NO-GUILT BEEFY NACHOS
Nachos you can feel good about! This meaty topping has less fat and sodium than typical nacho beef because you use lean meat and make your own seasoning. The versatile dish is a tasty go-to for a party. -Carol Betz, Grand Rapids, Michigan
Provided by Taste of Home
Categories Appetizers
Time 4h15m
Yield 20 servings (2-1/2 quarts).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 99 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 232mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
SUPER NACHOS
This makes a huge meal-sized tray of nachos with lots of good stuff! You can adjust ingredient quantities to suit your preference. Serve with extra chips if required. Great for game day.
Provided by Melanie
Categories Trusted Brands: Recipes and Tips Sparkle
Time 50m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 432.1 calories, Carbohydrate 39.7 g, Cholesterol 44.2 mg, Fat 24.5 g, Fiber 5.6 g, Protein 15.2 g, SaturatedFat 7.9 g, Sodium 1081.2 mg, Sugar 2.1 g
BEEFY ENCHILADA NACHOS
We added enchilada sauce, pickled jalapeño chiles and chopped green chiles to beef nachos for a twist on a traditional Mexican dish.
Provided by Deborah Harroun
Categories Appetizer
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- In 12-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain, if needed. Season with salt and pepper.
- Stir in enchilada sauce, green chiles and black beans. Add 1 1/2 cups Cheddar cheese; cook until cheese is melted.
- To serve, place about 1 cup tortilla chips on each serving plate. Divide beef mixture evenly over chips. Top nachos with desired toppings. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
BEEFY NACHOS
Make and share this Beefy Nachos recipe from Food.com.
Provided by Trudski2010
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 27
Steps:
- Preheat the fryer. When the oil is hot, fry the tortillas in batches, until crispy, about 2 to 3 minutes, stirring constantly. Remove the chips from the oil and drain on a paper-lined plate.
- Season the chips with seasoning. In a large saute pan, heat the oil. When the oil is hot, add the ground beef, stirring constantly. Season the beef with seasoning. Brown the beef with 2 minutes. Add the onions and continue to brown for 3 to 4 minutes. Stir in the chili powder, cumin, and garlic. Add the stock and bring the liquid to a simmer. Simmer for 2 to 3 minutes, or until the liquid reduces by 1/4. Remove the pan from the heat. Lay the chips on a large platter. Spoon the beef mixture over the chips. Sprinkle the meat with the two cheeses. Top the cheese with the lettuce, tomatoes, sour cream and jalapenos. Garnish the nachos with the cilantro.
- Seasoning.
- Combine all ingredients thoroughly and store in an airtight jar or container.
BEEFY LASAGNA NACHOS
It tastes like what you'd expect; meaty, cheesy, crunchy. The world is your oyster with this one! The pasta chips are super crunchy and a great base for these nachos. The ground beef has a good base of flavor from the Italian seasoning, garlic, and marinara which give it a quick and easy Italian-American flavor profile. The ricotta and the cheese sauce work well together in that one spreads over everything like a traditional queso, then you get pops of hot creamy ricotta. Optional toppings: half-moon zucchini slices, sauteed mushrooms, sliced pepperoncini, chopped Calabrian chiles, etc.
Provided by TheOtherJuliaGulia
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and pat dry with paper towels. Cut each noodle into assorted desired shapes.
- Pour vegetable oil to a depth of 3 inches into a Dutch oven; heat over high to reach 360 degrees F (182 degrees C). Add 8 to 10 pasta pieces, one at a time to avoid them sticking together, and cook, lightly tapping under the oil and stirring with a spider tool occasionally, until golden brown and crispy, 2 to 3 minutes. Remove using a spider or tongs to a paper towel-lined sheet tray, and sprinkle with salt. Repeat with remaining pasta pieces, allowing oil temperature to reach back to 360 degrees F (182 degrees C) before adding next batch.
- Set an oven rack in the top third and preheat the oven's broiler. Line a large rimmed baking sheet with foil.
- Heat a medium nonstick skillet over medium-high heat. Add olive oil and ground sirloin; cook, stirring occasionally, until beef is browned, about 3 minutes. Add garlic and Italian seasoning; cook stirring constantly, until fragrant, 1 minute more. Stir in marinara sauce and remove from heat. Set aside.
- Melt butter in a small saucepan over medium heat. Whisk in flour and cook, whisking constantly, until starting to bubble, about 30 seconds. Slowly whisk in milk, whisking constantly. Cook over medium heat, whisking often, until slightly thickened, about 2 to 3 minutes. Remove from heat and stir in mozzarella, Parmesan, and remaining 1/8 teaspoon salt.
- Arrange lasagna chips in an even layer on the prepared baking sheet. Drizzle 1/2 of the cheese sauce over top and evenly sprinkle with the sirloin mixture. Dollop with ricotta.
- Broil in the preheated oven until ricotta gets brown in spots, about 2 minutes. Serve drizzled with remaining cheese sauce, basil, and parsley.
Nutrition Facts : Calories 390.4 calories, Carbohydrate 38.5 g, Cholesterol 53.1 mg, Fat 16.4 g, Fiber 2.2 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 330.1 mg, Sugar 5.2 g
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