4 Unique Nachos Recipes

4 Unique Nachos Recipes

Check out four delicious ways to prepare crunchy, tastefully topped nachos.


By: Ashton Keefe

Nothing says “party” like nachos, but they’re also a great option for a fast (and even nutritious!) weeknight meal. These four recipes have ingredients that meat lovers, vegetarians, Italian food lovers and sweets cravers can all enjoy.

Classic Nachos
Serves:
12 (appetizer) or 6 (main course)
Prep time: 15 minutes
Cook time: 12 minutes
Cost: $$
Difficulty: Very Easy

Ingredients
1 bag (12 ounces) tortilla chips
1-2 tablespoons vegetable oil
1 pound ground beef
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Salt and pepper, to taste
1 tomato, diced
1 green pepper, seeded and diced
1 red onion, diced
1 cup sharp cheddar cheese, grated
1 cup Pepper Jack cheese, grated
1/2 cup cilantro, chopped
1/2 head cabbage (red or green), thinly shredded
2 avocados, ripe and diced (or guacamole)
1 lime, juiced

Tip : Using your own spice mixture (cumin, paprika and cayenne pepper) instead of using pre-packaged taco seasoning to reduce the salt level of your nachos.

Instructions
1. Preheat oven to 350 F.
2. Spread chips horizontally across a large greased baking sheet or skillet to ensure maximum exposure for toppings.
3. Heat vegetable oil in a skillet over medium heat, and cook ground beef until brown and cooked through.
4. Stir in cumin, paprika, cayenne, salt and pepper.
5. Top chips with ground beef, tomato, green pepper, red onion and cheeses.
6. Bake for 10-12 minutes until chips are slightly browned and cheese is melted.
7. Remove from oven and top with cilantro, cabbage, avocado and lime juice.


Veggie Nachos
Serves:
12 (appetizer) or 6 (main course)
Prep time:
30 minutes
Cook time:
15 minutes
Cost:
$
Difficulty:
Very Easy

Ingredients
1 bag (12 ounces) tortilla chips
1 (15-ounce) can cannellini beans, drained and rinsed
1 small eggplant, diced
Salt, to taste
1 tablespoon olive oil
1 (15-ounce) jar roasted red peppers, drained and chopped
1 small zucchini or summer squash, diced
1 sweet onion, diced
2 cups white cheddar cheese, grated

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Instructions
1. Preheat oven to 350 F.
2. Spread chips horizontally across a large greased baking sheet or skillet.
3. Place eggplant in a colander, and sprinkle liberally with salt. Let sit in the sink at room temperature for 25 minutes to draw out water from the vegetable, then place in a dish towel and wring out excess moisture.
4. Heat 1 tablespoon olive oil in a skillet over medium heat, and sauté eggplant, roasted red peppers, zucchini/squash and onion until warmed and softened.
5. Spread the mixture over chips, top with cheese.
6. Bake for 10-12 minutes until cheese is melted and bubbling.

Tip : Different cheeses melt at different rates, so bake longer if needed, but keep in mind that as chips slowly dry out and become more breakable as they brown.


Dessert Nachos
Serves:
12 (appetizer) or 6 (main course)
Prep time:
30 minutes
Cook time:
15 minutes
Cost:
$
Difficulty: Medium

Ingredients
Pita crisps (homemade or store bought)
1 cup chocolate hazelnut spread
1/2 cup of hazelnuts and pecans, chopped and toasted
1 cup mini marshmallows
1 cup strawberries, chopped
1 zest of orange

Instructions
1. Preheat oven to 350 F.
2. Spread pita crisps horizontally across a large greased baking sheet.
3. Top chips with chocolate hazelnut spread, hazelnuts and pecans and marshmallows.
4. Bake for 5-7 minutes until toppings are warm and slightly melted.
 5. Remove from oven and top with strawberries and orange zest.


Italian Nachos
Serves:
12 (appetizer) or 6 (main course)
Prep time: 30 minutes
Cook time:
15 minutes
Cost:
$
Difficulty:
Medium

Ingredients
Unflavored pita crisps (homemade or store bought)
1 pound spicy Italian sausage
1 can (15 ounces) crushed tomatoes
1 cup green or black olives, pitted and sliced
1 cup low-moisture shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup basil, sliced

Instructions
1. Preheat oven to 350 F.
2. Spread pita crisps horizontally across a large greased baking sheet.
3. Heat skillet over medium-high heat and brown Italian sausage (removed from casings) until crumbled and cooked through.
4. Place on sausage on paper towel-lined plate to drain excess fat.
5. Drizzle crushed tomatoes over pita crisps, then top with sausage, olives, mozzarella cheese and Parmesan cheese.
6. Bake for 10-12 minutes until warmed through and cheese is melted.
7. Remove from oven and top with basil.



Ashton Keefe is the owner/executive chef of Ashton Keefe LLC Culinary Lifestyle Services, in New York City and a frequent recipe contributor and tester for
O Magazine , Whole Foods Market Cooking and Everyday with Rachael Ray. Find her at her site Ashton Keefe.

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