Skillet Beefy Nachos Food

NO-GUILT BEEFY NACHOS

Steps:

• Combine first 8 ingredients in a 4-qt. slow cooker. Cook, covered, on low until meat is crumbly, 4-6 hours. Stir in vinegar and salt. Serve with tortilla chips and, if desired, toppings., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Add water if necessary. Serve with chips and toppings if desired.

BEEF NACHO CRESCENT BAKE

Steps:

• Set oven to 375 degrees.
• Grease a 13 x 9-inch baking dish.
• In a large skillet cook the ground beef with onion, garlic and green bell pepper (if using) until beef is browned; drain fat.
• Add in salt, pepper, chili powder, cumin and oregano and Parmesan cheese; cook stirring for 2 minutes longer; remove the skillet from heat.
• In a bowl whisk together the cheese soup and milk; set aside.
• Separate the crescent dough into 4 rectangles; press perforations together firmly.
• Roll each rectangle to 8x4 inches.
• Cut each rectangle in half crosswise to form 8 (4-inch) squares (use a pizza cutter for this!).
• Spoon about 1/4 cup beef mixture into center of each square.
• Lift 4 corners of the dough up over the filling to meet in the center; pinch and twist firmly to seal.
• Place the squares into the prepared baking dish.
• Drizzle the soup/milk mixture around the squares in the baking dish.
• Bake uncovered for about 20-25 minutes, or until the crusts are golden brown.
• Remove from oven and sprinkle the grated cheese over each square and return to oven for 5 minutes or until the cheese melted.

SKILLET NACHOS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and mixture is slightly thickened, 8-10 minutes., Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, about 5 minutes. Divide tortilla chips among 6 plates; spoon beef mixture over chips. Serve with toppings as desired.

SKILLET BEEFY NACHOS

Steps:

• Brown meat in large skillet; drain.
• Return meat to skillet. Stir in water, rice and seasoning mix. Bring to boil. Remove from heat.
• Stir in cheese; cover. Let stand 5 min. Spoon onto platter; top with remaining ingredients.

SKILLET NACHOS

Steps:

• Heat oil in 12-inch skillet over high heat. Add bell pepper and zucchini; stir-fry about 2 minutes or until vegetables are crisp-tender.
• Stir in beans and 1/2 cup of the salsa; cook until hot. Remove mixture from skillet.
• Wipe skillet clean. Arrange tortilla chips in a single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
• Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.

VELVEETA NACHO SUPREME SKILLET

Steps:

• Brown meat in large skillet; drain. Add water, Seasoning Mix and Pasta. Bring to boil. Reduce heat to medium-low; cover.
• Simmer 9 to 11 min. or until pasta is tender and most of the water is absorbed, stirring frequently. Remove from heat.
• Stir in VELVEETA Cheese Sauce and Salsa. Top skillet with crushed chips.