LAYERED NACHO BAKE
A crowd pleasing combo of hot dip with fresh chopped toppings. The hit of a party or just cut recipe down to suit your needs.
Provided by Holly J Chadwick
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h10m
Yield 20
Number Of Ingredients 14
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.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 21.7 g, Cholesterol 30.4 mg, Fat 11.8 g, Fiber 3.9 g, Protein 11 g, SaturatedFat 4.4 g, Sodium 554.1 mg, Sugar 1.6 g
BAKED CHICKEN NACHOS
Try these Baked Chicken Nachos tonight. You might find yourself making chicken dinners just to get the leftovers for more Baked Chicken Nachos!
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Heat oil in large skillet on medium-high heat. Add vegetables; cook and stir 5 min. Stir in chicken. Add water and seasoning mix; stir. Cook 10 min., stirring occasionally. Stir in sour cream.
- Place half the chips in 13x9-inch baking dish; cover with layers of half each of the chicken mixture and cheese. Repeat layers.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 370, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 70 mg, Sodium 650 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 4 g, Protein 19 g
NACHOS
Whip up these speedy nachos for a casual get-together with friends. Crispy tortilla chips are loaded with salsa, cheese, spring onions, chilli and other toppings.
Provided by Silvana Franco
Categories Side dish, Snack
Time 5m
Number Of Ingredients 6
Steps:
- Tip tortilla chips on to a baking tray, pour over salsa and scatter over a few sliced spring onions.
- Grate over a good chunk of cheese (fontina is perfect, but cheddar will do). Add a pinch of crushed chilli flakes, then put under a hot grill for about 3 minutes to melt the cheese. Serve with soured cream or guacamole (optional).
Nutrition Facts : Calories 483 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 3.75 milligram of sodium
TACO NACHOS
They love nachos; you'll love this ultra-easy recipe, with prepared meat sauce, taco-flavored cheese, and hint-of-lime tortilla chips.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat taco sauce with ground beef as directed on tub.
- For each serving, place 2 cups chips on individual serving plate. Top with 1/2 cup warm taco sauce with ground beef, 3 tablespoons cheese, 1/2 cup lettuce and 1 tablespoon sour cream.
Nutrition Facts : Calories 605, Carbohydrate 47 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 10 g
QUESO BAKED NACHOS
I modified a nachos recipe I found, and my family loves it! It is now a regular at all of our parties or any time we're craving nachos. -Denise Wheeler, Newaygo, Michigan
Provided by Taste of Home
Categories Appetizers Dinner
Time 35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring occasionally., In an ungreased 13x9-in. baking pan, layer a third each of the following: chips, beans, beef mixture and queso dip. Repeat layers twice., Bake, uncovered, until heated through, 10-15 minutes. Top with tomatoes and, if desired, chives; serve immediately with sour cream on the side.
Nutrition Facts : Calories 313 calories, Fat 16g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 786mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.
OVEN BAKED TACOS
Make and share this Oven Baked Tacos recipe from Food.com.
Provided by 55tbird
Categories < 60 Mins
Time 45m
Yield 12 tacos, 12 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground beef and drain.
- Add taco seasoning, refried beans and tomato sauce.
- Heat until blended.
- Preheat oven to 375 degrees.
- Spray a glass 9x13 pan with oil.
- Spoon taco filling into taco shells and stack them side by side in pan.
- When shells are filled, top each with shredded cheese.
- Bake for approximately 15 minutes, watching so they do not brown too much.
- Top with remaining ingredients, if desired.
Nutrition Facts : Calories 304.9, Fat 14.3, SaturatedFat 5.2, Cholesterol 51.4, Sodium 586.5, Carbohydrate 23.9, Fiber 3.7, Sugar 1.5, Protein 19.4
NAVAJO TACOS
A traditional Indian fry bread topped with a chili-style meat and bean mixture and taco-type toppings like shredded Cheddar cheese, chopped lettuce, and sour cream. A family favorite. Serve the leftovers as dessert with honey, butter, or sugar and cinnamon.
