Ree Drummond’s Top Nacho Recipe Videos | The Pioneer Woman | Food Network

Get ready for cheesy, crunchy goodness! From fajita nachos to breakfast tochos, Ree’s nacho recipes will be the hit of your next party.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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0:00 – Intro
0:04 – Nachos and Salsa
1:56 – Chicken Nachos 2 Ways
6:15 – Potato Nachos
9:09 – Nacho Cheese Casserole
12:26 – Citrus Shrimp Nachos
15:27 – Fajita Nachos
19:16 – Breakfast Totchos Skillet
25:30 – Lightened-Up Nachos
30:54 – Buffalo Chicken Totchos

Get the recipes:
Nachos and Salsa – https://foodtv.com/3vW024C
Chicken Nachos 2 Ways – https://foodtv.com/3HEtGxX
Potato Nachos – https://foodtv.com/3UoG1hh
Nacho Cheese Casserole – https://foodtv.com/3vNKfon
Citrus Shrimp Nachos – https://foodtv.com/3lWIBMh
Fajita Nachos – https://foodtv.com/3tLQx7r
Breakfast Totchos Skillet – https://foodtv.com/31m9ewJ
Lightened-Up Nachos – https://foodtv.com/3muCATC
Buffalo Chicken Totchos – https://foodtv.com/31Y8P4q

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Ree Drummond’s Top Nacho Recipe Videos | The Pioneer Woman | Food Network

[Music] I’m so excited it’s my annual High School reunion and I’ve got 15 lifelong friends heading out to the lodge to cut up have fun and eat the most delicious food as soon as they pull up it’s restaurant style salsa and cheese nachos for the beer drinkers into a food processor I throw one 28 o can of whole tomatoes then I add two 10 oz cans of diced tomatoes with green chilies four a cup of diced onion a whole jalapeno sliced with the seeds and membranes left intact then I add a clove of chopped garlic then for just a hint of sweetness a four a teaspoon of sugar then a four a teaspoon of salt a four a teaspoon of cumin which really adds a nice flavor the juice of half a lime and half a cup of cilantro it gives it that unmistakable Mexican flavor I just pulse it about 10 to 15 times until it gets to just the right consistency then the salsa needs to chill for at least an hour so all the flavors will develop so yummy now I’ve got some last minute kitchen prep I’ve got nachos to go with salsa for the beer drinkers they’re so easy it’s just tortilla chips sprinkle over plenty of grated montere jack cheese more tortilla chips more cheese more chips more cheese then I do a second platter just like it except I add some sliced Jarred jalapenos to the layers then they bake at 350 degrees until the cheese is nice and melted got to get the chips and salsa into bowls this stuff is so good it’s going to be gone by the end of the night the nachos should be ready oh they’re perfect it’s the weekend of Pusa homecoming and the this afternoon is the big homecoming parade now lad and the boys are actually riding on floats in the parade and I’m going to head in there pretty soon I’m going to make the foundation for a snack they can have after the parade a big batch of chicken nachos the boys love chicken nachos and it’s just the thing for football season I’ve got four chicken breasts and I’m just seasoning them really well with some taco seasoning and some chili powder makes them really spicy and and it’s great because the taco seasoning has salt in it so you really don’t need to add extra salt at all I want the chicken to be as flavorful as possible the sauce is actually going to come from what I put on the chicken so I really want to lay it on thick I love chili powder cuz whatever you add it to becomes the most amazing color and it’s nice and spicy and that’s something my family loves now I’ve got a skillet with some olive oil that I’ve been heating and I’ll just get the chicken in now I’m just going to cook the chicken for about 10 minutes total turning it halfway through and then I’ll move forward with the delicious sauce the chicken is fully cooked and it looks and smells amazing I’ll just take it out and get it on the board and I’m going to make a sauce for the chicken right in the same Skillet I’ll just pour in some water probably a cup and a half to two cups and to help it along I’ll pour in just a little bit of tomato sauce and then I’ll just whisk this together and let this boil up and come together I love chicken nachos well I love nachos period but chicken nachos are real treat shredded chicken with a delicious sauce on it smothered in cheese on top of chips I’m already hungry for him now the chili powder and the taco seasoning add plenty of spice the but that’s never enough for me so I’m going to add just a little bit of my favorite hot sauce just to make sure it’s got a nice zip to it okay that’s looking good so I’ll let that simmeron heat up and while that