Top them with guacamole and sour cream and you’ve got yourself a dish to die for! They’re so good I could eat them all by myself. Whether you serve it as an appetizer or a snack while watching the game, it will surely disappear within minutes. And don’t worry. You don’t need to be an expert in Mexican cuisine to make delicious nachos. I’ve got the perfect nacho recipe that’s easy to make and will be a guaranteed hit at your next party, game day, or family dinner.
How to Avoid Soggy Nachos
Here’s a quick tip to keep your nachos crispy. Pre-bake your chips for a few minutes at 350 degrees F to toughen them a little. Then top with a layer of shredded cheese. The cheese will serve as a protective barrier from the toppings, keeping the chips crunchy for longer. Of course, the nachos will eventually soften. Nachos are always best right out of the oven. But this little trick will give you plenty of time to enjoy your appetizer before it gets soggy.
Tips & Tricks For the Best Nachos
What I love about nachos is that you can customize them any way you like. For the meat, you can use chicken, turkey, steak, pork, or even tofu! For the veggies, try adding diced onions, lettuce, corn, Poblano peppers, scallions, tomatoes, black olives, and cilantro. For the cheese, how about some Monterey Jack, Colby Jack, habanero, or cotija? Or my favorite topping… chopped avocado slices!
Instead of buying pre-shredded cheese, grate it yourself! Pre-shredded cheese is coated in an anti-caking agent, and while it’s not harmful at all, it makes the cheese harder to melt.
When picking the chips, I find that a good home-fried corn tortilla is always the best for nachos. But, you can also use store-bought tortilla chips as well. Just be sure to get the thick and sturdy kind, so they won’t break easily when drenched in toppings. I especially enjoy the round tortilla chips and the scoops.
Add some Frito Scoops to the tortilla chips. These corn chips make a great vessel for the toppings and they also taste great mixed with the tortilla!
When assembling the nachos, make sure to spread the chips in just one layer so that all the chips are smothered with toppings. This way you won’t end up with a few sad and naked chips.
If you’re serving nachos to picky eaters, you may want to skip the assembly stage and just serve the toppings in separate bowls. That way, they get to pick and choose their favorite toppings. It’s a Nacho Bar!
As for the salsa, while it’s tempting to get store-bought, consider making it yourself instead. It’s super easy! Just place some chopped tomatoes, onions, garlic, jalapeno, cilantro, sugar, salt, and lime juice in a food processor and blend!
And since you’re already making salsa, why not whip up some guacamole as well? It’s easy as well and oh so tasty. Just mash some avocados and flavor it with salt and lime juice. Then, add some sliced onions, tomatoes, cilantro, and garlic. For some spice, sprinkle in a little bit of cayenne pepper. Refrigerate for an hour, and it’s ready for nacho time!
Always add the cold ingredients, such as sour cream, guacamole, and salsa at the very last minute. If you add them too early, it will cause your chips to go soggy.
How to Make Nachos
The first thing you need to take care of is the meat. Saute the ground beef and onion in a frying pan over medium heat, breaking the beef into small pieces. Add taco seasoning, salt, and pepper. Once it’s cooked, drain off the grease and set aside. Next: assembly time! Spread the tortilla chips onto a cookie sheet and bake at 350 degrees Fahrenheit for about 10 minutes. Top with refried beans, shredded cheddar cheese, sauteed beef, and sliced jalapeno peppers. Heat the refried beans first to make them easy to spread. Last: Place the pan back into the oven until the cheese is melted. Can also be microwaved. Serve immediately with sour cream, salsa, and guacamole. Perfect. Click on a star to rate it!
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