LASAGNA-STYLE NACHOS
Provided by Jackie Rothong
Categories appetizer
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 31
Steps:
- Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line 4 rimmed baking sheets with wire racks.
- For the lasagna chips: Bring a large pasta pot of salted water to a boil. Fill a large bowl with ice water.
- Cook the lasagna noodles 2 minutes shy of the package directions. Drain the noodles and immediately plunge them into the ice water. Drain the noodles, put them on the prepared baking sheets and pat dry with paper towels. Cut the noodles into triangles using kitchen scissors so they resemble tortilla chips.
- Put the oil and 2 tablespoon water in a large bowl. Add the lasagna chips and toss to combine. Add the Parmigiano-Reggiano and red pepper flakes. Season with salt and pepper and toss until evenly coated. Put the coated lasagna chips on the prepared baking sheets. Broil in batches until golden and crispy, 8 to 10 minutes. Remove and allow to cool.
- For the Bolognese sauce: Heat the olive oil in a Dutch oven or braiser over medium heat. Add the ground beef, season with salt and pepper and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Meanwhile, put the onion, carrots, celery and garlic in a food processor and pulse until finely chopped. Stir the vegetable mixture into the ground beef, season with salt and pepper and cook for 1 minute. Stir in the tomato paste and add the thyme sprigs. To deglaze the Dutch oven, add the wine, scrape up the browned bits with a wooden spoon and cook for 30 seconds before stirring in the tomato puree. Cook over high heat, stirring occasionally, until the liquid reduces and the sauce thickens, about 10 minutes. Remove the Dutch oven from the heat, stir in the milk and season with salt and pepper. Set aside until ready to use.
- For the bechamel: Melt the butter in a medium saucepan over medium heat. Add the shallot and thyme leaves and cook until fragrant, about 1 minute. Stir in the flour and cook until the mixture bubbles, about 30 seconds. Slowly whisk in the milk and cook over low heat until thickened, about 2 minutes. Season with salt and pepper. Turn off the heat and stir in the fontina.
- For the spicy pesto: Combine the walnuts and garlic in a mortar and pestle and pound to a paste. Add the basil leaves, a handful at a time, grinding down to a paste with each addition. Add the cheese and drizzle in the Calabrian chili oil and olive oil. Season with salt and combine well until emulsified.
- To serve, put the lasagna chips on a large serving platter, then top with the Bolognese sauce, Bechamel and Spicy Pesto.
EPIC BEEF NACHOS SUPREME
You need to make this epic beef nachos supreme at your next game day. Seasoned ground beef, refried beans, cheese, tomatoes and green onions make such a great flavor combination.
Provided by Marjorie @APinchOfHealthy
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven at 400 degrees.
- Meanwhile on the stovetop, brown the ground beef and diced onions over medium-high heat until fully cooked (about 8 minutes) and drain.
- Return the beef to the pan, and sprinkle on the taco seasoning.
- Stir in 3/4 cup water, bring it to a simmer, reduce heat and simmer until the liquid mostly evaporates, about 5 minutes.
- While the beef is cooking, add a generous layer of chips to two baking sheets lined with parchment paper.
- Spoon on refried beans, half on each pan. These are thick, but I just add spoon fulls all over the chips. (The spoon fulls will spread with the heat of the oven.)
- Spoon on half the ground beef to each pan of chips.
- Sprinkle shredded cheese on top.
- Bake at 400 degrees for 15 minutes.
- Remove from the oven, and sprinkle on diced tomatoes and green onions.
- Serve immediately.
Nutrition Facts : Calories 764 kcal, Carbohydrate 64 g, Protein 27 g, Fat 45 g, SaturatedFat 15 g, Cholesterol 79 mg, Sodium 839 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
NO-GUILT BEEFY NACHOS
Nachos you can feel good about! This meaty topping has less fat and sodium than typical nacho beef because you use lean meat and make your own seasoning. The versatile dish is a tasty go-to for a party. -Carol Betz, Grand Rapids, Michigan
Provided by Taste of Home
Categories Appetizers
Time 4h15m
Yield 20 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- Combine first 8 ingredients in a 4-qt. slow cooker. Cook, covered, on low until meat is crumbly, 4-6 hours. Stir in vinegar and salt. Serve with tortilla chips and, if desired, toppings., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Add water if necessary. Serve with chips and toppings if desired.
Nutrition Facts : Calories 99 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 232mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
BAKED NACHO LASAGNA
From potluck to game day hit, this dish is sure to please! Use as much salsa as you like on each layer. Top with sour cream and guacamole if you choose.
Provided by oldfashionfusion
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine beef and taco seasoning in a large skillet. Cook and stir over medium heat until beef is browned and crumbly, 5 to 7 minutes.
- Place refried beans in a small saucepan and heat over low heat, covered, until warmed through, about 5 minutes.
- Spread a thin layer of salsa on the bottom of a 9x13-inch casserole dish. Layer half of the crushed chips, seasoned beef, beans, corn, olives, and cheese on top. Repeat layers with remaining ingredients, starting with salsa and ending with cheese.
