MEL'S NACHO PIE
Family loves this and it is quick.
Provided by Melana Burri Jones
Categories Savory Pies
Time 50m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350 degree: In a pan brown hamburger and diced onion. Drain and add taco seasoning, black beans and rotel. Cover and Heat over med to low heat for about 5 min.
- 2. In the bottom of a square 8 x 8 baking dish, spread half of the meat mixture in the bottom. Layer next about 1 1/2 cups crushed Doritos, then half the bag of mexican cheese. Next layer the rest of the meat, another 1 1/2 cups crushed Doritos and half of the bag of Cheddar Cheese. Sprinkle alittle bit of the mexican cheese over the cheddar.
- 3. Then place in a preheated 350 degrees oven for 20 mintues. When done take out and place on top of stove let rest for about 5 min. The spread Sour cream over the top...layer the shedded lettuce next then sprinkle each of the remaining cheeses on top. Feeds about 6 give or take. Recipe can be doubled to make more in a bigger pan.
NACHO PIE
In place of the ground beef and mozzarella cheese, consider topping this zesty pie with lean ground sausage and cheddar cheese. It tastes just as good.-LaVerna Mjones, Moorhead, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place chips in a lightly greased 9-in. pie plate and set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over chips. Top with beans, tomato sauce and cheese. , Bake, uncovered, at 375° until heated through and cheese is melted, for 7-8 minutes.
Nutrition Facts : Calories 462 calories, Fat 24g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 841mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 6g fiber), Protein 26g protein.
NACHO PIE WITH SPICY TACO MEAT, BLACK BEANS & CORN
Make and share this Nacho Pie With Spicy Taco Meat, Black Beans & Corn recipe from Food.com.
Provided by rpgaymer
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 400.
- In a large skillet, heat the oil over medium-high heat. Add the beef and chili pepper, and fry for about 5 minutes or until beef is well-browned. Drain. Add the spices (chili powder through cayenne), stir, and cook for 1-2 more minutes. Remove from heat, and stir in the black beans and corn. Let cool for at least 5 minutes.
- In a large bowl, whisk together the eggs and milk. Add 1/2 cup cheese and the beef mixture, stir to combine well.
- Coat a deep 9-inch pie pan with cooking spray. Lay down the corn tortillas alongside the bottom and side of the pan to form a "tortilla pie crust." It helps to heat up your tortillas in the microwave for a few seconds beforehand to make them more pliable.
- Pour your beef-egg mixture in the the pie crust and spread it out evenly. Cook for 30 minutes, then remove and top with the rest of the cheese. Cook for a further 5 minutes or until cheese is melted.
- Remove from oven and let cool for at least ten minutes. Cut into wedges and top with a generous amount of pico de gallo.
Nutrition Facts : Calories 669.1, Fat 31.8, SaturatedFat 13.3, Cholesterol 246.5, Sodium 702.1, Carbohydrate 51.6, Fiber 11.8, Sugar 5.9, Protein 47.3
BEEF NACHO PIE
I like to spend time in the garden, so I look for recipes that don't require hours in the kitchen. This savory southwestern pie has a short list of ingredients and is quick to prepare. -Doris Gill, Sargent, Nebraska
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Meanwhile, separate crescent dough into 8 triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations., Sprinkle 1 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 391 calories, Fat 25g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 765mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 17g protein.
NACHO PIE
This came from Quick Cooking and all four of my kids love it. Not very time consuming and delicious.
Provided by pat Freeman
Categories Meat
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is not pink; drain.
- Stir in taco seasoning and tomato sauce.
- Bring to a boil.
- Reduce heat; simmer, uncovered for 5 minutes.
- Meanwhile, separate crescent roll dough into triangles; place into a greased 9-inch pie plate with points toward the center.
- Press onto the bottom and up the sides to make a crust; seal the edges.
- Sprinkle 1 cup of chips over crust.
- Top with meat mixture.