Provided by IMATECHGIRL
Categories Main Dish Recipes Taco Recipes Fry Bread Taco Recipes
Time 49m
Yield 6
Number Of Ingredients 9
Steps:
- Mix flour, baking powder, and salt together in a large bowl. Pour in water; stir dough until just combined. Cover with plastic wrap and let rest, about 15 minutes.
- Heat a large skillet over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Drain off grease. Stir in pinto beans, diced tomatoes with their juices, and chili seasoning until well-blended. Simmer until chili flavors combine, 10 to 15 minutes.
- Grease your hands lightly with oil and pinch off a piece of dough about the size of a baseball. Press it with your palms into a round about 4 inches in diameter and 1/2-inch thick. Repeat with remaining dough.
- Heat oil to a depth of 2 to 3 inches in a deep fryer or large saucepan. Fry dough rounds in batches until well-browned, puffy, and cooked through, 2 to 3 minutes per side. Drain on paper towels.
- Divide fry bread among serving plates while still hot. Spoon chili mixture on top.
Nutrition Facts : Calories 424.9 calories, Carbohydrate 44.7 g, Cholesterol 47.3 mg, Fat 17.7 g, Fiber 4.7 g, Protein 21 g, SaturatedFat 4.7 g, Sodium 1127.1 mg, Sugar 2.9 g
GRILLED TACO NACHOS
What is a great party without nachos? Create a really great party with these really great nachos!
Provided by Old El Paso
Categories Appetizers
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray. Spread tortilla chips on centres of foil pieces. Mix sausage, chilies and seasoning mix; spoon over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese.
- Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted.
BAKED NACHOS
My family loves any type of Mexican food, so I'm always in search of something different. In this recipe, nachos become a main-dish casserole.-Janice Lyhane, Marysville, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain. Stir in 2 cups cheese, salsa, corn, sour cream, chili powder and cumin; mix well. , Pour half into a greased 13x9-in. baking dish. Top with half of the chips; repeat layers. Bake, uncovered, at 350° for 25 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 537 calories, Fat 31g fat (18g saturated fat), Cholesterol 113mg cholesterol, Sodium 843mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 32g protein.
GRILLED TACO NACHOS
Provided by Food Network
Time 35m
Yield 8 servings
Number Of Ingredients 7
Steps:
- 1. Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray. Spread tortilla chips on centers of foil pieces. Mix sausage, chilies and seasoning mix; spoon over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese.
- 2. Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted
CHEESY NACHO BAKE
Bake up the quintessential party MVP with a Cheesy Nacho Bake! Our Cheesy Nacho Bake is a twist on the classic ready for prime time-and your table.
Provided by My Food and Family
Categories Onions
Time 35m
Yield 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 450, Fat 27 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 95 mg, Sodium 710 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 4 g, Protein 25 g
EPIC BEEF NACHOS SUPREME
You need to make this epic beef nachos supreme at your next game day. Seasoned ground beef, refried beans, cheese, tomatoes and green onions make such a great flavor combination.
Provided by Marjorie @APinchOfHealthy
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 764 kcal, Carbohydrate 64 g, Protein 27 g, Fat 45 g, SaturatedFat 15 g, Cholesterol 79 mg, Sodium 839 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
EASY NACHOS
These easy nachos are quick and delicious. This flexible meal can use a variety of ingredients and comes together in no time.
Provided by Christi Johnstone
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Line a baking sheet with a silicone baking mat or foil.
- Spread chips over cookie sheet.
- Sprinkle half of the grated cheese over the chips.
- Sprinkle toppings over the chips and cheese.
- Sprinkle on remaining cheese.
- Bake for approximately 10 minutes, or until cheese is good and melty.
- Serve warm with sides such as guacamole, sour cream or salsa.
