10 Nacho Recipes: Perfect for Super Bowl Sunday

Nachos are one of my all-time favorite foods. The crunchy chips, the melted cheese, the gooey toppings — I love everything about nachos

Super Nachos
recipe by Rachel Ray

Ingredients
2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites
Pico de Gallo Salsa:
4 vine ripe tomatoes, seeded and chopped
1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
1 small white onion, chopped
1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking
Salt
Beef and Beans Topping:
1 tablespoon extra-virgin olive oil
1 pound ground sirloin
2 cloves garlic, chopped
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon salt
1 1/2 teaspoons dark chili powder
1 1/2 ground cumin,
2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
1 can black beans, 15 ounces, drained
Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
3/4 pound pepper jack cheese, shredded, about 2 1/2 cups
Additional toppings to choose from, optional:
Sour cream
Chopped scallions
Chopped black olives
Diced pimento
Sliced avocado, dressed with lemon juice
Hot pepper sauces

Directions
Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
Combine salsa ingredients in a bowl and set aside for flavors to marry.
Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.


Macho Nachos

Ingredients
1 can refried beans
1 large bag white corn tortilla chips
1 medium onion, chopped
1 cup shredded pepper jack
1 jalapeno, sliced crosswise, plus extra for garnish
1 can chili, or your favorite chili recipe
1 cup shredded Cheddar
1 cup sour cream
1 cup green onion, chopped
1 tomato, diced

Directions
Have all the prepped ingredients easily accessible to assemble nachos.
Preheat the oven to 350 degrees F.
In a small saucepan over low heat, cook refried beans until they are loose enough to spoon onto nachos. On a large ovenproof platter, spread out a layer of tortilla chips and quickly put a teaspoon of hot refried beans on each chip. Working quickly, sprinkle with some onions, jack cheese, and jalapeno slices. Spoon on chili and top that with Cheddar. Repeat this layering process until ingredients are used up. Save some of the jalapeno slices for garnish. Place platter in the oven and bake until cheese has melted, about 5 to 10 minutes. Remove from oven and place on a trivet or heatproof surface. Top nachos with sour cream, green onions, diced tomato and jalapeno slices and serve hot.


ULTIMATE CHEESY CRAB AND CORN NACHOS

Ingredients
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1 small can chopped green chilies, drained
1 1/2 cups grated Pepper Jack
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 (9-ounce) bag blue corn tortilla chips (8 to 10 cups)
1 pound lump crabmeat
1 cup cooked fresh corn kernels, from about 2 small ears of corn
2 cups grated Cheddar
1/4 cup green onions, finely sliced
3/4 cup sour cream, for garnishing
2 tablespoons chopped fresh cilantro leaves, for garnishing
Pico de Gallo, for serving, recipe follows

Directions
In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color. While whisking constantly, add the milk in a steady stream. Add the green chiles and bring the sauce to a boil. Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly. Add the Pepper Jack, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat.
Preheat the oven to 400 degrees F.
In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the crabmeat, half of the corn, and half of the cheddar cheese. Top with the remaining tortilla chips, crabmeat, and corn. Pour the hot cheese sauce over the crab and corn, then evenly spread the remaining grated cheddar over the top. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream and cilantro. Serve with the Pico de Gallo alongside.

Pico de Gallo:

3 ripe plum tomatoes (about 3/4 pound) or 1(14-ounce) can whole tomatoes, drained
1/4 cup chopped yellow onion
2 tablespoons minced cilantro leaves
1 jalapeno pepper, stem and seeds removed, finely chopped
1/4 teaspoon salt
1/2 teaspoon red hot sauce
2 teaspoons fresh lime juice
1 clove garlic, minced
In the bowl of a food processor, combine all ingredients and pulse until the salsa is of uniform consistency but still slightly chunky, about 7 pulses. Transfer to a bowl and set aside until ready to serve the nachos.
Yield: 1 cup


