Taco Nachos Rsc Recipes
TACO NACHOS
Make and share this Taco Nachos recipe from Food.com.
Provided by Michael Kinsel
Categories Mexican
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown.
- Drain and mix in taco seasoning mix and water. Continue cooking 5 minutes.
- Remove from heat.
- Mix together the beef and jalapeno peppers.
- Place tortilla chips on a large, microwave safe dish.
- Spread with re-fried beans (Optional).
- Top with beef/jalapeno mix, then salsa and then top with cheese.
- Layer the tortilla chips with beef/jalapeno mix (some tortillas, some beef, some tortillas -- etc).
- Bake for approximately 10 minutes at 325 degrees, until the cheese has melted into the beef.
- Once out of the oven, top with additional salsa or tomato and green onions.
- Serve warm.
Nutrition Facts : Calories 832.8, Fat 53.8, SaturatedFat 20.9, Cholesterol 174.7, Sodium 972.8, Carbohydrate 38, Fiber 3.3, Sugar 3.5, Protein 49
TACO NACHOS
My kids wanted nachos. I didn't have a recipe, so I created this one. It was a hit with us!
Provided by KJB357
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and mix in taco seasoning mix and water. Continue cooking 5 minutes. Remove from heat.
- Place processed cheese and milk in a small, microwave safe bowl. Microwave on high until melted, 1 to 2 minutes. Stir until blended and smooth.
- Place tortilla chips on a large, microwave safe dish. Spread with refried beans. Top with beef and cheese and mixtures.
- Microwave approximately 2 minutes on high, until the cheese has melted into the beef. Top with tomato and green onions. Serve warm.
Nutrition Facts : Calories 787.6 calories, Carbohydrate 57.1 g, Cholesterol 115.9 mg, Fat 48.5 g, Fiber 7.2 g, Protein 31.8 g, SaturatedFat 18.6 g, Sodium 1576 mg, Sugar 6.4 g
TACO NACHOS #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Corn tortilla chips topped with spicy beef, beans, tomatoes, melted cheese and sour cream
Provided by FOODFROMMYHEART
Categories Black Beans
Time 20m
Yield 4 Cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Use Reynolds Wrap® aluminum foil to make a sheet large enough to hold and fold over ingredients.
- Spray inside of sheet with cooking spray so the nachos do not stick.
- Arrange nacho chips in the middle of the foil sheet. Top with ingredients above, in that order, except sour cream.
- Fold over foil to make a large packet (don't let any of those toppings fall out!) and place on heated grill or grate or over a low burning campfire. Let cook / steam for about 10 - 15 minutes.
- Remove from heat . As a note of caution, be careful when opening the packet as they it will be hot and steam will be released. Top nachos with sour cream and ENJOY!
- Variation: Bake nachos in a foil lined baking pan for 10-15 minutes at 350 Degrees F.
Nutrition Facts : Calories 413.6, Fat 28.8, SaturatedFat 15.4, Cholesterol 93.6, Sodium 331.8, Carbohydrate 15.8, Fiber 5, Sugar 4.7, Protein 23.2
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