Nachos In A Cup Recipes

SUPER NACHOS

Steps:

• Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes.
• Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.
• Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture.
• Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes.
• Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers.

CLASSIC PUB STYLE NACHOS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.
• Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.
• Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.

GREY CUP NACHOS

Steps:

• Place the ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Add onion and cook until tender. Drain off grease. Stir in the contents of the seasoning packet and any water if needed in order to prepare according to package directions.
• When the meat is done cooking, add the bell pepper, jalapeno pepper and sliced mushrooms to the skillet, and lower heat to medium. Cook and stir until vegetables are about halfway cooked, 3 to 4 minutes. Stir in the cheese sauce until everything is evenly coated.
• Serve tortilla chips topped with the meat and cheese sauce, or serve buffet style where each person can top their own nachos.

NACHO'S IN A CUP

Steps:

• Cook the ground beef on medium to high heat in a non stick pan until brown and no longer pink.
• Drain the ground beef and rinse your pan and add beef back to your pan.
• Pour the jar of Salsa into beef mixture and let simmer until the beef fully absorbs the sauce. The longer you let simmer the better it will taste.
• While the mixture is cooking, heat oven to 350 degrees and place a cooking sheet on any flat oven pan. Place the Tostitos scoop cups facing up in on the pan.
• Once the mixture is ready you can spoon it into Tostitos scoop cups and sprinkle with the cheddar cheese.
• Cook in the oven until the cheese is melted.
• Place each scoop cup on a platter and you can either leave sour cream or guacamole on the side or add to each cup.

FULLY-LOADED NACHO CUPS

Steps:

• Preheat the oven to 375 degrees F.
• Place a baking sheet in the oven to preheat for 10 minutes.
• Fit a wonton wrapper into each cup of a 12-cup nonstick muffin tin, pushing the wrapper down to the bottom of the cup, and crimping as necessary so that it forms a cup.
• Heat the oil in a medium skillet over medium-high heat. Add the scallions and cook, stirring until softened, about 1 minute.
• Add the beef and 1/4 teaspoon salt and cook, stirring until brown, about 4 minutes. Add the taco seasoning and stir to combine.
• Remove the skillet from the heat. Use a slotted spoon to transfer and transfer the taco meat to a bowl and drain off the fat.
• Add the cheese, pickled jalapenos and beans to the taco meat and toss to combine. Season with salt.
• Fill the wonton-lined muffin cups with the beef mixture, place the muffin tin on the preheated baking sheet and bake until the wrappers are crisp and golden brown, about 17 minutes.
• Remove the nacho cups from the muffin tin and arrange on a platter.
• Top with the diced avocado, pico de gallo and sour cream, and serve immediately.