Nachos are not a traditional Mexican dish, though their origin story does involve a Mexican chef. Ignacio Anaya created the dish at the Victory Club for military wives who lived in Piedras Negras, Mexico. Nachos come in many different varieties but most involve a layer of tortilla chips topped with melted cheese. Additional ingredients may include black olives, onions, tomatoes, meats, seasonings, and anything else that pairs well with chips and cheese.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 tsp olive oil
- ½ cup diced onion
- 8 oz ground beef
- 1½ tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 4 cups tortilla chips
- 1 cup canned black beans
- 2 cups shredded cheese of choice
- 1 jalapeño, diced
- 1 oz Mexican cheese (like Cotija), crumbled
- ½ avocado, diced
- 1 tomato, diced
- ¼ cup fresh cilantro leaves, chopped
- Salsa, as needed for serving
- Sour cream, as needed for serving
Directions
- Preheat oven to 300°F.
- Add olive oil to a saucepan and turn the heat to medium.
- Add diced onion and cook for 3–4 minutes, until onion is translucent.
- Add ground beef and break apart with a wooden spoon.
- Sprinkle cumin, chili powder, and salt onto the meat.
- Cook, stirring, for about 5–7 minutes, until beef is browned. Remove from heat and set aside.
- Place thin layer of chips on a baking sheet.
- Top chips with spoonfuls of ground beef, beans, and cheese.
- Add another layer of chips on top and repeat, adding as many layers as you like.
- Bake for about 10 minutes, or until cheese melts.
- Remove the nachos from the oven and top with jalapeño, cheese crumbles, avocado, tomato, and cilantro.
- Serve immediately with salsa and sour cream on the side.
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