Easy Tex Mex Nachos Food

THE BEST NACHOS

Steps:

• Preheat the oven to 350°F.
• Make the taco spice blend: Combine all of the spices (chili powder through cayenne) together in a small bowl.

TEX-MEX MOZZARELLA STICK NACHOS

Steps:

• Cook the mozzarella sticks according to the package directions, then transfer to a platter. Pour the queso over the top and sprinkle with the black beans, avocado, cilantro and jalapenos.

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.

TEX MEX CHEESY NACHOS

Steps:

• In a large pan over medium-high heat, add olive oil. Add onion and garlic, sauté until transparent, about 3 minutes.
• Add ground chicken, and use a spatula to break it up into pieces. Let the meat brown without moving it for about 3 minutes. This gives the meat more contact to the pan and will result in a better sear. Sprinkle with cumin, coriander, paprika and cayenne. Continue to brown the chicken, stirring every minute until all the moisture has evaporated, about 4-7 minutes. Make sure there are no signs of pink and break up any large pieces.
• Heat broiler to high and move rack to the middle position. Line a baking sheet with parchment paper and place nacho chips in an even layer. Spread cooked chicken mixture over the nacho chips, layer with roasted red peppers, jalapeño and sprinkle with Armstrong Tex Mex shredded cheese. Broil for 2-4 minutes, watching closely.
• Garnish with chives and cilantro. Serve immediately.

EASY TEX-MEX NACHOS

Steps:

• Spread half the chips onto large microwaveable plate; top with layers of half each of the chili and VELVEETA. Repeat layers.
• Microwave on HIGH 3 to 4 min. or until VELVEETA is melted.
• Top with remaining ingredients.

TEX-MEX NACHOS (RESTAURANT STYLE)

Steps:

• Spread tortilla chips on a cookie sheet completely covering cookie sheet so that edges of chips are touching and occasionally overlapping a little.
• Evenly spread grated cheese over tortilla chips.
• Last sprinkle slivered jalapenos over grated cheese, if using jalapenos slices, try to place one slice on each chip.
• Run under broiler, watching carefully until cheese is melted. Serve Hot.