NACHOS (REAL OLD MEXICO STYLE)
These are the "Real" Nachos I used to get in Juarez, Mexico. Now that they have been so over "Americanized" I love the old style.
Provided by Mick007
Categories Beans
Time 18m
Yield 1 bag
Number Of Ingredients 4
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.
Nutrition Facts : Calories 3642, Fat 191.7, SaturatedFat 63.6, Cholesterol 313.5, Sodium 6266.8, Carbohydrate 381.3, Fiber 48.3, Sugar 17.8, Protein 117.1
CLASSIC PUB STYLE NACHOS
I got this recipe from summer camp, and when I made them at home, my whole family was impressed. Layers of tortilla chips and salsa with the works on the side - tastes just like the nachos they serve at restaurants. Perfect for a party!
Provided by sweets
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.
- Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.
- Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.
Nutrition Facts : Calories 504.2 calories, Carbohydrate 32.8 g, Cholesterol 48 mg, Fat 36.6 g, Fiber 4.2 g, Protein 14.4 g, SaturatedFat 13.1 g, Sodium 413.6 mg, Sugar 3.6 g
TEX-MEX NACHOS (RESTAURANT STYLE)
Enjoyed these nachos as an appetizer in several restaurants in the Dallas/Fort Worth area. These are authentic. No velveeta cheese sauce here. Number of servings is approximate and depends on your appetite.
Provided by bshemyshua
Categories Lunch/Snacks
Time 10m
Yield 6-10 serving(s)
Number Of Ingredients 3
Steps:
- Spread tortilla chips on a cookie sheet completely covering cookie sheet so that edges of chips are touching and occasionally overlapping a little.
- Evenly spread grated cheese over tortilla chips.
- Last sprinkle slivered jalapenos over grated cheese, if using jalapenos slices, try to place one slice on each chip.
- Run under broiler, watching carefully until cheese is melted. Serve Hot.
Nutrition Facts : Calories 430.8, Fat 25.5, SaturatedFat 9, Cholesterol 35.8, Sodium 466.4, Carbohydrate 39.1, Fiber 3.5, Sugar 1.4, Protein 13.6
NACHOS ARIZONA STYLE
I adapted this recipe from a cookbook that my brother gave me. He got it while on vacation somewhere in the Southwest. It is a great appetizer or main dish meal.
Provided by Chris from Kansas
Categories Meat
Time 40m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees.
- In a skillet, cook the ground beef until brown, drain fat and season to taste. Stir in onion.
- Spread beans in a 9X13 baking pan and top with cooked meat mixture.
- Sprinkle with green chilies, cheese and taco sauce.
- Bake for 20 to 25 minutes.
- Remove from oven and garnish with green onions, black olives, sour cream and tomato.
- Serve with tortilla chips.
Nutrition Facts : Calories 265.6, Fat 15.3, SaturatedFat 8, Cholesterol 61.3, Sodium 489.7, Carbohydrate 13.6, Fiber 3.3, Sugar 2.9, Protein 18.7
THE MOST AWESOME GRANDE NACHOS IN THE WORLD!
On the west banks of the Nile, naw just kidding This recipe is so easy, healthy, and well so darned good you will be forced to make it time and time again.
Provided by Eric Walker
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Brown the beef in large skillet and drain (in colander rinsing with hot water if possible to reduce fat intake).
- Return to skillet with water, beans, taco seasoning, onion and green chilies.
- Cook until everything is mixed well under medium-low heat stirring often until a low boil is achieved.
- Reduce heat cover and simmer 10 minutes stirring every couple minutes.
- The construction.
- On a large plate cover with tortilla chips and dollop generous portions of the meat mixture on chips.
- Now pour over WARMED cheese sauce.
- Top with the lettuce next, then what ever order you want of the other veggies except the JP's.
- Then add the JP's AS MUCH AS YOU CAN MUSTER YEA!
- A couple dollops of sour cream and you are ready for a very filling, spicy treat that you will not forget--EVER.
- You should also consider topping with some of my guacamole.
- You are welcome.
THE ORIGINAL NACHOS
The first nachos were said to have been invented in Piedras Negras, Mexico, in 1940, with just three ingredients. As the story goes, a group of women walked into the Victory Club in Piedras outside business hours. Aiming to please, Ignacio Anaya, the maître d'hôtel known as Nacho, ran to the kitchen and made a quick appetizer with ingredients he found. Today's nachos know no end to their variations: They can have a number of seasoned layers, like these bricklayer-style nachos, or these vegetarian bean nachos, or simply be topped with cheese sauce, like those sold at concession stands. But the simplicity of its original, with its barely salted chips, nutty melted cheese and briny pickled jalapeños, is sure to charm true fans.
Provided by Pati Jinich
Categories snack, burritos and nachos, crackers and chips, finger foods, appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Set racks in the upper and lower thirds of the oven and heat to 400 degrees.
- Spread the tortilla chips in a single layer on two large sheet pans. Place a scant tablespoon of shredded cheese over each chip, pressing slightly to adhere. Top each chip with 1 or 2 slices pickled jalapeño. Sprinkle or spoon the pickled jalapeño brine all over the chips. Bake until cheese melts completely and begins to lightly brown at the edges, 5 to 7 minutes.
- Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter.
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