Ranch Nacho Cups Recipes

RANCH NACHO CUPS

We like a big ol' plate of cheesy nachos as much as everyone else. Still, we have to admit these nacho cups are an adorable alternative!

Provided by My Food and Family

Categories Home

Time 30m

Yield 16 servings

Number Of Ingredients 8

Ranch Nacho Cups image

Steps:

Heat oven to 350ºF.
Brown meat in skillet; drain. Stir in salsa; simmer 2 min., stirring occasionally.
Place chips in single layer on rimmed baking sheet; fill with meat mixture. Sprinkle with cheese.
Bake 8 to 10 min. or until cheese is melted. Top with remaining ingredients.

Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

Ingredients

1/2 lb. lean ground beef
1/2 cup TACO BELL® Thick & Chunky Medium Salsa
32 scooped tortilla chips
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
2 Tbsp. chopped red onions
1/2 cup chopped avocados
1/2 cup KRAFT Spicy Ranch Dressing
2 Tbsp. chopped fresh cilantro

RANCH-SAUSAGE WONTON CUPS

To dress up these tasty appetizers, use small cookie cutters to cut shapes out of additional wonton wrappers. Bake until lightly browned and serve with the wonton cups. -Betty Huddleston, Liberty, Indiana

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 32 appetizers.

Number Of Ingredients 9

Ranch-Sausage Wonton Cups image

Steps:

Press wonton wrappers into muffin cups. Bake at 350° for 5 minutes or until lightly browned. , Meanwhile, in a large skillet, cook sausage and beef over medium heat until no longer pink; drain. In a large bowl, combine the cheese, mayonnaise, sour cream, milk, salad dressing mix and meat mixture. , Spoon 2 tablespoonfuls into each wonton cup; top with olives. Bake for 5-7 minutes or until heated through. Serve warm. Refrigerate leftovers.

Nutrition Facts :

Ingredients

32 wonton wrappers
1/2 pound bulk Italian sausage
1/2 pound ground beef
3 cups shredded Colby-Monterey Jack cheese
1 cup mayonnaise
1/2 cup sour cream
1/2 cup whole milk
2 to 3 teaspoons ranch salad dressing mix
1 can (2-1/4 ounces) sliced ripe olives, drained

SLOW COOKER RANCH CHICKEN NACHOS

I have a love/hate relationship with nachos. The love part? How can one not appreciate a giant platter of crunchy carbs topped with all the shredded meats and all the melted cheeses and spicy what nots and more crunchy do dads and cool, creamy sauces and salsas? It's a no-brainer. The hate part? My unruly lack of self control when it comes to all the things. This version is blanketed with a world of ranchy shredded chicken and green bell peppers, so there's just no way to prepare you or your mouth for what's about to happen.

Provided by Bev Weidner

Categories appetizer

Time 4h15m

Number Of Ingredients 13

Slow Cooker Ranch Chicken Nachos image

Steps:

Toss the chicken, bell pepper, ranch seasoning and stock in a slow cooker. Cook on high for 4 hours (or low for 6 to 8 if you need to!). Use two forks to shred the chicken then remove to a plate.
Preheat your oven to broil.
Spread out the chips on a large rimmed baking sheet. Top with the shredded chicken, bell pepper, both cheeses, red onion and jalapeno. Broil for a few minutes, until the cheese melts.
Top with the cilantro and scallions, and drizzle with the salsa and ranch dressing if desired.

Ingredients

1 pound boneless skinless chicken breasts
1 pound boneless skinless chicken thighs
1 green bell pepper, sliced
One 1-ounce packet (about 3 tablespoons) dried ranch dressing seasoning
1/3 cup chicken stock
1 bag tortilla chips (blue, yellow, whatever)
1 cup shredded Cheddar (about 4 ounces)
1/2 cup crumbled queso fresco
1/4 small red onion, thinly sliced (about 1/4 cup)
1 jalapeno, thinly sliced
1/2 cup fresh cilantro leaves
2 scallions, thinly sliced
Salsa and ranch dressing, for serving, optional

RANCH STYLE BEAN NACHOS

This is a great meal for singles and couples or as late-night weekend snack for teenagers. For me, this is two meals; plus I have leftover refried beans to use for something else later. I don't drain my Ranch Style Beans, but you may prefer to have your nachos drier. And yes, you could just dump everything together and cook, but it's actually better if you prepare and eat chip by chip.

Provided by Starvin Single

Categories One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

Ranch Style Bean Nachos image

Steps:

Use a knife to smear about one teaspoon of refried beans on each chip. Note: You will use only 1/4 to 1/2 can of refried beans.
Place the bean-topped chips onto a microwaveable plate or dish. Overlap the chips rather than piling them up.
Pour the can of Ranch Style Beans evenly over the chips. Note: I don't drain the beans, but you may prefer less juice.
Sprinkle the cheddar cheese evenly over the chips.
Microwave about 4-5 minutes.
Serve with chilled sour cream, jalapenos, and Tabasco Sauce.

Nutrition Facts : Calories 135.6, Fat 11, SaturatedFat 6.9, Cholesterol 34.7, Sodium 322, Carbohydrate 1.8, Fiber 0.2, Sugar 0.3, Protein 7.6

Ingredients

2 -3 dozen round corn tortilla chips
1 (16 ounce) can fat-free refried beans
1 (15 ounce) can ranch style beans
1/2 cup shredded sharp cheddar cheese
2 tablespoons light sour cream
2 tablespoons pickled jalapeno peppers
Tabasco sauce (optional) or salsa (optional)

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Ranch Nacho Cups Recipes

RANCH NACHO CUPS

We like a big ol' plate of cheesy nachos as much as everyone else. Still, we have to admit these nacho cups are an adorable alternative!

RANCH-SAUSAGE WONTON CUPS

To dress up these tasty appetizers, use small cookie cutters to cut shapes out of additional wonton wrappers. Bake until lightly browned and serve with the wonton cups. -Betty Huddleston, Liberty, Indiana

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