SUPER NACHOS
For a loaded appetizer, try Rachael Ray's Super Nachos recipe with pico de gallo, beef, beans, cheese and more, from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 entree servings
Number Of Ingredients 26
Steps:
- Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
- Combine salsa ingredients in a bowl and set aside for flavors to marry.
- Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
- In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
- Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.
INDIVIDUAL NACHO POUCHES
Do you hate eating nachos and getting to the bottom and there is no cheese or no sauce left. Or how about that "person" who smeared sour cream all over all the chips because they liked it - but you don't. The list goes on. Well this is a great way to make nachos for a party so everyone is happy. Individual pouches or small packets of nachos for each person. You get your own chips, lots of cheese, beef and beans or just beans and then you get to do the rest. Now for me ... the traditional toppings include shredded lettuce, black olives, jalapenos, salsa or tomatoes, sour cream and guacamole. Now - this is the perfect small party food, so NO MESS, and easy clean up is the key. Appetizer, snack food, or part of a main course I try to make it very easy. Line a large serving platter with parchment paper or foil and put all the toppings or garnishes right on that. That way, when the nacho pouches come out, everyone can just finish off the nachos themselves and at the end of the meal ... wrap up the parchment paper or foil and toss - NO clean up. This recipe makes 8 packets, and each packet you make will have: a bottom layer of chips, cheese, sauce; and all finished with cheese. They are baked ... and ready to be garnished. This is just a great party food. You can make these in the oven or on the grill; and great for Sunday game day; or a small game night with friends or family. And feel free to use any of your favorite toppings.
Provided by SarasotaCook
Categories Beans
Time 30m
Yield 8 Individual Pouches, 8 serving(s)
Number Of Ingredients 22
Steps:
- Foil Pouches -- I like to cut squares about 12x12 and you will need 8 of them. Next set a plate like 5-6" wide, salad plate works great. and place the foil in the center and fold up the sides slightly almost making a foil fowl.
- Nachos -- Add about 15 chips (full chips) per pouch. Now, there is 4 cups of cheese for 8 packages, so you 1/4 cup of cheese to add over the chips, then next comes the sauce, and finish with the remaining 1/4 cup of cheese.
- Sauces --.
- Beef/Bean - In a large saute pan, heat the olive oil over medium high to high heat and add the ground beef and onion and cook until brown and no longer pink. Add in the scallions, chili powder, cumin, beans, tomato sauce, salt and pepper to taste.
- Bean - In a large saute pan, heat the olive oil over medium high to high heat and add the onion and cook just a couple of minutes until it becomes tender. Add in the black beans and pinto beans and cook 2-3 minutes slightly mashing them up with a fork or potato masher as they cook. Then add in the scallions, chili powder, cumin, beans, tomato sauce, salt and pepper to taste.
- Baking -- You can do this in a oven or on a grill as well. On a baking sheet, add the nachos pouches with the chips and cheese and bake at 425 for 8-10 minutes until the cheese is melted.
- Toppings -- Now -- top your nachos with either the seafood sauce, just pour over the nachos or the beef and bean sauce. Top with a little more cheese and bake just another 3-4 minutes.
- Serve -- Thats it! Serve your individual pouches with either a creamy seafood sauce or a traditional beef and bean sauce. Put all your topping in the center of the table and let your guest make their own nachos.
- This is by far one of my favorite party dishes. Now the Seafood is a favorite and the beef and bean is second, but you could use all vegetable or chicken or just about any combination you like.
Nutrition Facts : Calories 823.4, Fat 45.1, SaturatedFat 19.3, Cholesterol 95.5, Sodium 1210.7, Carbohydrate 73.6, Fiber 14.1, Sugar 5.8, Protein 35.4
SINGLE-SERVE NACHO CUPS
Get the recipe for Single-Serve Nacho Cups.
Provided by Grace Elkus
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Heat the oil in a large skillet over medium heat. Add the scallions, garlic, chili powder, cumin, and salt and cook, stirring occasionally, until softened, about 3 minutes. Add the beef and cook, breaking up with a wooden spoon, until browned, about 5 minutes. Stir in the green chiles.
