SOUTHWESTERN NACHOS
Guests will go crazy when you serve this cheesy nacho casserole with tender chunks of slow-cooked pork. The recipe makes two heaping pans, and you don't need to worry about filling the chip bowl-the tortilla chips are conveniently baked right in the dish! -Kelly Byler, Goshen, Indiana
Provided by Taste of Home
Categories Appetizers
Time 7h55m
Yield 30 servings.
Number Of Ingredients 18
Steps:
- Cut each roast in half; place in two 5-qt. slow cookers. Combine the apple juice, garlic, salt and, if desired, liquid smoke; pour over meat. Cover and cook on low 7-8 hours or until tender. , Preheat oven to 375°. Shred pork with 2 forks; place in a very large bowl. Stir in barbecue sauce, brown sugar and honey. Divide tortilla chips between 2 greased 13x9-in. baking dishes; top with pork mixture. Combine corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over pork mixture. Bake, uncovered, 15-20 minutes or until heated through. , Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce over nachos.
Nutrition Facts : Calories 288 calories, Fat 12g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 548mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.
SUPER DELUXE STEAK NACHOS
This is one of my all-time favorite party foods. For big games or special events, these nachos should get serious consideration for formulating your snack line-up. I recommend serving this with hot sauce on the side, and lots of beer.
Provided by Chef John
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 1h55m
Yield 16
Number Of Ingredients 20
Steps:
- Season both sides of steak with salt and pepper. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest.
- Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
- When meat is completely cool slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
- Melt bacon fat over medium heat in a pot. Add onions and a pinch of the salt; cook and stir until softened, 5 or 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft and sweet, about 5 minutes. Reduce heat to low.
- Mash the beans with a potato masher to your desired consistency. Add additional liquid, if necessary, to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
- Preheat oven to 450 degrees F (230 degrees C).
- Place tortilla chips about 2 or 3 deep in a heat proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
- Bake in preheated oven until cheese is melted and edges start to brown, about 10 minutes.
- Scatter diced ripe avocado, diced onions, diced tomatoes, and diced jalapenos over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.
Nutrition Facts : Calories 418.7 calories, Carbohydrate 25.8 g, Cholesterol 57.6 mg, Fat 26.9 g, Fiber 4.4 g, Protein 20 g, SaturatedFat 11.9 g, Sodium 771 mg, Sugar 1.7 g
STEAK NACHOS
We made these up when we were in the mood for nachos but didn't have any ground beef defrosted. These steak nachos turned out so much better than their ground beef counterpart! We'll definitely make nachos this way from now on.
Provided by Lara
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 35m
Yield 10
Number Of Ingredients 10
Steps:
- Spray a frying pan with cooking spray. Heat over medium heat. Cook and stir steak until barely any pink remains, 5 to 7 minutes. Drain fat from pan; add taco seasoning to the steak. Let simmer until desired consistency is reached, 3 to 5 minutes.
- Warm milk in a medium saucepan over medium heat until small bubbles appear along the sides. Remove from heat.
- Melt butter in another medium saucepan over medium-high heat. Add flour once bubbles disappear. Cook, stirring constantly with a whisk, until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in the warm milk and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Reduce heat to low and stir in shredded cheese.
- Add black beans, salsa, and the steak pieces. Stir and serve with tortilla chips.
Nutrition Facts : Calories 581.9 calories, Carbohydrate 38.9 g, Cholesterol 96.7 mg, Fat 35.2 g, Fiber 5 g, Protein 29.1 g, SaturatedFat 18 g, Sodium 1107.6 mg, Sugar 4.2 g
STEAK NACHOS
Make and share this Steak Nachos recipe from Food.com.
Provided by looneytunesfan
Categories Steak
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet over medium-high heat, saute steak and onion in oil until steak is no longer pink; drain. Stir in steak sauce. Arrange tortilla chips on a large oven-proof platter or baking sheet. Spoon steak mixture over chips; sprinkle with cheese. Broil 6 inches from heat source for 3-5 minutes or until cheese melts. Top with tomatoes, chilies, and olives. Serve immediatley, with sour cream if desired.
Nutrition Facts : Calories 289.6, Fat 18.5, SaturatedFat 9.4, Cholesterol 81.1, Sodium 389.4, Carbohydrate 2.9, Fiber 0.7, Sugar 1.4, Protein 27.1
SOUTHWEST STEAK NACHOS
Make and share this Southwest Steak Nachos recipe from Food.com.
Provided by gailanng
Categories Steak
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven to 350 °F.
- Season steak and sweet peppers with salt and pepper. Place peppers on a lined baking sheet and put seasoned steak on top. Bake for 25-30.
- Let rest for 10 minutes. Shred steak with a fork and put in a medium bowl along with peppers.
- Add cheese and southwest seasoning. Toss together.
- On a lined large baking sheet, line pan with tortilla chips and top with half of the cooked steak/sweet pepper mixture, repeat. Set aside.
