Amazing Beefy Velveeta Nachos Food

VELVEETA® ULTIMATE NACHOS

Steps:

• Brown meat in large skillet; drain.
• Arrange chips on microwaveable platter; top with VELVEETA. Microwave on HIGH 2 min. or until VELVEETA is melted.
• Top with meat and remaining ingredients.

VELVEETA ULTIMATE NACHOS RECIPE - (4.1/5)

Steps:

• Brown meat; drain. Arrange chips on microwaveable platter; top with Velveeta. Microwave on HIGH 2 minutes or until Velveeta is melted. Top with meat and remaining ingredients.

NO-GUILT BEEFY NACHOS

Steps:

• Combine first 8 ingredients in a 4-qt. slow cooker. Cook, covered, on low until meat is crumbly, 4-6 hours. Stir in vinegar and salt. Serve with tortilla chips and, if desired, toppings., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Add water if necessary. Serve with chips and toppings if desired.

VELVEETA® FAST N' TASTY LOADED NACHOS

Steps:

• Brown meat in skillet; drain.
• Microwave VELVEETA in small microwaveable bowl on HIGH 1 min. or until completely melted, stirring after 30 sec.
• Place chips on large platter; top with VELVEETA, meat and remaining ingredients.

VELVEETA NACHOS

Steps:

• Brown the meat then drain afterwards.
• Arrange the chips on a microwaveable platter;
• Top evenly with Velveeta.
• Microwave on high for 2 minute or until Velveeta is melted.
• Add the meat along with the other remaining ingredients.

AMAZING VELVEETA® AND CHICKEN NACHOS

Steps:

• Spread tortilla chips onto microwaveable platter; top with VELVEETA.
• Microwave on HIGH 2 min. or until VELVEETA is melted.
• Top with chicken and remaining ingredients.

AMAZING BEEFY VELVEETA® NACHOS

Steps:

• Brown meat in skillet; drain.
• Spread tortilla chips onto microwaveable platter; top with VELVEETA. Microwave on HIGH 2 min. or until VELVEETA is melted.
• Top with meat and remaining ingredients.

EASY CHEESY BEEFY RAVIOLI

Steps:

• For the ravioli, in a medium bowl, combine the shredded cooked beef (or fresh chuck), cheese, garlic, onion pulp, oregano, and salt. Using both hands, mix and squeeze the beef and seasonings together.
• To make the ravioli, lay a few wonton wrappers, flour side up, on a work surface and set a glass of water next to it. Scoop a spoonful of the beef filling (about 2 tablespoons) into the center of each wrapper. Wet your finger and lightly trace the border of each wonton. Fold the wrapper in half, pressing out any air, and seal the edges with your fingers. Repeat with the remaining wrappers and filling. Cover the ravioli with a towel while you prepare the sauce.
• To make the sauce, in a large saucepan over medium heat, combine the tomatoes, tomato sauce, onions, and vodka. Bring to a simmer and cook, uncovered, until reduced by half, about 15 minutes. Reduce the heat, stir in the heavy cream and cheese, bring to a simmer and cook until thickened, about 5 minutes more. Taste and adjust the seasoning with salt and pepper. Keep warm while you cook the ravioli.
• To cook the ravioli, bring a large pot of salted water to a boil. Working in batches, gently drop the ravioli, one at a time, into the water. Cook until the ravioli float. (If using fresh ground chuck, cook for about 6 minutes until the meat is cooked through, testing one ravioli by cutting in half.)
• Transfer the hot ravioli to a serving platter and top with warm vodka sauce, or gently place them directly in the sauce, toss to coat, and divide among serving plates.

DELUXE WALKING NACHOS

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain., Transfer beef mixture to a 5-qt. slow cooker. Drain 1 can tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining can of tomatoes undrained. Cook, covered, on low 6-8 hours to allow flavors to blend. Mash beans to desired consistency., Just before serving, cut open tortilla chip bags. Divide chili among bags; add toppings as desired. Freeze option: Freeze cooled chili in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; adding water if necessary.

EASY BEEF NACHO CHEESE DIP

Steps:

• Brown ground beef and add taco seasoning as directed on packet. We usually use a little less water though.
• Chunk the Velveeta and add to crockpot.
• Pour in jar of salsa and add the prepared meat.
• Let melt together in the crockpot, stirring occasionally.
• At times, we have been in a hurry and used the microwave to help speed up the melting process for the Velveeta. Then just add the melted Velveeta to the other ingredients in the crockpot to keep warm and melty for dipping!
• We have also used Mexican style Velveeta and Pepper jack, and it was just as good. Feel free to experiment.

AMAZING VELVEETA® & BLACK BEAN NACHOS

Steps:

• Spread chips onto microwaveable platter; top with VELVEETA.
• Microwave on HIGH 2 min. or until VELVEETA is melted.
• Top with remaining ingredients.