Inside Out Nachos for Your Next Tailgate
Sarah Carey makes a Taco Casserole that covers all the bases, it’s wonderfully cheesy, perfectly spicy, and incredibly crunchy, check it out!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Award Winning Chili !
Gary has won his share of Chili Cookoffs, so this is worth the watch! Even if you have your favorite chili recipe, check this out for a few tips you may not be familiar with. Great cold weather or anytime recipe!
Ingredients:
3 lbs ground beef, drained
1/2 cup red wine vinegar
One Large Bell Pepper finely diced
One Onion finely diced. Both sautéed until soft, Salting vegetables
1 30 oz. can Chili Beans
2 Cans diced tomatoes
1 can drained Kidney Beans
About 32 oz. Tomato Juice
Carroll Shelby Chili Kit (contains chili pepper, cumin, garlic and other spices)
Use the cayenne pepper packet if you like your chili hotter. The masa flour packet is to thicken your chili. All personal preferences.
Combine, ENJOY!
How to Make Loaded Nachos Supreme
A spicy cheesy sauce is the secret behind my Loaded Nachos Supreme. Easy to make, they are the perfect snack for a party, the big game, or even movie night at home.
=== ???????????? RECIPE ===
1 1/2 pounds (680 g) ground beef (I use a combination of beef/veal/pork)
1 packet taco seasoning
3/4 cup (177 ml) water (or per packet instructions)
1 - 15 ounce (425 g) can of black beans (drained)
1 1/2 pound (700 g) bag corn tortilla chips
1 - 2.25 ounce (64g) can of sliced black olives
12 ounces (340 g) guacamole
14 ounces (397 g) salsa
Cheese Sauce:
2 tablespoons flour
2 tablespoons butter
2 cups (475 ml) whole milk
8 ounces (226 g) shredded pepper jack cheese
Cilantro or Parsley, chopped
Sour cream
Pickled Jalapeños
Large sheet pan
In a large skillet, brown the ground meat. Drain any fat. Add seasoning and water, stir to combine, and simmer for 5 minutes to thicken. (follow packet instructions) Remove from the heat and set aside.
In a saucepan, melt the butter and add the flour to make a roux. Allow the roux to cook for a couple of minutes to cook out the raw flour taste. Slowly whisk in the milk. Stirring constantly, cook until the mixture thickens. Add the shredded cheese and stir until the cheese melts. Remove from the heat.
Place a layer of tortilla chips on the sheet pan. Pour the cheese sauce over the chips. Add the ground meat mixture. Top with the olives, guacamole, salsa and sour cream. Garnish with the chopped cilantro and pickled jalapeños. Serve immediately.
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=== ???? About Let's Celebrate TV ===
Hello and welcome to Let’s Celebrate TV! I’m your host, Peter Lee. On this channel we teach you all about celebrating. We share recipes for food, hors d'oeuvres, cocktails and entertaining tips too. We try to keep it as simple as possible, especially for those of you that say you can't cook or entertain, because we know you really can! Join us on Tuesdays for our full recipe episodes and Fridays for our short cocktail or basic skill episodes.
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=== ???? CHAPTERS ===
00:00 - About Today's Episode
00:33 - Welcome to Let's Celebrate TV
01:09 - Start of Nachos Recipe
01:23 - The Seasoned Ground Meats
02:20 - Making the Cheese Sauce
05:24 - Assembling the Nachos
09:56 - Tasting and Recipe Recap
10:29 - Social Media & Video Recommendations
#letscelebratetv #peterlee
COPYRIGHT © 2021 Let's Celebrate TV / LGManor Productions - ALL RIGHTS RESERVED.
THE BEST GROUND BEEF NACHOS - EASY QUESO ROTEL DIP
Nachos are always a comfort food - who doesn't love cheese? Well I'm here to share a Nachos recipe made with ground beef, velveeta, and Rotel that you NEED to try! Can also be used more specifically as a Rotel Dip. These are the perfect snack or appetizer for any party or get together. I hope you enjoy!
INGREDIENTS:
- Garlic Salt to Season
- 1 TBSP of oil to cook ground beef
- 1 lb of ground beef
- 16 oz block of Velveeta cheese (Original)
- Your choice of tortilla chips
- One 10 oz can of Rotel (I used the Mild version)
- 1/2 cup of water
- OPTIONAL: Pico de Gallo or Guacamole
DIRECTIONS:
- Begin by cooking ground beef fully, set aside once fully cooked
- Cut Velveeta cheese into small squares (for easier melting)
- In a larger pot or saucepan, pour half of the cheese, the entire Rotel can, and 1/4 cup of water and cook over a Low heat. Stir continuously.
