Fully Loaded Nacho Cups Recipes

SINGLE-SERVE NACHO CUPS

Single-Serve Nacho Cups image

Get the recipe for Single-Serve Nacho Cups.

Provided by Grace Elkus

Time 40m

Number Of Ingredients 12

Ingredients

0.5 tablespoon olive oil
1 bunch scallions (about 6), thinly sliced
1 garlic clove, finely chopped
0.5 teaspoon chipotle chili powder or regular chili powder
0.5 teaspoon ground cumin
0.25 teaspoon kosher salt
0.5 pound ground beef
1 4-ounce can diced green chiles
0.75 cup grated Monterey Jack cheese
0.5 cup grated pepper Jack cheese
1 13-ounce bag restaurant-style tortilla chips
Avocado, sour cream, pico de gallo, pickled jalapenos, and cilantro, for serving

Steps:

Preheat oven to 400°F. Heat the oil in a large skillet over medium heat. Add the scallions, garlic, chili powder, cumin, and salt and cook, stirring occasionally, until softened, about 3 minutes. Add the beef and cook, breaking up with a wooden spoon, until browned, about 5 minutes. Stir in the green chiles.
Combine the cheeses in a small bowl. Line the cups of a muffin tin with tortilla chips, breaking to cover bottom and line sides. Divide ⅓ of the cheese mixture among cups. Divide ½ of the beef mixture among cups and top with half of the remaining cheese mixture. Top with remaining beef mixture, and finish with cheese. Bake until the cups are heated through, cheese is melted, and the edges are browned, 9 to 11 minutes.
Just before serving, top each cup with diced avocado, sour cream, pico de gallo, pickled jalapeños, and fresh cilantro.

LOADED NACHOS

Loaded Nachos image

Probably the greatest nachos ever assembled. Perfect for football. Serve as a giant help-yourself platter or portion onto plates.

Provided by Brian Genest

Categories Appetizers and Snacks Cheese Nachos Recipes

Time 1h

Yield 20

Number Of Ingredients 12

Ingredients

cooking spray
1 (18 ounce) package tortilla chips
1 ½ pounds cooked, Mexican-seasoned ground beef
1 (15 ounce) can black beans, drained
3 medium jalapeno peppers, thinly sliced
3 cups pico de gallo
1 (16 ounce) package shredded medium Cheddar cheese
3 cups queso blanco dip, warmed
¼ head iceberg lettuce, shredded
1 cup sour cream
1 tablespoon water, or as needed
2 stalks scallions, chopped

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don't drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.

Nutrition Facts : Calories 508.9 calories, Carbohydrate 26.9 g, Cholesterol 97.3 mg, Fat 33.8 g, Fiber 3 g, Protein 23.4 g, SaturatedFat 16.2 g, Sodium 1121.1 mg, Sugar 3.1 g

NACHOS FULLY LOADED

Nachos Fully Loaded image

Like your nachos with the works? This recipe will work for you! It's got it all: ground beef, taco seasonings, yummy melted cheese and chopped tomatoes.

Provided by My Food and Family

Categories Home

Time 20m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 lb. lean ground beef
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 can (15 oz.) kidney beans, rinsed
8 cups tortilla chips (about 8 oz.)
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses
1 plum tomato, seeded, chopped

Steps:

Heat oven to 400ºF.
Cook meat with seasoning mix as directed on package. Stir in beans.
Arrange chips on large ovenproof platter; top with meat mixture and cheese.
Bake 3 min. or until cheese is melted. Top with tomatoes.

Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 490 mg, Carbohydrate 30 g, Fiber 4 g, Sugar 1 g, Protein 20 g

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