Beef Enchilada Nachos Food

BEEFY ENCHILADA NACHOS

Steps:

• In a large skillet, cook the ground beef and onion until the ground beef is no longer pink and the onion is tender. Drain.
• Add the red enchilada sauce, black beans, diced tomatoes, corn, and olives. Bring the mixture to a boil and simmer on medium for 3-5 minutes or until the sauce starts to thicken. Add in 1 cup cheddar cheese and stir until melted.
• To assemble the nachos: Put half of the TOSTITOS Original Restaurant Style Tortilla Chips on the bottom of a large plate. Put half of the meat sauce on top. Sprinkle with ½ cup of cheese. Repeat layers.
• Top with desired toppings and enjoy!

BEEFY ENCHILADA NACHOS

Steps:

• In 12-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain, if needed. Season with salt and pepper.
• Stir in enchilada sauce, green chiles and black beans. Add 1 1/2 cups Cheddar cheese; cook until cheese is melted.
• To serve, place about 1 cup tortilla chips on each serving plate. Divide beef mixture evenly over chips. Top nachos with desired toppings. Serve immediately.

BEEF ENCHILADA NACHOS

Steps:

• Preheat oven to 425 degrees.
• Cook ground beef until thoroughly cooked. Drain off any fat.
• Add enchilada sauce and black beans. Cook until heated through.
• Spread chips onto a large baking dish or cookie sheet.
• Top with half of the cheese.
• Spread meat mixture on top of the cheese.
• Top with remaining cheese.
• Bake for 8-10 minutes or until cheese is melted and it is heated completely through.

ENCHILADA NACHOS

Steps:

• Seperate the chips on your individual plates.
• Use the rest of ingredients to make nachos.
• This recipe really is easy, and it is up to you how much you use, and what you use. This is just how we did it!

LOADED CHICKEN ENCHILADA NACHOS RECIPE BY TASTY

Steps:

• Heat a small saucepan over medium heat and add the oil and flour. Whisk together and cook gently until it resembles wet sand, about 1 minute.
• Add the tomato paste and whisk. Add chicken stock, chili powder, cumin, garlic powder, oregano, salt and pepper. Stir.
• Bring up to a simmer and cook about 5 minutes until sauce thickens. Remove from heat and set aside. Reserve ½ cup (120 ml).
• Toss the shredded chicken with about ½ cup (120 ml) of the reserved sauce.
• Preheat oven to 400°F (200°C).
• Place a layer of tortilla chips in a skillet or bake dish. Add a layer of cheese and half the chicken mixture. Drizzle some enchilada sauce over the top.
• Add a second layer of tortilla chips followed by another layer of cheese and the remaining chicken. Drizzle with sauce.
• Bake for 8-10 minutes until cheese is melted.
• Top with sour cream, diced tomato, cilantro, and crumbled queso fresco. Serve immediately.
• Enjoy!

EASIEST BEEF ENCHILADAS EVER!

Steps:

• Brown meat and onions in large skillet.
• Add 1 cup enchilada sauce and 1 cup cheese.
• Mix well.
• Put filling along center of each tortilla.
• Roll up and place seam side down in a 9x13 pan.
• Pour remaining sauce over.
• Sprinkle remaining cheese over.
• Bake at 350F degrees for about 30 minutes till cheese is bubbly.