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
A spicy, cheesy mixture of chili and cheese soup with the crunch of tortilla chips. This is a quick meal to fix that everyone loves!
Provided by PENNE
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 20m
Yield 5
Number Of Ingredients 5
Steps:
- Heat chili in a medium saucepan over medium heat. Empty soup and milk into a small saucepan and heat through, stirring, until smooth and creamy.
- Crush tortilla chips into bottom of individual serving bowls. When chili and soup are hot, scoop chili over chips and pour soup over chili. Sprinkle with chopped onion and serve.
Nutrition Facts : Calories 605.7 calories, Carbohydrate 71.8 g, Cholesterol 38.7 mg, Fat 29.5 g, Fiber 12.2 g, Protein 18.5 g, SaturatedFat 8.2 g, Sodium 1578.3 mg, Sugar 5.4 g
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
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.
NACHO POT PIE
Progresso® broth and beans provide a tasty addition to this nacho pot pie - a wonderful Mexican-style dinner. No rotisserie chicken? Try using our Make-Ahead Shredded Chicken Breast. Just pull from your freezer and thaw.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm.
- In Dutch oven, melt butter with 2 tablespoons of the warm broth over medium-high heat. Add carrots, shallots, garlic, taco seasoning, pepper and salt. Cook 5 minutes, stirring occasionally, until carrots are tender. Gradually add flour, stirring with whisk. Cook 1 to 2 minutes, stirring constantly. Stir in whipping cream and remaining warm broth. Heat to boiling; add chicken, beans and corn. Reduce heat; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened.
- Spoon mixture into ungreased 11x7-inch (2-quart) baking dish. Top with crushed tortilla chips. Sprinkle with cheese. Bake uncovered 20 to 25 minutes or until golden brown.
Nutrition Facts : Calories 415, Carbohydrate 38 g, Fat 3, Fiber 5 g, Protein 18 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 817 mg
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
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 II
This is so good that my son eats most of it every time I make it. Kids will love this and its very easy to make.
Provided by Gail
Categories Main Dish Recipes Casserole Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9 inch pie plate. Spread crushed tortilla chips in the bottom of the prepared pie plate.
- Cook ground beef and onion in a large skillet over medium-high heat until meat is well browned. Drain fat. Season with salt and pepper. Spoon mixture over chips. Top meat with chili beans, tomato sauce, and cheese.
- Bake pie, uncovered, until filling is hot and the cheese is melted, 15 to 17 minutes.
Nutrition Facts : Calories 412 calories, Carbohydrate 27.8 g, Cholesterol 68.8 mg, Fat 24.1 g, Fiber 5 g, Protein 23.5 g, SaturatedFat 10.3 g, Sodium 848.7 mg, Sugar 5 g
NACHO PIE
This is a family favorite! My mother in law was watching Sara Moulton's show on PBS and found this recipe. We make it all the time!
Provided by Annelise Friedman
Categories Casseroles
Time 40m
Number Of Ingredients 13
Steps:
- 1. The amounts in this recipe DO NOT have to be exact. Cater it to your liking!
- 2. Preheat the oven to 375°F. Lightly grease a shallow 2 1/2-quart baking dish. Heat the oil in a large skillet over high heat until hot. Reduce the heat to medium; add the pepper and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the salsa, corn, beans, and juice. Bring the mixture to a boil.
- 3. Arrange half of the crushed chips in the bottom of the baking dish. Stir half of the cheese into the vegetable mixture and spoon the mixture over the chips. Top with the remaining chips and cheese. Bake until the edges begin to bubble, about 30 minutes. Serve hot with all the garnishes.
NACHO PIE
I got this recipe from a Taste of Home magazine about 10 years ago. From the first time I made it, it was a favorite and I had to make it at least once a month. I think my youngest son would have eaten it 3 nights a week! It's easy and sooo tasty!
Provided by Deb Wilson
Categories Savory Pies
Time 55m
Number Of Ingredients 8
Steps:
- 1. 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 or until sauce is reduced and meat is just "moist"
- 2. Meanwhile, separate crescent dough into eight 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.
- 3. Sprinkle 1/2 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips.
- 4. Bake at 350° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting. Yield: 6-8 servings. I usually put a cookie sheet under the pie plate when baking as the filling sometimes bubbles over a bit.
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