Youve Gotta Try These Nachos Food

SUPER BOWL NACHOS

Steps:

• Crumble beef and sausage into a wide frying pan over medium-high heat; add onion and cook, stirring to break up meat, until meat is lightly browned.
• Spoon off fat; season to taste with salt and hot pepper seasoning.
• Spread beans in a shallow 10x15-inch baking pan or oven proof dish.
• Top evenly with meat mixture, sprinkle with chiles and cheese, then drizzle with taco sauce.
• Bake, uncovered, in a 400° oven for 20-25 minutes or until very hot throughout.
• Meanwhile, prepare garnishes of your choice.
• Remove pan from oven and quickly garnish, mounding avocado and sour cream in the center, and adding other garnishes as desired.
• Quickly tuck tortilla chips around edges of bean mixture and serve immediately.
• If desired, keep platter hot on an electric warming tray.

RACHAEL RAY SUPER NACHOS - ALL NATURAL (NOT VELVEETA)

Steps:

• Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
• Combine salsa ingredients in a bowl and set aside for flavors to marry.
• Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and sauté 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
• In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
• Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

YOU'VE GOTTA TRY THESE NACHOS

Steps:

• Arrange the corn chips on a large serving platter.
• Combine the salsa ingredients and let the flavors meld.
• Make the beef and beans topping:.
• Heat a large nonstick skillet over medium high and add the olive oil, garlic, onion and jalapeno. Saute for about 2 minutes.
• Add meat and break into smaller bits. Season with salt, chili powder, cumin and the cayenne pepper sauce. Cook meat mixture until browned, about 5 minutes. (Drain any grease.).
• Stir in the beans and turn the heat down to low.
• Make the cheese sauce:.
• In a saucepan, melt the butter over moderate heat.
• Then add the flour, stirring and cooking for about a minute.
• Whisk in milk.
• When the milk comes to a bubble (watch carefully and keep stirring to make it lump-free and so it doesn't scald), stir in cheese using a wooden spoon.
• Remove cheese sauce from the heat.
• Pour cheese sauce evenly over the tortilla chips.
• Top evenly with the beef and beans mixture.
• Top it all off with the pico de gallo salsa (and optional toppings, if using).
• Serve it while it's hot!

IRISH NACHOS?

Steps:

• Preheat oven to 450ºF.
• Arrange the waffle fries on a baking sheet and cook according to package directions, adding about 10 minutes onto the baking time to make them extra crispy.
• When the fries have about 10 minutes left, place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the corned beef to the skillet and sauté until light golden brown and heated through, 2-3 minutes.
• Add the onions and cabbage to the pan, and cook until the onions have softened and cabbage has wilted, 4-5 minutes. Season with salt and pepper and reserve warm.
• While the veggies are cooking, place a medium pot over medium-high heat and melt the butter. Add the flour to the pot and cook for about a minute.
• Whisk the beer into the mixture and cook for about 30 seconds to cook off the alcohol. Whisk the chicken stock into the pan and bring up to a bubble. Simmer until thickened, 2-3 minutes, then remove from heat and stir in the cheese to melt. Season the sauce with salt and pepper.
• To serve, arrange the crispy waffle fries on a platter, top them with the corned beef and cabbage mixture and douse with a good helping of cheese sauce.

CHICKEN BACON NACHOS

Steps:

• Drain chicken and shred, thinly slice green onions, dice tomato, fry bacon until crisp and crumble.
• Preheat oven to 425 degrees. Line large cookie sheet with aluminum foil, layer almost the entire bag of tortilla chips, chicken, olives, green onions, tomato, bacon and cheese. Repeat layers over that if you wish to double the recipe. I put the cheese on over the ingredients to better hold them in place on the tortilla chips. Bake 5 to 10 minutes or until cheese is melted. Serve with salsa and sour cream on the side. Generously serves 6.

CHILI DOG NACHOS

Steps:

• Heat a medium skillet over high heat.
• Add oil, then beef, and begin to brown and crumble with a wooden spoon, about 2 minutes.
• Season with salt and pepper, then add chopped hot dogs and continue browning, another 3 minutes.
• Add onions and seasonings, Worcestershire, chili powder, and cumin. Cook another 3 to 5 minutes.
• Add tomato sauce and simmer 5 minutes more.
• Preheat broiler.
• Arrange corn chips on a platter or in a casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog sauce with cheese.
• Melt cheese under hot broiler, 2 minutes, until melted and bubbly.
• Garnish with sour cream, salsa and chopped green onions.

KICK ASS NACHOS USING LEFTOVER CHILLI CON CARNE OR CHICKEN

Steps:

• Assemble the Nachos on individual plates. Try to distribute the ingredients evenly, in little pockets, throughout the nachos including the cheese but reserving some to sprinkle on top.
• Microwave for 2 minutes making sure the cheese is melted and top with guacamole and sour cream.
• Eat with your hands and get really messy. Fantastic!