Broncos Nachos are really good meaty, garlicky nachos – made with bright orange and blue tortilla chips from Safeway. The recipe for the meat is from Meaty Garlicy Spicy Nachos – then you pile on the melted queso, lettuce, tomatoes, etc.
Broncos Nachos are one of the most popular of our game day recipes in our Super Bowl Favorite Recipes eCookbook. Download this free cookbook herefor lots more for Super Bowl Sunday! Or click on image above.
The meat in this takes it over the top – yummy flavor with lots of garlic! Then you get to top the nachos with melted cheese and whatever else you want.
Cut block of Queso Blanco into chunks and place with diced tomatoes and chiles in slow cooker or saucepan on stove over medium-low heat to melt.
Brown the meat with the garlic and onion. Drain.
Add the salt, pepper, red chile flakes, and diced green chiles and cook another 2 minutes, mixing throroughly and adjusting seasoning to taste.
If serving on a buffet, transfer meat to slow cooker and place on buffet table with serving spoon. Likewise, the Queso Blanco should also be in a slow cooker on the table with serving spoon.
The toppings should be in serving bowls on the table so people can assemble their own nachos or tacos.
If assembling yourself, spread tortilla chips on a serving platter or individual plates. Sprinkle meat on top, then pour the queso over. Sprinkle desired toppings over and serve.
Sound like a lot of work? It’s not … it’s fun and everyone gets a perfect, custom taco! I’ve set up both taco bars and quesadilla bars at parties and gatherings; and you know what? The guests always dive into the chance to get creative. Such a simple way to add to the festivity!
The steps are simple, but to make it failproof, download the guide and checklist below.
Here are the basics:
Set up the buffet table with one end as the starting point, just like professional buffets. Plates, napkins and silverware are at the start point.
Cluster all the basic taco ingredients near the beginning of the buffet.
Keep it simple. Too many ingredients leads to chaos.
Position unusual ingredients and unrelated ingredients away from basic taco makings.
Download your step-by-step guide on how to do it right:
Spicy Garlicky Beef Nachos are bursting with flavor, guaranteed to disappear in no time. The garlicky beef mixture is ideal for nachos, tacos or burritos. Make a big batch & put in a slow cooker on the buffet at your next party so people can assemble their own tacos & nachos.
This is one of our fabulous recipes featured in our free Super Bowl Favorite Recipes eCookbook. Download it here.
This is essentially the same very popular recipe as Meaty Garlicy Spicy Nachos that I published several years ago …. but I’ve altered it so that it’s easy to put on a buffet table so guests can assemble the nachos or tacos themselves. The earlier version was baked and had to be served immediately out of the oven. I had to double it as the last time I served it, it got almost completely eaten before we even put it on the buffet table.This is ideal for that perfect game day party.
Once you taste this, you’ll find you’ll want to make the beef mixture over and over for tacos, burritos, nachos, Southwestern casseroles, and more. It’s just got a wonderful, satisfying flavor.
Wondering about those orange & blue tortilla chips? You can buy them in the deli section at Safeway. Better hurry – they sell out quick!
1 bag tortilla chips (or taco shells or tortillas for soft tacos)
Queso:
1 2-lb Kroger Nice'n Cheesy Queso Blanco with Jalapenos (or Velveeta regular or white)
1 can diced tomatoes and green chiles
Toppings: shredded lettuce, diced tomatoes, chopped green onions, chopped avocado
Instructions
Cut block of Queso Blanco into chunks and place with diced tomatoes and chiles in slow cooker or saucepan on stove over medium-low heat to melt.
Brown the meat with the garlic and onion. Drain.
Add the salt, pepper, red chile flakes, and diced green chiles and cook another 2 minutes, mixing throroughly and adjusting seasoning to taste.
If serving on a buffet, transfer meat to slow cooker and place on buffet table with serving spoon. Likewise, the Queso Blanco should also be in a slow cooker on the table with serving spoon.
The toppings should be in serving bowls on the table so people can assemble their own nachos or tacos.
If assembling yourself, spread tortilla chips on a serving platter or individual plates. Sprinkle meat on top, then pour the queso over. Sprinkle desired toppings over and serve.