- Bake nacho lasagna in the oven until bubbly and cheese is melted, about 30 minutes.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 32.1 g, Cholesterol 41 mg, Fat 19.6 g, Fiber 4.5 g, Protein 15.1 g, SaturatedFat 7 g, Sodium 1040.7 mg, Sugar 3.7 g
BEEFY LASAGNA NACHOS
It tastes like what you'd expect; meaty, cheesy, crunchy. The world is your oyster with this one! The pasta chips are super crunchy and a great base for these nachos. The ground beef has a good base of flavor from the Italian seasoning, garlic, and marinara which give it a quick and easy Italian-American flavor profile. The ricotta and the cheese sauce work well together in that one spreads over everything like a traditional queso, then you get pops of hot creamy ricotta. Optional toppings: half-moon zucchini slices, sauteed mushrooms, sliced pepperoncini, chopped Calabrian chiles, etc.
Provided by TheOtherJuliaGulia
Categories Pasta by Shape
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and pat dry with paper towels. Cut each noodle into assorted desired shapes.
- Pour vegetable oil to a depth of 3 inches into a Dutch oven; heat over high to reach 360 degrees F (182 degrees C). Add 8 to 10 pasta pieces, one at a time to avoid them sticking together, and cook, lightly tapping under the oil and stirring with a spider tool occasionally, until golden brown and crispy, 2 to 3 minutes. Remove using a spider or tongs to a paper towel-lined sheet tray, and sprinkle with salt. Repeat with remaining pasta pieces, allowing oil temperature to reach back to 360 degrees F (182 degrees C) before adding next batch.
- Set an oven rack in the top third and preheat the oven's broiler. Line a large rimmed baking sheet with foil.
- Heat a medium nonstick skillet over medium-high heat. Add olive oil and ground sirloin; cook, stirring occasionally, until beef is browned, about 3 minutes. Add garlic and Italian seasoning; cook stirring constantly, until fragrant, 1 minute more. Stir in marinara sauce and remove from heat. Set aside.
- Melt butter in a small saucepan over medium heat. Whisk in flour and cook, whisking constantly, until starting to bubble, about 30 seconds. Slowly whisk in milk, whisking constantly. Cook over medium heat, whisking often, until slightly thickened, about 2 to 3 minutes. Remove from heat and stir in mozzarella, Parmesan, and remaining 1/8 teaspoon salt.
- Arrange lasagna chips in an even layer on the prepared baking sheet. Drizzle 1/2 of the cheese sauce over top and evenly sprinkle with the sirloin mixture. Dollop with ricotta.
- Broil in the preheated oven until ricotta gets brown in spots, about 2 minutes. Serve drizzled with remaining cheese sauce, basil, and parsley.
Nutrition Facts : Calories 390.4 calories, Carbohydrate 38.5 g, Cholesterol 53.1 mg, Fat 16.4 g, Fiber 2.2 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 330.1 mg, Sugar 5.2 g
NACHO LASAGNA RECIPE BY TASTY
Here's what you need: nonstick cooking spray, olive oil, lean ground beef, taco seasoning, Pace® Picante Sauce, ricotta cheese, shredded mexican cheese blend, mexican crema, refried beans, tortilla chips, Pace® Chunky Salsa, jalapeño, fresh cilantro
Provided by Campbell's
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F (200°C). Grease a 9x13-inch (22 x 33 cm) baking dish with nonstick spray.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, about 5 minutes. Drain any excess fat.
- Stir in the taco seasoning and ½ cup ( Pace® Picante Sauce until well combined, then bring to a simmer over medium heat. Remove the pan from the heat.)
- In a medium bowl, stir together the ricotta, ½ cup (55 G) shredded Mexican cheese, and ¼ cup crema.
- To assemble the lasagna, spread 1½ cups (225 G) of the seasoned beef in the baking dish, then dollop ¾ cup (180 G) of the ricotta mixture and ½ cup (120 G) of the refried beans on top. Cover with a third of the tortilla chips, pressing down gently to nestle the chips into the filling. Drizzle the chips with ½ cup (168 g) Pace® Picante Sauce, and 1 cup (100 G) Mexican cheese. Repeat to make 2 more layers, using 1 cup (336 G) Pace® Picante Sauce and 1½ cups (150 G) Mexican cheese for the final layer of each.
- Bake for 20-24 minutes, or until the layers have melted together and the cheese on top is browned.
- Drizzle the lasagna with the Pace® Chunky Salsa, remaining 2 tablespoons crema, the jalapeño slices, and chopped cilantro.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 900 calories, Carbohydrate 39 grams, Fat 57 grams, Fiber 4 grams, Protein 54 grams, Sugar 3 grams
FAVORITE MEXICAN LASAGNA
Tortillas replace lasagna noodles in this beefy casserole with a south-of-the-border twist. With salsa, enchilada sauce, chilies, cheese and refried beans, it's a fiesta of flavors. -Tina Newhauser, Peterborough, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through. , Spread 1 cup meat mixture in a greased 13x9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture., Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips. , Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.
Nutrition Facts : Calories 448 calories, Fat 19g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 1240mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 8g fiber), Protein 22g protein.
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