- Combine the cheeses in a small bowl. Line the cups of a muffin tin with tortilla chips, breaking to cover bottom and line sides. Divide ⅓ of the cheese mixture among cups. Divide ½ of the beef mixture among cups and top with half of the remaining cheese mixture. Top with remaining beef mixture, and finish with cheese. Bake until the cups are heated through, cheese is melted, and the edges are browned, 9 to 11 minutes.
- Just before serving, top each cup with diced avocado, sour cream, pico de gallo, pickled jalapeños, and fresh cilantro.
NACHOS
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 21
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.
CRAZY NACHOS
Provided by Lisa Fain
Categories Beef Cheese Appetizer Super Bowl Cheddar Poker/Game Night Jalapeño Tortillas Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 29
Steps:
- To make the chipotle taco meat, in a large skillet, heat the oil over medium-low heat. Add the beef and onion and cook, stirring occasionally, until the beef is lightly browned and the onion is translucent, about 10 minutes. Add the garlic and cook for 30 seconds more. Add the tomato, chili powder, cumin, oregano, cayenne, and chipotle chile. Stir until the spices are well distributed, turn down the heat, and simmer for 15 minutes, stirring occasionally. Stir in the masa harina until well combined, then taste and adjust the seasonings. Add salt and black pepper to taste. Stir in the lime juice and remove from the heat.
- To make the guacamole, mash the avocado until smooth. Stir in the jalapeño, cilantro, cumin, and lime juice. Adjust seasonings and add salt to taste.
- To make the nachos, pour 1/2 of oil into a heavy skillet and heat to 350°F. If you don't have a candy thermometer, after 5 minutes of heating, you can stick a wooden spoon into the oil to see if it's ready. If the oil bubbles around the spoon it should be hot enough. In batches, fry the tortillas for 1 minute, until golden brown, turning once. Drain on a paper towel and sprinkle lightly with salt.
- Place the chips close together but not overlapping on a baking sheet or castiron skillet, and top each with 1 teaspoon refried beans, 2 tablespoons chipotle taco meat, and 2 tablespoons cheddar cheese.
- Bake for 5 minutes, or until the cheese is melted. After removing the nachos from the oven, top each with 1 tablespoon guacamole, 1 tablespoon sour cream, and 1 pickled jalapeño slice. Serve warm, with salsa on the side.
MINI TACO NACHOS
Everyone always loves these individual nachos. You can make the meat mixture up ahead of time and store in the fridge in tupperware until ready to use. The meat mixture freezes well too. If you are short on spices, just use a taco packet instead. I often use leftover taco meat that I need to use up.
Provided by KPD123
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground beef in a large skillet until browned and cooked through. Drain grease if necessary. Add onions and peppers and saute with meat until soft, about 3-5 minutes.
- Sprinkle seasonings (chili powder, cumin, coriander, oregano, garlic powder, onion powder, cayenne and salt) on meat mixture. Add beer and stir until mixture is combined and slightly reduced.
- ***At this point, you could store meat mixture in the fridge until ready to use or allow mixture to cool slightly before starting nacho assembly. ***You could also skip those first 2 steps if you have leftover taco meat!
- Line baking sheets with aluminum foil that's been sprayed with nonstick cooking spray.
- Spread out tortilla chips on baking sheet in rows. (I can usually get about 7 rows of 5 on each baking sheet).
- Fill each tortilla chip with 1-2 teaspoons of meat mixture. Then top each chip with 1-2 teaspoons of shredded cheese. Finally, sprinkle green onions on top of cheese.
- Bake at 375 degrees for 5-7 minutes.
- Serve with salsa, guacamole, sour cream and/or hot sauce!
Nutrition Facts : Calories 176.8, Fat 12.2, SaturatedFat 6.2, Cholesterol 45.5, Sodium 161.3, Carbohydrate 3.9, Fiber 1.2, Sugar 1.1, Protein 12.5
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