Southwestern Nachos: Difference between revisions
From McGough's Recipes
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Revision as of 00:17, 17 January 2024
Prep | Cook | Total | Serves |
---|---|---|---|
30 Min | Beef: 1½ Hr | 2 Hr | 8 - 12 |
Ingredients
- 1 lbs Taco seasoned ground beef
- 6 garlic cloves, minced
- 1-2½ cups barbecue sauce (less barbecue sauce for a sweeter flavor) [1]
- ⅓ cup packed brown sugar
- 2 tablespoons honey [2]
- 1 package (16 ounces) tortilla chips
- 1½ cups frozen corn
- 1 can (15 ounces) black beans, rinsed and drained
- Half of 1 14.5oz can tomatoes, chopped or diced [3]
- 1 medium red onion, chopped
- ⅓ cup minced fresh cilantro
- 1 jalapeno pepper, seeded and chopped
- 2 teaspoons lime juice
- 1 package (16 ounces) process cheese (Velveeta), cubed [4]
- 1/4 cup 2% milk
Directions
- Preheat oven to 375°F
- In a large pan add the meat and taco seasoning to a pan and cook to seasoning instructions.
- Add the garlic and cook until fragrant.
- Stir in barbecue sauce, brown sugar and honey to the seasoned beef.
- In separate baking dish(s), divide tortilla chips between 1 or 2 greased baking dishes.
- Top with beef mixture.
- Top beef and chips with the cheese or Velveeta.
- In medium mixing bowl combine corn, beans, tomato, onion, cilantro, jalapeno and lime juice and spoon over beef, chips and cheese.
- Bake, uncovered, 15-20 minutes or until heated through and cheese is melted.
- Enjoy!
Tweaks
Original Recipe
Prep | Cook | Total | Serves |
---|---|---|---|
40 Min | Pork: 7¼ Hr | 8 Hr | 30 |
Ingredients
For Pork
- 2 boneless whole pork loin roasts (3-1/2 pounds each)
- 1 cup unsweetened apple juice
- 6 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon liquid smoke, optional
For Nachos
- 2-1/2 cups barbecue sauce
- 1/3 cup packed brown sugar
- 2 tablespoons honey
- 1 package (16 ounces) tortilla chips
- 1-1/2 cups frozen corn
- 1 can (15 ounces) black beans, rinsed and drained
- 1 medium tomato, seeded and chopped
- 1 medium red onion, chopped
- 1/3 cup minced fresh cilantro
- 1 jalapeno pepper, seeded and chopped
- 2 teaspoons lime juice
- 1 package (16 ounces) process cheese (Velveeta), cubed
- 1/4 cup 2% milk
Directions
- Cut each roast in half; place in two 5-qt. slow cookers. Combine the apple juice, garlic, salt and, if desired, liquid smoke; pour over meat. Cover and cook on low 7-8 hours or until tender.
- Preheat oven to 375°. Shred pork with 2 forks; place in a very large bowl. Stir in barbecue sauce, brown sugar and honey. Divide tortilla chips between 2 greased 13x9-in. baking dishes; top with pork mixture. Combine corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over pork mixture. Bake, uncovered, 15-20 minutes or until heated through.
- Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce over nachos.