Nutrition Facts : Calories 447 kcal, Carbohydrate 38 g, Protein 17 g, Fat 26 g, SaturatedFat 10 g, Cholesterol 47 mg, Sodium 476 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
MINI TACO NACHOS
Everyone always loves these individual nachos. You can make the meat mixture up ahead of time and store in the fridge in tupperware until ready to use. The meat mixture freezes well too. If you are short on spices, just use a taco packet instead. I often use leftover taco meat that I need to use up.
Provided by KPD123
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground beef in a large skillet until browned and cooked through. Drain grease if necessary. Add onions and peppers and saute with meat until soft, about 3-5 minutes.
- Sprinkle seasonings (chili powder, cumin, coriander, oregano, garlic powder, onion powder, cayenne and salt) on meat mixture. Add beer and stir until mixture is combined and slightly reduced.
- ***At this point, you could store meat mixture in the fridge until ready to use or allow mixture to cool slightly before starting nacho assembly. ***You could also skip those first 2 steps if you have leftover taco meat!
- Line baking sheets with aluminum foil that's been sprayed with nonstick cooking spray.
- Spread out tortilla chips on baking sheet in rows. (I can usually get about 7 rows of 5 on each baking sheet).
- Fill each tortilla chip with 1-2 teaspoons of meat mixture. Then top each chip with 1-2 teaspoons of shredded cheese. Finally, sprinkle green onions on top of cheese.
- Bake at 375 degrees for 5-7 minutes.
- Serve with salsa, guacamole, sour cream and/or hot sauce!
Nutrition Facts : Calories 176.8, Fat 12.2, SaturatedFat 6.2, Cholesterol 45.5, Sodium 161.3, Carbohydrate 3.9, Fiber 1.2, Sugar 1.1, Protein 12.5
EASY BEEF NACHOS
It's party time! Actually, any time is a great time for this recipe for Easy Beef Nachos. All you need are 25 minutes of prep time and pantry staples. Pick up Old El Paso™ Chopped Green Chiles and Old El Paso™ Original Taco Seasoning Mix for a blast of flavor for our homemade ground beef nachos. Whether you're hosting a party or simply enjoying a family dinner, this is a fun dish to add to the table.
Provided by Old El Paso
Categories Nachos Entrees Appetizers
Time 35m
Yield 8
Number Of Ingredients 11
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.
NACHOS
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 21
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.
BAKED TACO NACHOS
Substitute the packet of taco seasoning with 2-3 Tablespoons of homemade taco seasoning to reduce sodium. We mixed 4 T chili powder, 3 T paprika, 3 T ground cumin, 1 T onion powder, 1 tsp garlic powder, 1/4 tsp cayenne pepper (adjust amounts to taste).
Provided by Audrey Slocum
Categories Tacos & Burritos
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400 degrees. Lightly prepare 9 x 13 baking dish.
- 2. Combine ground beef, chili beans, and taco seasoning.
- 3. Layer baking dish with tortilla chips, beef mixture, tomatoes, and cheese.
- 4. Bake uncovered for 15 minutes. Serve with sour cream, taco sauce, and additional toppings to taste.
- 5. Suggested Side(s): Combine 1 can of drained black beans, 1 can of drained corn, and 1 cup of salsa. Heat through and serve.
TACO NACHOS
My kids wanted nachos. I didn't have a recipe, so I created this one. It was a hit with us!
Provided by KJB357
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and mix in taco seasoning mix and water. Continue cooking 5 minutes. Remove from heat.
- Place processed cheese and milk in a small, microwave safe bowl. Microwave on high until melted, 1 to 2 minutes. Stir until blended and smooth.
- Place tortilla chips on a large, microwave safe dish. Spread with refried beans. Top with beef and cheese and mixtures.
- Microwave approximately 2 minutes on high, until the cheese has melted into the beef. Top with tomato and green onions. Serve warm.