Classic Nachos

Ingredients
1 small (24 oz) vegetable oil
5 small corn tortillas
salt
1 can (16 oz) refried beans
1 cup grated extra-sharp cheddar cheese
1-2 tablespoons Serrano chili, seeded and minced

Directions
Pour oil into a large, sturdy pot over high heat. Cover a plate with paper towels and place near the stove. Have tongs ready and waiting. Preheat the oven to 350°F.
Slice the circular tortillas in half lengthwise and crosswise, make triangle shaped wedges.
While the oil heats, empty the can of refried beans into a small pot. Heat over medium low heat stirring often until the beans are warm and smooth.
When the oil is smoking — test with a small piece of extra tortilla — add several tortilla triangles to the pot with the tongs. Fry until light tan in color, about 1-2 minutes. Flip and fry for another 30-50 seconds until the chip is a light golden brown color. Remove from the pot, drain on waiting paper towels. Sprinkle with salt. Repeat with the rest of the tortillas, frying in small batches until all the chips are made. Set aside to cool.
Cover a baking sheet or cookie pan with foil.
Once the chips are cool enough to handle, spread 1-2 tablespoons of refried bean on top of the flat side of each chip. Place on the prepared baking sheet.
Sprinkle 1-2 teaspoons of grated cheese over the refried beans. Top with the minced chilies.
Bake in the oven for 2 minutes. Turn the oven to broil and broil until the cheese is bubbling and melted, and the chips are crisp.
Serves 2


Fresh Nachos
recipe by PartySugar

Ingredients
For chips:
2 fresh flour tortillas
vegetable oil
salt
fresh cracked black pepper
cayenne powder
For bean-corn salad:
1 (13 oz.) can black beans, drained and rinsed
1 can corn, drained and rinsed
3 green onions, finely chopped
4 small cloves of garlic minced
2 Tbsp. fresh lime juice
1 Tbsp. honey
1 tsp. cumin
1 tsp. hot sauce
1 tsp. white wine vinegar
salt
For nachos:
1/2 cup shredded green leaf lettuce
1/4 picked cilantro leaves, separated from their stems
1 roma tomato, seeded and finely diced
2 heaping tablespoons peppercini, finely chopped
1/2 cup Cotija cheese, finely grated

Directions
Make the chips: preheat the oven to 400°F. Line a cookie sheet with foil.
Cut the tortillas like you would a pizza pie, into 8 even, triangular pieces. Place on the foil lined cookie sheet.
Brush with oil and season with salt, pepper, and cayenne powder. Flip and repeat, brushing with the oil and sprinkling with the seasonings.
Bake in the oven until one side is crisp and browned 10 minutes.
Meanwhile, make the bean-corn salad: combine the beans, corn, green onion, and garlic in a bowl. Add the lime juice, honey, cumin, hot sauce, and vinegar. Stir to combine and season with salt to taste. Set aside and let the flavors meld for a couple of minutes.
Toss the lettuce with the cilantro leaves.
In a small bowl, combine the tomatoes and peppercini.
Assemble nachos: cover a bakeable serving dish — with a layer of the half-baked chips in a serving dish. Sprinkle with Cotija cheese. Top with remaining half-baked chips and another layer of cheese.
Bake in the oven for 5-8 minutes until the cheese is melted and chips are completely baked.
Remove from oven and top with lettuce cilantro mix, bean-corn salad, and final sprinkle of cheese.
Return to the oven for 1-2 more minutes.
Top with tomato peppercini mixture and serve.
Serves 1 as a main course or 2 as appetizers


