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15 DIFFERENT WAYS TO MAKE NACHOS!

Posted by on Oct. 23, 2010 at 7:01 AM
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FOR ALL OF THE NACHO LOVERS OUT THERE. SAW THIS AND WANTED TO SHARE!

Nachos Recipe Ideas

By Sandy Gluck

Filed Under: Entertaining
 
We've got more than a dozen nacho recipe ideas, including chicken nachos, beef nachos and seafood nachos.
Loaded nachos
Alamy
Nachos: crispy chips topped with melted cheese -- what could be better than that? Start with your favorite chips and add any number of toppings and you have the makings of a party. Oh, one thing: Hold the lettuce -- it can make for a soggy nacho and that's not good.

Classic Nachos: Pile a bunch of tortilla chips on a baking dish, top with your favorite cheese and bake in a 350 oven until the cheese has melted. Scatter sliced jalapenos on top and serve.

Nachos with Refried Beans: Pile crisp tortilla chips on a baking dish and top with refried beans, sliced scallions, and cheese. Bake at 350 until cheese has melted and the beans are hot.

Nachos with Tomatoes and Green Chiles: Dump a can of Rotel (or a combination of stewed tomatoes, chiles and spices) in a saucepan and simmer over medium heat. Add 1/2 pound shredded Cheddar and heat until cheese has melted. Spoon over a thick layer of crisp tortilla chips.

Nachos with Black Beans and Mango:
Preheat the oven to 350. Spread a double or triple layer of tortilla chips on a baking dish and top with a mixture of black beans, scallions and ground cumin and coriander. Top with Jack cheese and bake until cheese has melted. Scatter with diced fresh mango.
 

Loaded Nachos: Top a layer of chips with a simple meat sauce made by cooking a little onion and garlic in olive oil and adding ground beef and cooking until no longer pink. Add a can of diced tomatoes and cook until lightly thickened. Top chips with some heated up refried beans, some of the meat mixture, a little chopped red onion, shredded Cheddar cheese, and pickled jalapeño slices. Top with salsa, sour cream, guacamole, and sliced black olives.

Chili Nachos: Top a double layer of crisp tortilla chips with homemade or store-bought chili and scatter shredded cheese over the top; add another layer of chips, followed by chili and cheese. Bake at 350 until cheese has melted and chili is hot, about 10 minutes. Top with sour cream.

Fajita Nachos: Saute diced onion with diced red and green peppers until the vegetables are crisp tender. Grill a little skirt steak and then cut into thin strips. Top tortilla chips with vegetable mixture, then shredded pepper, Jack cheese and bake at 350 until cheese has melted. Add steak and serve.

Chicken Nachos:
Top a layer of tortilla chips with some shredded Jack cheese and top that with shredded cooked chicken and sliced scallions. Top with more cheese and bake until cheese has melted. Remove from oven and top with diced tomato and diced avocado.

Double Corn Nachos: Spread a double layer of chips in a baking dish, top with a generous layer of shredded Cheddar and bake at 350 until cheese has melted, 5 to 10 minutes. Remove from oven and top with a mixture of thawed corn kernels and tomato salsa.

Feta Nachos: Top tortilla chips with crumbled Feta cheese, dill, and a drizzle of tomato sauce. Bake until cheese has melted, about 10 minutes.

Pork and Bean Nachos: Remove 2 sweet or hot Italian sausages from their casing, crumble into a skillet and cook until no longer pink. Add a can of rinsed and drained red beans, and cook until heated through. Top a pile of tortilla chips with the pork and bean mixture. Top with a generous amount of shredded Cheddar and bake at 350 until cheese has melted.

Nachos with Guacamole: Top a pile of tortilla chips with slightly mashed black beans that have been mixed with oregano and a little lime juice. Scatter shredded Cheddar on top and bake until the cheese has melted and the beans are hot. Remove from the oven and top with guacamole.

Spicy Nachos:
In a small bowl, stir together a chunky tomato sauce and a little chipotle chile powder (taste as you mix so you get the heat level just right). Scatter pepper, Jack cheese on the tortilla chips, top with the tomato sauce and more cheese. Bake until cheese has melted and sauce is bubbling. Top with sour cream mixed with a little grated lime zest.

Blue and Green Nachos: Top crisp blue corn tortilla chips with a white Mexican cheese or Jack cheese and bake until cheese has melted. Top with salsa verde and fresh cilantro leaves.

Shrimp Nachos:
Top blue corn tortilla chips with shredded Jack cheese, a little diced red pepper and a little sliced scallion. Bake until cheese has melted; then, while cheese is still hot, scatter coarsely chopped, cooked shrimp on top. Top with a dice of avocado and a little salsa.



by on Oct. 23, 2010 at 7:01 AM
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Replies (1-4):
ninipanini
by on Oct. 23, 2010 at 8:52 AM

 These all sound good.

sarah969
by on Oct. 23, 2010 at 8:58 AM

BUMP!

kari_okie
by on Oct. 26, 2010 at 11:28 AM

 Heres another one to add that are nummy..........

Cowboy Nachos:

2 cups Pinto Beans

Ground Black Pepper To Taste

Tabasco Sauce, To Taste

Minced Garlic (to Desired Flavor)

Jarred Or Fresh Jalapenos (optional)

Canola Oil

2 cups Beef Brisket 

Pan drippings from brisket or beef broth (optional)

1 can Mexican Red Sauce Or Enchilada Sauce (Enough To Moisten Beef)

2 cups Pico De Gallo

Tortilla Chips

2 cups Grated Monterey Jack Cheese (or To Taste)

Guacamole And Sour Cream (optional)

 

Heat up pinto beans and doctor them to your desired “temperature,” adding the ground black pepper, Tabasco sauce, minced garlic and jalapenos. Make it as spicy or mild as you like.

Next, in a very hot skillet, add a bit of canola oil and the shredded brisket. Cook for 1 to 2 minutes and then flip and cook for another 1 to 2 minutes.

Preheat your oven’s broiler.

Next pour some of the red sauce over the meat to make it nice and moist. If you have them, also add a bit of pan drippings from the brisket cooking process or a bit of beef broth, again just enough to bring the meat to a nice moist consistency. Stir to combine. Turn off heat.

Grate your Monterey Jack (however much you want).

TO ASSEMBLE:

In a heat proof dish layer chips, beans, brisket, cheese, and pico de gallo. Repeat layers but leave off the second layer of pico de gallo until after the dish is cooked.

Place on the middle or bottom rack of your oven and broil until cheese is melted. Watch closely. When cheese is melted, remove from oven and sprinkle a generous amount of pico de gallo over the top.

Kari

hismomma298
by on Oct. 26, 2010 at 1:06 PM

Ohhhhhh they sound sooooooooooo good. Yum yum. Makin me hungry!!!!

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