Everybody loves an easy nacho cheese recipe. Nachos make a great party food for a crowd. They are great for a tasty anytime snack.
Often, if friends drop over unexpectedly I will whip these nachos up. There is nothing to cut. It is just a heat and serve kind of appetizer.
This recipe for nachos is quite Americanized from the original Tex-Mex recipe made by one Ignacio Anaya in 1943. It was a simple dish of tortilla chips spread with cheddar cheese, melted and topped with jalapeños.
It is said that one day in 1943, the wives of several US soldiers came from Fort Duncan in Eagle Pass Texas to shop in Piedras Negras, Coahuila. After shopping, they arrived at the restaurant where Ignacio Nacho Anaya was the maitre d’. The restaurant was closed for the day. Ignacio had some left over tortillas and cheese sauce. He heated them up, added some sliced jalapeno peppers and served it, calling it “Nachos Especiales” meaning “Special Nachos” in Spanish. The popular dish spread all over Texas and eventually the world.
Ignacio died in 1975. His name is honored by a bronze plaque erected in Piedras Negras and October 21 was declared International Day of the Nacho. A big thanks to Ignacio for one of my favorite snacks.
It is an extremely popular dish today. Everyone has their own version of nachos. This nacho recipe can be an appetizer or add meat and you have a one dish meal for a laid back dinner and a movie at home maybe.
Nacho Cheese Recipe
- 1 10 oz. bag of tortilla chips
- 1 28 oz can of refried beans
- 3/4 lb ground beef (optional)
- 2 tbls of Lawry Taco Seasoning mix (required only
- if your are going to add the ground beef to the nachos
- 2 4 oz cans of nacho cheese sauce (sold in the grocery store in the aisle where all the chips are displayed)
- 2 tbls of chopped jalapeños
- 1/4 cup of chopped black olives
- 1/2 cup roasted tomato salsa (optional)
- 1/2 cup of guacamole (for ease, I use store bought in this recipe)
- 2 tbls sour cream
- Place the tortillas in a large oven proof dish. Heat them in the oven at 250 degrees for about 10 minutes.
- Meanwhile, heat the refried beans. Add about a 1/4 cup of water to the beans to thin them out a bit.
- Brown the ground beef in a skillet. Add the taco seasoning mix and 1/4 cup of water. Bring to a boil and simmer until water is absorbed.
- Heat the nacho cheese sauce.
- When the chips are heated remove them from the oven. Spread the beans evenly over the tortilla chips. If using the beef, spoon it over the beans. Pour the heated cheese over the chips and the beef. Top with the jalapeños, olives and and salsa.
- Finish by dropping spoonfuls of guacamole and sour cream over the top of the nachos. Serve immediately.
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