Best 4 Taco Bell Xxl Copycat Beef Nachos Recipes

TACO BELL XXL COPYCAT BEEF NACHOS

Steps:

• Preheat oven to 400 degrees.
• Mix ground beef, jalapeño pepper, chili powder and salt in skillet. Cook over medium-high heat until meat is browned. Drain fat. Stir in the salsa and ground cumin. Simmer for 2 minutes. Arrange chips in a large baking dish & add meat mixture, then cheeses, onion, olives & red bell pepper. Bake until warm & cheese melts - approx 8-10 minutes. Remove from oven & top with sour cream and guacamole.
• * Here is link to my Sauce Queens Copycat Signature Salsa: http://www.food.com/recipe/sauce-queens-copycat-quot-signature-salsa-quot-512859.

5-INGREDIENT COPYCAT TACO BELL TRIPLE LAYER NACHOS RECIPE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Spread the chips out in a single layer on a baking sheet and bake for 5 to 8 minutes, until the chips are warm.
• Heat the refried beans in the microwave or in a small saucepan on the stovetop over medium-low heat until they're warmed through. Add 1/4 cup water (or more as needed) to loosen the beans.
• Whisk the milk into the queso dip. Depending on the brand of queso dip, you may only need 1/4 cup or you may need more than 1/2 cup. The goal is to thin out the dip so it's easy to drizzle onto the plate.
• Heat the cheese mixture in the microwave on the stovetop over medium-low heat until it's warmed through. If you added too much milk, whisk in a few tablespoons of grated cheddar cheese.
• Line a large platter or four large plates with the warm tortilla chips. Spoon the refried beans over the chips, followed by the queso dip. Drizzle the enchilada sauce over the chips and serve immediately.

EPIC BEEF NACHOS SUPREME

Steps:

• Preheat the oven at 400 degrees.
• Meanwhile on the stovetop, brown the ground beef and diced onions over medium-high heat until fully cooked (about 8 minutes) and drain.
• Return the beef to the pan, and sprinkle on the taco seasoning.
• Stir in 3/4 cup water, bring it to a simmer, reduce heat and simmer until the liquid mostly evaporates, about 5 minutes.
• While the beef is cooking, add a generous layer of chips to two baking sheets lined with parchment paper.
• Spoon on refried beans, half on each pan. These are thick, but I just add spoon fulls all over the chips. (The spoon fulls will spread with the heat of the oven.)
• Spoon on half the ground beef to each pan of chips.
• Sprinkle shredded cheese on top.
• Bake at 400 degrees for 15 minutes.
• Remove from the oven, and sprinkle on diced tomatoes and green onions.
• Serve immediately.

COPYCAT TRIPLE LAYER NACHOS

Steps:

• Line a plate with paper towels.
• Combine refried beans and 1/4 cup water in a small saucepan over low heat.
• Combine salsa con queso and 2 tablespoons of water in a second saucepan and heat over low heat.
• Combine enchilada sauce and mild sauce in a third saucepan and heat over low heat.
• Preheat vegetable oil in a large skillet over medium-high heat. Add tortilla chips to the skillet, making sure to not overcrowd. Cook for 4 minutes, flipping halfway through. Use tongs and transfer chips to the paper towel-lined plate; sprinkle with salt. Repeat with remaining chips.
• Divide chips between 4 serving dishes. Scatter beans on top of chips, drizzle with cheese, then drizzle with red sauce. Serve immediately.