Cheesy Pasta Nacho Bake Recipe 465

Steps:

• Heat oven to 350°F.
• Brown meat in large skillet; drain. Return meat to skillet. Add tomatoes, water and seasoning mix; stir. Cook 10 min., stirring occasionally. Stir in 1/4 cup sour cream.
• Place half the chips in 13x9-inch baking dish; cover with layers of half each of the meat mixture and cheese. Repeat layers.
• Bake 20 min. or until heated through. Top with onions and remaining sour cream.

Steps:

• Preheat the oven to 400 degrees F. Pulse the carrot, onion and garlic in a food processor until finely chopped.
• Heat the olive oil and 2 tablespoons water in a medium saucepan over medium-high heat until the water starts to boil. Add the sausage link and cover the pan. Cook until browned in spots, 4 to 5 minutes. Remove the lid and continue to cook until all the water has evaporated and only the oil is left, about 5 minutes. Remove the sausage from the pan and slice into half-moons and set aside.
• Add the carrot mixture to the pan and cook, stirring, until the onions begin to soften and the garlic is fragrant, 2 to 3 minutes. Add the ground beef, 1/2 teaspoon salt and a few grinds of pepper cook, breaking up the beef into very small pieces with a wooden spoon, until cooked through, 5 to 6 minutes. Stir in the marinara, tomato paste, sausage, and 1/4 cup water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce begins to thicken, about 15 minutes. Keep warm.
• Attach a deep-fat fry thermometer to the side of a large heavy bottom pot. Fill with about 1-inch of vegetable oil to 375 degrees F.
• Working in batches of 2 to 3, fry the wontons, until golden brown and crisp, 1 to 2 minutes. (Be sure to return the oil to 375 degrees F between batches.) Sprinkle with salt to taste.
• Lay 6 wontons on the back of a baking sheet, overlapping slightly. Spread half of the meat sauce over the chips. Sprinkle with 1/2 cup mozzarella, 2 tablespoons Parmesan, half of the alfredo sauce and 1/4 cup of the cherry peppers. Lay the remaining 6 wontons on top and repeat with the remaining ingredients in the same order. Bake until the cheese has melted, about 10 minutes. Slide the chips off the back of the baking sheet onto a serving platter.

Steps:

• Heat oven to 400°F. Prepare Kraft Deluxe Velveeta as directed on package. Meanwhile, cook meat with taco seasoning mix as directed on package. Stir sour cream into prepared Kraft Deluxe Velveeta. Spoon half the Kraft Deluxe Velveeta mixture into 8-inch square baking dish; top with layers of meat mixture, half the shredded cheese and remaining Kraft Deluxe Velveeta mixture. Cover. Bake 15 min.; top with salsa, remaining cheese and crushed chips. Bake, uncovered, 5 min.

Steps:

• For the sauce: In a saucepan over medium heat, combine the vegetable oil and flour. Cook, whisking, until it begins to bubble; let it bubble for 1 minute. Pour in the enchilada sauce, chicken broth, cumin and some salt and pepper. Raise the heat and bring to a boil. Reduce to a simmer while you prepare the meat.
• For the meat: Brown the ground beef with the garlic and onions in a large skillet over medium-high heat, 5 to 8 minutes. Drain the fat and stir in the cumin and salt to combine. Stir the meat into the simmering sauce and shut off the heat.
• For the casserole: Preheat the oven to 350 degrees F. Lightly grease one 9-by-13-inch aluminum foil baking dish and one 9-by-13-inch glass baking dish with cooking spray.
• Break up the chips by crushing the bag slightly with your hands. Make sure not to over crush the chips; you're looking for pieces, not crumbs. Mix together the cheeses in a medium bowl.
• Divide a third of the broken chips between the prepared baking dishes. Top each with a quarter of the beef mixture and 2/3 cup of the cheese. Repeat, adding another layer of chips, beef mix and cheese to each. Finish by dividing the remaining chips between the baking dishes. Top each with 2/3 cup cheese.
• Cover the glass baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until bubbly, another 15 to 20 minutes.
• For the toppings: Top the cooked casserole with the shredded romaine, diced Roma tomatoes, sour cream and sliced black olives and green onions before serving.
• Allow the aluminum foil baking dish to cool completely while the other is baking. Once cool, wrap tightly in plastic wrap and foil. Transfer to the freezer.
• To bake from frozen, preheat the oven to 350 degrees F.
• Unwrap the baking dish and re-cover with foil. Bake, covered, for 35 to 40 minutes. Uncover and bake until bubbly, 15 to 20 minutes. Top with another batch of the toppings.

Steps:

• Tip tortilla chips on to a baking tray, pour over salsa and scatter over a few sliced spring onions.
• Grate over a good chunk of cheese (fontina is perfect, but cheddar will do). Add a pinch of crushed chilli flakes, then put under a hot grill for about 3 minutes to melt the cheese. Serve with soured cream or guacamole (optional).

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, soup, olives and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in noodles. , Transfer to a greased 11x7-in. baking dish. Sprinkle with cheese. Bake at 350° for 15-20 minutes or until heated through. Top with tortilla chips; drizzle with salad dressing. Serve with lettuce, sour cream and/or salsa if desired.

Steps:

• Heat oven to 350°F. Grease shallow 2-quart casserole with shortening, or spray with cooking spray. Cook and drain pasta as directed on package.
• Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter 1 minute, stirring constantly. Stir in flour. Cook, stirring constantly with wire whisk, until smooth and bubbly.
• Stir in vermouth. Stir in half-and-half, clam juice, tomato paste, salt and pepper. Cook over medium heat, stirring constantly, until thickened. Stir in shrimp, dill weed and 1/4 cup of the cheese.
• Stir pasta into shrimp mixture. Pour into casserole. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 35 to 40 minutes or until light brown and hot.

Steps:

• Heat oven to 400°F.
• Prepare Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning as directed on package.
• Stir sour cream into prepared Dinner. Spoon half the Dinner mixture into 8-inch square baking dish; top with layers of meat mixture, half the cheddar and remaining Dinner mixture. Cover.
• Bake 15 min. Top with salsa, remaining cheddar and crushed chips; bake, uncovered, 5 min.