happens I need to shred all of this chicken and I’ll just use two forks and go right in with it there is nothing like football season and really there’s nothing like football season in a small town like Pusa it really is important around here and homecoming weekend is pretty much the height of football season in a small town the parade is a great way to kick it off all the cheerleaders are there the high school football players so it’s really fun to see the whole of Pusa football represented chicken nachos are definitely one of lad’s favorites so he’s going to be excited when he gets home after the parade I think shredded chicken is so great on nachos or in any Mexican food okay the sauce looks amazing it smells Divine so I’m just going to plunk the chicken right into the sauce and then I’ll just simmer it for a few minutes then I’ll let it cool pop it in the fridge and I’m going to head into the parade getting that chicken ready will be a big timesaver later now I’m actually going to do two versions of nachos one for the boys and a more embellished one for the girls they both start exactly the same a pile of tortilla chips and then a generous amount of grated cheddar jack cheese after that comes a layer of the delicious chicken then I’ll build two more layers just like that chips cheese chicken and then I’ll end with a final sprinkling of cheese they go into the oven at 350 until the cheese is nice and melted and that’s where the similarities end now the boys will eat the nachos just as they are but I like to add a few more delicious ingredi ingredients Jarred jalapenos chopped tomatoes a sprinkling of black olives sliced green onions and a dollop of sour cream to me that’s what chicken nachos are all about perfect potato nachos we love nachos in this family but I am going to use potatoes instead of tortilla chips and make potato nachos so I’m using Yukon Gold potatoes and I sliced them drizzled on olive oil and then sprinkled on salt pepper and I’m also using garlic powder just to make sure the potatoes are super seasoned oops had a little fly away all righty so I got the potatoes all tossed and I’m going to divide them between two sheet pans just so the potatoes have a chance to get fully cooked and get a little bit Brown so to bake the potatoes I’m putting them into a 400 25° oven for about 20 minutes and then I’ll rotate the pans turn the potatoes to the other side and finish them off for another 15 or so look at how beautiful these are oh they’re so golden and tender so I’m going to take one pan and pile them on top of the first pan so of course nachos or potato nachos have to have a lot of cheese this is actually cheddar jack but you could do pepper jack really any cheese will work and I have some beautiful cooked bacon that I chopped really fine and I was really careful not to overcook the bacon because this is going to go back in the oven and I want to give the bacon a little bit of room to keep cooking so before I finish off the nachos I’m going to put these back in the oven for about 5 minutes just long enough for the cheese to melt if you have never seen potato nachos straight out of the oven here they are how incredible do these look and honestly they’re perfect as they are but I have some really great toppings that are going to send them over the top so I have pickled red onions they’re just basically easy pickled red onions green onions really generous sprinkle and then this is opt I like to do a dollop of sour cream because I’m a big fan of sour cream when it comes to regular nachos oh my gosh by the way this is a single serving just kidding I think salsa always a good choice absolutely glorious I am going to try one because it just looks too good get a little sour cream little salsa m this is my favorite so far If This Were a grade in School I’d have to give it an A+ wo you can’t get any better than nacho cheese casserole it’s one of those dinners that completely disappears there is never a crumb left I’m starting with the sauce for the casserole I added some vegetable oil to a skillet and I’m adding some flour I’m just going to make a little bit of a r and that’ll help it to be a nice thick Rich sauce I’m going to whisk it just for a minute until the r starts to turn a light golden brown so now I’ll add some liquid 3 cups of low sodium chicken broth and this was so hot that that Rue is already going to thicken this liquid [Music] up I’m making two casseres out of this deal so I want to have a lot of sauce now to this mixture I’m going to add two cans of enchilada sauce one of them is just a standard can 10 oz and the other one is a large can 28 Oz and now I’ll stir this up and I