Type what you have

Ingredients

• ✓ corn tortilla chip
• cooking spray
• taco seasoning
• pepper jack cheese
• black olive
• grape tomato
• cilantro

Instructions

1. 1 Preheat the air fryer to 360 degrees F (180 degrees C) for about 3 minutes. Line air fryer basket with foil or a parchment liner, and spray with cooking spray.
2. 2 Spread out chips in the fryer basket in a single layer, slightly overlapping chips, so the cheese doesn't melt through. Lightly dust chips with taco seasoning to get a pop of taco flavor, and sprinkle with shredded cheese. Don't overcrowd the basket.
3. 3 Top cheese with olives and tomatoes and place basket in the air fryer.
4. 4 Air-fry until cheese is melted and chips are starting to slightly brown on the edges, 5 to 6 minutes. Watch closely to be sure the cheese doesn't burn. If necessary, add additional time until you reach your preferred crispness.
5. 5 Move nachos to a plate, garnish with chopped cilantro, and serve immediately.

By lutzflcat

Ingredients

• ✓ corn tortilla chip
• ground beef
• onion
• taco seasoning mix
• green bell pepper
• jalapeno pepper
• mushroom
• process cheese sauce

Instructions

1. 1 Place the ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Add onion and cook until tender. Drain off grease. Stir in the contents of the seasoning packet and any water if needed in order to prepare according to package directions.
2. 2 When the meat is done cooking, add the bell pepper, jalapeno pepper and sliced mushrooms to the skillet, and lower heat to medium. Cook and stir until vegetables are about halfway cooked, 3 to 4 minutes. Stir in the cheese sauce until everything is evenly coated.
3. 3 Serve tortilla chips topped with the meat and cheese sauce, or serve buffet style where each person can top their own nachos.

By ticat1

Ingredients

• ✓ corn tortilla chip
• cilantro
• tomato
• red onion
• jalapeno pepper
• tomatillo
• lime juice
• hot chili sauce
• cumin seed
• salt

Instructions

1. 1 Mix together the cilantro, tomatoes, red onion, jalapeno, tomatillos, lime juice, hot chili sauce and cumin seed in a large bowl. Season with salt to taste.
2. 2 Cover and refrigerate overnight before serving to blend flavors. Serve with tortilla chips.

By Wendy Vosachlo

Ingredients

• ✓ corn tortilla chip
• enchilada sauce
• sour cream
• queso asadero

Instructions

1. 1 Cover the bottom of a shallow microwaveable dish, with some of the enchilada sauce. Arrange a layer of tortilla chips on top. Follow with another layer of sauce, then a layer of sour cream. Sprinkle cheese over the top. Repeat layers to use up all ingredients, finishing with cheese on top.
2. 2 Cook in the microwave on high for 2 minutes, or until cheese has melted throughout. Serve immediately.

By Patty Pelfrey

Ingredients

• ✓ corn tortilla chip
• vegetarian chili
• bean
• cheddar cheese
• lettuce
• tomato
• salsa
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chips in the bottom of a 9x9-inch baking dish. Pour chili straight from the can over chips. Sprinkle shredded cheese over top.
3. 3 Bake for 20 to 25 minutes in the preheated oven, until chili is bubbling and cheese is melted. Top with lettuce, tomato, sour cream, and salsa in the pan, or after serving if people are picky.

By your mom

Ingredients

• ✓ corn tortilla chip
• cream cheese
• chili
• green chile
• monterey jack cheese

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Spread cream cheese into the bottom of a 9 inch pie plate. Layer chili, green chilis, and shredded cheese over the cream cheese.
3. 3 Bake at 300 degrees F (150 degrees C) for 30 minutes. Serve hot with the chips.

By Mary

Ingredients

• ✓ corn tortilla chip
• chicken breast
• vegetable oil
• cayenne pepper
• green chili
• mexican cheese blend

Instructions

1. 1 Combine chicken, vegetable oil, and cayenne pepper in a bowl; let stand at least 15 minutes, or longer if desired.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Heat a skillet over medium-high heat. Add chicken mixture; cook until no longer pink. Remove from heat; set aside.
4. 4 Meanwhile, spread a thin layer of tortilla chips in a 9x13-inch baking dish; top with 1/4 chicken, 1/4 chiles, and 1/4 cheese. Repeat layers three more times ending with cheese.
5. 5 Bake in the preheated oven until cheese melts and nachos heated through, 15 to 20 minutes. Serve with your favorite nacho toppings.

