Super Nachos
Posted July 28, 2010
By The Manly Housewife
Nachos are one of my all-time favorite meals. They are extremely easy to make and very versatile. I have made everything from shrimp nachos to to rib-eye steak nachos. Each version has had its own unique flavor and one commonality, the quickest and easiest meal I know how to make. At almost any given time in our household, I will have the makings for some kind of nachos. Being from Texas, my nachos lean toward more of a Tex-Mex-style, which really means covered in cheese and overloaded in toppings.
Nachos are the base offering of any good Mexican restaurant. If we are trying out a new Mexican or Tex-Mex restaurant, I will always order their combination nachos just to see how it is plated it up. The presentation is half the battle with me; if it looks slapped together with gobs of toppings, I am already downgrading my opinion of the restaurant. Sometimes, though, those overstuffed nachos turn out to be the most ridiculously awesome nachos. After I have approved a restaurant’s nachos, then the next visit I will likely move on to try something else. Whats funny is that my wife typically does the same testing-grading thing, but it’s usually with an enchilada platter of some sort.
As a kid, I was never the big eater. You could probably count on one hand how many things I would eat. Mom could count on one thing, for sure, through. Sit nachos in front of me and watch out! It was go time. . . .
Super Nachos
serves 4
Ingredients
2 Chicken Breasts
½ Pound of Ground Beef
½ Onion, chopped
2 Cups Cheese, shredded
1 Packet of Taco Seasoning (or make your own with chili powder, cumin, onion and garlic powder, red pepper, paprika, oregano, salt and pepper)
3 Green Onions, chopped
1 Dollop of Sour Cream per plate
1 Dollop of prepared Guacamole per plate
1 Tomato, diced
½ Bag of Corn Tortilla Chips
Directions
- Preheat oven to 350 degrees.
- Pour ½ packet of taco seasoning over both sides of chicken and cook 3 minutes both sides in 1 tablespoon of oil to just shy of blackened; then place in oven for 5 mins. Remove and set aside to rest.
- Brown ground beef in skillet, drain, add remaining seasoning and ½ cup of water and simmer for 5 minutes.
- Place tortilla chips on 4 oven-safe plates, sprinkle with half the cheese, cooked ground beef, and diced chicken breasts.
- Sprinkle with remaining cheese and place under broiler for 1 minute or until cheese is melted.
- Top with diced tomatoes, onions, and sour cream, and guacamole.
- Enjoy!
NOTE: I did not include beans in my recipe since my wife is not a fan of them. Refried beans could be a great addition to this dish. Usually, if I am adding beans to my nachos, I will mix salsa and the refried beans together to enhance their flavor.
Nachos are awesome–the cheesier the better. You’re pretty creative, having different versions. I only know how to make the traditional kind. When it comes to Mexican restaurants, I’m like your wife (again). I always go for the enchiladas, too.
This plate looks so much better than the way I’ve been eating nachos: Doritos with melted cheddar sprinkled with garlic powder and Tabasco.
Oh, nachos. What can you say about nachos besides, “Beer me!”
Mmmm! Gotta love nachos!
Been meaning to try nachos since a while. Your’s look scrumptious.
Those look pretty super to me!!
Jason
Love nachos !!Living in Paris the only way that I can get my fix is to make it at home and even then its a mission ! Try finding Mexican cheese and jalapeños in France – not so easy. Which means that I when I finally assemble everything its a highly prized meal.
I tend to try out their guacamole, if it does not pass my test then adios