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.
SOUTHERN NACHOS
Provided by Trisha Yearwood
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the guacamole: Add the avocado flesh to a bowl and smash. Mix in the shallot, tomato and lime juice. Season with salt and pepper and shake in some hot sauce.
- For the nachos: Preheat the oven to 350 degrees F.
- Spread the tortilla chips on a sheet pan and bake until hot, about 10 minutes.
- Meanwhile, cook the sausage in a skillet, stirring, until browned, about 4 minutes. Remove from the heat.
- Combine the cheese, scallions and cornstarch in a medium saucepan. Add 1 1/4 cups half-and-half and cook over medium heat, whisking constantly, until melted and smooth. Stir in the pimientos. Add more half-and-half if necessary for a nice drizzling consistency.
- Transfer half of the chips to a large dish and top with half the sausage, beans, jalapeños and olives. Drizzle generously with the cheese sauce. Add the remaining chips, sausage, beans, jalapeños and olives. Drizzle on more cheese sauce, then top with the guacamole and sour cream. Serve additional cheese sauce on the side for dipping.
SOUTHWESTERN NACHOS POTATO SKINS
Steps:
- Toppings: Salsa, pickled jalapenos, chopped scallions and cilantro, and sour cream on cheesy skins
- How to Make Classic Potato Skins:
- Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
SOUTHWESTERN MACHO NACHOS
A hearty blend of shredded cooked chicken breasts, black beans and thick and chunky salsa gives these Southwestern Macho Nachos their name.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 20 servings.
Number Of Ingredients 10
Steps:
- Toss chicken and hot sauce; set aside.
- Place half the crackers in single layer on microwaveable plate. Top with half the chicken mixture and half of the next 4 ingredients. Microwave on HIGH 1 min. or until cheese is melted.
- Top with half of the sour cream, salsa and cilantro. Serve immediately. Repeat with remaining ingredients.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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 NACHO CASSEROLE
Make and share this Southwest Nacho Casserole recipe from Food.com.
Provided by carolinafan
Categories One Dish Meal
Time 1h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350*.
- Spray 13x9-inch glass baking dish with cooking spray.
- In 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
- Stir in water and taco seasoning mix. Heat to boiling; cook 2 to 4 minutes, stirring occasionally until thickened.
- Stir in chiles.
- Spread refried beans in baking dish. Top with beef mixture. Cover tightly with foil.
- Bake 30 to 40 minutes or until bubbly around the edges.
- Uncover; sprinkle with cheese, tomato, onions and olives.
- Arrange 18 to 20 tortilla chips around outside edges of baking dish. Bake uncovered about 10 minutes longer or until cheese is melted.
- If desired top with sour cream.
- Serve with remaining tortillas for scooping.
Nutrition Facts : Calories 520.6, Fat 26.5, SaturatedFat 9.8, Cholesterol 90, Sodium 673.9, Carbohydrate 39.5, Fiber 7.4, Sugar 1.9, Protein 32
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