Cheesy Nachos With Spicy Beef Food

EASY CHEESY NACHOS

Steps:

• Preheat oven to 375°F.
• Brown ground beef in a skillet until no pink remains. Drain fat. Stir in taco seasoning, water and black beans. Simmer 5 minutes or until sauce thickens and water evaporates.
• Meanwhile, spread tortilla chips onto a baking sheet. Top with ½ of the cheese, the beef mixture, remaining cheese, and half of the green onions.
• Bake 8-10 minutes or until cheese is melted and bubbly.
• Remove from oven and add remaining green onions & desired toppings. Serve hot with salsa and sour cream.

NACHOS WITH CHEESY BEEF

Steps:

• Brown meat in skillet; drain. Stir in salsa; simmer 2 min., stirring occasionally.
• Arrange chips on large microwaveable plate; top with meat mixture and cheese.
• Microwave on HIGH 2 to 3 min. or until cheese is melted, rotating plate after each minute. Top with remaining ingredients.

CHEESY NACHO'S WITH SPICY BEEF

Steps:

• Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook until softened. Add the garlic, spices, and salt. Cook until fragrant. Add the ground beef and cook until done.
• Heat oven to 400°, spread half of the chips in an even layer in a 9x13 baking dish. Sprinkle half of the beef mixture evenly over the chips and then sprinkle with 2 cups of the cheese. Repeat with the remaining chips, beef mixture, and cheese. Bake until the cheese is melted, about 9 minutes. Sprinkle with scallions and serve with guacamole, Salsa and sour cream.

NACHOS

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).

ULTIMATE SPICY BEEF NACHOS

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees.
• For the beans: Pulse ingredients in food processor until smooth. Transfer to bowl and cover with plastic wrap.
• For the beef: Heat oil in large skillet over medium heat until shimmering. Cook onion until softened, about 4 minutes. Add garlic, chili powder, cumin, oregano, and salt and cook until fragrant, about 1 minute. Add beef and cook, breaking meat into small bits with wooden spoon and scraping pan bottom to prevent scorching, until no longer pink, about 5 minutes. Add tomato paste, sugar, chile, and adobo sauce and cook until paste begins to darken, about 1 minute. Add water, bring to simmer, and cook over medium-low until mixture is nearly dry, 5 to 7 minutes. Stir in lime juice and transfer mixture to plate lined with several layers of paper towels. Use more paper towels to blot up excess grease.
• To assemble: Spread half of chips on large serving platter or 13 by 9-inch baking dish. Dollop half of bean mixture over chips, then spread evenly. Scatter half of beef mixture over beans, top with 2 cups cheese and half of jalapeños. Repeat with remaining chips, beans, beef, cheese, and jalapeños. Bake until cheese is melted and just beginning to brown, 12 to 14 minutes. Serve with salsa and other suggested garnishes.