Rachael Ray Super Nachos All Natural Not Velveeta Recipes

Steps:

• Brown meat in large skillet; drain.
• Arrange chips on microwaveable platter; top with VELVEETA. Microwave on HIGH 2 min. or until VELVEETA is melted.
• Top with meat and remaining ingredients.

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.

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 saute 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.

Steps:

• Preheat oven to 350 degrees.
• Grease large casserole dish.
• Debone rotisserie chicken, shred the chicken, and set aside.
• Mince or dice mushrooms. Sauté in butter with garlic cloves until soft. Drain. Set aside.
• Cook pasta according to package directions and drain.
• Mix together chicken, pasta, mushroom/garlic, chili powder, cream, milk , salt, and pepper, and 1 cup of the cheese.
• Pour into baking dish.
• Sprinkle rest of cheese over the top.
• Bake for 25 minutes, uncovered.

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.