Copycat Triple Layer Nachos Food

5-INGREDIENT COPYCAT TACO BELL TRIPLE LAYER NACHOS RECIPE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Spread the chips out in a single layer on a baking sheet and bake for 5 to 8 minutes, until the chips are warm.
• Heat the refried beans in the microwave or in a small saucepan on the stovetop over medium-low heat until they're warmed through. Add 1/4 cup water (or more as needed) to loosen the beans.
• Whisk the milk into the queso dip. Depending on the brand of queso dip, you may only need 1/4 cup or you may need more than 1/2 cup. The goal is to thin out the dip so it's easy to drizzle onto the plate.
• Heat the cheese mixture in the microwave on the stovetop over medium-low heat until it's warmed through. If you added too much milk, whisk in a few tablespoons of grated cheddar cheese.
• Line a large platter or four large plates with the warm tortilla chips. Spoon the refried beans over the chips, followed by the queso dip. Drizzle the enchilada sauce over the chips and serve immediately.

NACHOS

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.

COPYCAT TRIPLE LAYER NACHOS

Steps:

• Line a plate with paper towels.
• Combine refried beans and 1/4 cup water in a small saucepan over low heat.
• Combine salsa con queso and 2 tablespoons of water in a second saucepan and heat over low heat.
• Combine enchilada sauce and mild sauce in a third saucepan and heat over low heat.
• Preheat vegetable oil in a large skillet over medium-high heat. Add tortilla chips to the skillet, making sure to not overcrowd. Cook for 4 minutes, flipping halfway through. Use tongs and transfer chips to the paper towel-lined plate; sprinkle with salt. Repeat with remaining chips.
• Divide chips between 4 serving dishes. Scatter beans on top of chips, drizzle with cheese, then drizzle with red sauce. Serve immediately.