Nacho Bake
Nacho Bake is a gluten free recipe with 6 servings. One serving contains 1147 calories, 45g of protein, and 83g of fat. For $2.97 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. 126 people have tried and liked this recipe. A mixture of fresh cilantro leaves, heavy cream, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is brought to you by Foodnetwork. Many people really liked this hor d'oeuvre. Overall, this recipe earns a super spoonacular score of 81%. If you like this recipe, you might also like recipes such as Chicken Nacho Bake, Spicy Nacho Bake, and Cheesy Nacho Bake.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 60 minutes
Ingredients:
1 (15-ounce) can pinto beans, rinsed and drained
1 pound fresh chorizo sausage, casings removed
8 large eggs
2 tablespoons fresh cilantro leaves
1 cup heavy cream
Kosher salt and freshly ground black pepper
1 medium onion, chopped
Jarred salsa, for serving
2 cups shredded Cheddar (about 8 ounces)
1 cup sour cream
3 cups tortilla chips (about 30)
Equipment:
oven
frying pan
baking pan
Cooking instruction summary:
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.
Step by step:
1. SET UP: Preheat the oven to 350 degrees F.
2. BROWN THE CHORIZO AND ONION: Cook the chorizo until browned in a large nonstick skillet over medium-high heat, about 8 minutes.
3. Transfer to a 3-quart baking dish, leaving the fat in the skillet.
4. Saute the onion in the pan drippings until golden, about 6 minutes. Stir in the beans, then transfer to the baking dish.
5. 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.
Nutrition Information:
covered percent of daily need
