Pasta Nachos Food

NACHO PASTA

Steps:

• In large saucepan prepare macaroni according to package directions. Drain.
• In same pan mix remaining ingredients. Over medium heat, heat through, stirring often. Serve.

ITALIAN NACHOS

Steps:

• Cut wontons into 4 triangles each and toss lightly in olive oil.
• Cover a cookie sheet with a single layer of wontons. Brush with egg white and sprinkle with oregano or Italian seasoning.
• Bake at 400ºF for 6 minutes or until lightly browned.
• Meanwhile, heat the sauce, brown the Italian sausage and drain fat.
• On a platter layer the pasta chips, sausage, and sauce. Top with the tomato, onions, olives and peppers. Finish with shredded cheese and red pepper flakes.
• Place in warm oven for 5 minutes to melt cheese and serve.

ITALIAN NACHOS WITH FRIED PASTA CHIPS

Steps:

• Cut cooked lasagna noodles into fifths to make squares for your chips and place in a large bowl.
• Toss lasagna noodle pieces with flour until well coated.
• In a small bowl whisk together egg, cream, and water. Pour over lasagna noodles and stir until all noodles are moistened.
• Add breadcrumbs to the noodles and stir until all noodle pieces are coated with breadcrumbs.
• Fry breaded noodles in 350 degree Fahrenheit oil until golden brown-about 5-7 minutes, flipping noodles to cook evenly.
• Place fried chips on paper towels and sprinkle with salt. If not eating right away, place chips on a baking sheet lined with a baking rack and keep warm in a 200-degree oven.
• Melt butter in a small pan; add garlic and cook, stirring for 1 minute.
• Pour cream into pan and bring to a simmer. Simmer until sauce is thick enough to cover the back of spoon or spatula. Remove from heat.
• Stir in Parmesan cheese until melted and season to taste with salt and pepper.
• Assemble nachos by layering pasta chips with Alfredo sauce, California Ripe Olives, shredded chicken, cherry peppers, tomatoes, parsley and green onion.

QUICK AND EASY NACHO CHEESE RECIPE

Steps:

• In a large bowl, combine shredded cheese and cornstarch and toss to coat.
• To a medium saucepan, add evaporated milk. Heat over medium heat, stirring occasionally until milk just begins to simmer.
• Remove the milk from heat and stir in the cheese, a large handful at a time, until all the cheese has been incorporated and it has completely melted into the sauce.
• Add hot sauce, salt, and cayenne, and then taste and add more if needed. Serve over nachos, fries, or steamed vegetables and enjoy!

QUESO BAKED NACHOS

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring occasionally., In an ungreased 13x9-in. baking pan, layer a third each of the following: chips, beans, beef mixture and queso dip. Repeat layers twice., Bake, uncovered, until heated through, 10-15 minutes. Top with tomatoes and, if desired, chives; serve immediately with sour cream on the side.

KETO NACHOS

Steps:

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
• Place your tortilla chips on the baking sheet, followed by the shredded cheese, and half the salsa. Transfer the sheet into the oven and bake for 10-12 minutes, or until the cheese has melted.
• Remove the nachos from the oven. Top with spoonfuls of guacamole and the cheese sauce. Sprinkle the freshly chopped vegetables on top, and drizzle with sour cream. Serve immediately.

NACHO PASTA BAKE

Steps:

• Boil the pasta according to the instructions on the packet, then drain.
• Meanwhile, heat the oil in a large frying pan, and add the pepper and mushrooms. Cook over a medium heat for 5 minutes, until fairly soft. Add the sweetcorn and black beans, along with the tin of tomatoes, spices, and plenty of salt and pepper. Bring to a simmer and cook for 5 more minutes. Remove the pan from the heat, and add the cream cheese. Stir until the cheese has melted into the sauce.
• When the pasta is cooked, add it to the sauce, and mix well. Transfer to a suitably sized baking dish.
• Sprinkle over about 2/3 of the grated cheese, and top with the slightly broken tortilla chips. Add the remaining cheese, and bake at 180°C (Gas Mark 4 / 350°F) for about 15 minutes, or until the tortilla chips are golden brown and crispy. Serve topped with fresh chopped coriander (cilantro), with guacamole and sour cream on the side.

NACHO PASTA BAKE

Steps:

• Preheat your oven to 350 degrees.
• Cook the shell noodles according to package directions, and set aside.
• In a large, oven proof skillet (I used my enamel skillet), over medium heat, warm up the oil, then add the ground turkey. Cook for about 3 minutes.
• Then add the onion and garlic. Cook and stir until the turkey is fully cooked, and the onions are tender.
• Stir in the tomato paste, water, chili powder, salt and pepper.
• Simmer the sauce for about 10 minutes, stirring often. If you find that the sauce is too sticky, add more water.
• Add the cooked pasta noodles, and mix well.
• Sprinkle the cheese all over the top.
• Sprinkle the crushed tortilla chips to the top.
• Place the skillet in the oven and bake for about 20 minutes, or until the cheese is melted and bubbling.
• Top with the fresh tomatoes, extra tortilla chips and cilantro.
• Serve right away with salsa, sour cream and extra chips if you like!
• Enjoy!

BAKED NACHOS

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Stir in 2 cups cheese, salsa, corn, sour cream, chili powder and cumin; mix well. , Pour half into a greased 13x9-in. baking dish. Top with half of the chips; repeat layers. Bake, uncovered, at 350° for 25 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

PASTA NACHOS

Steps:

• Preheat the oven to 400 degrees F. Pulse the carrot, onion and garlic in a food processor until finely chopped.
• Heat the olive oil and 2 tablespoons water in a medium saucepan over medium-high heat until the water starts to boil. Add the sausage link and cover the pan. Cook until browned in spots, 4 to 5 minutes. Remove the lid and continue to cook until all the water has evaporated and only the oil is left, about 5 minutes. Remove the sausage from the pan and slice into half-moons and set aside.
• Add the carrot mixture to the pan and cook, stirring, until the onions begin to soften and the garlic is fragrant, 2 to 3 minutes. Add the ground beef, 1/2 teaspoon salt and a few grinds of pepper cook, breaking up the beef into very small pieces with a wooden spoon, until cooked through, 5 to 6 minutes. Stir in the marinara, tomato paste, sausage, and 1/4 cup water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce begins to thicken, about 15 minutes. Keep warm.
• Attach a deep-fat fry thermometer to the side of a large heavy bottom pot. Fill with about 1-inch of vegetable oil to 375 degrees F.
• Working in batches of 2 to 3, fry the wontons, until golden brown and crisp, 1 to 2 minutes. (Be sure to return the oil to 375 degrees F between batches.) Sprinkle with salt to taste.
• Lay 6 wontons on the back of a baking sheet, overlapping slightly. Spread half of the meat sauce over the chips. Sprinkle with 1/2 cup mozzarella, 2 tablespoons Parmesan, half of the alfredo sauce and 1/4 cup of the cherry peppers. Lay the remaining 6 wontons on top and repeat with the remaining ingredients in the same order. Bake until the cheese has melted, about 10 minutes. Slide the chips off the back of the baking sheet onto a serving platter.

VEGGIE NACHOS

Steps:

• Place tortilla chips on a large serving plate.
• Heat oil in a skillet over medium heat. Add bell peppers and cook 1 minute. Add onions and cook 2 minutes more. Add tomato and corn, cook 2 minutes while seasoning with chili powder, onion powder, and garlic salt. Remove from heat.
• Place nacho cheese in a microwave-safe bowl and heat in the microwave for 2 minutes. Pour cheese carefully over tortilla chips. Pour vegetables over cheese. Top with jalapenos.