Nacho Bake

Nacho Bake is a gluten free recipe with 6 servings. One serving contains 1147 calories, 45g of protein, and 83g of fat. For $2.97 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. 126 people have tried and liked this recipe. A mixture of fresh cilantro leaves, heavy cream, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is brought to you by Foodnetwork. Many people really liked this hor d'oeuvre. Overall, this recipe earns a super spoonacular score of 81%. If you like this recipe, you might also like recipes such as Chicken Nacho Bake, Spicy Nacho Bake, and Cheesy Nacho Bake.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 60 minutes

 

Ingredients:

1 (15-ounce) can pinto beans, rinsed and drained

1 pound fresh chorizo sausage, casings removed

8 large eggs

2 tablespoons fresh cilantro leaves

1 cup heavy cream

Kosher salt and freshly ground black pepper

1 medium onion, chopped

Jarred salsa, for serving

2 cups shredded Cheddar (about 8 ounces)

1 cup sour cream

3 cups tortilla chips (about 30)

Equipment:

oven

frying pan

baking pan

Cooking instruction summary:

SET UP: Preheat the oven to 350 degrees F. BROWN THE CHORIZO AND ONION: Cook the chorizo until browned in a large nonstick skillet over medium-high heat, about 8 minutes. Transfer to a 3-quart baking dish, leaving the fat in the skillet. Saute the onion in the pan drippings until golden, about 6 minutes. Stir in the beans, then transfer to the baking dish. ASSEMBLE AND BAKE: Beat the eggs, heavy cream, and sour cream with 3/4 teaspoon salt and a couple turns of pepper. Gently pour the eggs over the meat and beans. Press the chips into the mixture so they stand up. Sprinkle with the Cheddar and bake until the eggs are just set, about 45 minutes. Sprinkle with the cilantro and serve with salsa.

 

Step by step:


1. SET UP: Preheat the oven to 350 degrees F.

2. BROWN THE CHORIZO AND ONION: Cook the chorizo until browned in a large nonstick skillet over medium-high heat, about 8 minutes.

3. Transfer to a 3-quart baking dish, leaving the fat in the skillet.

4. Saute the onion in the pan drippings until golden, about 6 minutes. Stir in the beans, then transfer to the baking dish.

5. ASSEMBLE AND BAKE: Beat the eggs, heavy cream, and sour cream with 3/4 teaspoon salt and a couple turns of pepper. Gently pour the eggs over the meat and beans. Press the chips into the mixture so they stand up. Sprinkle with the Cheddar and bake until the eggs are just set, about 45 minutes. Sprinkle with the cilantro and serve with salsa.


Nutrition Information:

Quickview
814k Calories
27g Protein
55g Total Fat
55g Carbs
24% Health Score
Limit These
Calories
814k
41%

Fat
55g
85%

  Saturated Fat
25g
158%

Carbohydrates
55g
19%

  Sugar
4g
5%

Cholesterol
361mg
121%

Sodium
1227mg
53%

Get Enough Of These
Protein
27g
56%

Phosphorus
590mg
59%

Calcium
525mg
53%

Selenium
31µg
45%

Vitamin B2
0.64mg
38%

Magnesium
139mg
35%

Vitamin A
1725IU
35%

Vitamin E
4mg
31%

Fiber
7g
29%

Zinc
4mg
28%

Copper
0.51mg
26%

Vitamin B5
2mg
23%

Iron
4mg
22%

Vitamin B12
1µg
22%

Vitamin B6
0.43mg
21%

Folate
75µg
19%

Potassium
650mg
19%

Vitamin K
18µg
18%

Manganese
0.31mg
16%

Vitamin D
1µg
13%

Vitamin B1
0.12mg
8%

Vitamin B3
1mg
7%

Vitamin C
3mg
4%

covered percent of daily need
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