want to give it a little seasoning with half a teaspoon of ground cumin I don’t want it to be too strong and the flavor of the chips I’m going to use is very strong so just a little cumin is is all I need okay I need to give the sauce a little time to heat and thicken up so I’ll add the meat to a separate Skillet I’ve got 3 lbs of ground beef and it goes right in along with some finely diced onion of course some minced garlic has to show up and I’ll break this all up I just need to cook the meat until it’s brown and I’m going to make a cheese mixture for the casserole very simple just a bunch of GR sharp cheddar and I’m also using some pepper jack cheese the sauce is done so I’m going to pour the sauce into the meat just make it all one big [Music] mixture first I’ll put a layer of crushed nacho chips into the pans they each get a layer of the beef mixture then comes the cheese more chips more beef even more cheese a final layer of chips and you guessed it more cheese now this one’s for dinner tonight let me tell you how it’s going to play out I’ll cover the pan in foil and bake it at 350° for 25 minutes then I’ll take off the foil give it another 15 [Music] minutes then take it out and top it with shredded Roma lettuce diced Roma tomatoes some sour cream sliced black olives and sliced green onions then with all the fixings piled on top I’ll spoon out a big helping and put it on a plate for dinner how good is that going to be and what about this pan you asked I’m going to cover it with foil and I’ll pop it in the freezer and it’ll be all ready for another [Music] day Citrus shrimp nachos these are nothing like regular TexMex nachos they’re cool and crisp and flavorful and I love them I’ve got some cooked shrimp that I bought at the supermarket the Tails were off they were already peeled now that is my kind of cooking right there I’m just chopping them into little bits and that looks great so this goes into a bowl I’m going to marinate the shrimp and it’s going to make it super flavorful for the nachos now of course I’ve got to add a bunch of other stuff I have some diced hikima which is like a Mexican turnip I don’t use hikima very often but it is so cool and refreshing and crisp I love it I’m also adding some diced mango you can use fresh mango or you can buy the mango in jars it’s a little bit sweeter I really like that mango especially for mango Margaritas I’m adding some sliced green onion and Jarred pimento super simple ingredient you can also use diced red bell pepper and then some cilantro leaves all right so that’s the shrimp mixture now I’m going to make the marinade which is really easy it’s just half a cup of olive oil and to the olive oil I’ll add a couple of tablespoons of honey and then two citrus juices some orange juice and lime juice I also zested the lime before I Juiced it with salt and pepper and then green hot sauce sometimes called jalapeno hot sauce I’ll pour this over the shrimp I may not need all of this so I can save what’s left over for a salad tomorrow it’s a really nice dressing oh it’s so pretty so I’ll cover the bowl and I’ll get this into the fridge and it’ll marinate slowly until party time when I assemble the nachos so now I’ll assemble the Citrus shrimp nachos I have some really nice tortilla chips they’re round they’re pretty substantial you don’t want to get a super thin chip and I’m going to give this beautiful shrimp mixture a stir so I’ll get a spoonful of of the mixture and pile it right on top then I have some crumbled COA cheese which is sort of a Mexican version of feta cheese and I’ll add a few crumbles and then I’ll grab a little cilantro leaf and put it on top gorgeous so gorgeous in fact I’m going to make a whole platter of these [Music] fajita nachos are just like fajitas but in nacho form so I’ve been prepping the veggies I’ve just got onions and two colors of bell pepper I’ll let those sit I’ve got a big beautiful beef flank steak and it’s been marinating Bryce and I won’t need the whole thing the great thing is it stays really good in the fridge so I can use it for all sorts of things later okay this is a really hot Grill and and it’s going to cook about 4 minutes aside and while it does I’ll tell you what this delicious marinade is all about I poured olive oil into the food processor added lime juice whole canned chipotle peppers with a little bit of the sauce and a handful of cilantro gave it a quick blend and the marinade was ready I poured it over the flank steak sealed the bag smooshed it around to make sure it was coated and put it in the fridge for 20 4 hours when it comes to fajitas it does not get any tastier than this marinade I’ve made