By Michelle

Ingredients

• ✓ corn tortilla chip
• chicken breast
• refried bean
• pepper jack cheese
• green onion
• sour cream

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch baking dish.
2. 2 Place chicken on a microwave-safe plate; cover with a paper towel. Cook on high power until cooked through and no longer pink, about 10 minutes.
3. 3 Cool, then shred using a knife; set aside.
4. 4 Cook and stir refried beans in a saucepan over medium until thoroughly heated.
5. 5 Layer ½ the chips, ½ cup cheese, and green onions on bottom of the prepared baking dish. Spoon beans over top.
6. 6 Layer ½ cup cheese and sour cream over beans. Arrange shredded chicken over top, then top with remaining ½ chips and ½ cup cheese.
7. 7 Bake in the preheated oven until cheese melts throughout, 15 to 18 minutes.

By LMarcia

Ingredients

• ✓ corn tortilla chip
• ground beef
• onion
• taco seasoning mix
• tomato sauce
• corn
• kidney bean
• cheddar cheese
• green onion

Instructions

1. 1 In a skillet over medium heat, cook beef and onion until beef is browned; drain. Place beef mixture in slow cooker with taco seasoning, tomato sauce, corn, and beans.
2. 2 Cover, and cook on Low 2 hours. To serve, put a handful of corn chips in each bowl, and top with soup, cheese, and green onions.

By Thea

Ingredients

• ✓ corn tortilla chip
• kidney bean
• vegetarian burger crumble
• taco seasoning mix
• onion
• salsa
• cheddar cheese
• lettuce
• tomato

Instructions

1. 1 In a medium-size mixing bowl combine beans, burger, taco seasoning, onions, salsa, and refrigerate.
2. 2 When ready to serve, layer in individual bowls: chips, cheese, lettuce, bean mixture, and top with diced tomatoes.

By Katherine Denning

Ingredients

• ✓ corn tortilla chip
• kidney bean
• salt
• chili powder
• black pepper
• iceberg lettuce
• tomato
• green bell pepper
• onion
• black olive
• carrot
• cheddar cheese
• sour cream
• salsa

Instructions

1. 1 In a medium saucepan, combine the kidney beans, salt, chili powder and pepper. Cook over medium heat until heated through.
2. 2 To assemble the haystacks put a hand full of corn chips on a plate, follow with a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives, carrot, and cheddar cheese. Top with salsa and sour cream.

By Maryanne

Ingredients

• ✓ corn tortilla chip
• ground beef
• tomato
• green chile pepper
• water
• sour cream
• taco seasoning mix
• colby monterey jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium skillet over medium heat, brown the ground beef and drain fat. Add the diced tomatoes with green chile peppers, water, sour cream and taco seasoning mix. Let simmer for 5 to 10 minutes.
3. 3 In the bottom of a 9x13 inch baking dish, place a layer of tortilla chips. Cover with a layer of the meat mixture then a layer of cheese. Repeat this process until the last layer is cheese.
4. 4 Bake in the preheated oven for 20 minutes, or until the cheese is bubbly.

By LBLK

Ingredients

• ✓ corn tortilla chip
• olive oil
• salsa
• chipotle pepper
• cumin
• red onion
• jalapeno pepper
• salmon fillet
• salt
• avocado
• lemon juice
• sour cream
• water
• cilantro
• green onion
• lime

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Generously grease the bottom of a 9x13-inch baking dish with olive oil.
2. 2 Combine salsa, ground chipotle, and cumin in a bowl.
3. 3 Sprinkle red onion and jalapenos in an even layer in the bottom of the prepared baking dish. Place salmon filets over top and season with salt. Generously spoon salsa over the filets and distribute remaining salsa over onions and jalapenos.
4. 4 Bake in the center of the preheated oven, until salmon is moist and tender and an instant-read thermometer inserted into the center reads at least 130 degrees F (55 degrees C), about 20 minutes.
5. 5 Meanwhile, toss diced avocado with lemon juice in a small bowl. Thin sour cream with water in another bowl.
6. 6 Divide chips between two serving plates. Spoon onion-jalapeno mixture over top, along with any accumulated juices, then top with avocado, cilantro, and green onion. Place a salmon filet on top of each plate and drizzle with sour cream. Sprinkle with more green onions and serve with lime.