- Once most of the cheese is melted, pour the rest of the cheese in and melt completely.
- After all cheese is melted, add in 1 cup of cooked Ground Beef and 1/4 cup of water. Mix in completely.
Remember you can make your own adjustments to the recipe, I hope you enjoy this video. Thank you for watching and leave a comment below if you have any questions or suggestions on other foods you'd like to see!
Chilis Skillet Queso
Chilis skillet queso is so easy to make. You can make this copycat recipe for Chili's Skillet Queso. You can make this recipe with a can of chili and Velveeta cheese. This makes the perfect dip for any occasion.
You can find this recipe at
Chilis Skillet Queso, are you looking for something easy to make for your
party that tastes like it came from a restaurant? Chilis Skillet Queso is
just for you.
Now it only has two ingredients in it, and the first one is chili, and I am
using chili with no beans. Because I live in Texas, and I don't think they
sell chili with beans in the store, or actually they do, but no beans. You
can add beans if you want, I know it's very controversial. And the next
ingredient is also controversial, Velveeta cheese.
All right. So we're going to take a pot here, we're going to put it over
medium heat. We are going to take one can of chili, I really like Hormel
just because, I don't know, grew up on it, tastes great. No, actually it
taste to me just like chilis, so Hormel chili here. So one 14 ounce can of
chili to one pond of Velveeta. If you need more, two cans of Hormel chili
with two ponds of Velveeta.
Now I kind of cube it up to help it melt better, and I do this over the
stove top, just because I hate to microwave food, because you know what,
it's hot in one spot and you have to stir it and spread the heat around.
You know what, it only takes about three to five minutes to make it on the
stove top, and here everything melts evenly, so that's just my push to do
it on the stove top. If not, microwave 30 seconds, stir, microwave 30
seconds, stir, and cook it until you're happy with it. So this is really
easy to make. You know what, I feel like a little spicy, you could add some
jalapenos in here, whatever makes you happy. And here you go, you have some
Chilis Skillet Queso
Homemade CHICKEN FAJITA NACHOS - CHILI'S COPYCAT | Recipes.net
You can now make homemade chicken fajita nachos just like the ones from Chili's! The chicken is seasoned with salt, chili powder, garlic powder, cumin, and pepper to make it extra tasty and delicious. Mixed with crunchy tortillas, sauteed vegetables, and gooey melted cheese, you'll surely prefer making your favorite dish instead.
???? Check the full recipe on how to make Copycat Chili's Chicken Fajita Nachos here:
Ingredients:
2 lb boneless & skinless chicken breasts, cubed
1-13 oz bag tortilla or nacho chips
12 oz bell peppers of your choice, preferably a mix of colors, deseeded & sliced thinly
5½ oz yellow onions, thinly sliced
2 cups pepper jack cheese, grated
1 cup sharp Cheddar cheese, grated
4 cloves garlic, thinly sliced
5 tbsp olive oil, divided
2 tsp salt
2 tsp chili powder
2 tsp garlic powder
2 tsp ground cumin
1 tsp ground black pepper
Juice of 1 lime
To Serve:
¼ cup each of sour cream, guacamole, & salsa
For Garnish:
Roughly ¼ tsp cilantro, chopped
⬇️ How to make Copycat Chili's Chicken Fajita Nachos ⬇️
0:08 Preheat the oven to 350 degrees F.
0:13 In a mixing bowl, add the chicken breast, salt, chili powder, garlic powder, cumin, and pepper. Mix to combine and allow to marinate briefly for 15 minutes.
0:50 In a wide skillet, heat half of the oil over medium heat. Saute the chicken in batches until slightly charred and no longer pink. Set aside.
1:31 Using the same skillet, heat the remaining half of the oil over medium heat. Sautee the onions until translucent.
1:47 Add the garlic and bell peppers. Continue sauteing until softened. Set aside.
2:06 In a large mixing bowl, combine sauteed vegetables, chicken, and lime juice. Toss to combine.
2:36 Lay down half the tortilla chips on a cast-iron skillet followed by half the fajita mixture, and top with pepper Jack and cheddar cheese. Repeat with the remaining ingredients. A baking casserole is a good alternative if you do not have a cast-iron skillet.
3:32 Bake until the cheese has melted, about 15 minutes.
3:32 Once baked, garnish with chopped cilantro and serve immediately with your choice of condiments.
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