Time 30m Yield 6 servings. Number Of Ingredients 6 Steps:
Place chips in a lightly greased 9-in. pie plate and set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over chips. Top with beans, tomato sauce and cheese. , Bake, uncovered, at 375° until heated through and cheese is melted, for 7-8 minutes.
Time 1h15m Yield 16 total servings (8 servings per pan) Number Of Ingredients 21 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.
Time 45m Yield 8 servings. Number Of Ingredients 8 Steps:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Meanwhile, separate crescent dough into 8 triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations., Sprinkle 1 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting.
Time 35m Yield 4 Number Of Ingredients 10 Steps:
Preheat the oven to 450 degrees F (230 degrees C). Cook beef in a large skillet under no longer pink, about 5 minutes. Drain. Stir in seasoning mix until evenly combined. Place pizza crust on a work surface. Spread queso dip evenly over the crust. Top with Cheddar cheese, cooked beef mixture, jalapeno, and green onions. Spoon salsa onto the pizza in random spots, making sure it’s not mixed in with the other toppings. Sprinkle crushed tortilla chips on top. Bake in the preheated oven directly on the middle oven rack until cheese is hot and melted, about 8 minutes. Serve with sour cream.
Time 50m Yield 8 Number Of Ingredients 15 Steps:
Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm. In Dutch oven, melt butter with 2 tablespoons of the warm broth over medium-high heat. Add carrots, shallots, garlic, taco seasoning, pepper and salt. Cook 5 minutes, stirring occasionally, until carrots are tender. Gradually add flour, stirring with whisk. Cook 1 to 2 minutes, stirring constantly. Stir in whipping cream and remaining warm broth. Heat to boiling; add chicken, beans and corn. Reduce heat; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened. Spoon mixture into ungreased 11x7-inch (2-quart) baking dish. Top with crushed tortilla chips. Sprinkle with cheese. Bake uncovered 20 to 25 minutes or until golden brown.
Time 55m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
In a large skillet, cook beef and onion over medium heat until meat is not pink; drain. Stir in taco seasoning and tomato sauce. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Meanwhile, separate crescent roll dough into triangles; place into a greased 9-inch pie plate with points toward the center. Press onto the bottom and up the sides to make a crust; seal the edges. Sprinkle 1 cup of chips over crust. Top with meat mixture. Carefully spread sour cream over meat. Sprinkle with cheese and the rest of the chips. Bake at 350°F for 20-25 minutes or until crust is golden brown. Let stand for 5 minutes before serving.
More about “nacho pie recipes”
Time 30m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Chipotle Chicken:. Char onion, tomato, garlic and red pepper. Don’t be afraid to burn a little bit. (a little bit). Place vegetable mixture in a pan with the chicken breast. Add the chipotle, cover with foil and slow cook in the oven - 325 till chicken is tender about 20-25 minutes. Allow chicken a few minutes to cool off. Remove and pull into decent sized pieces - to your liking. In a blender puree the vegetable mixture and cilantro till smooth then marinade. This is also just a great technique to make some flavorful chicken. Serve with rice and or a simple salad. For the beans:. Soak the beans overnight or at least 3 hours till doubled in size. strain off old water and cover with fresh water. Add some garlic, the other half of the onion and bring to a boil. Turn down the heat and let simmer till beans are tender and creamy. season with kosher salt. - your liking. For the cheese sauce:. Bring 1 cup of heavy cream to a slow boil. Whisk in 1/2 cup of shredded Velveeta. Add 4 oz pickling solution from Peabody’s pickles. keep warm. Also, just a great dip for bread or chips. Fun for everyone! Ok Guys! Ready for this super fun Pie?. Here it goes. We’re going to make a pizza and treat it like a plate of nachos. WOW! The sub recipes are wonderful and versatile. This is how we do it at Massoni but who’s to tell you what you want on your nacho pie?. Take a cheesed pizza. Place a bit of the chipotle chicken, corn and black beans all over. bake pizza and top with the nachos, cheese sauce and pickle chilis. You could officially smother the pie in the sauce. sprinkle the cotija over and serve with guacamole and fresh lime. Say goodbye to summer.