Nutrition Facts : Calories 787.6 calories, Carbohydrate 57.1 g, Cholesterol 115.9 mg, Fat 48.5 g, Fiber 7.2 g, Protein 31.8 g, SaturatedFat 18.6 g, Sodium 1576 mg, Sugar 6.4 g
NACHO CHIPS RECIPE | CORN CHIPS | HOMEMADE MEXICAN NACHO CHIPS | DEEP FRIED INDIAN STYLE NACHO CHIPS
nacho chips recipe | corn chips | homemade Mexican nacho chips | deep fried Indian style nacho chips | with amazing 15 pictures. Who doesn't like nacho chips? From a kid to the most elderly every one enjoys nachos. Nacho chips are supremely versatile. There's no better option than making homemade Mexican nacho chips gulping it all down with guacamole. Nacho chips are crispy treat for your taste buds and tooth. The characteristics of corn chips are quite different from other chips due to the combination of maize flour and plain flour. The methods of making nacho chips is easy. They are readily available in India but making them at home is healthy and efficient. We have started with knead a dough, combine maize flour, plain flour, oil, carom seeds, dried oregano and salt. We have used little plain flour as maize flour is gluten free and doesn't have stretchy quality and can break while rolling, so plain flour helps in binding. Knead into a soft dough, make sure it is not sticky. Divide the dough into equal portions and roll them into a roti and cut into triangles. Further take a fork, prick them so that they don't puff up and comes out crispy. Fry them till golden brown and your fresh deep fried Indian style nacho chips are ready! You can also store homemade Mexican nacho chips in an air tight container or atleast 15 days. corn chips makes a perfect jar snack for your kids and everyone at home. You can also make nacho chips healthy by baking it rather than frying. Enjoy crunchy nacho chips with your favourite dip. Nacho chips can also be used to add a crunch to soups and salads like Mexican Nacho Soup and Mexican Salad. We have also used crushed nacho chips in our recipe for Burrito Bowl, a satiating one-dish meal.Enjoy nacho chips recipe | corn chips | homemade Mexican nacho chips | deep fried Indian style nacho chips | with detailed step by step photos and video below.
Provided by Tarla Dalal
Categories Course Advanced Recipes Deep Fry Mexican Party Quick Snacks / Quick Starters
Time 22m
Yield 48
Number Of Ingredients 8
Steps:
- For nacho chipsTo make nacho chips, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water.Divide the dough into 3 equal portions.Roll a portion into a 250 mm. (10") diameter circle using a little plain flour for rolling and prick it evenly with a fork.Cut into 16 equal triangles and keep aside.Heat the oil in a deep non-stick kadhai and deep-fry, a few nacho chips at a time, on a medium flame till they turn crisp and golden brown in colour from both the sides. Drain the nacho chips on an absorbent paper.Repeat steps 5 to 6 to make 32 more nacho chips in two more batches.Cool the nacho chips and store in an air-tight container. Use as required.
- If you like this nacho chips recipe | corn chips | homemade Mexican nacho chips | deep fried Indian style nacho chips |, you can use it for other Nacho recipes like: Nachos with Salsa and Baked beans Cheesy Nachos Mexican Nacho Soup
- To make crispy Nacho Chips, we first have to take a deep bowl and add the maize flour to it. Usually tortillas and nachos are both made with maize flour as it is a Mexican dish. It is pale yellow color and has bigger grains and is very different from corn flour, which is white in color. Now add the maida to this. As maize flour is gluten free, it doesn't have a stretchy quality when made into a dough and can easily tear when rolled. So we add the maida so that the dough comes together well. Now add the oil. Adding the oil to the dough results in crisp nacho chips. Now add the carom seeds to the flours. This will give a unique taste to the Nacho Chips. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); Also add dried oregano. Finally add salt to taste. Mix all the ingredients with your hands. Slowly add water and mix it well. Knead into a soft dough using enough water. We have used approximately ½ cup water. The dough should be soft but should not be sticky. Once the dough is kneaded well, divide it into 3 equal portions and roll each portion betwenn your palms too make a ball shape. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Sprinkle a little flour on the rolling board so that it is easier to roll the dough out without it sticking to the rolling pin or rolling board. Take a portion of the dough and flatten it on the rolling board. Roll the dough into a 250 mm. (10") diameter circle. Cut the rolled dough into 16 equal triangles and keep aside. Take a fork and prick the rolled dough evenly. When we prick the dough, it creates little holes in the dough which prevents the nacho chips from fluffing up when fried. Prick them only after you have cut them. The presence of holes in the dough will make it difficult for you to cut. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); }); Repeat the process with the other 2 portions of the dough. Heat the oil in a deep non-stick kadhai and add a few chips at a time. Stir it once you add the chips so they don't stick together. Deep-fry, a few chips at a time, on a medium flame till they turn crisp and golden brown in colour from both the sides. Drain nacho chips | corn chips | homemade Mexican nacho chips | deep fried Indian style nacho chips | on an absorbent paper. Wait for the Nacho Chips to cool and store them in an airtight container. Use the Nacho chips as required. They will last for 15 days in an airtight container and a perfect jar snack for kids. You can even serve Nacho Chips (Corn Chips) immediately with sour cream and salsa. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); });
Nutrition Facts :
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DORITOS NACHO CHEESE TACO BAKE - THE SEASONED MOM
From theseasonedmom.com
5/5 (1)Total Time 50 minsCategory DinnerCalories 406 per serving
- In a large skillet, cook beef over medium-high heat until no longer pink (about 5 to 7 minutes). Drain. Return beef to skillet and stir in taco seasoning mix, water and bell pepper. Simmer until thickened (about 3 to 4 minutes), stirring frequently. Stir in salsa and corn.
- Place half of the crushed Doritos in the bottom of the prepared baking dish. Top with half of the cheese. Spread beef mixture on top.
OVEN BAKED SHEET PAN NACHOS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
5/5 (2)Total Time 30 minsCategory Appetizer, DinnerCalories 192 per serving
- Heat medium sized skillet over medium heat. Cook the ground beef breaking it up while it cooks. Once browned, drain the grease. Add in the taco seasoning. Stir to combine.
- Spoon on the refried beans. Spread the taco meat on top. Sprinkle with corn, olives, black beans, salsa and shredded cheese. If using fresh jalapeno add it now so it roasts. Canned or jarred jalapenos can be added after baking.
SHEET PAN NACHOS - DAMN DELICIOUS
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VEGAN TACO MEAT NACHOS RECIPE | FOODBYMARIA RECIPES
From foodbymaria.com
Reviews 2Calories 334 per servingCategory Vegan Meals
- For the Spicy Walnut Meat, add all the ingredients to a food processor and blend till well combined and crumb-like. It will resemble and smell like taco meat. The texture will feel slightly moldable and easy to remove from the processor.
- Start by adding a layer of tortillas, a little bit of refried beans, cheese of choice, and walnut meat. Repeat for one more layer of chips. Bake for around 15 minutes or until the cheese is completely melted and gooey.
GRILLED PICNIC TACO NACHOS - MEXICAN RECIPES - OLD EL PASO
From oldelpaso.com
Servings 4Total Time 15 minsCategory Nachos
- Heat gas or charcoal grill. Spray 12x18-inch foil pan with cooking spray. Spread tortilla chips in pan.
- In medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil.
- Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil.
BEEF NACHOS - NADIA LIM
From nadialim.com
Servings 6Estimated Reading Time 2 minsCategory Main
- PREHEAT oven grill to high. Set aside a large casserole/baking dish (if you do not have an oven-proof fry-pan).
- Heat a little oil in a large fry-pan (preferably oven-proof) on high heat. Cook beef mince and onion, breaking up mince with a wooden spoon as it cooks, for 7–8 minutes, until browned. Add nacho spice mix and chilli flakes/powder (if using) and cook a further 1 minute, until fragrant.
- Stir through beans, tomato paste, tomatoes, corn, carrot and beef stock. Bring to a simmer then reduce heat to low and simmer, stirring occasionally, for 9–12 minutes, until thickened. Season to taste with salt and pepper.
- While sauce is simmering, prepare the rest of the meal. In a small bowl, mix sour cream and tomato sauce together and set aside. Place lettuce and carrot in a serving bowl.
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