Nachos With Pico De Gallo Food

SUPER NACHOS

Super Nachos image

For a loaded appetizer, try Rachael Ray's Super Nachos recipe with pico de gallo, beef, beans, cheese and more, from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories appetizer

Time 30m

Yield 4 entree servings

Number Of Ingredients 26

Ingredients

2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites
4 vine ripe tomatoes, seeded and chopped
1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
1 small white onion, chopped
1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking
Salt
1 tablespoon extra-virgin olive oil
1 pound ground sirloin
2 cloves garlic, chopped
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon salt
1 1/2 teaspoons dark chili powder
1 1/2 ground cumin, half a palmful
2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
1 can black beans, 15 ounces, drained
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
3/4 pound pepper jack cheese, shredded, about 2 1/2 cups
Sour cream
Chopped scallions
Chopped black olives
Diced pimento
Sliced avocado, dressed with lemon juice
Hot pepper sauces

Steps:

Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
Combine salsa ingredients in a bowl and set aside for flavors to marry.
Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

NACHOS WITH RAW CORN PICO DE GALLO

Nachos with Raw Corn Pico de Gallo image

Nachos need little more than melty cheese to be delicious at their most basic level, but this version is all about showing off crisp, sweet raw corn by layering in a vibrant and crisp corn pico de gallo. Using yellow corn tortillas doubles down on the corn flavor and a simple stovetop cheese sauce helps secure the corn pico to each chip.

Provided by Food Network Kitchen

Categories appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/4 cup finely chopped red onion
2 cups fresh corn kernels (from 2 to 3 large ears)
1/2 cup fresh cilantro, chopped
1/3 cup grape tomatoes, quartered
2 tablespoons sliced pickled jalapeños, chopped, plus 1 tablespoon brine
Juice of 1 large lime
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1/4 teaspoon chili powder
1 1/2 cups whole milk
4 ounces sharp cheddar cheese, grated
4 ounces Pepper Jack cheese, grated
Kosher salt
9 ounces yellow corn tortilla chips

Steps:

Make the pico de gallo: Soak the red onion in ice water, 10 minutes; drain. Combine the corn, cilantro, tomatoes, pickled jalapeños and brine, lime juice and a big pinch each of salt and pepper in a medium bowl. Add the red onion and toss. Season with more salt if needed; set aside for at least 15 minutes.
Make the nachos: Melt the butter in a saucepan over medium heat. Add the flour and cook, whisking, until smooth, then add the chili powder and whisk until toasted, 1 to 2 more minutes. Reduce the heat to medium low and whisk in 1/2 cup milk. Add the remaining milk and cook, whisking, until the mixture starts to simmer and thickens slightly. Add the cheese by the handful, whisking to melt before adding more. Cook, whisking, until smooth. Season with salt.
Layer the tortilla chips, cheese sauce and corn pico de gallo on a platter.

THE BEST NACHOS

The Best Nachos image

These classic Tex-Mex nachos are loaded to the MAX! Avoid soggy nachos by briefly baking them before topping with cheese, seasoned beef, refried beans, guacamole, and salsa. They're a great snack, party appetizer, or even casual weeknight dinner.

Provided by Marta Rivera

Categories Appetizer Snack Quick and Easy Nachos Refried Beans Super Bowl TexMex Tortilla

Time 30m

Yield 6

Number Of Ingredients 29

Ingredients

For the spice mix:
2 tablespoons chili powder
1 1/2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
Pinch of cayenne pepper (optional)
For the nachos:
1 teaspoon vegetable oil
1 pound ground beef (80:20 lean-to-fat ratio)
16 ounces (2 cups) refried beans, canned or homemade
1/4 cup water
1 large bag of tortilla chips
4 ounces cheddar cheese, grated (about 2 cups), plus more for topping
4 ounces Colby Jack cheese, grated (about 2 cups), plus more for topping
1 cup pico de gallo, store-bought or homemade , plus more for topping
1/4 cup chopped cilantro
1 sliced jalapeño (pickled or fresh)
Optional toppings:
Guacamole
Salsa
Sour cream
Canned black olives
Sliced green onions
Shredded lettuce
Corn
Hot sauce

Steps:

Preheat the oven to 350°F.
Make the taco spice blend: Combine all of the spices (chili powder through cayenne) together in a small bowl.

Nutrition Facts : Calories 1234 kcal, Carbohydrate 39 g, Cholesterol 305 mg, Fiber 6 g, Protein 98 g, SaturatedFat 29 g, Sodium 1386 mg, Sugar 2 g, Fat 75 g, ServingSize Serves 6, UnsaturatedFat 0 g

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Nachos With Pico De Gallo Food

SUPER NACHOS

For a loaded appetizer, try Rachael Ray's Super Nachos recipe with pico de gallo, beef, beans, cheese and more, from 30 Minute Meals on Food Network.

NACHOS WITH RAW CORN PICO DE GALLO

THE BEST NACHOS

These classic Tex-Mex nachos are loaded to the MAX! Avoid soggy nachos by briefly baking them before topping with cheese, seasoned beef, refried beans, guacamole, and salsa. They're a great snack, party appetizer, or even casual weeknight dinner.

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