Spicy Beef Nacho Bake Food

SPICY NACHO BAKE

Steps:

• In a Dutch oven, cook the beef, onions and green peppers over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, beans, corn, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes (mixture will be thin). , In each of 2 greased 13x9-in. baking dishes, layer 5 cups of chips and 4-2/3 cups of meat mixture. Repeat layers. Top each with 4 cups of chips and 2 cups of cheese. , Bake, uncovered, at 350° until golden brown, for 20-25 minutes.

ULTIMATE SPICY BEEF NACHOS

Steps:

• Heat oil in a large skillet over medium heat. Cook onion until until softened, about 7-8 minutes. Add ground beef increase heat to medium-high heat and cook, breaking meat into small pieces until no longer pink -- about 6 minutes. Add chili powder, garlic powder, cumin, salt, and pepper and stir to coat. Add tomato paste and water and cook for 6-8 minutes longer.
• Transfer to plate lined with paper towels to soak up grease.
• Heat oven to low broil.
• Place refried beans in a microwave-safe bowl. Heat in microwave for 1 minute or until nice and warm and easy to stir. If desired, stir in chopped jarred jalapenos.
• Line large baking sheet with tortilla chips.
• Top chips with warmed refried beans and spicy beef. Top with cheese. Broil for 2-4 minutes, or until cheese is melted, keeping a close eye on it.
• Top with sour cream, avocados, jalapenos, green onions, cilantro, and salsa.

ULTIMATE SPICY BEEF NACHOS

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees.
• For the beans: Pulse ingredients in food processor until smooth. Transfer to bowl and cover with plastic wrap.
• For the beef: Heat oil in large skillet over medium heat until shimmering. Cook onion until softened, about 4 minutes. Add garlic, chili powder, cumin, oregano, and salt and cook until fragrant, about 1 minute. Add beef and cook, breaking meat into small bits with wooden spoon and scraping pan bottom to prevent scorching, until no longer pink, about 5 minutes. Add tomato paste, sugar, chile, and adobo sauce and cook until paste begins to darken, about 1 minute. Add water, bring to simmer, and cook over medium-low until mixture is nearly dry, 5 to 7 minutes. Stir in lime juice and transfer mixture to plate lined with several layers of paper towels. Use more paper towels to blot up excess grease.
• To assemble: Spread half of chips on large serving platter or 13 by 9-inch baking dish. Dollop half of bean mixture over chips, then spread evenly. Scatter half of beef mixture over beans, top with 2 cups cheese and half of jalapeños. Repeat with remaining chips, beans, beef, cheese, and jalapeños. Bake until cheese is melted and just beginning to brown, 12 to 14 minutes. Serve with salsa and other suggested garnishes.

SPICY BEEF NACHO BAKE

Steps:

• Preheat oven to 400 degrees F.
• Brown ground beef with Recipe Ready Jalapeno Peppers in large nonstick skillet over medium-high heat; drain fat.*
• In 11x7-inch casserole dish combine beef mixture with salsa, half the chips and 2 cups cheese. Top with remaining chips and cheese.
• Bake uncovered 20 minutes or until cheese is melted and top is golden brown.

MAKEOVER NACHO BEEF BAKE

Steps:

• In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Add the beans, water and taco seasoning; mash slightly. Cook and stir for 4-5 minutes or until heated through; set aside., Unroll crescent dough and press onto the bottom and up the sides of a 13x9-in. baking dish coated with cooking spray; seal seams and perforations. Spoon beef mixture over dough. Spread sour cream over beef mixture; sprinkle with cheese and chips., Bake, uncovered, at 375° for 18-22 minutes or until cheese is melted. Top with lettuce and tomatoes. Serve immediately.

SPICY BEEF NACHO SUPREME

Steps:

• In a large skillet over medium heat, add ground beef and season with salt and freshly ground black pepper. Break down the meat while cooking until half way done. Add red onions and sauté until soft and translucent, about 4 minutes. Transfer to a colander to drain then return meat mixture back to skillet.
• Add chipotle purée, garlic, green chilies, taco seasoning and oregano. Stir ingredients very well before removing from the heat. Preheat oven to 400ºF.
• To assemble the nachos, cover bottom of a deep dish pizza pan with tortilla chips. Spoon half beef mixture on top followed with ¼ cup red peppers, half can sliced black olives and sprinkle 1 cup each of Monterey Jack and Cheddar cheese. Repeat with the second layer starting with tortilla chips, remaining beef mixture, remaining ¼ cup red peppers and the rest of black olives. Add about 15 pickled jalapeño peppers and cover with the remaining 2 cups of cheeses. Add more jalapeño pepper (about 15 more).
• Transfer dish to preheated oven and bake for 7 minutes or until cheeses are melted and ingredients are heated through. Remove from the heat and garnish with diced tomato and sliced green onions. Serve with salsa, guacamole, refried beans and sour cream. Serve 4 to 6.