Blue Ribbon Beef Nachos Recipes

BLUE RIBBON BEEF NACHOS

Steps:

• In a skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the next seven ingredients; heat through.
• Serve over tortilla chips. Top with olives, onions and tomatoes if desired.

BEEF NACHOS SUPREME

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, soup and taco seasoning. Bring to a boil. Stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until rice is tender. , Spoon onto two serving plates. Top with lettuce, cheese, salsa and/or sour cream if desired. Serve with chips.

MEATLESS NACHOS

Steps:

• 1. Pour can of beans into a mixing bowl. Mash with a potato masher until they are the desired consistency.
• 2. Stir in taco sauce and garlic to the bean mixture. Mix well.
• 3. Lightly grease a cookie sheet and arrange the tortilla chips on the sheet in one layer.
• 4. Drop spoonfuls of the bean mixture onto each of the chips. Cover with cheese and bake at 375 for approximately 10 minutes. Allow to cool a few minutes before eating, as the filling especially will be scalding hot.

IRISH NACHOS

Steps:

• 1. Fry potato slices in vegetable oil until golden & tender; drain paper toweling and sprinkle with seasoned salt.
• 2. Cook bacon until crispy, then remove and set aside; Add onion to bacon drippings, then cook until transparent and tender.
• 3. Layer potatoes on the bottom of an 8" or 10" cast iron skillet; add corned beef, crumbled bacon, onion, shredded cheddar cheese and jalapenos in that order.
• 4. Place under broiler for 10-15 minutes or until hot and delicious.
• 5. Finish with your choice of toppings and enjoy!

TATER TOT NACHO SUPREME

Steps:

• 1. Prepare the tater tots as directed on the package. I like very crispy so I baked them to very crispy.
• 2. While the tots are baking, fry the bacon until crisp. Remove and set aside to cool. Only leave about 1 Tbsp of bacon grease in the pan.
• 3. Add the onion and garlic to pan. Cook over medium heat until softened.
• 4. Add the beef and stir to mix.
• 5. Once the beef is no longer pink, add all the salt, pepper, and other spices. Cook to incorporate. I cooked for about 15 mins on very low heat (simmer).
• 6. Once the tots are done, transfer them to a platter. Top with the seasoned beef, queso, salsa, guacamole, sour cream, and green onions. Crumble the bacon over the top and serve immediately.

BLUE RIBBON BEEF NACHOS

Steps:

• In a skillet, cook the beef and onion over medium heat until meat is no longer pink; drain.
• Stir in the next seven ingredients; heat through. Serve over tortilla chips.
• Top with olives, green onions and tomatoes if desired.

SUPER NACHOS

Steps:

• In a small bowl, mash the avocado with lemon juice. Stir in the onion, tomato, salt and pepper; set aside. Mash beans with 1/3 cup of water; place in skillet and cook over medium heat until hot. Stir in oil; remove from the heat and set aside. , In another skillet, cook the ground beef over medium heat until no longer pink; drain. Stir in chili powder and remaining water; cook until liquid evaporates. , Line a baking sheet with foil. Arrange chips in a single layer. Top with teaspoonfuls of bean and meat mixtures. Sprinkle with cheese. Bake at 400° until cheese is melted, about 4 minutes. Serve with avocado mixture and sour cream. Serve immediately.

NACHO SCOOPS

Steps:

• In a large skillet, cook the beef, onion and red pepper over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, diced tomatoes and chopped green chilies. Cook and stir until thickened, 5-7 minutes., Reduce heat to low. Stir in the pepper jack, process cheese and cream cheese until melted., Place 4 dozen scoops on an ungreased baking sheet. Add a rounded teaspoon of beef mixture to each. Sprinkle with Mexican cheese blend., Bake at 375° until heated through, about 5 minutes. Garnish each with sour cream and a jalapeno pepper slice. Repeat with remaining tortilla chip scoops.