This nachos recipe is so good! We have this at least once a month while watching a movie or football. While you can eat part of it with your fingers, you’ll want a fork to scoop up all the great toppings. Here we’ve served them with avocado slices, salsa and a dollop of sour cream on the side…
Nachos Recipe – Ingredients:
- Corn Chips (We like Santitas Yellow Corn Chips)
- Various Veggie Toppings of Choice (We used jalapenos (for Dan), pasilla peppers, and red onion. Would have added black olives, if I had them at the time. Use your favorite veggies.)
- Cheddar Cheese (Shredded) (You’ll need two thin layers.)
- Refried Beans (We like Rosarita’s Spicy Jalapeño Refried Beans with zero transfat, SIX! grams of fiber, and 120 calories per serving.)
- Ground beef (optional) (Could use turkey, chicken or pork instead.)
- Seasoning (We use McCormick’s Taco Seasoning)
- Salsa (We like Pace Medium.)
- Sour Cream (optional)
Nachos Recipe Directions:
Optional: If you are adding meat to your nachos recipe, the first thing to do would be to break it apart in chunks, season it and brown it until no pink is left. The meat won’t have much time to cook in the oven, so make sure it’s cooked properly at this point. Remove from the burner and put aside for now.
Heat (warm) the refried beans. We add a little bit of milk to make them creamier and more “spreadable”.
Preheat your broiler.
Lay out your chips on a baking sheet, single layer as much as possible.
Now, we’re going to layer the following ingredients:
First veggies, then shredded cheddar cheese, then meat, then beans, then more cheese on top.
Watch closely while you broil the nachos. It should only take a few minutes or so. The cheese should be melted and the chips around the edges should be toasted.
Additionally, you can “toast” extra chips in the broiler to add on the side. There will be plenty of toppings to scoop up!
There you go! All done.
I hope you enjoy this nachos recipe as much as we do!