Chip Bag Nachos Recipe By Tasty Food

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!

BBQ CHEESEBURGER NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• In a large pan or skillet, lay down half of the tortilla chips, followed by half of the ground beef, bbq sauce, cheddar, mozzarella, tomato, red onion, bacon, and parsley. Repeat with the remaining half of the ingredients, followed by a drizzle of BBQ sauce on top.
• Bake for 15 minutes, until cheese is melted.
• Enjoy!

NACHO LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease a 9x13-inch (22 x 33 cm) baking dish with nonstick spray.
• Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, about 5 minutes. Drain any excess fat.
• Stir in the taco seasoning and ½ cup ( Pace® Picante Sauce until well combined, then bring to a simmer over medium heat. Remove the pan from the heat.)
• In a medium bowl, stir together the ricotta, ½ cup (55 G) shredded Mexican cheese, and ¼ cup crema.
• To assemble the lasagna, spread 1½ cups (225 G) of the seasoned beef in the baking dish, then dollop ¾ cup (180 G) of the ricotta mixture and ½ cup (120 G) of the refried beans on top. Cover with a third of the tortilla chips, pressing down gently to nestle the chips into the filling. Drizzle the chips with ½ cup (168 g) Pace® Picante Sauce, and 1 cup (100 G) Mexican cheese. Repeat to make 2 more layers, using 1 cup (336 G) Pace® Picante Sauce and 1½ cups (150 G) Mexican cheese for the final layer of each.
• Bake for 20-24 minutes, or until the layers have melted together and the cheese on top is browned.
• Drizzle the lasagna with the Pace® Chunky Salsa, remaining 2 tablespoons crema, the jalapeño slices, and chopped cilantro.
• Serve immediately.
• Enjoy!

BUFFALO CAULIFLOWER NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C).
• On a large baking sheet, toss together the cauliflower florets, olive oil, paprika, salt, and pepper. Roast until tender, 20-25 minutes.
• In a large bowl, whisk together the hot sauce, sriracha, melted butter, and lime juice.
• Add the roasted cauliflower to the bowl and mix to coat.
• Scatter the tortilla chips over the baking sheet. Top with the cauliflower, Monterey Jack cheese, and cheddar cheese.
• Return the baking sheet to the oven and bake until cheese is melted and bubbling, about 5 minutes.
• Top with avocado, radishes, celery, sour cream, and cilantro. Serve warm.
• Enjoy!

CHEF JJ'S PLANTAIN NACHOS RECIPE BY TASTY

Steps:

• Break down the chicken into 6 parts--2 thighs, 2 breasts, and 2 wings.
• Add the chicken pieces to large bowl with the Worcestershire sauce, 2 tablespoons of canola oil, the salt, and pepper and toss to coat.
• In a large pan over medium-high heat, add the chicken, skin-side down, and the remaining tablespoon of oil. Sear the chicken until browned on both sides and the skin is crispy, about 5-8 minutes per side. Remove the chicken from the pan and set aside.
• To the hot pan, add the onion, celery, green chiles, garlic, and tomato paste, stirring to combine after each ingredient is added. Sweat until fragrant and the onions are translucent, about 5 minutes.
• Deglaze the pan with the beer and chicken stock. Return the chicken to pan, cover, reduce the heat to medium-low, and braise for 1 hour.
• Make the pico de gallo: In a large bowl, combine the tomatoes, onions, jalapeño, salt, cilantro, and the lime zest and juice. Stir to combine.
• Make the avocado yogurt: In a large bowl, combine the yogurt, avocados, lemon juice, salt, pepper, and olive oil. Mash with 2 forks until mostly smooth and well combined.
• Preheat the oven to 350˚F (180˚C).
• Remove the chicken from the braising liquid. Increase the heat to high and cook the braising liquid until reduced by half, about 30 minutes.
• Using forks, shred the chicken and place the meat in a large bowl. Discard the bones or save for another use.
• Add 1 cup (240 ML) of the reduced braising liquid to the chicken and stir to combine.
• Assemble the nachos: Spread the plantain chips on a baking sheet in an even layer. Top with half of the black beans and all of the chicken, then the remaining black beans. Cover with the cheddar, mozzarella, and pepper Jack cheeses and finish with the pickled jalapeños.
• Bake for 10-15 minutes, or until the cheese is melted.
• Top the nachos with the pico de gallo, avocado yogurt, and cilantro.
• Enjoy!

