Nachos Grande
Nachos Grande might be a good recipe to expand your hor d'oeuvre recipe box. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $2.05 per serving. One portion of this dish contains around 21g of protein, 34g of fat, and a total of 642 calories. 2 people were glad they tried this recipe. This recipe from Foodista requires ground cumin, cheddar cheese, tortilla chips, and onion. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a good spoonacular score of 69%. Nachos Grande, Burrito Grande, and Burritos El Grande are very similar to this recipe.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
400 grams can tomatoes
1 1/2 cups Grated Cheddar Cheese
1/2 teaspoon Chili Powder
2 tablespoons Corn Oil
3 Garlic Cloves, crushed
1/2 Green Pepper, chopped
1 Fresh Green Chili, chopped
1/4 teaspoon Ground Cumin
1 Onion, finely chopped
1 teaspoon paprika
Paprika to garnish
1 can Refried Beans (13 oz.)
2 cups Tortilla Chips
5 tablespoons Water
Equipment:
frying pan
baking pan
oven
Cooking instruction summary:
- Heat oil in a skillet, add the onion, green pepper, and garlic, and cook gently, stirring occasionally, for 5 minutes or until soft but not browned.
- Add the tomatoes and chili and cook over medium heat for 5 minutes, or until most of the liquid has evaporated.
- Stir in the chili powder and paprika and cook for 3 minutes, then add the refried beans, breaking them up with a fork. Add the measured water and cook, stirring occasionally, for 8-10 minutes, until the mixture thickens.
- Spoon the beans into the middle of a baking dish, arrange the tortilla chips around the edge and sprinkle with cumin. Sprinkle the cheese over the beans and tortilla chips.
- Bake at 400 degrees for 15-20 minutes, until the cheese has melted.
- Sprinkle the paprika for garnish in a lattice pattern on top and serve immediately.
Step by step:
1. Heat oil in a skillet, add the onion, green pepper, and garlic, and cook gently, stirring occasionally, for 5 minutes or until soft but not browned.
2. Add the tomatoes and chili and cook over medium heat for 5 minutes, or until most of the liquid has evaporated.Stir in the chili powder and paprika and cook for 3 minutes, then add the refried beans, breaking them up with a fork.
3. Add the measured water and cook, stirring occasionally, for 8-10 minutes, until the mixture thickens.Spoon the beans into the middle of a baking dish, arrange the tortilla chips around the edge and sprinkle with cumin.
4. Sprinkle the cheese over the beans and tortilla chips.
5. Bake at 400 degrees for 15-20 minutes, until the cheese has melted.
6. Sprinkle the paprika for garnish in a lattice pattern on top and serve immediately.
Nutrition Information:
covered percent of daily need