it for years okay going to turn this beautiful flank steak look at those grill marks okay the flank steak needs to keep cooking so I’ll start cooking the veggies I’ve got a separate Skillet I’ll drizzle in some olive oil I’m going to throw in the onions and peppers you can use green bell pepper orange bell pepper you can throw some pablanos or jalapenos into the mix I want to season up the veggies just a little bit so I have a jar of taco seasoning ready to go and salt and pepper that’s pretty much all the veggies need I’m going to keep things simple for Bry and me this steak is ready to come off the grill pan it smells so good that marinade has a little bit of spice to it so it’s going to be just right for nachos now I’ve got chips I like to use a little bit more of an authentic tortilla chip when I make nachos just so they’re nice and sturdy and hold together now I’m going to put the veggies on First and they’re all done they have some great color okay that’s a good amount of veggies I’ve got two kinds of cheese grated sharp cheddar and grated montere Jack truth be told I could make nachos with just jack cheese it is the best cheese to use for nachos or quadas anything where you want the cheese to be really melty and nice I would to have just a few more veggies on top so you see that gorgeous color okay now to melt all this cheese I’m going to put the plate right into a 350° oven for Just 2 or 3 minutes I’m going to put the steak on after the nachos come out of the oven that way it won’t lose its beautiful medium rareness oh yeah please be careful sir the platter is very hot here grab some steak and help me put it on grab a handful that looks good enough to eat all right let’s put some toppings on sounds good what do you like here’s Piko Deo I like all things that that are good here I go M it’s nice just to share nachos with two people all right I don’t know if you have heard of tachos before Alex have you I have not tachos are the new nachos but instead of tortilla chips they are made with Tots store bought Frozen tots I mean you’ve seen them a million times but I use them as the basis for lots of other delicious toppings so I’m going to make breakfast tatos let me tell you something Guys these are going to change your life they’re going to change the way you look at breakfast forever unless you eat these for lunch and then they’ll change the way you look at lunch for you know what I’m trying to say so basically I baked the tots according to the package directions they’re nice and crisp and what I’m attempting to do but not doing a very good job is Mound them kind of in the center so they’re sort of gathered up that’s perfect so now I’m going to top with Monterey Jack cheese and basically you want to just cover the tots completely just like you would nachos if these were tortilla chips I have made like buffalo chicken tatos I’ve made like pepperoni pizza tatos I mean what’s the world coming to bacon ooh this is the first little hint of breakfast all over the cheese and then get a load of this you’re not going to believe what I’m about to do jalapeno slices oh gosh and you want to get it on the cheese so when the cheese melt melts it kind of just becomes one with it oh I love pickled jalapenos mhm and watch this there’s a little juice watch yes now you’re talking green onions sliced might as well get these going too and then I’m going to put these back in the oven so come on Alex I would just eat these with a fork as they are right now so I’m going to put them back back into the oven while I get the eggs ready so let’s go do that so I’m going to make sunny side up eggs because they look beautiful and because then you’ll have some egg yolk to kind of crack all over the nachos so I’ve got a skillet with a little bit of vegetable oil and watch this Alex I’m just going to crack four eggs right into the oil the pan is not too too hot cuz I want to kind of cook them slowly just until the whites set but while the yolks are still really runny you can do better if you want to vegetable oil is kind of a little bit more of a classic way to do Sunnyside up eggs they turn out really clean and beautiful all right ah and I didn’t crack a yolk it’s going to be a good day so I’ll season them with salt and pepper sorry Alex I got your way there salt and pepper and then I’m just going to kind of cook these over medium heat until the whites are totally set and the yolks are just barely starting to set don’t leave me this is going to go fast okay Alex take a look at these eggs you see how the whites are totally set there’s just a tiny bit that isn’t so I’m going to turn the heat down and I’m going to go back to the oven