By John Mitzewich

Ingredients

• ✓ corn tortilla chip
• butter
• onion
• red bell pepper
• green bell pepper
• salt
• pepper
• cream cheese
• chili sauce

Instructions

1. 1 In a large saucepan, melt butter and saute onions and bell peppers. Saute until the onions are transparent. Add salt and pepper. Gently mix in cream cheese and chili sauce. Cook on a low heat for 15 minutes. Serve warm with chips for dipping.

By Katelyn Moon

Ingredients

• ✓ corn tortilla chip
• tomato
• onion
• cilantro
• lime
• chili with beans
• olive
• colby cheese
• monterey jack cheese
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix tomatoes, onion, and cilantro together in a bowl. Squeeze lime into mixture and toss to combine.
3. 3 Arrange chips in a single layer on a heatproof platter or baking sheet. Top with spoonfuls of chili, tomato mixture, olives, and cheese. Add jalapeño slices, if desired. Repeat layers until all ingredients are used.
4. 4 Bake until cheese is completely melted., about 15 minutes. Serve nachos hot.

By HORMEL CHILIR

Ingredients

• ✓ corn tortilla chip
• ground turkey
• onion
• tomato
• brown gravy mix
• chili powder
• corn kernel
• elbow macaroni
• lettuce
• sour cream

Instructions

1. 1 Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
2. 2 Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
3. 3 Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.

By JB Baby

Ingredients

• ✓ corn tortilla chip
• sour cream
• taco seasoning mix
• bean dip
• avocado
• lemon juice
• garlic salt
• black olive
• tomato
• jalapeno processed cheese spread
• green onion

Instructions

1. 1 In a small mixing bowl combine the sour cream and taco mix; mix well.
2. 2 Spread bean dip into the bottom of a 9x13 inch clear glass dish. Layer avocado on top of the bean dip. Sprinkle the lemon juice and garlic salt over the mixture. Spread the sour cream mixture over the avocados. Layer the olives over the sour cream, the tomatoes over the olives; spread the cheese dip and onions over the entire mixture. Serve with tortilla chips for dipping.

By Christina Suggs

Ingredients

• ✓ corn tortilla chip
• cooking spray
• ground beef
• onion
• water
• taco seasoning mix
• flour tortilla
• corn
• cheddar cheese
• tomato
• olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until almost browned and crumbly, about 5 minutes. Add onion; cook and stir until beef is browned and onion is softened, about 5 minutes more. Mix water and taco seasoning into beef mixture; simmer until water evaporates, about 5 minutes.
3. 3 Line the prepared baking dish with tortillas and top with 1/2 of the ground beef mixture. Spoon 1/2 of the corn over the beef layer and top with 1/3 of the Cheddar cheese. Crush tortilla chips over cheese layer. Repeat layers with remaining ingredients, ending with Cheddar cheese, tomatoes, and olives.
4. 4 Bake in the preheated oven until heated through and cheese is melted, 15 to 20 minutes.

By Kaycee Farrell

Ingredients

• ✓ corn tortilla chip
• cooking spray
• ground beef
• water
• taco seasoning
• cayenne pepper
• salt
• black pepper
• cheddar cheese
• black bean
• salsa
• green onion
• sour cream

Instructions

1. 1 Preheat the air fryer at 360 degrees F (182 degrees C) for about 5 minutes. Line the air fryer basket with foil or a parchment liner, and spray with cooking spray.
2. 2 Heat a small skillet over medium heat and cook ground beef until browned and crumbly, about 3 minutes; drain grease. Stir in water, taco seasoning, cayenne, salt, and pepper. Remove skillet from heat.
3. 3 Set tortilla chips in the basket, spreading them out and overlapping slightly so the melted cheese won't drip through the open gaps. Evenly sprinkle Cheddar cheese over the chips. Only add a couple of layers of chips with cheese in between in the fryer basket, or just add a single layer and cook in batches.
4. 4 Evenly distribute ground beef and black beans over the cheese, sprinkle green onions on top, and add spoonfuls of salsa.
5. 5 Transfer the basket into the air fryer and cook until cheese is melted and starting to slightly brown on the edges, 4 to 6 minutes. The nachos will cook evenly and quickly but watch closely so they don't burn.
6. 6 Remove nachos to a serving plate, garnish with sour cream, and serve immediately. Put extra toppings in small bowls and let everybody customize their nachos.