Creamy Adobo Nacho Bites

Ingredients
Salsa:
1 (7-ounce) can chipotle chiles in adobo sauce
2 cups chopped fresh cilantro (about 1 bunch)
1 cup finely chopped tomatillos* (about 4 medium)
1/4 cup minced red onion
1/4 cup fresh lime juice
Guacamole:
1 garlic clove, coarsely chopped
1 small shallot, coarsely chopped
1/4-1/2 cup cilantro
1 ripe avocado, cut into 1/4 inch chunks
juice from one lime
salt
Chips:
2 1/2 teaspoons fresh lime juice
1 teaspoon canola oil
1 teaspoon adobo sauce
1/2 teaspoon paprika
1/4 teaspoon cumin
8 (6-inch) white corn tortillas
Cheese:
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1/4 cup (2 ounces) goat cheese

Directions
To prepare salsa, remove 2 chipotle chiles from can; finely chop to measure 2 teaspoons.
Remove 1 teaspoon adobo sauce from can, and set aside (reserve remaining chipotle chiles and adobo sauce for another use). Combine chiles, cilantro, tomatillos, onion, and 1/4 cup lime juice in a medium bowl. Alternately, pop all of the ingredients for the salsa in a food processor and chop, pulsing until fine. Cover and chill for 1 hour
In the uncleaned food processor bowl, combine the ingredients for the guacamole. Stir until a fine paste forms. Set aside.
Preheat oven to 375°.
To prepare chips, combine 2 1/2 teaspoons lime juice, canola oil, adobo sauce, paprika, and cumin in a small bowl, stirring with a whisk.
Brush 1 tortilla with about 1/4 teaspoon juice mixture, spreading to edge. Top with another tortilla; repeat procedure with juice mixture. Repeat procedure 6 more times (you will have 1 stack of 8 tortillas). Using a sharp knife, cut tortilla stack into 6 wedges. Alternately, use your favorite cookie-cutter shape to cut the tortillas into small shapes. I used a small scallop-edged circle.
Place wedges in a single layer on baking sheets. Bake at 375°F for 15 minutes; turn wedges. Bake an additional 10 minutes.
Reduce oven temperature to 350°F.
To prepare cheese, combine cream cheese and goat cheese in a small bowl; stir until blended. Spread cheese mixture into a shallow 6-ounce ramekin or baking dish; cover with foil.
Bake at 350°F for 10 minutes or just until warm.


Spicy Shrimp Nachos
From Better Homes and Garden magazine

Ingredients
1 cup mango, seeded, peeled, and chopped
1 medium red sweet pepper, chopped
2 Tbsp. finely chopped red onion
1 fresh jalapeño chile pepper, seeded and finely chopped*
2 Tbsp. packed brown sugar
2 Tbsp. Jamaican jerk seasoning
1 lb. peeled, deveined uncooked shrimp
Nonstick cooking spray
8 cups tortilla chips (8 oz.)
4 oz. Monterey Jack cheese with jalapeño peppers or Monterey Jack cheese, shredded
Directions
Preheat broiler.
For salsa, in a bowl stir together mango, sweet pepper, onion, and chile pepper; set aside.
In a large bowl stir together brown sugar and jerk seasoning. Add shrimp and toss to coat.
Coat a grill pan or large skillet with cooking spray. Heat over medium-high heat. Add half the shrimp at a time to the pan. Cook for 1 to 2 minutes each side or until shrimp are opaque. Remove and set aside. If desired, coarsely chop shrimp.
Spread tortilla chips on a broiler-safe platter or baking sheet. Top with shrimp and salsa. Sprinkle with cheese.
Broil 4 inches from heat for 1 to 2 minutes or until heated through and cheese is melted.
Makes 8 servings


Potachos

The recipe is simple and like all nacho recipes, easily adaptable to your personal liking. These fabulously named (seriously say potachos out loud, it's fun!) nachos make a wonderful appetizer for a baseball watching party. For the recipe, read more.

