Best Taco Nachos Recipes

TACO BELL XXL COPYCAT BEEF NACHOS

Steps:

• Preheat oven to 400 degrees.
• Mix ground beef, jalapeño pepper, chili powder and salt in skillet. Cook over medium-high heat until meat is browned. Drain fat. Stir in the salsa and ground cumin. Simmer for 2 minutes. Arrange chips in a large baking dish & add meat mixture, then cheeses, onion, olives & red bell pepper. Bake until warm & cheese melts - approx 8-10 minutes. Remove from oven & top with sour cream and guacamole.
• * Here is link to my Sauce Queens Copycat Signature Salsa: http://www.food.com/recipe/sauce-queens-copycat-quot-signature-salsa-quot-512859.

MINI TACO NACHOS

Steps:

• Brown ground beef in a large skillet until browned and cooked through. Drain grease if necessary. Add onions and peppers and saute with meat until soft, about 3-5 minutes.
• Sprinkle seasonings (chili powder, cumin, coriander, oregano, garlic powder, onion powder, cayenne and salt) on meat mixture. Add beer and stir until mixture is combined and slightly reduced.
• ***At this point, you could store meat mixture in the fridge until ready to use or allow mixture to cool slightly before starting nacho assembly. ***You could also skip those first 2 steps if you have leftover taco meat!
• Line baking sheets with aluminum foil that's been sprayed with nonstick cooking spray.
• Spread out tortilla chips on baking sheet in rows. (I can usually get about 7 rows of 5 on each baking sheet).
• Fill each tortilla chip with 1-2 teaspoons of meat mixture. Then top each chip with 1-2 teaspoons of shredded cheese. Finally, sprinkle green onions on top of cheese.
• Bake at 375 degrees for 5-7 minutes.
• Serve with salsa, guacamole, sour cream and/or hot sauce!

STEAK AND POTATO TACO NACHOS RECIPE BY TASTY

Steps:

• Preheat the oven to 300˚F (150˚C).
• In a small bowl, combine 1 teaspoon of salt, the pepper, onion powder, paprika, garlic powder, chili powder, and cumin.
• Slice the potatoes on a mandolin or with a sharp knife into ¹⁄₁₆-inch (1 mm) thick slices.
• Transfer the potato slices to a large bowl and cover with water. Toss the potato slices around to remove excess starch, then drain the water.
• Sprinkle the remaining 2 teaspoons of salt onto the potato slices and toss, then drain any excess water.
• Sprinkle half the spice mixture over the potatoes and toss until well-coated.
• Invert a muffin tin and place the potato slices in between the muffin tin walls to create taco shapes. If you have one, use a second muffin tin for the remaining potato slices, or repeat when finished baking the first batch.
• Bake the potato slices for 25 minutes, or until golden brown.
• Season the skirt steak with the remaining spice mix on both sides.
• Heat the oil in a large cast-iron skillet over high heat. Add the skirt steak and cook for 3 minutes on each side until it is seared with a golden brown crust.
• Remove the steak from the pan and let rest on a cutting board for 10 minutes. Once rested, cut the steak into ½-inch (1 cm) cubes.
• Sprinkle the cheese blend and steak into the potato taco shells.
• Bake for another 5 minutes or until cheese is melted.
• Serve with pico de gallo, guacamole, and sour cream.
• Garnish with chopped chives, if desired.
• Enjoy!

NACHOS / TACO DIP

Steps:

• Combine together softened cream cheese and sour cream in a blender (or with hand mixer).
• Add in Taco Seasoning and mix well.
• Smooth into flat pie dish.
• Add lettuce, tomatoes, cheese as preferred.
• Serve Chilled with Nacho Chips (Bite Size are best!).

TACO NACHOS

Steps:

• Heat taco sauce with ground beef as directed on tub.
• For each serving, place 2 cups chips on individual serving plate. Top with 1/2 cup warm taco sauce with ground beef, 3 tablespoons cheese, 1/2 cup lettuce and 1 tablespoon sour cream.

GRILLED TACO NACHOS

Steps:

• 1. Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray. Spread tortilla chips on centers of foil pieces. Mix sausage, chilies and seasoning mix; spoon over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese.
• 2. Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted

GRILLED TACO NACHOS

Steps:

• Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray. Spread tortilla chips on centers of foil pieces. Mix sausage, chilies and seasoning mix; spoon over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese.
• Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted

GRILLED TACO NACHOS

Steps:

• Use aluminum foil to make 4 large sheets. Size will vary depending on how big the packets become. You will need enough to completely cover the chips and toppings.
• Spray inside of each sheet with cooking spray so the nachos do not stick. I would still suggest this step even if using non-stick foil.
• Make a pile of nacho chips in the middle of each foil sheet.
• Pile on your favorite toppings from the list above, or create your own (except sour cream).
• Fold over foil on tops to make packets (don't let any of those toppings fall out!) and place on the grill or grate over a low burning campfire.
• Let cook / steam for about 10 - 15 minutes.
• Remove from heat and enjoy! As a note of caution, be careful when opening the packets as they will be hot and steam will be released. Top with sour cream.