- Carefully spread sour cream over meat.
- Sprinkle with cheese and the rest of the chips.
- Bake at 350°F for 20-25 minutes or until crust is golden brown.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 482.8, Fat 29.5, SaturatedFat 13.8, Cholesterol 113.4, Sodium 802, Carbohydrate 29.9, Fiber 2.7, Sugar 6.4, Protein 24.3
NACHO PIE
Make and share this Nacho Pie recipe from Food.com.
Provided by Dale Talde
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Chipotle Chicken:.
- Char onion, tomato, garlic and red pepper. Don't be afraid to burn a little bit. (a little bit).
- Place vegetable mixture in a pan with the chicken breast. Add the chipotle, cover with foil and slow cook in the oven - 325 till chicken is tender about 20-25 minutes.
- Allow chicken a few minutes to cool off. Remove and pull into decent sized pieces - to your liking.
- In a blender puree the vegetable mixture and cilantro till smooth then marinade.
- This is also just a great technique to make some flavorful chicken. Serve with rice and or a simple salad.
- For the beans:.
- Soak the beans overnight or at least 3 hours till doubled in size.
- strain off old water and cover with fresh water. Add some garlic, the other half of the onion and bring to a boil. Turn down the heat and let simmer till beans are tender and creamy.
- season with kosher salt. - your liking.
- For the cheese sauce:.
- Bring 1 cup of heavy cream to a slow boil.
- Whisk in 1/2 cup of shredded Velveeta.
- Add 4 oz pickling solution from Peabody's pickles.
- keep warm.
- Also, just a great dip for bread or chips. Fun for everyone!
- Ok Guys! Ready for this super fun Pie?.
- Here it goes. We're going to make a pizza and treat it like a plate of nachos. WOW!
- The sub recipes are wonderful and versatile. This is how we do it at Massoni but who's to tell you what you want on your nacho pie?.
- Take a cheesed pizza. Place a bit of the chipotle chicken, corn and black beans all over.
- bake pizza and top with the nachos, cheese sauce and pickle chilis. You could officially smother the pie in the sauce.
- sprinkle the cotija over and serve with guacamole and fresh lime. Say goodbye to summer.
Nutrition Facts : Calories 606.1, Fat 30.4, SaturatedFat 16.5, Cholesterol 163.3, Sodium 427.5, Carbohydrate 45.4, Fiber 9.4, Sugar 6.7, Protein 39.7
APPLE PIE NACHOS
I took one look at the RSC ingredients and saw a homemade classic...but I didn't want the same old, same old. This dessert is fairly easy to put together and after little more than 30 minutes, you've got delicious warm apples with crispy cinnamon crunch, all topped with cool whipped cream and a bit of crunch to boot! Enjoy!
Provided by MrsKnox2016
Categories Dessert
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil until it "speaks" when you sprinkle water into it. Cut each tortilla in half, then cut each half into 4 wedges.
- Mix cinnamon and sugar in a shallow dish with another paper towel lined dish right next to it.
- Put 2-4 tortilla wedges into the hot oil and cook until light brown on each side, flipping only once (this should take about 1 minute). Remove immediately from oil one by one and completely cover in cinnamon sugar mixture on both sides before placing on towel lined dish to cool and drain.
- When finished with crispas, toss together diced apples and lemon juice.
- Put apples, lemon juice and amaretto into a medium-sized skillet and cook over medium heat until apples just start to get tender and barely break down.
- Add brown sugar and stir well until evenly distributed. Remove pan from heat.
- Beat heavy whipping cream (works best in a chilled bowl) just until stiff.
- Gradually add sugar and vanilla and beat until stiff peaks form.
- On a plate or platter, set out each crispa individually. Top with a teaspoon or more of apple mixture, then a dollop of whipped cream. Sprinkle with chopped pecans.
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- Stir in the chicken and lime juice. Cook until heated through, 1-2 minutes. Season to taste with additional salt and pepper, if needed.
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