What are the best toppings for Nachos?

Toppings for Nachos can run the gamut of your imagination, but I prefer to keep them classic.

My recipe is a mixture of beef and refried beans - which not only makes nachos easier to eat, as the beans help the beef to stick to the tortillas, but as a newlywed couple, it adds protein. Increased so that I get more for my dollar. He provided enough meat to lift our nachos and then some.

A mixture of cheddar and Colby Jack cheese, which I had sliced at home, is melted on corn tortilla chips. Yes, you can use pre-cut cheese, but if you want that bitter cheese, you have to grind it yourself. The pre-cut cheese is coated with anti-caking powder which prevents it from melting to its best potential.

Pico de Gallo (store-bought or fresh), guacamole, sour cream, chopped jalapeیوos, chopped onions and tomatoes, and fresh red peppers are classic fresh nacho toppings sprinkled on top.

Ways to adopt this recipe!

If you want variety in your nachos or you don't have all the toppings I give below, try changing some ingredients.

Protein:

Chopped grilled chicken or biscuits are my two favorites. Sliced steak, grilled tofu, or cooked pork are also great tips.

Cheese:

I also suffer from the broken cottage or queso fresco. Both are light Mexican cheeses that are very nacho-friendly
For a cheese with a little heat, try Monterey Jack or Habanero cheese. (With all the amazing cheeses that are available now, I think we can eliminate the use of canned "cheese" products, don't you?)

There's a whole range of salsa, guacamole, and even tortilla chips that will add a mix of colors and flavors to your Nachos plate. I recommend experimenting with one or all at least every month homemade.

What are the best chips for nachos?

Although I don't know if this is the best chip, I'm sure corn tortillas are the strongest in-house fried. Here's how to make your own tortilla chips.

But let's face it - most of us have no time or desire to fry home-made homemade tortilla chips. Many grocery stores now sell bagged tortilla chips that were fried at home or locally. Check the bakery section of your supermarket to see if they have it. They are thick and strong, which makes them perfect for nachos.

If they're not available, regular store-bought triangular corn tortilla chips also work best for nachos - just avoid the thinner ones. If you want thick tortilla chips so they don't break when you pick them up!

If you have young children or older grandparents who have difficulty eating, I recommend using round tortilla chips because the pointed ends of triangular-shaped chips are sometimes cumbersome for those who eat them.

How to avoid soggy nachos.

I take my nacho baking seriously. Preparing heavy nachos is annoying just because the toppings in the plate crash because the tortilla chip was not made for this purpose or got wet quickly.

To avoid nacho nightmares, I harden the chips with a quick pre-bake in a 350 ° F oven and then sprinkle a protective layer of sliced cheese on them to make a buffer between the chips and the rest of the toppings. The cheese will melt a little.

No, chips won't crispy last forever, but it will give you plenty of time before the chips get wet.

Prepare for easy assembly.

On top of everything that makes Nachos great - their talent, their low cost, their enjoyment - they are quick to make Nachos. You will spend more time preparing your toppings than cooking them, which only takes 10 minutes.

If you want to keep the preparation easy, top your nacho with store-bought ingredients (pico de gallo, guacamole, salsa, etc.). If you're not a fan of store-bought toppings, you can cut the cheese, brown the meat or make salsa three days in advance.

The only topping I suggest making this day is guacamole, just to prevent it from turning too brown.

Tips for Ultimate Nacho Setup

Bake the nachos on an oven-protected platter or quarter sheet pan. I can set cheese chips, top them with beef and bean mixture and bake them. This means you can go from the oven to the table and everyone can pick up their nachos to their liking. Serve as a pan baking dish and plate. (For our ultimate experience, check out our loaded sheet pan dance, which uses only one sheet pan!)
Overlap the tortilla chips and place them on just one layer per sheet pan. This ensures that there are toppings on each chip.
Arranging your toppings in Remixes allows everyone to customize their nachos pile with minimal stress while eating.

Ingredients:

For the Spice mixture:

2 tablespoons chili powder
1 1/2 teaspoons kosher salt
1 teaspoon grated garlic
1 teaspoon grated onion
1 teaspoon crushed cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Pinch red pepper (optional)

For Nachos.

1 teaspoon vegetable oil
1 pound of ground beef (80:20 fat ratio)
16 ounces (2 cups) refrigerated beans, canned or homemade
1/4 cup of water
1 large bag of tortilla chips
4 ounces cheddar cheese, chopped (about 2 cups), and more for topping
4 ounces Colby Jack cheese, chopped (about 2 cups), and more for topping
So 1 cup Pico de Gallo, store-bought or homemade, plus more for topping
1/4 cup chopped red pepper
1 jalapeno (pickled or fresh), chopped.

Optional toppings:

Guacamole
Salsa
Sour cream
Canned black olives
Chopped green onion
Chopped lettuce
Corn
Hot sauce

Method:

1, Preheat your oven to 350 ° F.

2, Blend Taco Spice:

In a small bowl, combine all the spices (powder with red pepper).

3, Make beef and bean toppings:

Heat the vegetable oil over medium-high heat until it starts to glow. Add ground beef to the pan and season with all the tacos. As soon as the meat is cooked, use a spoon to chop the meat.
Cook for about 8 minutes until the meat is brown and remove the fat using a colander.
Return the meat to the pan and add the fried beans and water. So heat the mixture until the beans are smooth and warm. Reduce the heat and keep the beef mixture warm while preparing the chips.

4, Toast the chips:

Arrange the tortilla chips in a single layer, overlapping them slightly, on a plate or sheet pan protected by a 13x18 inch oven. Toast the chips in a preheated oven for 5 minutes, or until you can smell them.

5, Collect and Bake Nachos:

Carefully remove the pan from the oven and top with half of the sliced cheese. Heat the chips until the chips melt a little before topping the chips with the beef and bean mixture.
Sprinkle the remaining cheese over the beef and return the pan to the oven for 5 minutes, or until the cheese is completely melted.

6, Top and serve:

Top the nacho with Pico de Gallo, chopped red pepper, jalapeno slices, or any of your favorite toppings. Serve hot.

Common Questions

Q1, How do you make Nachos?

The answer is, So make yourself a margarita, grab a bag of chips, and try these 5 ways to oomph your next pile of nachos:

Dig up the canned beans and make your own.
Try unconventional cheese to melt as much as possible.
Make pickles of some things, and then pile them up.
Go wild with market vegetables.
Spice up your sour cream.

Q2, What topping do you put on Nachos?

The answer is, that Pico de Gallo (store-bought or fresh), guacamole, sour cream, chopped jalapenos, chopped onions and tomatoes, and fresh red peppers are classic fresh nacho toppings sprinkled on top.

How to make Easy Nachos at Home