By lutzflcat

Ingredients

• ✓ corn tortilla chip
• chicken breast
• teriyaki marinade sauce
• tomato
• onion
• jalapeno pepper
• cilantro
• dijon mustard
• honey
• white sugar
• vegetable oil
• cider vinegar
• lime juice
• salad green
• pineapple chunk

Instructions

1. 1 Place chicken in a bowl and cover with teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
2. 2 In a small bowl mix tomatoes, onion, jalapeño pepper, and cilantro. Cover salsa and refrigerate.
3. 3 In a small bowl mix mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing and refrigerate.
4. 4 Preheat the grill for high heat.
5. 5 Lightly oil the grill grate. Place chicken on the grill and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
6. 6 Arrange mixed salad greens on plates. Spoon some salsa over each salad and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks and sprinkle over salads. Lay some grilled chicken strips on each salad. Finally, drizzle dressing over each salad and serve.

By Marcy Dzurisin

Ingredients

• ✓ corn tortilla chip
• olive oil
• chicken breast
• garlic
• cumin
• chicken broth
• corn kernel
• onion
• salsa
• lemon juice
• chili powder
• monterey jack cheese
• sour cream

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir chicken in hot oil until browned, about 5 minutes. Mix in garlic and cumin. Add broth, corn, onion, salsa, lemon juice, and chili powder; bring to a boil. Reduce heat to low and simmer soup for 20 to 30 minutes.
2. 2 Break up tortilla chips into individual bowls; ladle soup over chips. Top each with Monterey Jack cheese and a dollop of sour cream.

By Betty

Ingredients

• ✓ corn tortilla chip
• mexican cheese blend
• sour cream
• salt
• black olive
• green chile pepper
• red kidney bean
• black bean
• red enchilada sauce
• vegetable broth
• green chile pepper
• tomato
• white hominy
• garlic
• green bell pepper
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large stockpot over medium heat; add onion, green bell peppers, and garlic. Cook and stir until onion and bell peppers are tender, 2 to 3 minutes.
2. 2 Mix hominy, diced tomatoes with green chile peppers, vegetable broth, enchilada sauce, black beans, kidney beans, green chile peppers, and olives into onion mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors combine, about 20 minutes. Season soup with salt.
3. 3 Place tortilla chips into serving bowls and top with soup. Garnish each bowl with sour cream and Mexican cheese blend.

By Jenna Branson

Ingredients

• ✓ corn tortilla chip
• cilantro
• sour cream
• jalapeno pepper
• onion
• avocado
• tomato
• monterey jack cheese
• cheddar cheese
• chicken broth
• water
• pinto bean
• oregano
• salt
• onion
• bacon fat
• vegetable oil
• chipotle pepper
• black pepper
• salt
• flap steak
• skirt steak

Instructions

1. 1 To cook the steak: Season both sides of steak with salt and peppers. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer steak to a bowl and let it rest.
2. 2 Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
3. 3 When meat is completely cool, slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
4. 4 To make the beans: Melt bacon fat over medium heat in a pot. Add onion and a pinch of salt; cook and stir until softened, 5 to 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft, about 5 more minutes. Reduce heat to low.
5. 5 Mash beans with a potato masher to your desired consistency. Add additional liquid if necessary to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
6. 6 Preheat the oven to 450 degrees F (230 degrees C).
7. 7 To assemble the nachos: Place tortilla chips about 2 or 3 deep in a heat-proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
8. 8 Bake in the preheated oven until cheese is melted and edges start to brown, about 10 minutes.
9. 9 Scatter tomato, avocado, onion, and jalapeño over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.

By John Mitzewich

Ingredients

• ✓ corn tortilla chip
• sour cream
• cilantro
• green onion
• monterey jack cheese
• cheddar cheese
• cilantro
• sour cream
• black bean
• corn
• parsley
• chicken bouillon cube
• salsa
• tomato soup
• tomato
• turkey
• water
• oregano
• cumin
• chili powder
• garlic
• onion
• olive oil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion; cook until begins to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano; cook, stirring, for 1 minute.
2. 2 Stir in water, turkey, diced tomatoes, tomato soup, salsa, bouillon cubes, and parsley. Bring to a boil, then reduce heat, and simmer until bouillon cubes dissolve, 5 minutes. Stir in corn, black beans, 1/2 cup sour cream, and 1/4 cup cilantro; simmer 20 to 30 minutes.
3. 3 Serve soup with crushed tortilla chips, cheese, green onion, 1/2 cup cilantro, and 1/2 cup sour cream.

By SSTRAWDER