Nachos In A Bag Food

CHIP BAG NACHOS RECIPE BY TASTY

Steps:

• Using a pair of scissors, cut open each bag of tortilla chips either along the top or side. Add 3 tablespoons of ground beef to each bag. Top each bag with 3 tablespoons of nacho cheese sauce, 1 tablespoon diced tomatoes, 4 pickled jalapeño slices, and 1 tablespoon diced avocado.
• Serve immediately.
• Enjoy!

NACHOS (REAL OLD MEXICO STYLE)

Steps:

• Warm your re-fried beans on the stove over medium heat until spooning is easy.
• Lay out Tortilla chips on a baking sheet so they do not over-lap.
• Top each Chip with a spoonful of re-fried beans, large pinch of grated cheese and one slice of jalapeno, (you can substitute black olives if you like).
• Bake entire sheet for 10 - 15 minutes or until cheese melts, do not over cook as the chips will become soggy.
• Use a spatula to plate and serve warm.

TACO IN A BAG

Steps:

• Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the taco seasoning and prepare according to the directions on the package.
• With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge. Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. Serve in the bag and eat using a fork.

NACHO'S IN A CUP

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.

TACO IN A BAG

Steps:

• In small microwavable bowl, microwave ground beef on High 30 seconds or until thoroughly heated. Squeeze bag of chips to crush slightly.
• Cut bag of chips open along top; hold open. Top chips with warm ground beef; mix with fork. Top with cheese, lettuce and if desired, other taco toppings. Eat directly from bag.

BAGGY NACHOS

Steps:

• Heat the oil in a large straight-sided skillet over medium-high heat. Add the ground beef and chorizo and break up the meat using the back of a wooden spoon or spatula. Sprinkle liberally with salt and black pepper and cook, stirring occasionally, until browned but not fully cooked through, 4 to 6 minutes. Transfer the meat to a plate using a slotted spoon. Do not discard the fat from the skillet.
• Add the chiles and onions to the skillet with the fat and cook until lightly browned and softened, stirring occasionally, 6 to 8 minutes. Stir in the chili powder, cumin, garlic and 1/4 cup water and cook for 2 minutes, stirring constantly. Add the tomato puree, beef stock, Worcestershire sauce and reserved browned beef and chorizo. Stir to combine and bring to a boil, and then lower to a simmer and cook covered for 25 minutes.
• Stir in the pickling liquid and beans and cook for another 15 minutes, uncovered, until the chili has reduced slightly and is nice and thick. Season with salt and black pepper.
• To assemble, turn each bag of corn chips horizontally and cut a slit to open the bag. Spoon enough warm chili into each bag to cover the chips, about 1/2 cup, and top with a handful of the Cheddar and a dollop of the sour cream. Garnish with the pickled jalapenos and scallions.