Okie excuse me sir sit hey sit good boy stay stay Duke is going to help me get the tachos out of the oven you ready dookie oh these look so good oh Alex look okay so come in here and get a load of this cheese bacon jalapenos honestly I could dive in right now but there’s more to add so to my tatos I will add guacamole just here and there and everywhere you can also serve this on the side if you prefer I just like it to be a big pile of just sin and craziness Pico too sprinkle I love it uh sour cream sour cream look oh I’m so happy right now now this looks Splendid okay so then look at these gorgeous eggs and you can have like a paper towel nearby and just to dab all that dab the oil off okay so watch this Alex ready oh oh slippery oh gosh J you didn’t see that I just tap it a little bit to get the excess oil off what about right on top but how pretty is this and put it on the table serve some guests looks amazing serve your hungry guests that’s going to be me at your house someday make this for I’m actually investing in my future by showing you guys how to make all of these it’s true okay and the last egg oh my gosh it’s gorgeous and just to send things over the edge some fresh cilantro I don’t like to chop cilantro it’s it should be celebrated it’s natural beauty natural Leaf what do you think guys it looks amazing I it needs more Pico yes I agree it needs more of that beautiful red breakfast tatos I don’t know about you but this may be my new favorite thing dookie do you agree I am going to make a lightened up version of nachos so I’ve got six corn tortillas and I just cut them into very small little wedges and I’m going to put them into a bowl kind of break them apart and then just spray them with olive oil cooking spray this is the best way to kind of get a really light coating of oil on the tortillas so after the oil I’m going to season the tortillas it’s ranch dressing mix ranch seasoning wow so then I have a well-oiled baking sheet and I’ll sprinkle the chips on the sheet and spread them out into a single layer and these are going to be baked because Normal nachos are made with tortilla chips which are unapologetically fried and that’s why they’re so darn amazing but that doesn’t mean that these won’t be amazing too they’re just they’ll just be kind of a different kind of amazing okay so let’s go put these in the oven Alex so I’ve got the oven on 425° and I’m going to put these in for 10 minutes and I’m going to stir them halfway just to make sure they’re getting evenly crisped all right Alex look look at the chips wow they look like real chips they do and they taste like real chips covered in wrench seasoning that is so I let the chips cool slightly and I’m going to top them and turn them into nachos so I’ve got some canned corn I drained it really well so it wouldn’t be very liquidy these are basically just loaded nachos you want to make this for like a football watching party or just like a Wednesday night whatever is more appropriate sounds more my speed black beans and I drained them and rinsed them and made sure to drain off most of the liquid and now these nachos do have cheese because you basically can’t make nachos without cheese but not very much for me this is like a drop in the bucket of the amount of cheese I usually use for nachos but it’s pepper jack which means it’s a little bit more flavorful than a lot of cheeses and it’s really creamy and if you don’t just completely cover everything with cheese you can celebrate the ingredients that are underneath so I’ve also got some Jarred jalapenos and then these go back into the oven just long enough for the cheese to melt so let’s get them in there yum okay that’s not going to take long so let’s go over here and you’ve got to have some kind of salsa to serve with nachos so I’m going to make just a really simple avocado salsa so I’ve got finely chopped tomatoes and finely chopped red onion yum and then lots of lime juice M it reminds me pico too is something that I’ve got to start making more and more I used to make it all the time it used to be a condiment in our house yeah you used to make p a lot all the time and it just kind of fell off my radar poor lad I’m sure he wakes up some nights thinking where did the Pico Deo go little bit of cumin a little bit of salt and pepper and then what is something that all Pico too or salsa has to have cilantro cro cilantro and a lot whenever I started kind of making salsa and picoto it took me a long time to realize you basically have to add as much cilantro as you have tomatoes and other ingredients okay so in goes the cilantro and then this is avocado salsa so I’m going to add some chopped