Queso Baked Nachos Food

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.

NACHOS MY WAY

Steps:

• Make the salsa: Roughly chop the tomatoes, onion and chile pepper and transfer to a food processor. Add the cilantro and beer and blend until chunky-smooth. Add the lime juice, 1 teaspoon salt, and pepper to taste.
• Make the nachos: Preheat the oven to 300 degrees F. Render the nduja by sauteing it in a skillet over medium heat to give it a loose, spoonable consistency, 3 to 4 minutes. Toss the tortilla chips with the scallions, beans, lime zest, radishes, 1/2 cup queso fresco, the corn and pickled jalapenos in a large bowl. Add the rendered nduja and mix well. Place in a nonreactive casserole dish, then top with the remaining 1/2 cup queso fresco. Bake until the nachos are heated through (the cheese will not melt completely), about 10 minutes.
• Spoon some of the salsa on top of the nachos (reserve the rest for dipping). Slice the avocados in half, remove the pits and dice inside the skin. Scoop out the avocado pieces and drop them on the top of the nachos along with the cilantro.

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.

BEANY QUESO DIP & NACHOS

Steps:

• Heat the oil in a saucepan over a medium heat and fry the onion, pepper and a pinch of salt for 10 mins until softened. Add the cumin, paprika and garlic, and cook for 1 min more. Stir through the beans and season to taste, then tip the mixture into a roughly 20cm baking dish, spreading it to the edges with a spatula.
• For the queso, melt the butter in the same pan over a medium heat until foaming. Tip in the flour and turmeric, and cook for 2 mins. Gradually whisk in the milk and cook for 3 mins, stirring continuously. Tip in both the cheeses and whisk until the mixture is thick and the cheese has melted. Pour the queso over the beans, then scatter over the jalapeños and chillies. Serve with tortilla chips for dunking.