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Nachos

The original nacho recipe had only three ingredients: tortillas, cheese, and pickled jalapeño peppers. The concoction took first breath in 1943 at Victory Club restaurant in Piedras Negras, just over the U.S.-Mexico border from Eagle Pass, Texas. At closing time, wives of officers stationed at Fort Duncan Air Base arrived at the restaurant to retrieve dinner items. The closing head waiter, Ignacio Anaya, quickly assembled the first "nacho" with kitchen scraps and a microwave. He titled the slapdash dish, "Nacho's especiales" after his nickname, Nacho. The name was echoed by the wives, and word of the dish swiftly caught national attention.


Prep: 25 min | Cooking: 10 min | Total: 35 min


INGREDIENTS

Hot toppings:

  • Olive oil (1 tbsp)

  • Ground beef (.7 lb.)

  • Chili powder (2 tsp)

  • Onion powder (1 tsp)

  • Cumin (1 tsp)

  • Garlic powder (1/2 tsp)

  • Black beans, drained (half a 15-oz. can)

  • Corn, drained (half a 15.25-oz can)

  • Salt (1/2 tsp)

  • Ground black pepper (1/2 tsp)

Cheese sauce:

  • Butter (2 tbsp)

  • Flour (2 tbsp)

  • Milk (1 cup)

  • Cheddar cheese (1 cup)

The rest:

  • Onions, diced (1 cup)

  • Fresh tomatoes, chopped (2 cups)

  • Fresh cilantro, chopped (1 tbsp)

  • Tortilla chips, preferably multicolored

  • Jalapeño peppers, seeded and thinly sliced (1 pepper)

  • Lettuce, shredded (1 cup)

  • Sour cream (a few spoonfuls)

Note: I'm not a big fan, but black olives are also a suitable topping.


DIRECTIONS

  • Heat oil on a skillet using high heat. Brown beef and season with chili powder, onion powder, cumin, garlic powder, salt, and black pepper. Reduce heat to lowest setting and stir in beans and corn to warm.

  • Melt butter in microwave in a medium size bowl. To the bowl, mix in flour, milk, and cheese. Microwave 30 seconds at a time until sauce is thick.

  • In a medium size bowl, mix together onions, tomatoes, and cilantro. (This can also be substituted with store-bought pico de gallo).

  • On the biggest plate you can find, lay down about two layers of tortilla chips. As evenly as you can, spread the toppings across the surface in this order: beef/bean/corn mixture, onion/tomato mixture, jalapeño peppers, cheese sauce, lettuce, then a few dollops of sour cream. Serve.


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