avocado it’s just barely ripe so it’s not mushy and like fall apart guacamole avocado okay so that’s the salsa I’ll bet the cheese has melted on the nachos it’s where the magic happens it sure enough is Alex let’s look oh wow oh hi M yummy I mean gosh so you you can serve these nachos just right on the sheet pan which is what I’m going to do but you can also serve it with the salsa on the side but I’m not going to do that I’m going to sprinkle the salsa all over the nachos by no means am I saying you could eat a whole pan of these and consider it light but these are definitely lighter than the normal nachos we see around these parts let me tell you true mine would have probably like four times of cheese I know exactly you are your mother’s daughter okay lightened up nachos guys what do you think so good so good I am going to make these for the next big game on TV I’m going to make these next week I’m going to eat these now and I am not [Music] ashamed good buffalo chicken tatos I’ve just got frozen tots and I’m sprinkling on some chili powder and some cumin sprinkle that over and then I’ll give these a toss Frozen tots are pretty darn good as they are but adding the chili powder and cumin really kind of elevates them okay they are all coated so I’m going to bake these in the oven you’re going to go onto a rimmed sheet pan now I’m going to bake these in a 450° oven for about 35 minutes so I’m going to move forward with the buffalo chicken mixture I just added some chicken breast that I cut into chunks and I’m adding plenty of salt and pepper I just had a little butter in the skillet and I’m going to start Browning this before I move forward with the sauce this kind of recipe is so much fun because you can serve it to teenagers after school if they have friends over after a football game it’s perfect for that okay the chicken is starting to Brown so I have some more things to add to the skillet I’ve got some finely minced garlic and some sliced celery which kind of ties into the Buffalo Chicken theme and some sliced scallions okay when Alex and Paige left for college I swore things would never feel normal again but we’ve kind of gotten a little rhythm when the girls come home to visit it’s absolutely wonderful and then when they go back we settle right back into the man cave routine so now for the Buffalo angle I’ve got Louisiana hot sauce and I’m going to pour in a whole bottle this is a great quick way to make buffalo chicken of course the classic is buffalo chicken wings that takes a little more time you have to fry the wings and then simmer them in the sauce okay I think that chicken is just about done and I think the tots are ready to come out of the oven they should be golden and crisp and yes they are while I’m here I’m going to turn the broiler on so that’ll be ready so now I’m going to assemble the tatos but I want to get the tots into sort of a group in the middle you basically want to make a pile so first I’m going to put on just a little bit of cheese I’m using pepper jack which you can use plain Jack sharp cheddar a mix of colby jack and then this very Saucy spicy tasty chicken goes on I’m going to grab a bigger spoon okay now you want to get a bunch of chicken on top but you also want to get sauce all over the mix it’ll kind of seep down into those crevices and then the rest of the cheese goes on and this is going to be such a scrumptious pile of of food right here okay now the pan goes under the broiler just for 2 or 3 minutes until the cheese is melted and bubbly this is not a dish you want to make ahead of time you make it right before you serve it now I’m going to make a blue cheese ranch dressing to go with the tatos you won’t believe how easy this is I’ve just got some prepared Ranch and I’m spiking it with just a little bit of blue cheese I’ll give it a stir and add a little Pepper and a little bit of salt Ranch is basically a way of life with my teenagers they eat ranch with pizza chicken nuggets french fries I like to spike it with just a little bit of blue cheese to keep it consistent with buffalo chicken okay that’s the dressing pretty sure that cheese is melted by now let me take a look oh yes it all makes sense now doesn’t it oh what a fun dish I love it now of course you can serve little ramkin with the ranch in it but I kind of like to just go for it and drizzle it on all over it kind of makes a mess but that never bothers me now to garnish I like to sprinkle on some Cel leaves so pretty and keeps driving home that buffalo chicken point and then a whole bunch of green onions well if you’ve never seen buffalo chicken tatos before in your life that just changed here they are