Thursday, April 16, 2009

Easy Beef Nachos

Layered tortilla chips, with seasoned ground beef, or leftover meats from your BBQ, cheese and topped with all of your favorite nacho toppings - chopped onion, tomatoes, pico, corn, jalapenos, black olives, sour cream, or choose your own favorite toppings.
Layered tortilla chips, with seasoned ground beef, or leftover meats from your BBQ, cheese and topped with all of your favorite nacho toppings - chopped onion, tomatoes, pico, corn, jalapenos, black olives, sour cream, or choose your own favorite toppings.

Easy Beef Nachos

For some reason I have been on a Mexican and/or Latin kick here lately because my dishes seem to all be leaning that way! First, I have been majorly craving a Cuban Sandwich for a month, then I made the Beef Enchilada Casserole, and then I was craving a beef and bean burrito, but I decided to make a Skillet Burrito Dinner the other day. Yesterday, besides a ham and cheese po'boy that I had for lunch, dressed and pressed thank-ya-very-much, I never ever got around to eating a "proper" dinner.

I was busy in the yard, and taking photos, and uploading and writing a gardening post, and The Cajun went off to do his thing, so I just quickly fed him some leftovers. Later, by the time he got home, I had decided I just had to have some nachos! They have been on my mind here lately, so course I had already bought the ingredients, and yes, he helped me eat 'em ... though he doesn't like 'all that junk' {so he says} on his.

I ate the leftovers for breakfast today. Is that just wrong??

So here's a simple throw-together version of beef nachos, in case you are. interested. I've listed the ingredients that I like to use, but of course you should vary those according to your taste. The secret to me, is in the layered baking, so that you get nacho goodness all over. Go make them!

Sometimes a gal just wants a few individual nachos!

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Recipe: Easy Beef Nachos

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 4 to 6 servings

Ingredients

For the Taco Seasoning:
  • 2 teaspoons chili powder
  • 1/2 teaspoon each paprika, cumin, coriander and Creole or Cajun seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon granulated sugar
For the Nachos:
  • 1 (11 ounce) bag white or yellow corn tortilla chips
  • 1-1/2 pounds ground chuck or leftover cooked bbq meat (see Tip below)
  • 1/4 cup water
  • 1 (16 ounce) can refried beans, warmed
  • 2 cups finely shredded cheese (Mexican blend, cheddar, colby jack, monterey jack, pepper jack)
  • 1 cup salsa
  • 1/4 cup sliced pickled jalapenos, optional
  • Optional garnishes: Seeded and chopped fresh tomato or pico de gallo, green onion, chopped fresh cilantro, finely chopped red or yellow onion, additional sliced jalapeno, corn kernels, sliced black olive and sour cream or Greek yogurt.
Instructions

Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil and set aside. Mix together the taco seasoning ingredients; set aside.

Cook the ground beef until browned, breaking up to desired consistency; drain off excess oil if needed. Add the taco seasoning and water; cook until most of the water has been absorbed. Remove from the heat.

Layer 1/2 of the chips on the pan, top with 1/2 of refried beans, 1/2 of the cooked beef, 1/2 of the salsa and add 1/2 of the cheese. Top with jalapenos, if desired. Repeat layers of the chips, beans, beef and cheese. Bake just until the cheese melts and chips are warmed through, about 8 to 10 minutes. Top with garnishes as desired and serve immediately.

Cook's Note: May substitute a packet of commercial taco seasoning if you prefer.

On the Grill: Preheat grill to medium. Layer nachos in a disposable aluminum foil pan and cover with foil. Place on grill over indirect heat, lower the lid and let cook about 8 to 10 minutes until heated through and cheese has melted.

Tip: Leftover chili, shredded roast, barbecue beef, or pulled chicken or pork are all great substitutes for the ground beef in these nachos!

Slow Cooker Chicken for Nachos: Add 3/4 cup water to bottom of 6 quart slow cooker. Add 2 pounds boneless chicken breasts, in a single layer, to a 6 quart slow cooker. Sprinkle with the taco seasoning and top with salsa. Cover and cook under tender and shredding, about 3 hours. Shred and set aside. Prepare nachos as above, substituting the chicken in layering.

Buffalo Chicken Nachos: Toss 2 cups cooked and shredded chicken with taco seasoning (if not already seasoned as in slow cooker recipe above). Melt 1/4 cup butter and stir in 1/3 cup hot sauce and 1/4 cup blue cheese salad dressing. Add chicken, toss to coat and proceed with layering and baking as above. Drizzle finished nachos with additional blue cheese salad dressing.

Shrimp Nachos: Toss 1 pound shrimp with taco seasoning. Heat 1 tablespoon cooking oil in a large skillet, add shrimp and cook, stirring often, for about 3 to 4 minutes until pink in color and cooked through. Add to chips topped with cheese sauce below.

Nacho Cheese Sauce: To prepare a cheese sauce instead, add 3 tablespoons all-purpose flour to 3 tablespoons unsalted butter melted. Cook for 2 minutes. Slowly whisk in 1 cup of whole milk until well blended, then add 2 cups shredded cheddar, a little at a time, until blended in. Add additional milk as needed for desired consistency. Pour sauce over chips and top with meat and toppings.

Totchos: Arrange extra-crispy tater tots on a rimmed baking sheet and bake according to package directions. Top tater tots with meat and cheeses as above and bake until cheese is melted.

Source: http://deepsouthdish.com

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©Deep South Dish
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Check These Recipes Out Too Y'all!

Beef and Bean Burritos
Authentic Mexican Shredded Beef for Tacos
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Posted by on April 16, 2009
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