NACHO SCOOPS
Serve your clan a big ol' platter of these fun and crazy-tasty nacho bites as you cheer for your team. You'll score big with tortilla chips filled with creamy, spicy cheese and beef! -Raine Gottess, Coconut Creek, Florida
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 dozen.
Number Of Ingredients 12
Steps:
- In a large skillet, cook the beef, onion and red pepper over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, diced tomatoes and chopped green chilies. Cook and stir until thickened, 5-7 minutes., Reduce heat to low. Stir in the pepper jack, process cheese and cream cheese until melted., Place 4 dozen scoops on an ungreased baking sheet. Add a rounded teaspoon of beef mixture to each. Sprinkle with Mexican cheese blend., Bake at 375° until heated through, about 5 minutes. Garnish each with sour cream and a jalapeno pepper slice. Repeat with remaining tortilla chip scoops.
Nutrition Facts :
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'S IN A CUP
"I love making this appetizer for all my parties...I get tons of requests and its a perfect finger food!"
Provided by Sabrinaromeo
Categories Meat
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook the ground beef on medium to high heat in a non stick pan until brown and no longer pink.
- Drain the ground beef and rinse your pan and add beef back to your pan.
- Pour the jar of Salsa into beef mixture and let simmer until the beef fully absorbs the sauce. The longer you let simmer the better it will taste.
- While the mixture is cooking, heat oven to 350 degrees and place a cooking sheet on any flat oven pan. Place the Tostitos scoop cups facing up in on the pan.
- Once the mixture is ready you can spoon it into Tostitos scoop cups and sprinkle with the cheddar cheese.
- Cook in the oven until the cheese is melted.
- Place each scoop cup on a platter and you can either leave sour cream or guacamole on the side or add to each cup.
Nutrition Facts : Calories 398.6, Fat 26.5, SaturatedFat 15.2, Cholesterol 129.8, Sodium 706.8, Carbohydrate 6.3, Fiber 1.1, Sugar 4.2, Protein 33.5
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
NACHO SCOOPS
This is a fast, easy twist to traditional nachos, and they're highly addictive! My best friend created a version of this because she hates to cook, but had to take something to a party. I tweaked it a little, and this is the result.
Provided by Shanlynn
Categories Mexican
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Lay your scoops out on a foil lined baking sheet for ease of cleaning. They don't have to be perfect, but you want the whole ones standing upright so they catch the dressing.
- Squirt some ranch dressing over the scoops, getting a little in each one, but don't overdo it by getting a big puddle in each one or they'll get soggy.
- Sprinkle as many or as few jalapenos over the chips as you like.
- Sprinkle as much or as little cheese over the chips as you like.
- Place in oven at 450 degrees just until cheese is bubbly. This won't take long, depending on oven temps, so keep an eye on it.
Nutrition Facts : Calories 274.4, Fat 25.5, SaturatedFat 8.7, Cholesterol 42.8, Sodium 660.4, Carbohydrate 3.5, Fiber 0.4, Sugar 3.1, Protein 7.6
CHEDDAR SHRIMP NACHOS
This is a quick & easy, last minute appetizer. Adapted from a recipe I found in one of last year's editions of 'Taste of Home'.
Provided by Hey Jude
Categories Cheese
Time 25m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- Combine the shrimp, cheese, chilies, onions and olives. Combine the mayo and cumin; add to shrimp mixture and toss to coat. Place about a tablespoon of the shrimp mixture into each tortilla scoop and place on baking sheets.
- Bake at 350° for 5-10 minutes or until cheese is melted. Serve warm.
Nutrition Facts : Calories 151.8, Fat 7.5, SaturatedFat 1.5, Cholesterol 18.6, Sodium 203.9, Carbohydrate 17.5, Fiber 1.5, Sugar 0.4, Protein 4.6
QUICK AND EASY NACHOS
Steps:
- In a large frying pan, cook ground beef and onion over medium heat. Add taco seasoning, salt, and pepper. Break the beef into small pieces while cooking. Once meat is browned and thoroughly cooked, drain off the grease and set aside.
- Spread the tortilla chips onto a cookie sheet and bake at 350 degrees Fahrenheit for about 10 minutes (or until crispy).
- Top with refried beans, shredded cheddar cheese, sauteed beef, and sliced jalapeno peppers. Heat the refried beans first to make them easy to spread.
- Place the pan back into the oven until the cheese is melted.
- Enjoy!
Nutrition Facts : Calories 536 cal
ULTIMATE EASY NACHOS
These Ultimate Easy Nachos whip up in a pinch and make game day appetizers super simple to prepare (and serve). Topped with spicy refried beans, tomatoes, olives, green onions, and of course plenty of cheese, they're both tasty and colorful.
Provided by Katie
Categories Appetizers and Snacks
Time 25m
Number Of Ingredients 14
Steps:
- Preheat your oven to 375 degrees F and place the rack in the center position.
- Line 2 large baking sheets with foil or parchment paper.
- Place the chips in a single layer on the prepared pans.
- In a medium saucepan, combine the refried beans, sour cream, chile powder, garlic powder, and ground cumin.
- Stir until well mixed.
- Warm the bean mixture over medium heat until heated through, stirring every couple of minutes.
- Using a spatula, spread the bean mixture on the chips, dividing evenly between the two pans.
- Sprinkle the pans with the cheese, using 4 ounces per pan.
- Place the baking sheets in the oven and bake for 5-10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and top with diced tomatoes, green onion, and black olives. Garnish with cilantro, if desired.
- Serve with sides of Easy Restaurant Style Salsa, Sour Cream, and Shredded Lettuce.
Nutrition Facts : Calories 180 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 294 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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- Using a mini-muffin tin, add a scoop chip to each muffin cavity. Add 3-4 of the black beans, and about 3-4 of the pinto beans to each chip. Add about 1/2 Tbsp (or whatever will fit on the chip.) Top with a sprinkling of the shredded cheese.
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5/5 (1)Author Daily InspirationServings 36-48Calories 127 per serving
- In a large skillet, cook the beef, onion and red pepper over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, tomatoes and green chilies. Cook and stir for 5-7 minutes or until thickened.
- Place 4 dozen scoops on an ungreased baking sheet. Add a rounded teaspoon of beef mixture to each. Sprinkle with Mexican cheese blend.
- Bake at 375° for about 5 minutes or until heated through. Serve with sour cream and a jalapeno pepper slices in bowls for guests to add if desired. Repeat with remaining tortilla chip scoops.
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- Tex-Mex Top tortilla chips with 1 can refried beans and 3 cups shredded cheddar. Bake, then top with salsa and pickled jalapenos.
- Double Decker Make Tex-Mex Nachos (No. 1), but make 2 layers. Bake, then top with warm jarred nacho cheese sauce, salsa and pickled jalapenos.
- Cajun Top tortilla chips with 3 cups shredded cheddar, 1 pound cooked diced andouille sausage and 1 cup each diced green bell pepper, celery and onion.
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- Greek Top 4 cups pita chips with 1 cup each hummus, diced cucumber, tomatoes and feta, 1/4 cup each chopped red onion and kalamata olives, some tzatziki and oregano.
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- Chicken Mole Make BBQ Chicken Nachos (No. 8) with mole sauce instead of barbecue sauce, and a mix of mozzarella and cotija cheese instead of cheddar.
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