Original Chubby’s Mexican Hamburger is a Denver tradition going back decades – a burrito made with a hamburger patty int the middle and smothered with Chubby’s green chili
A classic favorite from the Original Chubby’s on 38th Street, Mexican Hamburger is known as true Den-Mex – a dish truly native to Denver. And it’s very simple to make! But you gotta have Chubby’s Green Chili to make it authentic!
salt & pepper or seasoned salt (your choice) to taste
½ cup refried beans
½ cup shredded Jack cheese
1 cup Chubby's Green Chili (copycat recipe here)
1 10 inch flour tortilla
shredded lettuce and diced tomatoes for garnish
Instructions
Season the ground beef with the salt & pepper and shape into a thin patty (I make it oval to fit burrito)
Place tortilla on plate and spread the refried beans on top in an oval shape.
Fry the hamburger patty on a grill or skillet.
Put the tortilla with beans in the microwave and heat on high for 30 seconds. Top with the hamburger patty and a couple spoonfuls of green chili and shredded cheese.
Fold tortilla over and place seam side down. Smother with remaining green chili and top with shredded cheese.
Microwave for 90 seconds or until cheese is melted.
If desired, top with shredded lettuce and diced tomatoes and serve.
Chubby’s Green Chili is my copycat version of the top secret recipe from the Original Chubby’s on 38th Street in Denver. For decades Chubby’s has been a Denver institution … and they smother everything with this hot, flavorful green chili sauce.
Every year I get numerous requests for the recipe for the original Chubby’s green chili (on 38th Street). The problem is that it’s a top secret family recipe and they don’t give it out to anyone. I’ve run across others’ attempts to create a copycat of Chubby’s … and they weren’t even close. So … a couple weeks ago, I bought a quart of original Chubby’s green chili and got with Chef Phil Feder to take a shot at duplicating it. This first shot was very good, but missing some of the unique Chubby’s character. So I’ve made several more batches, experimenting and tweaking as I go – and throughout the process I have my quart of original Chubby’s next to me to compare mine with theirs – again and again and again. Every time I end up very full with my mouth burning. Duh!
So where does it stand now? Obviously, good enough to publish. I’d say the flavor is 90-95% there, but I’m still struggling a bit on texture and appearance. Original Chubby’s green chili has a very, very smooth texture and very little pork. I’ve been pureeing the hell out of my ingredients, but mine is still significantly lumpier. Now, many of us like lumpy … but it’s still not an exact copy. I’m also putting probably double the meat in. That’s my bias – I think green chili should have a noticeable amount of pork!
This is still a work in progress – I do aim to reach over 95% on both taste and texture. How about giving me feedback? How am I doing? Suggestions?
My own copycat version of the Original Chubby's green chili - a very hot, flavorful green chili sauce they use to smother just about everything.
Author: Anita
Recipe type: Green Chili
Serves: 4 quarts
Ingredients
1 lb diced pork (1/4 to ½" dice, pork loin or shoulder)
1 tbsp + ½ cup lard
1 cup finely chopped onion (chopped to almost mush in food processor)
4 cloves garlic, pressed
1 tsp black pepper
1½ tbsp ground dry mustard powder
1 tsp dried oregano
¼ tsp ground cumin
¼ tsp dried sage
1 14-oz can diced tomatoes
3 cans chicken broth
6 oz tomato paste
1½ cups green chiles (mild, hot, or a combination - see notes)
1½ cups canned jalapenos (12 oz jar or can, not pickled)
2 cups water
1 cup flour
2 tbsp chicken bouillon
Instructions
Puree the can of diced tomatoes, the green chiles, and the jalapenos (either together or separately, doesn't matter) in a food processor or blender and set aside. You may need to add liquid.
In a large pot, brown the pork in 1 tbsp lard.
Add the onions and cook another 3-4 minutes until onions are soft.
Add the pressed garlic and spices and cook another minute.
Add the pureed tomatoes, green chiles, and jalapenos, 1 can of chicken broth, and 1 cup of water. Cook over low heat (or in a crock pot on low) for an hour, then stir in 6 oz tomato paste.
While the chili continues to simmer, in a medium saucepan, make the roux: melt ½ cup lard over medium low heat. Dump in the flour and 2 tbsp chicken bouillon and stir to blend. Keep stirring as it thickens and keep adding small amounts of the remaining 2 cans chicken broth and water. You should end up with a roux about the consistency of thick pancake batter.
