Today is Nacho Day; Tomorrow Doesn't Look Good Either
...but you can make today delicious with these unique nachos recipes!
Let's face it, the US has lot of food based holidays (no surprise there) and today is no different. Today, we celebrate the deliciousness that is nachos. There are many ways to make nachos, ranging from a simple recipe with just cheese and chips to a more complicated recipe with all the fixings. Here are a few unique nachos recipes to try on National Nachos Day:
Mexican Potato Nachos
- 2 tablespoons Vegetable oil
- 2 large baking potatoes, cut into 1/2-inch thick slices
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1/2 pound ground beef
- 1 (15 ounce) can black beans, drained
- 2 tablespoons taco seasoning
- 2 tablespoons water
- 8 ounces shredded Cheddar cheese, divided
- 1/4 cup shredded lettuce
- 1 small tomato, chopped
- 1/4 cup sour cream
- 1/4 cup guacamole
- Preheat oven to 450 degrees F (230 degrees C).
- Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat.
- Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper.
- Bake in the preheated oven until the potato slices are golden brown, about 20 minutes.
- While potato slices are baking, heat 1 tablespoon of vegetable oil in a skillet over medium heat; brown the ground beef in the hot oil, breaking it up into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.
- Mix the black beans into the ground beef; stir in the taco seasoning and water. Bring the mixture to a boil and reduce heat to medium-low. Simmer until the flavors have blended, about 10 minutes.
- Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese.
- Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos.
- Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole.
- 1 pound ground beef
1 (15 ounce) can sloppy joe sauce
- 1 (15 ounce) jar nacho cheese dip
- 1 (13.5 ounce) package corn tortilla chips
- Place the ground beef into a skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off fat and stir sloppy joe sauce into the beef. Warm the nacho cheese dip in the microwave until liquid.
- Pile the tortilla chips onto a serving platter. Spoon the ground beef over them and pour the cheese sauce over the top. Serve immediately.
Super Duper Italian Nachos
- 1 (10 ounce) bag bag tortilla chips
- 1 pound shredded Monterey Jack cheese
- 3/4 cup Alfredo Sauce
- 1 small red onion, diced
- 1/3 cup sun-dried tomatoes, chopped
- 1/3 cup chopped pepperoncini
- 1/4 cup pitted Kalamata olives, chopped
- Arrange the tortilla chips on a large, microwave-safe platter. Scatter the cheese over the chips; drizzle with alfredo sauce.
- Heat in microwave until the cheese has melted, 2 to 3 minutes.
- Top nachos with onion, tomato, pepperoncini, and olives to serve.
- 1 (30 ounce) can chili with beans
- 1 (10.75 ounce) can condensed nacho cheese soup
- 1/2 (10.75 ounce) can milk
- 1 (12 ounce) package tortilla chips
- 1/4 cup chopped onion
- Heat chili in a medium saucepan over medium heat. Empty soup and milk into a small saucepan and heat through, stirring, until smooth and creamy.
- Crush tortilla chips into bottom of individual serving bowls. When chili and soup are hot, scoop chili over chips and pour soup over chili. Sprinkle with chopped onion and serve.
Easy Chocolate Nachos
- 1/4 teaspoon ground cinnamon
1/4 cup white sugar
- 8 (6 inch) flour tortillas
- 1/4 cup melted butter
- 1 cup semisweet chocolate chips
- 2 teaspoons shortening
- Preheat an oven to 350 degrees F (175 degrees C). Stir the cinnamon into the sugar in a small bowl; set aside.
- Brush the tortillas with melted butter on both sides. Sprinkle the tortillas evenly with cinnamon sugar; then cut each tortilla into 6 to 8 wedges. Place the tortilla wedges onto baking sheets in a single layer.
- Bake the tortillas in the preheated oven until the edges are lightly browned, 10 to 12 minutes. While the tortillas are baking, melt the chocolate and shortening in a small saucepan over low heat.
- Spread half of the tortilla wedges onto a serving plate and drizzle with half of the chocolate mixture. Place the remaining tortilla wedges on top, then drizzle with the remaining sauce.
Post by Robyn Norgan