Restaurant Style Chicken Nachos
(from All Recipes)
- 2 cloves garlic, crushed
- 6 green onions, sliced, white parts and tops separated
- 3 tablespoons canola oil
- 1 shredded, cooked, whole chicken breast
- salt and pepper to taste
- 1 cup salsa
- 1/2 (12 ounce) package tortilla chips
- 1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
- 1/2 large tomato, diced
- Preheat oven to 350 degrees F (175 degrees C).
- In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
- Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.
Filed under Chicken, Mexican
I know my family will love this recipe!
Crockpot Taco Dip
~Dad’s Ultimate Bean dip~
2 cans Brooks Chili Beans (mild or hot, your choice – we like it HOT) 😉 Coursely chop in a food processor
1 lb browned ground beef
1 lb velveeta (mexican velveeta for even more kick!)
Mix together in a sauce pan or crock pot and heat till melted well blended.
Serve with your favorite dipping chips – We like Tostitos, Fritos Scoops, and Doritos!
Filed under Mexican, snacks
Nacho Bread Pizzas
Recipe courtesy Rachael Ray (found on Sweetnick’s)
1 loaf baguette or semolina bread, day old is fine
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 cloves garlic, chopped
1 jalapeno, seeded and chopped or 1 pickled hot pepper of any kind, chopped
1 (15-ounce) can black beans
2 teaspoons hot sauce
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
Salt and pepper
1 cup prepared salsa, any variety
2 cups shredded Cheddar, smoked Cheddar, Monterey Jack or pepper Jack
1 heart romaine or 1/2 iceberg head, shredded
1/2 cup green olives with or without pimiento, chopped
1/4 red onion or 2 to 3 scallions, chopped
2 plum or vine tomatoes, seeded and diced
Split bread lengthwise. Hollow the bread out and cut each half in half across, making 4 boats. Preheat oven to 350 degrees F. Heat a small nonstick skillet over medium heat. Add oil, 1 turn of the pan, garlic and hot peppers. Drain beans. Add half of the beans then mash the remainder of the beans in the can using a fork. Add mashed beans to the pan and combine with whole beans. Season beans with hot sauce, chili powder, cumin, salt and pepper. When the spicy beans are hot through, spread them evenly across all of the bread. Top with salsa and liberally sprinkle with cheese, covering bread to all edges. The boats will only be half-full. Melt cheese in the oven until it bubbles and begins to brown.
Top Nacho Bread Pizzas with lettuce, olives, onions and tomatoes and serve.
Sweetnicks’ Notes: Put the hollowed out bread in the oven for a few minutes before filling it up. This allows the bread to get a little crispy.
Filed under Breads, Mexican
This is a family favorite here. For me, it is easier and less messy than tacos.
Southwest Nacho Casserole
2 lb lean ground beef
1 cup water
2 envelopes (1.25 oz each) Old El Paso® 40% less-sodium taco seasoning mix
1 can (4.5 oz) Old El Paso® chopped green chilies
2 cans (16 oz each) Old El Paso® fat-free re-fried beans
2 cups shredded reduced-fat Cheddar cheese (8 oz)
1 cup chopped tomato (1 large)
1/2 cup chopped green onions (8 medium)
1 can (2.5 oz) sliced ripe olives, drained
1 bag (12 oz) gold tortilla chips (extra thick)
Sour cream, if desired
1 . Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
2 . Stir in water and taco seasoning mix. Bring to a boil; cook 2 to 4 minutes, stirring occasionally, until thickened. Stir in chilies.
3 . Spread re-fried beans in baking dish. Top with ground beef mixture. Cover tightly with foil.
4 . Bake 30 to 40 minutes or until bubbly around edges.
5 . Remove from oven. Uncover; sprinkle with cheese, tomato, onions and olives. Arrange 18 to 20 tortilla chips around outside edges of baking dish. Return to oven; bake uncovered about 10 minutes longer or until cheese is melted. If desired, top with sour cream. Serve with remaining tortilla chips for scooping.