Stir the roux into the green chili, blending well. Simmer another 15 to 20 minutes.
Serve over burritos, fries, eggs, nachos, whatever.
You can also leave it in the crock pot on low for several hours. This works well on a buffet where guests can ladle it onto plates or bowls themselves.
Notes
You can use mild, medium, or hot green chiles (or a combination) and then adjust to desired heat with more jalapenos.
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Now how do you use it? At Chubby’s, they smother eggs, Mexican hamburger, beef burritos, and lots more with it. They use it mainly as a sauce. Now that I’m making my own Chubby’s green chili, I’m also using it to replicate their other dishes.
A wonderful way to get your green chile fix – these are lightly pickled with that slightly sweet, sour and garlicy flavor. Great on crackers, with sour cream, or on burgers or dips.
Just the right touch! So simple to make and yet so versatile. Sugar, vinegar, dill seed, mustard seed and garlic – yet it doesn’t mask the fresh green chile flavor. In the photo, I took Mary’s Gone Crackers gluten free crackers, spread cream cheese on, and topped it with pickled green chiles. And it takes only 15 minutes to make. It will keep in the fridge for a few weeks.
This is a family recipe from Kathy Sullivan – a favorite from her childhood in New Mexico. I’ll be throwing these into all kinds of dishes. I’d put them on burgers, blend them in with spicy bean dip, mix with sour cream, top a bowl of chili with them. Do you have any interesting ideas for them?
I made these with Big Jims (a medium hot green chile), which I think is the best way to go (though any green chile will do). They’ve got heat, but not so much as to overwhelm the pickled flavor. Also Big Jims are thick and meaty, which I really like for this dish. I also cut them into pretty big chunks, but if you want to use diced green chiles it will also be very good. Planning on a Super Bowl Party? You might put a bowl of these out or some cream cheese topped with these.
Bacon Wrapped Dates with Feta and Green Chile – a very simple and elegant appetizer, so easy to make and perfect for that game day party. Prepare ahead of time and pop into the oven a half hour before serving.
Looking for a special game day appetizer? Here’s a great one! Very simple and yummy. Sweet and bacony with that green chile heat. Just assemble these ahead of time and pop into the oven a half hour before serving. I like to divide them up onto two or three baking dishes and stagger when they go into the oven. That way, I can bring them out hot out of the oven and serve them several times during the game.
I tried this with two different green chiles, medium Big Jims and hot Sandias. I much preferred the hot chiles as it was hard to taste the medium at all.
Slice the dates lengthwise on one side to create an opening.
Stuff ¼ tsp (heaping) hot green chiles into the cavity of each date. Then stuff a small amount of feta cheese on top of the green chile in each date.
Cut the bacon slices in thirds. Wrap each date with a slice of bacon and secure with a toothpick.
Arrange evenly on a baking dish. If you have a rack that fits in the dish, it will help to keep the dates from sitting in a pool of bacon fat.
Back for 30 minutes or until bacon is done to desired crispness. For crisper bacon, bake at 375 degrees. You may want to remove from oven at 20 minutes to drain the bacon fat, rotate the dates to even out how they brown, then return to oven.
Remove from oven, place on paper towel for 2 minutes to drain, then serve.
Southwestern Cream Cheese Chicken is an incredibly easy and versatile dish. You just dump the 5 ingredients in the crockpot and cook for 4 hours. You can shred the chicken for tacos, serve it in large pieces over rice and pour the broth over the rice, or even turn it into a soup.
A simple crowd pleaser that can be thrown together from ingredients you are likely to always have on hand. It only has 5 ingredients but is surprisingly flexible as you can make pulled chicken tacos, chicken with a Southwestern sauce to serve over rice, or even a soup.
I used a medium salsa and Big Jim chiles (medium hot). This is very flexible, so you can use whatever salsa and chiles you prefer. You can also taste it after 3 or 4 hours and add more chiles and cumin if you wish.
Personally, I’m planning to make a double or triple batch, then freeze the chicken separately from the broth, labeling them well and freezing in several smaller containers for both the chicken and the broth. Then I pull out just the right amount to have dinner ready in maybe 15-20 minutes. So convenient!
2 lbs chicken (I used boneless, skinless thighs from Costco)
1 cup salsa
4 oz cream cheese
1 tsp ground cumin
¾ cup diced green chiles
salt & pepper to taste
Instructions
Dump all ingredients in a slow cooker and cook on low for 4 to 5 hours.
Remove chicken; you will have nearly 2 cups broth remaining. You can simmer the broth to reduce it to desired consistency.
For chicken & Southwestern sauce: serve chicken over rice and pour the broth over.
For pulled chicken tacos: shred chicken with 2 forks. Serve with flour tortillas, diced tomatoes, shredded lettuce, avocado, and crumbled feta cheese. If desired, reduce the broth down to ¼ the amount and blend with chicken before serving in tacos - this is how the tacos in the photo were prepared.
For soup: Remove chicken and chop to desired size. Add desired vegetables such as celery, carrots, onion, broccoli, whatever your want ... for tortilla soup, add can of diced tomatoes, black beans, a cup of fresh cilantro. Then add cans of chicken broth to get desired consistency. Garnish with fried tortilla strips.
This is almost a meal in a dip. It has meat & veggies (sausage & spinach) in a cheese dip. This is a fairly mild dip, very good for family get togethers. You might not even consider it Southwestern in flavor; it almost reminds me of a classic casserole but a bit more liquid and served as a dip. I would serve this at events where there are small kids and folks who can’t take it very spicy.
On the other hand, I will be experimenting with adding hot green chiles and hot sauce for those who like it hotter. When serving to a group, I’d probably split it into a mild and a hot version. This is the kind of dish I can throw together with ingredients I usually have on hand that is also satisfying for a mixed crowd. I don’t know about you, but I have some relatives that approach my culinary contributions with trepidation and a fire extinguisher. They just can’t take the real stuff. This is a great dish for them.
Stuffed Pepper Soup is a hearty soup with the unique flavor of stuffed peppers and a subtle added dimension from the addition of green chiles. A family favorite!
This is an adaptation of a soup by Mary Janeway. When I tasted it at a party, it turned out to be an interesting surprise. It looks a lot like a chile, but the flavor is quite different … and yes, it does taste a lot like stuffed peppers. I guess I’d describe it as more of an American taste than a Mexican or Tex Mex. Then, of course, I added green chiles and just loved the interesting addition to the flavors.
One thing about this soup is that you must cook it long enough. I cooked it nearly 4 hours on low in a crockpot and then tried it and was surprised at how thin it was (unlike the thick soup I was expecting). Around the 5 hour mark, the rice became fully cooked and the soup thickened up dramatically. Big difference! Note: altitude can make a big difference in cooking time. I’m live at nearly 10,000 feet, so you might get away with cooking it for less than 5 hours.
I also used mild green chiles and thought they were perfect. I would not use hot or medium hot – it might still be good, but hot chiles will overwhelm the stuffed pepper flavor and it won’t be stuffed pepper soup anymore.
A wonderful and nutritious soup that actually does taste like stuffed peppers.
Author: Anita
Serves: 20 servings
Ingredients
1 lb ground beef
2 qts water
1 qt spicy V-8 or bloody mary mix
3 red, yellow, orange, or green bell peppers (or combination), diced
1½ cup chili sauce (see notes to make your own)
1 cup uncooked long grain rice
2 celery ribs, diced
1½ cups diced onion (about 1 large)
2 tsp Kitchen Bouquet browning sauce
3 chicken bouillon cubes
3 large garlic cloves, pressed
½ tsp salt
2 cups mild diced green chiles
Instructions
Brown the ground beef, breaking it up into small bits as it cooks.
Dump all ingredients except green chiles into a 6 qt crockpot. Cook on low for 5 hours. This soup will go from thin to medium thick when it is ready (that's when the rice fully cooks).
Add the green chiles and cook for another 15 minutes minimum.
It's fine to let this cook several more hours.
Serve & enjoy! You may want to serve with shredded cheese on top.
Notes
Chili Sauce: 1 15 oz can tomato sauce 4 tbsp vinegar 1/2 cup brown sugar 1/2 tsp allspice
Blend all ingredients and put into covered container until ready to use.
