Time 15m Yield 4 Number Of Ingredients 5 Steps:

Heat taco sauce with ground beef as directed on tub. For each serving, place 2 cups chips on individual serving plate. Top with 1/2 cup warm taco sauce with ground beef, 3 tablespoons cheese, 1/2 cup lettuce and 1 tablespoon sour cream.

Time 2h Yield 6 servings Number Of Ingredients 0 Steps:

Carne Asada: Combine 2 minced garlic cloves, 2 tablespoons lime juice and 1 teaspoon kosher salt; rub all over 8 ounces skirt steak and refrigerate 30 minutes. Grill over high heat, turning, until charred, 6 to 8 minutes. Let rest, then chop. Super Melty Cheese (SMC): Melt 2 tablespoons butter in a saucepan over medium heat; add 1 tablespoon flour and whisk until smooth and toasted, 5 minutes. Whisk in 1 cup each whole milk and heavy cream; bring to a boil. Add 2 ounces each grated mild cheddar, monterey jack, Oaxaca and asadero cheese. Whisk until melted. Stir in a pinch each of cayenne and cumin, 1 tablespoon each minced pickled jalapenos and pickled jalapeno juice and 2 tablespoons pico de gallo. Remove from the heat and keep warm. Black Beans: Rinse 1 cup dried black beans, then soak in water overnight; drain. Transfer to a saucepan, cover with water by 2 inches and bring to a boil; reduce to a simmer. Add 1/2 cup minced sweet onion, 1 clove minced garlic, 1/2 tablespoon kosher salt and 1 sprig epazote (or 1 teaspoon dried Mexican oregano). Simmer until the beans are tender, about 1 hour, adding more water as needed. Discard the epazote. Make the carne asada, super melty cheese (SMC) and black beans (see above). Spoon some of the SMC in a large tin can (an empty 110-ounce can works well, or you can use a pot or a metal bucket). Layer 1/4 pound tortilla chips one-quarter of the way up. Spoon more SMC over the chips, then sprinkle with a layer each of carne asada and black beans. Sprinkle with pico de gallo, shredded cheddar, sliced jalapeno, crumbled Cotija cheese, sliced red onion, julienned radish and chopped cilantro; drizzle with Mexican crema. Repeat to make 3 more layers of chips, SMC, meat, beans and toppings. Place a large round platter or tray on top of the nachos; invert onto the platter and remove the can. Garnish with more pico de gallo, cilantro, red onion and jalapeno.

Time 25m Yield 8 Number Of Ingredients 7 Steps:

Cook the beef, onion and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Stir 1/2 cup soup in the skillet and cook until the mixture is hot and bubbling. Heat the remaining soup in a 1-quart saucepan over medium-high heat until hot and bubbling. Spoon the beef mixture into the taco shells. Top with the soup, lettuce and tomato.

Time 30m Yield 6 servings. Number Of Ingredients 10 Steps:

In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and mixture is slightly thickened, 8-10 minutes., Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, about 5 minutes. Divide tortilla chips among 6 plates; spoon beef mixture over chips. Serve with toppings as desired.

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.

Time 35m Yield 8 servings Number Of Ingredients 7 Steps:

  1. Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray. Spread tortilla chips on centers of foil pieces. Mix sausage, chilies and seasoning mix; spoon over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese.
  2. Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted

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.

Time 30m Yield 6 serving(s) Number Of Ingredients 15 Steps:

Brown ground beef in a large skillet until browned and cooked through. Drain grease if necessary. Add onions and peppers and saute with meat until soft, about 3-5 minutes. Sprinkle seasonings (chili powder, cumin, coriander, oregano, garlic powder, onion powder, cayenne and salt) on meat mixture. Add beer and stir until mixture is combined and slightly reduced. ***At this point, you could store meat mixture in the fridge until ready to use or allow mixture to cool slightly before starting nacho assembly. ***You could also skip those first 2 steps if you have leftover taco meat! Line baking sheets with aluminum foil that’s been sprayed with nonstick cooking spray. Spread out tortilla chips on baking sheet in rows. (I can usually get about 7 rows of 5 on each baking sheet). Fill each tortilla chip with 1-2 teaspoons of meat mixture. Then top each chip with 1-2 teaspoons of shredded cheese. Finally, sprinkle green onions on top of cheese. Bake at 375 degrees for 5-7 minutes. Serve with salsa, guacamole, sour cream and/or hot sauce!

More about “taco nachos recipes”

Yield 3 servings Number Of Ingredients 15 Steps:

Preheat the oven to 300˚F (150˚C). In a small bowl, combine 1 teaspoon of salt, the pepper, onion powder, paprika, garlic powder, chili powder, and cumin. Slice the potatoes on a mandolin or with a sharp knife into ¹⁄₁₆-inch (1 mm) thick slices. Transfer the potato slices to a large bowl and cover with water. Toss the potato slices around to remove excess starch, then drain the water. Sprinkle the remaining 2 teaspoons of salt onto the potato slices and toss, then drain any excess water. Sprinkle half the spice mixture over the potatoes and toss until well-coated. Invert a muffin tin and place the potato slices in between the muffin tin walls to create taco shapes. If you have one, use a second muffin tin for the remaining potato slices, or repeat when finished baking the first batch. Bake the potato slices for 25 minutes, or until golden brown. Season the skirt steak with the remaining spice mix on both sides. Heat the oil in a large cast-iron skillet over high heat. Add the skirt steak and cook for 3 minutes on each side until it is seared with a golden brown crust. Remove the steak from the pan and let rest on a cutting board for 10 minutes. Once rested, cut the steak into ½-inch (1 cm) cubes. Sprinkle the cheese blend and steak into the potato taco shells. Bake for another 5 minutes or until cheese is melted. Serve with pico de gallo, guacamole, and sour cream. Garnish with chopped chives, if desired. Enjoy!