STEAK AND POTATO TACO NACHOS RECIPE BY TASTY

Steps:

• Preheat the oven to 300˚F (150˚C).
• In a small bowl, combine 1 teaspoon of salt, the pepper, onion powder, paprika, garlic powder, chili powder, and cumin.
• Slice the potatoes on a mandolin or with a sharp knife into ¹⁄₁₆-inch (1 mm) thick slices.
• Transfer the potato slices to a large bowl and cover with water. Toss the potato slices around to remove excess starch, then drain the water.
• Sprinkle the remaining 2 teaspoons of salt onto the potato slices and toss, then drain any excess water.
• Sprinkle half the spice mixture over the potatoes and toss until well-coated.
• Invert a muffin tin and place the potato slices in between the muffin tin walls to create taco shapes. If you have one, use a second muffin tin for the remaining potato slices, or repeat when finished baking the first batch.
• Bake the potato slices for 25 minutes, or until golden brown.
• Season the skirt steak with the remaining spice mix on both sides.
• Heat the oil in a large cast-iron skillet over high heat. Add the skirt steak and cook for 3 minutes on each side until it is seared with a golden brown crust.
• Remove the steak from the pan and let rest on a cutting board for 10 minutes. Once rested, cut the steak into ½-inch (1 cm) cubes.
• Sprinkle the cheese blend and steak into the potato taco shells.
• Bake for another 5 minutes or until cheese is melted.
• Serve with pico de gallo, guacamole, and sour cream.
• Garnish with chopped chives, if desired.
• Enjoy!

BAKED TACO NACHOS

Steps:

• 1. Preheat oven to 400 degrees. Lightly prepare 9 x 13 baking dish.
• 2. Combine ground beef, chili beans, and taco seasoning.
• 3. Layer baking dish with tortilla chips, beef mixture, tomatoes, and cheese.
• 4. Bake uncovered for 15 minutes. Serve with sour cream, taco sauce, and additional toppings to taste.
• 5. Suggested Side(s): Combine 1 can of drained black beans, 1 can of drained corn, and 1 cup of salsa. Heat through and serve.

GRILLED TACO NACHOS

Steps:

• Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray. Spread tortilla chips on centers of foil pieces. Mix sausage, chilies and seasoning mix; spoon over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese.
• Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted

TACO NACHOS

Steps:

• Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and mix in taco seasoning mix and water. Continue cooking 5 minutes. Remove from heat.
• Place processed cheese and milk in a small, microwave safe bowl. Microwave on high until melted, 1 to 2 minutes. Stir until blended and smooth.
• Place tortilla chips on a large, microwave safe dish. Spread with refried beans. Top with beef and cheese and mixtures.
• Microwave approximately 2 minutes on high, until the cheese has melted into the beef. Top with tomato and green onions. Serve warm.

CHEESY TACO CEREAL NACHOS

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper. In large bowl, mix melted butter and taco seasoning mix. Add cereal; toss to coat. Spread mixture in single layer in pan. Bake 3 minutes.
• Sprinkle evenly with cheese. Bake 3 to 4 minutes or until cheese is melted.
• Top with lettuce, tomato, cilantro and ripe olives. Drizzle with salsa and sour cream. Serve immediately.

TACO NACHOS

Steps:

• Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown.
• Drain and mix in taco seasoning mix and water. Continue cooking 5 minutes.
• Remove from heat.
• Mix together the beef and jalapeno peppers.
• Place tortilla chips on a large, microwave safe dish.
• Spread with re-fried beans (Optional).
• Top with beef/jalapeno mix, then salsa and then top with cheese.
• Layer the tortilla chips with beef/jalapeno mix (some tortillas, some beef, some tortillas -- etc).
• Bake for approximately 10 minutes at 325 degrees, until the cheese has melted into the beef.
• Once out of the oven, top with additional salsa or tomato and green onions.
• Serve warm.

GROUND TURKEY TACO NACHOS

Steps:

• Heat oil in a large skillet over medium heat. Add ground turkey and cook until beginning to brown, 4 to 5 minutes. Sprinkle with taco seasoning. Cook and stir until turkey is no longer pink, 1 to 2 minutes.
• Add 1 cup pico de gallo, broccoli slaw, and chopped bell peppers. Cook, stirring occasionally, until peppers begin to soften, about 2 minutes. Stir in diced tomatoes and tomato sauce; cook until simmering and heated through, about 5 minutes.
• Divide tortilla chips evenly and layer onto 4 microwave-safe plates. Spoon turkey mixture on top, sprinkle with Cheddar cheese, and spray with cooking spray.
• Microwave each plate on high until cheese has melted, about 1 minute. Serve with remaining pico de gallo.

GRILLED PICNIC TACO NACHOS

Steps:

• Heat gas or charcoal grill. Spray 12x18-inch foil pan with cooking spray. Spread tortilla chips in pan.
• In medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil.
• Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil.