Texas Super Bowl Nachos
You can make some delicious Texas Super Bowl Nachos.
You will need
Toritlla chips
2 tablespoons chopped onions
1 pound american cheese
2 tablespoons pickled jalepeno peppers
2 tablespoons green chilies
1 pound ground beef
1 tablespoon taco seasoning
guacamole
sour cream
chopped cilantro
Sautee onions in about 1 tablespoon of oil until they are clear. Add american cheese, pickled jalapenos, and green chilies. Stir often to melt well.
Cook hamburger and season with taco seasoning mix.
Put together nachos by placing chips on a plate then add the cheese sauce, cooked seasoned ground meat, and top with gaucamole, sour cream, cilantro, and anything else you like.
Homemade Spicy Nacho Cheese! (On Tortilla Chips)
Looking for a easy and amazing nacho cheese recipe? Look no further! In this video, we'll show you how to make this spicy and delicious nacho cheese on tortilla chips.
This Homemade Spicy Nacho Cheese is simple to make and perfect for any party! You'll be able to enjoy this cheesey goodness on tortilla chips any time you want, and it'll be a hit with everyone at your next party!
⬇️⬇️⬇️ Recipe Below ⬇️⬇️⬇️
???????? Get our NEW COOKBOOKS????????
The Best of Cooking with Shotgun Red Cookbooks Volume 1 & 2 NOW Available!
????Volume 2:
????Volume 1
???? FOR MORE GREAT RECIPES, VISIT OUR WEBSITE
FACEBOOK
INSTAGRAM/PINTEREST @Cookingwithshotgunred
Recipe: In a pan melt 2 tbsp. butter and 2 tbsp. flour
Whisk constantly on low to medium heat for one minute.
Slowly add one cup of whole milk and whisk for 2 minutes.
Take: (4 oz. of Velveeta cheese) and cut it into cubes so it will
melt easy. Stir in with a wooden spoon until smooth, add 1/2 tsp. salt and 1/2 tsp. chili powder. Stir in 1/2 can of Rotels diced
tomatoes and green chilies. You can use mild, regular, or hot!
Pour over tortilla chips or on the side and serve with Jalapeno
peppers! Enjoy!
Thanks again for watching our channel!
Miss Sheila, Jennifer Bruce. Steve Hall and Shotgun Red!
Some of the links above are affiliate links that we earn a small commission from. They do not raise your price paid. Thank you for supporting our channel!
???? WATCH OUR GREAT RECIPE PLAYLISTS: ????
▪ BEEF RECIPES:
▪ CHILI ,SOUPS AND STEWS:
▪ CASSEROLES:
▪ CHICKEN AND TURKEY:
▪ FISH AND WILD GAME:
▪ DESSERTS:
▪ BREAKFAST:
▪ SALADS, VEGGIES AND FRUITS:
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!
RECIPE:
Subscribe for more easy and delicious recipes:
More Primary Ingredient Recipes:
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:
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.
The Cheesiest Homemade Texas Queso (2 Ways)
I don't need to say a lot here...cheesy dip, chips, Texas, it's a beautiful thing! We're going to make two versions of Texas queso with one being the traditional American cheese version and then, of course, the fancy Josh version. Which one is the ultimate queso? Let's found out, shall we?
Recipe:
Doritos But Better Video:
Induction Cooktop:
Box Grater:
FOLLOW ME:
Instagram:
Tik Tok:
Twitter:
Facebook:
Subreddit:
---------------------------------------------------------------
Mexican-Style Pork Tacos (Tacos Al Pastor)
Here is what you'll need!
Homemade Al Pastor
Serves 10-12
INGREDIENTS
5 pounds boneless pork shoulder
3 tablespoons achiote paste
2 tablespoons guajillo chili powder
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
¾ cup white vinegar
1 cup pineapple juice
1 pineapple, skinned and sliced into 1-inch rounds
1 thick wooden skewer, trimmed to the height of your oven
10-12 small corn tortillas
1 white onion, chopped finely
1 cup cilantro, chopped finely
1 cup salsa of your choice
PREPARATION
Preheat oven to 350°F/180°C.
Slice the pork shoulder into about 1-cm slices, then transfer to a large dish or bowl.
In a bowl, combine the achiote powder, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps.
Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides. Wrap the dish/bowl in cling film then marinate the pork for at least 2 hours, up to 3-5 days in the refrigerator.
On a baking sheet lined with parchment paper or foil, place down a slice or two of the pineapple. Take a wooden skewer and push it directly in the middle of the pineapple.
Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch gap at the top. Push another pineapple slice on top.
Bake for about an hour and a half, until slightly charred on the outside and deep red.
Rest the meat for about 10 minutes, then carve off thin slices of the pork.
Slice off thin pieces of the roasted pineapples as well.
To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa.
Enjoy!
Carne al Pastor Hecha en Casa
Sirve 10-12
INGREDIENTES
5 libras (2.5 kg) Paleta de Cerdo, sin hueso
3 cucharadas de pasta de achiote
2 cucharadas de chile guajillo en polvo
1 cucharada de ajo en polvo
1 cucharada de orégano seco
1 cucharada de comino
1 cucharada de sal
1 cucharada de pimienta
¾ taza de vinagre blanco
1 taza de jugo de piña
1 piña, pelada y cortada en rodajas de 2.5 cm
1 palito grueso de madera (cortado a la medida del horno)
Tortillas de maíz
1 cebolla blanca finamente picada
1 taza de cilantro finamente picado
Salsa de tu preferencia
PREPARATION
Precalentar el horno a 350°F/180°C.
Cortar el trozo de carne de puerco en filetes de 1 cm de espesor. Luego transferir a un recipiente grande.
En un tazón combinar el achiote, chile en polvo, ajo en polvo, orégano, comino, sal, pimienta, vinagre y jugo de pina, revolver bien asegurándose que la mezcla esté homogénea y libre de grumos.
Vierta la mezcla anterior sobre los filetes de puerco y revuelva hasta que esten cubiertos completamente. Cubrir con plástico adherente y marinar por 2 horas en el refrigerador. Puede estar en la marinada hasta 3-5 días.
Colocar 2 rebanadas de piña, introducir un palito de madera en estas y colocar en una charola para hornear forrada de papel aluminio.
Sacar la carne marinada del refrigerador e introducir los filetes en en el palito de madera en capas hasta que quede un espacio de 3 centímetros en la superficie.
Poner 2 rebanadas mas de pina en la superficie de la torre de carne.
Hornear alrededor de 1 hora a una 1 hora y media hasta que la carne por fuera esté dorada y tome un color rojizo intenso.
Dejar reposar la carne por 10 minutos, luego corte en finas rebanadas.
Para formar un taco, coloque algo de la carne en las tortillas, y luego agregue unas rebanadas de piña, seguidas por cilantro, cebolla y salsa al gusto.
Disfrute !
Check us out on Facebook! - facebook.com/buzzfeedtasty
MUSIC
Manciini Panini
Licensed via Warner Chappell Production Music Inc.
Made by BFMP buzzfeed.com/videoteam.