Baked Nachos Recipe

I received two cookware pots and a 2-in-1 lemon lime squeezer to form an opinion for this review. All opinions are my own. 

As my family has grown, so has their appetite. I routine double just about every recipe that I make and still rarely end up with leftovers. A few weeks back, my in-laws came into town and with them my four nieces! We had a full house with 5 adults and 8 kids under one roof. When it came time to prepare dinner, I needed large pots that could handle not just doubling my recipes, but making 4x my base Tuna Casserole recipe.

I pulled out my two new cookware, one a Circulon Symmetry Chocolate Hard-Anodized Nonstick 5.5-quart covered casserole pot that is the perfect pan for a one-pot meal! The second pan was absolutely perfect for mixing up the creamy cheese sauce and is also our go-to pan now for jambalaya and stir-fry because of it’s awesome shape – Calphalon Simply Non-Stick 12″ Jumbo Fryer.

Despite how much each pot was able to hold, they fit beautifully side-by-side on my stove-top without crowding each other off of their own burner. This let both the noodles and the sauce cook at the same time, speeding up the prep time.

When both elements were done cooking, I was able to combine them together in just the 5.5 quart casserole pot to add in the tuna and mix before the recipe hit the oven to bake.

Baked Nachos Recipe

Another yummy and easy meal we made using the jumbo fryer pan is a big ol’ batch of baked Nachos! You start by frying up chicken in the jumbo fryer until the chicken is cooked through. Add a little bit of water and our homemade taco seasoning mix or a store bought packet.

When the chicken is done cooking, squeeze a half a lime on top of the chicken and let the meat sizzle on a low heat for just a minute longer. The lime juice really makes the taco dish have so much flavor! We used a 2-in-1 Lemon Lime Squeezer that made it quick and easy to juice the lime.

Now, you’ll assemble your nachos in a baking dish. Start by layering a row of chips at the bottom of the dish. Top the chips with grated cheese and then add diced tomatoes, black beans, diced onion, cilantro, and your cooked chicken. Repeat a second layer on top, if your dish is deep enough to accommodate a second row.

Toss the dish of nachos in the oven and bake at 350° for 20-25 minutes, until the cheese is melted.

Serve your nachos with sour cream, if desired.

 

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