MINI TACO NACHOS
Mini Tacos Nachos make a quick, easy and delicious way to serve nachos. Start with Jose Ole mini cheese tacos and top with your favorite nacho toppings.
Provided by Paula
Categories Appetizer
Time 20m
Number Of Ingredients 7
Steps:
- Heat Jose Ole Nacho Bites according to package directions. Layer on toppings of your choice and heat under broiler until hot and cheese is melted.
- Serve with your favorite toppings - green onions, sour cream, black olives, tomatoes
Nutrition Facts : Carbohydrate 10 g, Protein 42 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 122 mg, Sodium 1576 mg, Fiber 3 g, Sugar 5 g, Calories 393 kcal, ServingSize 1 serving
MINI TACO NACHOS
Everyone always loves these individual nachos. You can make the meat mixture up ahead of time and store in the fridge in tupperware until ready to use. The meat mixture freezes well too. If you are short on spices, just use a taco packet instead. I often use leftover taco meat that I need to use up.
Provided by KPD123
Categories Lunch/Snacks
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!
Nutrition Facts : Calories 176.8, Fat 12.2, SaturatedFat 6.2, Cholesterol 45.5, Sodium 161.3, Carbohydrate 3.9, Fiber 1.2, Sugar 1.1, Protein 12.5
MINI PEPPER NACHOS
Swap out your usual tortilla chips for mini bell peppers for Mini Pepper Nachos! This Healthy Living take on your favorite finger food gets a veggie-forward update. Treat your whole family to Mini Pepper Nachos!
Provided by My Food and Family
Categories Home
Time 25m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Cook beef with seasoning mix as directed on package; spoon into pepper halves.
- Heat broiler. Place peppers, filled sides up, on foil-covered baking sheet; top with cheese.
- Broil peppers, 4 inches from heat, 2 to 4 min. or until cheese is melted.
- Top with remaining ingredients.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.9899 g, Sugar 0 g, Protein 7 g
MINI PHYLLO TACOS
For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and shredded cheese. These handheld bites will be a surefire hit with a hungry crowd. -Roseann Weston, Philipsburg, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a small skillet, cook beef and onion over medium heat until meat is no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes. Remove from heat; stir in 1/2 cup cheese blend. , Place tart shells in an ungreased 15x10x1-in. baking pan. Fill with taco mixture. , Bake 6 minutes. Sprinkle with remaining cheese blend; bake until cheese is melted, 2-3 minutes longer. Freeze option: Freeze cooled taco cups in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 350° oven until crisp and heated through.
Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 156mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
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