DELICIOUS NACHOS SUPREME
Perfect party food! --- this is one of my all time favorite nacho recipes that I have made many times in the past, and I guarantee you will love this! --- all amounts may be adjusted to taste and double the recipe if desired but keep the garlic no more than 2 tablespoons, if you really want to go all out add in a can of drained black beans to the ground beef mixture! 1/2 pound Italian sausages with casings removed can be mixed with the ground beef if desired, to turn up the heat use a package of taco seasoning mix or spicy salsa and add in cayenne or dried chili flakes --- for the best flavor make certain to brown the meat well :)
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet cook the ground beef with onions, garlic, jalapeno peppers, green bell pepper and chili powder; cook stirring until meat is no longer pink; drain all fat well, continue to cook until the meat is well browned (the beef must be well browned!).
- Add in refried beans, salsa; cook stirring until heated through.
- Add in 3/4 cup grated cheddar cheese; stir until melted.
- Place the tortilla chips on a large serving platter.
- Top with ground beef mixture, then sprinkle the top of the HOT ground beef mixture with about 1-1/2 cups (or to taste) grated cheddar cheese.
- Top with sour cream, green onions, chopped tomatoes and sliced black olives.
- Serve hot or warm.
- Delicious!
Nutrition Facts : Calories 343.1, Fat 23.3, SaturatedFat 12, Cholesterol 101.8, Sodium 750.7, Carbohydrate 11.1, Fiber 3, Sugar 5.4, Protein 24.8
TRADITIONAL NACHOS
Steps:
- Heat the oil to 350 degrees F in a tabletop deep-fryer or in a Dutch oven with a deep-fry thermometer attached. Place a wire rack over a sheet pan for draining. Fry the tortillas in small batches until crisped and golden, 4 to 6 minutes. Place on the rack to drain.
- Spoon the Black Bean Puree over the bottom of a large oval platter. Arrange the fried tortillas over the top. Spoon the Queso generously all over. Top with pico de gallo, pickled chiles, avocado and cilantro.
- Heat a 3-quart saucepan over medium heat. Add the oil, onions, jalapeno, coriander and cumin. Cook, stirring frequently, until the onion is soft, 4 to 6 minutes. Stir in the beans. Add the stock, crema and salt to taste. Bring to a simmer. Transfer the mixture to a blender and puree. Yield: about 4 cups.
- Melt the butter in a 3-quart saucepan set over medium heat. Stir in the flour until combined. Cook, stirring, for 2 minutes. Switch to a whisk and slowly whisk in the milk and cream. Whisk in the salt. Switch back to a spoon and cook, stirring, until thickened, about 5 minutes. Stir in the Cheddar and Jack cheeses. Turn the heat off and allow the cheese to melt. Stir until smooth. Yield: 6 cups.
DELICIOUS NACHOS
Great quick snack and very delicious. My DH and I will often have these for lunches on weekends or when I just don't feel like cooking. I never measure what I'm putting on this; I just put what looks right - so my measurements are estimates. Very easy to adjust to individual tastes - for example I don't like tomatoes and my DH doesn't like black olives so those two items get put on separate halves of the nachos.
Provided by packeyes
Categories Lunch/Snacks
Time 6m
Yield 1 plate nachos, 2 serving(s)
Number Of Ingredients 9
Steps:
- Spread the chips evenly on a plate.
- Spread the beans on top of the chips. If you use refried beans, put little globs of them on the chips around the plate - these don't spread easily.
- Cover with the cheese.
- Sprinkle the chopped jalapenos over the cheese.
- Microwave for 1 minute or until all the cheese is melted.
- Spread the salsa over the nachos(try not to get too watery of salsa b/c that will make your chips watery).
- Spread the sour cream over the salsa.
- Spread the avocado, black olives, and tomatoes over the sourcream.
- Enjoy! We usually end up making a second plate.
Nutrition Facts : Calories 331.4, Fat 24.5, SaturatedFat 11.5, Cholesterol 42.7, Sodium 1028.9, Carbohydrate 16.5, Fiber 5.5, Sugar 2.5, Protein 14.4
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