APPLE CHIP NACHOS

Steps:

• In a medium bowl, beat together the heavy cream with the sugar until soft peaks form. In another small bowl, mix together the chocolate chunks with the chocolate syrup.
• To assemble the nachos, layer 1 bag of apple chips on a serving platter. Top with half of the toppings: the Peanut Butter Sauce, granola, strawberries, whipped cream and chocolate chunk sauce. Sprinkle with half of the cinnamon. Add a second layer of apple chips and top with the remaining toppings. Sprinkle with the chopped mint and serve immediately.
• Put the peanut butter, coconut oil, confectioners' sugar and sea salt in a blender or food processor and process until smooth.

BBQ PULLED PORK KETTLE CHIP NACHOS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• In a medium bowl, combine the Kroger® Hardwood Smoked Pulled Pork and 1 18-ounce bottle of barbecue sauce, and mix well.
• Add ⅓ of the Kroger® Kettle Cooked Original Potato Chips and ⅓ of the Kroger® Kettle Cooked Mesquite BBQ Potato Chips to a 12" cast-iron skillet. Distribute ⅓ of the pulled pork mixture over the chips. Drizzle about 2 tablespoons of the remaining barbecue sauce over the chips and sprinkle with ½ cup of the Kroger® Shredded Sharp Cheddar Cheese. Repeat with the remaining chips, pork mixture, barbecue sauce, and cheese to make 2 more layers, finishing with the rest of the cheese. Drizzle more barbecue sauce on top.
• Bake the nachos for 15 minutes, or until the cheese is melted.
• Remove from the oven and garnish with the green onions and dollops of sour cream.
• Enjoy!

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!

BAGGY NACHOS

Steps:

• Heat the oil in a large straight-sided skillet over medium-high heat. Add the ground beef and chorizo and break up the meat using the back of a wooden spoon or spatula. Sprinkle liberally with salt and black pepper and cook, stirring occasionally, until browned but not fully cooked through, 4 to 6 minutes. Transfer the meat to a plate using a slotted spoon. Do not discard the fat from the skillet.
• Add the chiles and onions to the skillet with the fat and cook until lightly browned and softened, stirring occasionally, 6 to 8 minutes. Stir in the chili powder, cumin, garlic and 1/4 cup water and cook for 2 minutes, stirring constantly. Add the tomato puree, beef stock, Worcestershire sauce and reserved browned beef and chorizo. Stir to combine and bring to a boil, and then lower to a simmer and cook covered for 25 minutes.
• Stir in the pickling liquid and beans and cook for another 15 minutes, uncovered, until the chili has reduced slightly and is nice and thick. Season with salt and black pepper.
• To assemble, turn each bag of corn chips horizontally and cut a slit to open the bag. Spoon enough warm chili into each bag to cover the chips, about 1/2 cup, and top with a handful of the Cheddar and a dollop of the sour cream. Garnish with the pickled jalapenos and scallions.

PIZZA NACHOS RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Lightly flour a clean surface. Roll out the pizza dough and cut into 4 strips, then cut each strip into 8 triangles. Transfer the triangles to the prepared baking sheet.
• In a small bowl, whisk together the olive oil, oregano, garlic powder and crushed red pepper.
• Brush the seasoned oil over the pizza dough triangles.
• Bake for 10 minutes, or until the chips are crispy and golden brown. Remove the chips from the oven and leave the oven on.
• Layer half of the chips in a large cast iron skillet or on a baking sheet. Spoon on half of the marinara sauce, then top with half of the mozzarella, pepperoni, Italian sausage, and tomatoes. Layer on the remaining ingredients.
• Bake for 5 minutes, or until the cheese is melted.
• Top the nachos with freshly grated Parmesan cheese and the basil, then serve.
• Enjoy!