans, meat then cheese.
• Cover with foil and bake at 350 degrees for 30 minutes or until cheese is melted and bubbly.
• Serve with chips, sour cream, guacamole, salsa, and any other garnish desired.
• Enjoy! ;).

LAYERED THREE CHEESE NACHOS

Steps:

• Preheat the oven to 350 degrees F.
• Put half the nacho chips on an ovenproof platter and sprinkle with half of each cheese followed by a portion of the remaining ingredients. Top with the remaining chips and toppings ending with a layer of the remaining cheeses. Bake until the cheeses have melted. Serve with salsa and sour cream.

LAYERED NACHO DIP

Steps:

• Put the cream cheese in a mixing bowl and beat until smooth and creamy.
• Add the sour cream and taco seasoning and mix until evenly combined.
• Spread the cream cheese mixture in the bottom of a glass baking dish or pie plate in an even layer.
• Evenly spread the salsa over the cream cheese, and then cover the top of the dip with shredded cheese.
• Chill until the cream cheese firms pp a bit, about 30 minutes.
• Remove from the fridge, add some green onions on top for garnish, and serve with tortilla chips for dipping.

NACHOS

Steps:

• Preheat the oven to 400 degrees F.
• Spread half the chips out in a large shallow casserole dish or on an ovenproof platter. Top with half the beans, in small spoonfuls, and scatter with half the chiles. Repeat with the remaining chips, beans, and chiles. Sprinkle the top of the nachos with the cheese. Bake until heated through and the cheese melts, about 3 to 5 minutes. Top the nachos with dollops of the sour cream and serve.
• Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
• Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
• Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.
• Preheat the oven to 350 degrees F.
• Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.
• In a small bowl, mash two-thirds of the beans with a fork or potato masher. Reserve the whole beans separately.
• In a medium skillet, heat the oil over medium-high heat and add the onion. Cook until lightly browned, about 3 to 4 minutes. Add the garlic and cook, stirring for 1 to 2 minutes more. Add the spices and cook until fragrant, about 1 minute more. Add the mashed beans and half the broth and cook, stirring frequently until thickened, about 5 minutes. Add the whole beans and the remaining broth and simmer about 4 to 5 minutes more until thickened but not pasty. Season with the salt and pepper, and stir in the fresh coriander, if desired. Serve.