Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Nacho Bake
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1050
- Total Fat
- 78 g
- Saturated Fat
- 35 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 45 g
- Cholesterol
- 427 mg
- Sodium
- 1721 mg
This is everything you love about nachos, made hearty enough for dinner. We discovered that standing the chips upright in the egg mixture gets them crispy on top and adds body to the bake below. This is ridiculously delicious, and difficult to stop eating.
- Level: Easy
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1050
- Total Fat
- 78 g
- Saturated Fat
- 35 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 45 g
- Cholesterol
- 427 mg
- Sodium
- 1721 mg
Ingredients
Directions
- SET UP: Preheat the oven to 350 degrees F.
- BROWN THE CHORIZO AND ONION: Cook the chorizo until browned in a large nonstick skillet over medium-high heat, about 8 minutes. Transfer to a 3-quart baking dish, leaving the fat in the skillet. Saute the onion in the pan drippings until golden, about 6 minutes. Stir in the beans, then transfer to the baking dish.
- ASSEMBLE AND BAKE: Beat the eggs, heavy cream, and sour cream with 3/4 teaspoon salt and a couple turns of pepper. Gently pour the eggs over the meat and beans. Press the chips into the mixture so they stand up. Sprinkle with the Cheddar and bake until the eggs are just set, about 45 minutes. Sprinkle with the cilantro and serve with salsa.
