Mine I put salsa I buy from No Frills, cheddar cheese, and sour cream on the side. Help me to be not so boring.
At the bowling alley where I get to learn new swear words every week, I have nacho grande which is nachos with industrial day glo orange cheese and colon cleansing chili sauce along with a healthy dose of white onions.
Yummmy.
It not only has helped me for the past 5 weeks of bowling to improve my score it also is a form of edible birth control.
I start with Tostitos lime-flavored nacho chips, and spread them around on a plate. I pull six or eight jalapeno slices out of the jar and spread them around on randomly selected nachos. Then a handful of shredded four-cheese Mexican blend gets spread all over. Microwave until the cheese melts, then dollop some sour cream here and there.
Nachos are wonderful food, which can actually cover all 4 food groups!
base layer of chips. Next comes browned ground beef, followed by beans. Next the cheese is added (cheddar, american, pepper jack). On top of add the cheese lettuce, tomatoes, green and white onions, jalapenos, and salsa (Sadies, best salsa on earth). Then add sour cream and guacamole. You’re set!
For your basic but tasty nachos:
Sprinkle chili powder on top of your favorite lesser ingredients. Not too much, but enough to make them interesting. Good stuff!
Cheese (of course) and LOTS and LOTS of jalepenos!
Really, the chips and cheese are optional.
Tortilla chips, ground beef and beans, cheese, salsa, diced tomatoes, chopped onions, hot salsa, sour cream and jalapenos.
Oops. Forgot the guacamole.
The cheese, salsa, sour cream, and guacamole are the most important parts of the nacho to me.
I will put absoltuly anything within a 5 foot radius onto my nachos. My greatest masterpeice includes: cheese, chili, ketchup, peanut butter, and sour cream, add in a little sour cream here and there and presto…you have the best damn nachos EVER!
*Tentacle Monster reads I_Have_No_Legs’s post
I think I’m going to be sick. I hope you’re kidding about the peanut butter and ketchup.
Anyway, I second kinoons’s post. Layered nachos are a beautiful thing. Add some taco seasoning to the ground beef. You could also try chicken or even fish. I tried fish tacos in San Felipe, MX and they were sublime. They used something similar to a Long John Silver’s fillet, but I think just frying up a bit of cod in the pan oughta work pretty well. There were shrimp tacos there as well, but I didn’t have any. Be adventurous with your nachos! (But not to the point of adding peanut butter or ketchup to them. Ketchup has its purposes, but they do not include hot dogs, nachos, or meatloaf. Use A-1 for that.)
There’s a hot sauce called Pico Pica or something similar to that. It has a great flavor and is nice to have handy, especially if you don’t think the jalapenos alone are cutting it in the heat department. If you’re feeling particularly suicidal, there’s always our good friend Mr. Habanero.
take refried beans and mash with japeno vinegar from the jar of pickled jalapenos. Spread this on tortilla chips, sprinkle thickly with a mixture of shredded montery jack and cheddar cheese. Dot each chip with sliced jalapeno peppers. Broil until cheese is hot and bubbly, then drizzle with salsa and dot with sour cream. Yum.
This is good advice. You can also add some canned black beans, drained, to the meat mixture when it’s about done cooking.
For some great heat and flavor, try some sembal oelek (chili paste) from you local Asian food store.
Y’all forgot the black olives.
Nacho chips, then ground beef mixed with refried beans and Pace salsa with cilantro, shredded cheese, lettuce, tomatoes, white or yellow onion, black olives, and then sour cream.
pulled pork in a spicy barbecue sause
black beans
shredded muenster cheese
fresh, and lightly seasoned, salsa cruda
Strips of chicken breast sauteed with olive oil, chili powder and cumin.
Black beans
“Mexican blend” cheese shreds
Colby Jack cheese shreds
Santitas tortilla chips (thin and crispy)
salsa
Bake in a oven safe dish for 15-20 minutes at 300F.
Broil for five minutes until top cheese is brown.
Don’t burn yourself, top with sour cream and enjoy.
I top mine with either homemade refried beans or (in a hurry) canned chilli beans, with the sauce drained. While I warm up the beans, I sprinkle finely chopped asadero or jack cheese (my nachos involve some serious cheese cutting) and jalapeños, tomato, shredded lettuce, and bits of avocado.
Too complicated. Mine are for dessert.
Just - yellow Tortilla chips. Others will not do.
Sharp cheddar cheese, shredded in a food processor. Can be stored.
Fresh jalapenos, a bit wider around than my thumb, and very green. In California these are easy to get from the store or farmer’s market in the winter, and from my garden in the summer.
Place chips on a cookie sheet. Place a slice of jalapeno (cleaned first, but leave some seeds) on each one. Cover with oodles of cheese. Put under a broiler, and cook until the cheese melts.
That’s it. No meat, guacamole or shudder peanut butter.
Cheese, sour cream, salsa and jalapenos. Mmmm…
Queso y pollo
Well… LOTS of cheese, and the occasional chicken (or steak) to spice it up a bit.
The peanut butter was a joke, right?
For me, perfect nachos are Tostitos Crispy Rounds (which are great for nachos…but most grocery stores in the area don’t sell them), topped with seasoned ground beef (cayenne, chili powder, paprika, cumin, garlic powder, onion powder, and whatever seemed like a good idea at the time), shredded monterey jack, and Tillamook cheddar.
Less than perfect nachos involve tortilla chips of some sort and Tillamook cheddar.
I don’t like soggy chips nor do I like squishy food (and jalapenos make food soggy and squishy, but at least it’s a good spice. Salsa is just a mistake.) So, there it is. Boring, but lovely.