Triscuit Beef Nachos Food

BBQ TRISCUIT NACHOS

Steps:

• Preheat oven to 350°.
• Spread crackers in an even layer on a large rimmed baking sheet (preferably 12"-x-17").
• In a large nonstick skillet over medium heat, heat oil. Add onion and season with salt and pepper. Sauté until soft, about 5 minutes, then stir in chicken and barbecue sauce and cook until heated through. Turn off heat.
• Spread barbecue chicken mixture on crackers. Top with both cheeses, green onions, and jalapeños. Bake until cheese is melted and the crackers are toasted, 12 to 15 minutes. Serve warm and drizzle with more barbecue sauce, if desired.

BRISKET TRISCUIT NACHOS

Steps:

• Place brisket in slow cooker, fat-side up. Season generously with salt and pepper. Sprinkle with garlic. Add Coca-Cola®, beef broth, soy sauce, and Worcestershire. Cook on low for 7 hours, then let brisket rest for 20 minutes on warm setting. Peel off and discard fat, then shred the brisket. Cool in the fridge until ready to use, or set aside to use immediately.
• For 10: Preheat broiler to low. Assemble nachos: Spread TRISCUIT Crackers out on large baking sheet. Top with about 2 cups brisket, then sprinkle with cheddar and Monterey Jack. Broil until cheese is melted (caution: baking sheet will be hot). Garnish with salsa, guacamole, and pickled jalapeños. Serve with Coca-Cola® and Coors Light. For 25: Preheat broiler to low. Assemble nachos: Spread TRISCUIT Crackers out on 3 large baking sheets. Top with about 4 cups brisket, then sprinkle with cheddar and Monterey Jack. Broil until cheese is melted (caution: baking sheet will be hot). Garnish with salsa, guacamole, and pickled jalapeños. Serve with Coca-Cola® and Coors Light. For 50: Preheat broiler to low. Assemble nachos: Spread TRISCUIT Crackers out on 6 large baking sheets. Top with about 8 cups brisket, then sprinkle with cheddar and Monterey Jack. Broil until cheese is melted (caution: baking sheet will be hot). Garnish with salsa, guacamole, and pickled jalapeños. Serve with Coca-Cola® and Coors Light.

THE ORIGINAL BBQ NACHOS

Steps:

• Arrange chips on a large serving platter. Cover with BBQ Pork Shoulder. Top with BBQ sauce and then smother with the Nacho Cheese/Queso Sauce. Sprinkle generously with rub and then serve immediately.
• Place oil in a deep fryer or in a large, heavy-bottomed Dutch oven. Heat oil to 325 degrees F.
• Meanwhile, combine salt and dry rub in a small bowl. Cut tortillas into chip-sized triangles. When oil is 325 degrees F, carefully add cut tortillas and deep fry for about 3 minutes, turning at least once until a light golden brown. Remove chips from oil and dust with salt-dry rub mixture.
• Preheat a charcoal grill for indirect cooking to 225 to 250 degrees F.
• Inject the meat with wash. Alternatively, you can also marinate the pork in Hog Wash overnight in the refrigerator. Season pork generously with dry rub. Place meat on grill and cook until the internal temperature of the meat is consistently 180 degrees F for at least 1 hour; it will take about 8 hours to reach 180 degrees internally. Remove meat from grill and let rest for at least 15 minutes.
• Pull the meat with your hands and remove any fat or gristle. Gently sprinkle pulled meat with dry rub and then toss like a salad.
• Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.

SHREDDED BEEF NACHOS

Steps:

• Arrange chips in an ungreased broiler-safe platter or 15x10x1-in. baking pan. Top with beef, cheese, tomatoes, olives and onions. , Broil 6 in. from the heat for 3-5 minutes or until cheese is melted. Serve with salsa, sour cream and guacamole if desired.

SUPER NACHOS

Steps:

• Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes.
• Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.
• Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture.
• Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes.
• Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers.

BEEF NACHOS

Steps:

• HEAT oven to 375°
• Brown beef in skillet, crumble in small pieces.
• Cook until it is no longer pink; drain.
• ADD chili powder, paprika, salt dried onion & water.
• Simmer on low for about 10 minute
• Heat beans in small pan or in microwave, until hot.
• MIX cheeses together in small bowl; set aside.
• ARRANGE chips on baking sheet or on oven-proof plate (I use a large pie plate).
• SPREAD about 1 Tbsp of beans on each chip.
• SPRINKLE about 2 Tbsp of beef on each chip. Flatten beef with spoon so that it will hold the cheese.
• Place a handful of cheese on each chip.
• Sprinkle onion over the cheese.
• Place a slice of jalapeno on each chip.
• BAKE for 8-10 minutes or until cheese melts.
• Serve with salsa, guacamole or sour cream.

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.

SHREDDED BEEF NACHOS

Steps:

• Place beef roast in a 3 1/2-4 quart crockpot. Sprinkle with taco seasoning mix, garlic and brown sugar.
• Cover; cook on low for 8 to 9 hours.
• Just before serving, put toppings in individual serving bowls.
• Remove beef from crockpot; place on large plate. Shred beef with 2 forks; return to crockpot and mix well.
• To serve, place chips on serving plates; spoon 1/3 cup beef mixture onto chips. Top with desired toppings.