Original recipe from PartySugar
Ingredients
1 small bag potato chips, about 2-3 cups of chips*
salt, pepper
3/4 cup sharp cheddar cheese, grated
4-6 slices cooked bacon, chopped
2 green onions, dark green and white ends removed, minced
sour cream for serving

Directions
Preheat the oven to 350°F.
Cover a cookie sheet with foil. Scatter the potato chips over the foil, forming a single layer. Season chips with salt and pepper.
Evenly sprinkle half of the cheese over the chips, being careful to make sure each chip has some cheese.
Top the cheese with half of the bacon bits, once again evenly distributing so each bite has bacon.
Cover with another layer of chips, cheese, and bacon.
Bake in the oven until cheese is melted, chips are crispy, and bacon is heated through, about 12-15 minutes.
Remove from oven and evenly top with the green onions. Dollop a heaping tablespoon on the middle.
Enjoy immediately with more sour cream for serving, if desired.
Serves 2


What happens when you spread puréed red beans on tortillas, top with cheese and chorizo, and bake? You get a giant nacho that's known as the Mexican pizza! 

Mexican Pizza
Original Recipe by PartySugar

Ingredients
1 tablespoon olive oil
1/4 onion, finely diced
2 cloves garlic, minced
1 can red kidney beans
2 tablespoons cilantro
1/2 cup taco sauce
2 jarred green chilies, finely chopped
2 tortillas
1/2 cup pepper jack cheese
1/2 cup extra sharp cheddar
8-10 thin slices Spanish chorizo

Directions
Heat the oil in a large saute pan, over medium-low heat. Saute the onion and garlic until fragrant and soft, about 8 minutes
Preheat the oven to 375°F.
In the bowl of a food processor, combine the beans, cilantro, and taco sauce. Blend to make a thick, puree-like sauce.
Add bean puree to the onions and garlic, stirring to combine.
Spread a layer of sauce on one of the tortillas. Top with 1/4 cup of the pepper jack and cheddar cheese.
Place the other tortilla on top, pressing down gently to flatten.
Spread another layer of sauce on top of this tortilla. Top with cheese, chorizo slices, and more cheese
Broil in the middle to lower half of the oven for 5 minutes, until the cheese is melted and brown, and the chorizo is warmed through.
Carefully slice into wedges and enjoy!
Makes 1 small pizza.


Nacho Dip

Ingredients
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup cocktail sauce
1 cup mild salsa
3/4 cup diced green onion
3/4 cup diced red bell pepper
3/4 cup diced green bell pepper
2 cups shredded Cheddar cheese
2 cups shredded lettuce
1 cucumber, thinly sliced

Directions
In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.
In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.
Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving


The Best Nacho Recipe

Ingredients:
One pound ground chuck or hamburger
One package dried taco seasoning mix
One can refried beans
One bag of tortilla chips
2 cups chopped iceberg lettuce
Spray cooking oil (canola is best)
2 cups shredded cheddar cheese
Optional:
Fresh or canned salsa as a side or topping
Easy Guacamole as a side or topping
Sour Cream as a side or topping
Small can (8 oz) of sliced olives as a topping
Chopped tomatoes as a topping. Any type of tomatoes you have on hand are fine.
Chopped red, white, or yellow onions as a topping.
Small can (8 oz of chopped green chilies)
For those who like it hot - small can (8 oz of chopped jalapeno peppers)

Recipe Directions:
Brown ground beef in a frying pan. If you are using vegetarian ground beef, add a tablespoon or two of canola oil to the pan.
Heat oven to 400 degrees
Fry ground beef or vegetarian ground beef until brown. Add taco seasoning mix according to directions.
While the meat is cooking, chop the lettuce (and other optional sides) and cook refried beans in a microwave oven, or in a pot on top of the stove, until the consistency is smooth and easy to stir.
Spray a cookie sheet with canola oil.
Add an even layer of tortilla chips to the cookie sheet.
Add a layer of cheese, hamburger, and refried beans. Repeat.
Place nachos in oven for approximately 15 minutes. Nachos are done when the cheese is thoroughly melted.
Serve nachos on individual plates with a spatula. Top with lettuce and optional ingredients.