- Directions for Salad:.
- Combine lettuce and sliced tomatoes in a bowl. Set aside.
- Directions for Cheese Sauce:.
- Before you start sauce, place nachos in oven for 10 minutes while you make your sauce.
- Add butter and flour to sauce pan on medium-high heat and make blonde roux. Gradually add half & half, constantly whisking. Sauce will thicken. Add cheese and seasoning. Mix together.
- Add drained Rotel. Keep on low heat until ready to put on nachos.
- Directions for Dressing:.
- Mix 1st five ingredients until smooth with a hand mixer.
- Add remaining ingredients and mix with a spoon or small hand whisk.
- Building the Nachos:.
- Ladle cheese sauce over nachos and top with salad.
- Dress with avocado ranch dressing.
- Serve immediately!
Nutrition Facts : Calories 1256.4, Fat 82.9, SaturatedFat 38.3, Cholesterol 225.3, Sodium 2179.6, Carbohydrate 73.8, Fiber 8.1, Sugar 7.7, Protein 58.8
SOUTHWEST STEAK
Lime juice tenderizes the steak while garlic, chili powder and red pepper flakes kick things up. My husband and I came up with this together as something lighter to make on the grill. -Caroline Shively, Alexandria, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, mix the first seven ingredients; spread over both sides of steaks. Place in a large resealable plastic bag; refrigerate 6 hours or overnight, turning occasionally., Grill steaks, covered, on a greased grill rack over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let steaks stand 5 minutes. Thinly slice across the grain.
Nutrition Facts : Calories 187 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 259mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
STEAK NACHOS
Nachos are like pizza to me, a perfect food! My tips for making them super-delicious is to use restaurant-style chips if you can find them, and to prebake them before topping them. In this recipe I load them up with a grilled flank steak that gets its inspiration from Mexican carne asada. In addition to these nachos, you can also serve the steak just by itself, or use it in tacos, quesadillas, burritos and more.
Provided by Jet Tila
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Put the oil, garlic, cilantro, soy sauce, orange juice, cumin and oregano in a blender or small food processor and blend until combined, 10 to 20 seconds. Pour the marinade into a gallon resealable bag. Add the steak, force out as much air as possible, seal the bag and massage the
- marinade into the steak. Allow the steak to marinate for 30 minutes on the counter or overnight in the refrigerator.
- Prepare a grill or grill pan for medium-high heat. Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
- When ready to grill, remove the steak from the marinade and pat dry with paper
- towels. Discard the marinade. Season the steak with salt and pepper. If using an outdoor grill, brush the grill clean and oil the grill grate. Grill the steak until charred on the bottom, 3 to 5 minutes. Flip and cook until the steak reaches the desired doneness, 3 to 5 minutes more. Remove from the heat and allow to rest on a cutting board for 5 to 10 minutes.
- While the steak rests, place the chips on the prepared sheet pan and bake until warm, 5 to 10 minutes.
- Slice the beef into 1/2-inch-thick strips, then slice across to make 1/2-inch cubes. Pull the hot chips out of the oven. To build the nachos, start by topping them with the steak cubes. Then sprinkle them evenly with the Cheddar and Monterey Jack. Bake until the cheese melts, about 4 minutes. Finish by topping the chips with avocado and pico de gallo and drizzling with crema. Garnish with scallions and jalapeno and serve hot.
BECKY'S GOURMET SOUTHWESTERN TACO SALAD OR NACHOS WITH STEAK
Tender beef sirloin strips and a variety of fresh toppings take this salad (or nachos) waaay over the top!!! Sour cream and a squeeze of fresh lime is the only dressing you'll need, although we also like it with Thousand Island or Ranch. Note: For some super duper nachos, layer the meat and your favorite toppings between tortilla chips, top with shredded cheese and olives, and pop in the microwave for a minute, just until the cheese is melted--YUM!! ENJOY!
Provided by BecR2400
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Heat oil in large skillet or wok. Add onion and mushrooms. Cook on medium-high heat for 10 minutes, stirring occasionally (until nicely browned).
- Add beef strips and seasonings to taste (I use plenty of garlic!). Stir well to coat. Cook @ 10 minutes longer, stirring occasionally, until desired doneness.
- For Taco Salad:.
- Serve warm meat atop beds of mixed lettuce, tomatoes, kidney beans, corn, sliced black olives, green onions, avocado slices, squeeze of fresh lime juice, and crumbled chips (see list of toppings).
- For Nachos:.
- Alternatively, layer meat and your favorite toppings between layers of tortilla chips, top with shredded cheese, and pop into the microwave for a minute, just until cheese is melted.
- Top with a dollop of Mexican sour cream or Ranch dressing, a dash of chili powder, and a squeeze of fresh lime.
Nutrition Facts : Calories 176.3, Fat 7.3, SaturatedFat 1, Sodium 5.4, Carbohydrate 20.9, Fiber 6.5, Sugar 2.2, Protein 8.6
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