TATER TOT NACHOS

Note: This is a recipe from Pillsbury thus their product names. Feel free to substitute your favorite brands.

2

bags (16 oz each) Cascadian Farm™ Spud Puppies™ organic frozen potatoes

 

1/2

lb lean (at least 80%) ground beef

 

1/2

package Old El Paso™ taco seasoning mix (about 2 tablespoons)

 

3

tablespoons water

 

1 1/2

cups shredded Mexican cheese blend (6 oz)

 

1

cup Old El Paso™ Thick 'n Chunky salsa

 

Shredded lettuce

Sour cream and guacamole, if desired

Heat oven to 425°F. Line cookie sheet with sides with foil or cooking parchment paper. Place frozen potatoes on cookie sheet. Bake as directed on bag.

Meanwhile, in 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water. Cook about 2 minutes or until hot.

Sprinkle potatoes with beef mixture and cheese. Bake 3 to 5 minutes longer or just until cheese is melted. Top with remaining ingredients.

Note: 

Swap out the ground beef for a can of drained, rinsed black beans for a vegetarian twist. Personally, I use both since I am diabetic and need the protein.

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SHRIMP AND CHEDDAR NACHOS

3/4 lb frozen cooked cleaned medium shrimp, thawed

2 tbsp zesty Italian salad dressing
1 red bell pepper, chopped
1 tbsp blackened seasoning
8-oz (6 cups) tortilla chips
8-oz Shredded Triple Cheddar cheese
1 green onion, chopped
2 tbsp chopped cilantro
1 jalapeno pepper, sliced thin

Heat a large cast iron skillet over high heat until it is hot enough to smoke.  Add 1 tablespoon of the Italian dressing, shrimp, bell pepper, and the blackened seasoning.  Cook, stirring, for 1 to 2 minutes or until the shrimp is heated through and evenly coated.  Stir in the remaining salad dressing.

Cover a large microwave-safe plate (be sure it will fit into your microwave!) with layers of half each of chips, shrimp mixture, and the cheese; repeat layers.

Microwave on high for 1 to 2 minutes or until the cheese is melted.  Rotate place after a minute if your microwave does not have a turntable.

Before serving, top with the onion, cilantro, and jalapeno pepper.

Yield: 6 to 8 servings



This is my version of a recipe from The Neely's many years ago.

CHICKEN NACHO BAKE

 

4 small  boneless skinless chicken breasts(1 lb.)

1/2

cup  TACO BELL® Thick & Chunky Salsa

1/2

cup  crushed baked tortilla chips

1/2

cup  KRAFT 2% Milk Shredded Sharp Cheddar Cheese

2

slices  OSCAR MAYER Bacon, chopped

1

small  onion, chopped

2

cups  grape tomatoes

2

cups  cooked long-grain brown rice

1/4

cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

HEAT oven to 400ºF.

PLACE chicken on foil-covered baking sheet; top with salsa. Bake 20 min. or until chicken is done (165ºF), topping with crushed chips and cheese for the last 5 min.

MEANWHILE, cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Add onions to skillet; cook and stir 5 min. Stir in tomatoes; cook 4 to 5 min. or until tomatoes begin to pop, stirring occasionally. Add rice; cook 2 to 3 min. or until heated through, stirring occasionally. Stir in bacon.

TOP chicken with sour cream. Serve with rice mixture.

Yield: 4 servings

Per serving: Calories 380, 10 g fat (4 sat), 35 g carbs, 33 g protein, 5 g sugar, 

Source: Kraft Foods

NACHO SKILLET CASSEROLE

1 lb ground beef

1 medium onion, chopped
1 tsp sugar
1/2 tsp oregano
1 tsp chili powder
1 can kidney beans, drained
1 can (15-oz) tomato sauce
1 can (12-oz) Mexicorn
2 cups slightly broken-up corn tortillas
1 cup cheddar cheese

In a large skillet, brown the ground beef and onion, stirring to break up meat; drain well in a colander.

Wipe skillet with a paper towel and add the beef/onion mixture back into the pan. Add the sugar, oregano, chili powder, beans, tomato sauce, and corn to the beef mixture; simmer 10 to 20 minutes until most of the moisture is gone.

Sprinkle the tortilla pieces over the mixture and sprinkle cheese over tortillas.

Cook another 3 minutes or until the cheese is melted.

file photo for reference

QUICK AND EASY CHICKEN NACHOS

1 can (10.75-oz) condensed Cheddar Cheese Soup

1/2 to 3/4 cup (depending on taste) salsa
2 cans (5-oz each) chunk chicken, drained
1 bag (10-oz) tortilla chips
2 - 3 green onions, sliced
1 small can sliced ripe olives, drained
1 large ripe tomato chopped, optional

In a medium saucepan combine the soup, salsa, and chicken; heat through over low heat, stirring often.

Warm chips in microwave and place on a large platter.  Pour the cheese sauce over the chips and top with the onions, olives, and tomato, if using.

Yield: Serves 4 to 6

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SUPER EASY NACHOS

1 can (10 3/4-oz) condensed Cheddar cheese soup

1/2 cup your favorite salsa
1/2 lb ground beef, browned until no longer pink, optional
1 bag (10-oz) tortilla chips
1 large tomato, diced
2 green onions, sliced
1 small can sliced ripe olives, drained well
1 medium-size green bell pepper, finely chopped

Combine the soup and salsa in a saucepan over medium heat.  Heat until the mixture is hot and bubbly, stirring often.

Arrange the tortilla chips on a large shallow, not totally flat!, platter.  Sprinkle the beef over the chips, if using.  Pour the sauce over all.  Sprinkle the tomato, onions, olives, and bell pepper over the top.