The most delicious Nachos recipe is here to water your mouth. These traditional Tex-Mex nachos are stuffed to the brim! To prevent soggy nachos, bake them quickly before topping them with cheese, seasoned meat, refried beans, guacamole, and salsa. They make an excellent snack, party starter, or even a light evening supper.
Nachos have always been our go-to meal when we’re too exhausted to cook. Isn’t it true that we’ve all been there? You’re so fatigued from your day that you need a fast lunch.
Nachos have it all: protein, carbohydrates, vegetables, and, most importantly, cheese! They’re also completely adaptable to accommodate a single diner or a group of friends.
The Origins of Nachos
The meal was invented by Ignacio “Nacho” Anaya for a group of US Army spouses in the border town of Piedras Negras, Mexico, just over the border from Eagle Pass, Texas.
One day in 1943, a group of U.S. military wives, led by the wives of soldiers stationed at nearby Fort Duncan, walked into the restaurant. Finding the chef absent, Anaya took it upon himself to create a dish for the hungry customers.
With limited ingredients available, he quickly assembled a simple yet delicious snack. He took tortilla chips, covered them in shredded cheddar cheese, and added sliced jalapeño peppers for a spicy kick. He then placed the dish in the oven until the cheese melted and the edges of the chips became crisp. The dish was an instant hit, and the ladies dubbed it “Nacho’s Special.”
Word of this new creation spread, and nachos gained popularity in the region. Eventually, they made their way across the border into the United States. Nachos became a staple at sporting events, movie theaters, and restaurants, evolving to include a wide range of toppings such as sour cream, guacamole, salsa, ground beef, and more.
Today, nachos are enjoyed in various forms all over the world. They have become versatile and customizable snacks that can cater to a wide range of tastes and preferences, making them a popular choice for social gatherings, parties, and casual dining.
Nachos’s especiales became the nachos we all know and love because the ladies adored it. As a former Army wife, I can just envision sitting down with my friends for the first time to try this Tex-Mex favorite.
What Are the Best Nacho Toppings?
Nacho toppings may be as creative as you like, but we prefer to keep them simple.
Our recipe includes a beef and refried bean combination, which not only made the nachos simpler to consume by helping the meat attach to the tortillas, but as a newlywed, it also stretched the protein to give me more bang for our buck. It offered more than enough meat to top our nachos.
We shred cheddar and Colby Jack cheese at home, and it’s melted over corn tortilla chips. Yes, you could use pre-shredded cheese, but if you want that stringy-gooey cheese, grate it yourself. Pre-shredded cheese is covered with an anti-caking powder, which stops it from melting completely.
Classic fresh nacho toppings include pico de gallo (store-bought or fresh), guacamole, sour cream, sliced jalapenos, chopped onions and tomatoes, and fresh cilantro.
Recipe Variations!
If you want more variation in your nachos or don’t have all of the toppings listed below, try substituting some of the components!
Proteins:
- Our favorites are grilled shredded chicken and brisket. Served with sliced steak or grilled tofu.
Cheeses:
- We also like crumbly cotija or queso fresco. Both are mild Mexican cheeses that go well with nachos.
- Try a Monterey Jack or a habanero cheese for some extra spice. (With all of the excellent cheeses currently available, don’t you think we can reduce the usage of canned “cheese” products?)
There are several salsas, guacamoles, and tortilla chips available to offer a variety of colours and tastes to your dish of nachos. I suggest trying with one or all of them at least once a month.
What Are the Best Nacho Chips?
While I can’t claim to have invented the ultimate chip, I do feel that a corn tortilla split into wedges and cooked at home is the most durable. Make your own tortilla chips with this recipe!
But, let’s face it, not everyone has the time or inclination to make fresh tortilla chips. Many supermarkets now offer packaged tortilla chips that have been cooked in-store or locally. Check the bakery area of your local store to see if they carry these. They are thicker and sturdier, making them ideal for nachos.
If such aren’t available, standard store-bought triangular corn tortilla chips work just as well for nachos—just avoid the thin ones. You want sturdy tortilla chips that will not shatter when lifted!
If you have small children or elderly grandparents who have difficulty eating, we prefer round tortilla chips since the pointy edges of triangular-shaped chips might be uncomfortable for them.
How to Prevent Soggy Nachos
We take nacho baking very seriously. It’s infuriating to prepare a loaded nacho only to have the toppings fall onto the plate because the tortilla chip wasn’t designed for the job or has become wet.
To prevent a nacho nightmare, we toughen the chips with a brief pre-bake in a 350°F oven and then sprinkle them with a protective layer of shredded cheese to form a buffer between the chips and the rest of the toppings. The cheese will slightly melt.
No, the chips will not remain crispy forever, but this will give you enough time before they get mushy.
Prepare Ahead of Time for Easier Assembly
Nachos are fast to prepare on top of everything else that makes them great—their variety, cheap cost, and flavour. Preparing your toppings will take longer than baking them, which just takes around 10 minutes.
To make things easier, top your nachos with store-bought ingredients (pico de gallo, guacamole, salsa, etc.). If you don’t like store-bought toppings, shred the cheese, brown the beef, or create the salsa up to three days ahead of time.
The only topping we suggest cooking the same day is the guacamole to avoid it browning too much.
Tips for the Perfect Nacho Setup
Creating the perfect nacho setup is an art form, and here are some tips to help you achieve nacho nirvana:
- Choose the Right Chips: Start with high-quality tortilla chips. Look for ones that are sturdy enough to hold your toppings without turning soggy.
- Melt the Cheese Right: Use a good melting cheese like cheddar, Monterey Jack, or a blend of both. Melt the cheese evenly, whether you’re doing it in the oven or with a microwave. Pro tip: sprinkle a bit of cornstarch on the cheese to prevent clumping.
- Layering is Key: Don’t just dump everything on top of the chips. Layer your toppings, starting with chips as the base, followed by cheese, and then other ingredients. Repeat for those epic, multi-layered nachos.
- Balance the Toppings: Aim for a balance of flavors and textures. Include ingredients like jalapeños for heat, tomatoes for freshness, olives for brininess, and maybe some protein like seasoned ground beef or shredded chicken.
- Fresh Ingredients: Use fresh ingredients as much as possible. Fresh salsa, guacamole, and sour cream can take your nachos to another level.
- Drizzle and Garnish: Drizzle sauces like salsa, guacamole, or sour cream, and sprinkle some fresh herbs, like cilantro or green onions, as a final touch. This adds a pop of color and flavor.
- Serve Hot: Serve your nachos immediately. The hotter they are, the better the cheese will melt and the more satisfying your nachos will be.
- Go for Variety: Offer a variety of toppings, so everyone can customize their nachos to their liking. Some may prefer it spicy, while others might want extra cheese.
- Proper Tools: Invest in oven-safe platters or skillets for baking your nachos. This makes it easier to melt the cheese evenly without making a mess.
- Share and Enjoy: Lastly, nachos are best when shared with friends or family. So, invite your loved ones to enjoy the deliciousness of your perfect nacho setup together.
Remember, there are no strict rules for nachos. Get creative and have fun experimenting with different ingredients to create your own signature nacho dish. Enjoy your nacho adventure!
What About the Remaining Nachos?
Let’s face it: nachos are finest fresh from the oven. Leftovers become mushy, stale, and just unappealing.
I suggest cooking just enough to consume in one session since they’re so simple to scale up or down. It’s also not a good idea to reheat nachos that have been covered with sour cream.
