BBQ Roast Beef Nachos

Everything about these nachos sounds good!  They looked good too as Jeff Mauro prepared them on my new favorite cooking show, The Kitchen on The Food Network.  The whole thing came together very quickly with the help of a trip to your local deli.

Check out the link for the show episode which includes other recipes and great tips from that episode.

Recipe courtesy of Jeff Mauro
The Food Network
Show: The Kitchen
Episode: Weeknight Shortcuts

Ingredients

• 1 tablespoon vegetable oil
• 1 pound rare deli roast beef, thinly sliced and julienned
• 1 cup your favorite BBQ sauce
• 1 cup shredded sharp Cheddar
• Tortilla chips
• 1 cup French-fried onions
• 1/2 cup pickled cherry peppers, sliced
• Honey Horseradish Crema, recipe follows

Honey Horseradish Crema:

• 1/2 cup sour cream
• 2 tablespoons prepared horseradish
• 1 teaspoon honey

Directions


Heat the oil in a large nonstick skillet over medium-high heat. Add in the roast beef, stir once and let the meat brown, about 2 minutes, and stir again. Add in the BBQ sauce and simmer for 5 minutes.

Layer the shredded cheese on top of some tortilla chips on a large platter. Pour the piping hot meat over the cheese and then top with the crispy onions, cherry peppers and dollops of the Honey Horseradish Crema.

Honey Horseradish Crema:
Mix the sour cream, horseradish, honey, mustard and salt in a bowl. Let the crema sit for 20 minutes before serving.

Skillet Chicken Nachos

I  love quick and easy one pot meals, especially when they show promise of versatility like this recipe from Betty Crocker.  It can be made with chicken, beef, pork or no meat at all.

Have you discovered the convenience of frozen chicken tenderloins?  They aren't usually very pricey and often go on sale.  You can take them from freezer to skillet as they thaw out before they are browned.  Perfect for this type of meal!  I have used them for years.  They also have boneless and skinless chicken breasts, but I prefer the tenderloins.  Try it sometime!

Ingredients

• 1 tablespoon olive or vegetable oil 
• 1 1/4 lb boneless skinless chicken breasts, cut into 1/4-inch pieces 
• 1 package (1 oz) Old El Paso® taco seasoning mix 
• 1 can (8 oz) tomato sauce 
• 1 medium red bell pepper, chopped (1 cup) 
• 1 can (15 oz) Progresso® black beans, drained, rinsed 
• 1 can (7 oz) Green Giant® Niblets® whole kernel sweet corn, drained 
• 2 cups shredded Mexican cheese blend (8 oz) 
• 6 oz tortilla chips (about 42 chips) 
• 1/4 cup chopped fresh cilantro

Directions

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.

Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted. Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.

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  For Skillet Beef Nachos:
• Substitute 1 1/4 lb ground beef for the chicken. In step 1, cook beef 5 to 7 minutes or until thoroughly cooked. Drain and proceed as directed.
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