Baggy Nachos Food

SIX-FOOT NACHOS

Steps:

• For the red block: Toss together the kidney beans, tomatoes, hot sauce and a large pinch of salt in a medium bowl or container with a lid and refrigerate. This can be done up to 1 day ahead.
• For the orange block: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring and breaking up into small pieces, until browned and cooked through, about 4 minutes. Add the bell peppers and a large pinch of salt and toss until crisp-tender, about 3 minutes. Cool completely and refrigerate in a medium bowl or container with a lid. This can be done up to 1 day ahead.
• For the yellow block: Toss together the corn and cojita in a medium bowl or container with a lid and refrigerate. This can be done up to 1 day ahead.
• For the green block: Toss together the scallions and cilantro in a small bowl or container with a lid and refrigerate. This can be done up to 1 day ahead.
• For the purple block: Toss together the cabbage and 1/2 teaspoon salt in a medium bowl. Put the red onions in a small bowl of ice water. Let the cabbage and onions sit at room temperature for 30 minutes. Pour off any accumulated liquid from the cabbage and drain the onions. Refrigerate, separately, in their prep bowls or in containers with lids. This can be done up to 1 day ahead.
• For the black block: Toss together the beans and olives in a medium or container with a lid and refrigerate. This can be done up to 1 day ahead.
• For the cheese sauce: Working in batches, put the milk and cream cheese in a blender and puree. Pour into a very large pot and heat over medium heat, stirring frequently, until the mixture begins to bubble. Add handfuls of both the Monterey Jack and American cheese at a time, stirring well after each addition, until melted and smooth. Once all of the cheese has been added, simmer for a few minutes, then stir in the garlic, vinegar and 1 tablespoon salt. Let the cheese sauce cool and thicken. Keep warm. (The cheese sauce can be made, cooled and refrigerated up to 1 day ahead and then reheated). Makes about 12 cups.
• Assemble the nachos: If making ahead and refrigerating the prepared ingredients in advance, let each bowl of ingredients sit at room temperature for at least 1 hour or microwave to just take the chill off. The green layer of scallions and cilantro is the exception: Keep refrigerated until using.
• Tape together two 7-foot lengths of parchment or wax paper to make one double-wide 7-foot sheet. Lay it, tape-side down, down the middle of a long table or countertop. Spread the chips out into a 1-foot-wide and 6-foot-long rectangle.
• Ladle about 3/4 of the cheese sauce (about 8 cups) all over the chips; reserve the remaining sauce to serve on the side. Starting at the left end of the rectangle, sprinkle the red block ingredients to cover a 12-inch square and top with the sliced Fresno chiles. Next to the red block, sprinkle the orange ingredients to cover another 12 inches. Next to the orange block, follow up with the yellow ingredients and top with the sliced pepperoncini. Next sprinkle the green ingredients and top with the avocado. Then do the purple ingredients, and finally finish the last 12 inches with the black ingredients.
• Encourage your guests to fill their plates with nachos and top them with extra cheese sauce, sour cream, hot sauce and salsa. Platefuls of nachos can be reheated in the microwave, toaster oven or conventional oven if desired.

BLUE RIBBON BEEF NACHOS

Steps:

• In a skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the next seven ingredients; heat through.
• Serve over tortilla chips. Top with olives, onions and tomatoes if desired.

CHIP BAG NACHOS RECIPE BY TASTY

Steps:

• Using a pair of scissors, cut open each bag of tortilla chips either along the top or side. Add 3 tablespoons of ground beef to each bag. Top each bag with 3 tablespoons of nacho cheese sauce, 1 tablespoon diced tomatoes, 4 pickled jalapeño slices, and 1 tablespoon diced avocado.
• Serve immediately.
• Enjoy!

LOADED NACHOS

Steps:

• Heat oven to 400 degrees. Put a large sauté pan with high sides over medium-high heat and add the bacon. Cook, stirring occasionally, until the fat has rendered and the pieces are crisp, about 5 to 7 minutes, then remove the bacon and set aside.
• Add the onions to the bacon fat and sauté, stirring occasionally, until they have softened and started to go brown around the edges, about 3 to 5 minutes. Add the ground beef and garlic and cook, breaking up the meat with a spoon, until browned, about 5 minutes. Add the chile powder, cumin, salt, paprika, black pepper, sugar, cornstarch and red pepper flakes and stir to combine and toast the spices. Add enough chicken stock or water to loosen the mixture, and allow it to simmer, uncovered, until the sauce is slightly thickened, about 5 to 6 minutes. (Add a little more stock or water if mixture is too thick.)
• Assemble the nachos on a half sheet pan: Put a layer of tortilla chips on the pan and cover with about 1/3 of the meat sauce, then add about 1/3 of the lettuce, 1/3 of the jalapeños, some avocado slices and a handful of the Monterey Jack and Cheddar cheeses. Top with more tortilla chips, more meat sauce, more lettuce, jalapeños, avocado and cheese, then make a final layer of chips, meat, bacon, jalapeños, avocado and cheese. Top with crumbled Cotija cheese and slide the sheet pan into the oven to bake until the cheeses have melted through, about 10 to 12 minutes.
• Top cooked nachos with the sliced radishes and tomatoes, and dot the tray with teaspoons of sour cream. Scatter the cilantro over the top and serve, accompanied by limes and hot sauce.

SUPER BOWL NACHOS

Steps:

• Crumble beef and sausage into a wide frying pan over medium-high heat; add onion and cook, stirring to break up meat, until meat is lightly browned.
• Spoon off fat; season to taste with salt and hot pepper seasoning.
• Spread beans in a shallow 10x15-inch baking pan or oven proof dish.
• Top evenly with meat mixture, sprinkle with chiles and cheese, then drizzle with taco sauce.
• Bake, uncovered, in a 400° oven for 20-25 minutes or until very hot throughout.
• Meanwhile, prepare garnishes of your choice.
• Remove pan from oven and quickly garnish, mounding avocado and sour cream in the center, and adding other garnishes as desired.
• Quickly tuck tortilla chips around edges of bean mixture and serve immediately.
• If desired, keep platter hot on an electric warming tray.