Working Moms Layered Nachos Recipes

HOMEMADE NACHOS WITH GROUND BEEF

Steps:

• Preheat oven to 425° F. Grease a large rimmed baking sheet or line with foil or parchment; set aside.
• In a large skillet over medium-high heat, cook the ground beef and onion until the onion is tender and the meat is no longer pink. Drain off the fat; return beef and onion to the skillet. Add taco seasoning (and water if called for on the packet). Cook according to the instructions on the seasoning packet.
• Arrange half of the tortilla chips on the prepared baking sheet. Top chips with half of the beef mixture, half of the cheese, and half of the jalapeños (if using).
• Repeat layers once more.
• Bake in the oven until the cheese melts, about 10-15 minutes. Add optional toppings; serve immediately.

WORKING MOM'S LAYERED NACHOS

Steps:

• 1. Brown turkey in a pan. Add taco seasoning and water, then continue cooking until saucy but not too "soupy" (just a couple minutes).
• 2. In a 13x9 glass dish, add a bean layer.
• 3. Then top with the ground meat.
• 4. Top with cheese.
• 5. Cover with foil.
• 6. Bake at 350 degrees for 30 minutes or until cheese is melted and bubbly.
• 7. Serve with chips, sour cream, guacamole, salsa, and any other garnish desired. Enjoy!!

WORKING MOM'S LAYERED NACHOS

Steps:

• Brown turkey in a pan.
• Add taco seasoning and water, then continue cooking until saucy but not too "soupy" (just a couple minutes).
• In a 13x9 glass dish, layer beans, meat then cheese.
• Cover with foil and bake at 350 degrees for 30 minutes or until cheese is melted and bubbly.
• Serve with chips, sour cream, guacamole, salsa, and any other garnish desired.
• Enjoy! ;).

COPYCAT TRIPLE LAYER NACHOS

Steps:

• Line a plate with paper towels.
• Combine refried beans and 1/4 cup water in a small saucepan over low heat.
• Combine salsa con queso and 2 tablespoons of water in a second saucepan and heat over low heat.
• Combine enchilada sauce and mild sauce in a third saucepan and heat over low heat.
• Preheat vegetable oil in a large skillet over medium-high heat. Add tortilla chips to the skillet, making sure to not overcrowd. Cook for 4 minutes, flipping halfway through. Use tongs and transfer chips to the paper towel-lined plate; sprinkle with salt. Repeat with remaining chips.
• Divide chips between 4 serving dishes. Scatter beans on top of chips, drizzle with cheese, then drizzle with red sauce. Serve immediately.

LAYERED THREE CHEESE NACHOS

Steps:

• Preheat the oven to 350 degrees F.
• Put half the nacho chips on an ovenproof platter and sprinkle with half of each cheese followed by a portion of the remaining ingredients. Top with the remaining chips and toppings ending with a layer of the remaining cheeses. Bake until the cheeses have melted. Serve with salsa and sour cream.

LAYERED NACHO DIP

Steps:

• Put the cream cheese in a mixing bowl and beat until smooth and creamy.
• Add the sour cream and taco seasoning and mix until evenly combined.
• Spread the cream cheese mixture in the bottom of a glass baking dish or pie plate in an even layer.
• Evenly spread the salsa over the cream cheese, and then cover the top of the dip with shredded cheese.
• Chill until the cream cheese firms pp a bit, about 30 minutes.
• Remove from the fridge, add some green onions on top for garnish, and serve with tortilla chips for dipping.

BRICKLAYER-STYLE NACHOS

Steps:

• If using fresh tomatoes, place them on a small baking sheet covered with aluminum foil. Place them under the broiler for 8 to 10 minutes, turning halfway through, until charred, mushy and juices have begun to run. Remove from heat. Once cool enough to handle, chop them without discarding any of the juices, seeds or charred skin.
• Heat a large (12-inch) skillet over medium-high. Add the bacon and cook, stirring occasionally, until it browns slightly and renders some of its fat, 3 to 4 minutes.
• Add the chorizo to the bacon, and cook, breaking the sausage into smaller pieces using a wooden spoon as it begins to brown and crisp, 3 to 4 minutes.
• Add the beef, season with salt and pepper and cook, stirring a couple times, until it begins to brown, about 4 minutes. Incorporate the onion and jalapeño and cook until they begin to wilt, 2 to 3 minutes. Add the garlic and stir until fragrant but not browned, less than 1 minute.
• Stir in the fresh or canned chopped tomatoes with their juices and cook over high, stirring occasionally, until saucy, 2 to 3 minutes. Season to taste with salt.
• Set the rack in the middle of the oven and heat to 400 degrees. Place all the tortilla chips in a half sheet pan or large baking sheet in an even layer. Cover the chips with the bricklayer meat mixture and all of its chunky salsa. Cover with the shredded cheese. Bake until cheese has completely melted, 8 to 10 minutes.
• Garnish with the avocado, crumbled queso fresco and scallions. Dig in while hot!