This nacho recipe is easily customized; you can start with store-bought ingredients, or make your own chips, refried beans, and toppers. No matter how you make them, you'll want these loaded nachos on hand for all your future parties.

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Mexican Nachos

Ingredients

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Directions

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  • Preheat oven to 350°F. Arrange half of the tortilla chips on an 11- to 12-inch oven-going platter or pizza pan. Spoon half of the Refried Beans in mounds over chips; top with half of the meat. Drizzle with 1/2 cup Mole Colorado. Sprinkle with half of the cheese.

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  • Bake 10 minutes or until cheese melts. Remove from oven. Repeat layers using remaining ingredients. Bake 10 minutes more or until cheese melts. Serve with desired toppers.

Nutrition Facts (Mexican Nachos)

512 calories; 29 g total fat; 11 g saturated fat; 5 g polyunsaturated fat; 7 g monounsaturated fat; 93 mg cholesterol; 1032 mg sodium. 541 mg potassium; 36 g carbohydrates; 6 g fiber; 6 g sugar; 29 g protein; 0 g trans fatty acid; 1728 IU vitamin a; 27 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 1 mg vitamin b6; 21 mcg folate; 1 mcg vitamin b12; 357 mg calcium; 3 mg iron;

Fried Tortilla Chips

Ingredients

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Directions

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  • Line a large baking sheet with paper towels. In a large heavy skillet or pot heat about 1 inch oil over medium until 365°F. Meanwhile, cut tortillas into wedges.

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  • Add tortilla wedges to hot oil in small batches. Cook 1 to 2 minutes or until golden brown, turning once. Remove chips from oil with a slotted spoon; drain on paper towels. If desired, sprinkle lightly with salt.

Nutrition Facts (Fried Tortilla Chips)

129 calories; 7 g total fat; 1 g saturated fat; 4 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 221 mg sodium. 38 mg potassium; 15 g carbohydrates; 1 g fiber; 1 g sugar; 2 g protein; 0 g trans fatty acid; 0 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 44 mg calcium; 1 mg iron;

Refried Beans

Ingredients

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Directions

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  • Rinse beans. In a large saucepan or Dutch oven combine beans and 4 cups of the water. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in pan. Cover and let soak in a cool place overnight.) Drain and rinse beans.

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  • In the same saucepan or Dutch oven combine beans, 4 cups fresh water, and the salt. Bring to boiling; reduce heat. Simmer, covered, for 2-1/2 to 3 hours or until beans are very tender. Drain beans, reserving liquid.

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  • In a heavy large skillet heat bacon drippings. Stir in garlic. Add beans, mash thoroughly with a potato masher. Stir in enough of the cooking liquid (about 1/4 cup) to make a pastelike mixture. Cook, uncovered, over low heat for 8 to 10 minutes or until mixture is thick, stirring often.

Carnitas

Ingredients

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Directions

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  • Trim fat from meat. Cut meat into 1-1/2-inch cubes. In a Dutch oven cook meat, half at a time, in hot lard over medium-high heat, stirring to brown meat evenly. Remove meat from Dutch oven. Add onion and garlic to Dutch oven; cook until lightly browned and tender. Return all of the meat to Dutch oven.

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  • Add the water, orange peel, orange juice, thyme, salt, oregano, crushed red pepper, and bay leaves to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 2 hours. Remove lid; increase heat so mixture boils gently. Cook, uncovered 30 to 40 minutes or until nearly all of the liquid has evaporated, gently stirring occasionally. Discard thyme sprigs and bay leaves. Using a slotted spoon, transfer meat to a serving bowl.

Nutrition Facts (Carnitas)

237 calories; 6 g saturated fat; 72 mg cholesterol; 265 mg sodium. 1 g carbohydrates; 0 g fiber; 20 g protein;

Mole Colorado

Ingredients

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Directions

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  • In a large dry skillet toast ancho and guajillo chile peppers over medium heat about 2 minutes or until fragrant and slightly darker, turning frequently. Remove and discard stems and seeds, break or tear into pieces; set aside.

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  • In the same skillet cook onion and garlic in hot oil 5 minutes or until tender. Stir in sesame seeds, apple pie spice, salt, and ground black pepper. Cook 1 minute more or until sesame seeds are lightly toasted.

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  • Add undrained tomatoes, dried chile peppers, and 1/4 cup chicken broth to skillet. Bring to boiling; reduce heat. Cover and simmer, for 5 to 10 minutes or until peppers are tender. Stir in raisins and almonds. Cook for 2 to 3 minutes or until slightly thickened. Cool slightly.

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  • Transfer mixture to a blender or food processor. Cover and blend or process until smooth. Blend in enough remaining chicken broth or water until is desired sauce consistency.

Quick Mole Sauce

Ingredients

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Directions

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  • In same skillet cook onion and garlic in hot oil 3 minutes or until tender. Stir in chili powder, cumin, and cinnamon. Cook 1 minute more or until fragrant. Stir in barbecue sauce, bittersweet chocolate, and hot pepper sauce (optional). Bring to boiling; reduce heat. simmer until chocolate is melted. Cool slightly. Transfer onion mixture and toasted seeds to blender or food processor. Cover and blend or process until smooth. Thin with water if needed; cool. Makes 1-1/2 cups.

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  • In large dry skillet over medium heat toast pumpkin seeds and sesame seeds 2 to 3 minutes or until toasted. Remove from skillet.

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