Most of the recipes I post in this space are real recipes. What I mean by that is in order for you to end up with the end result, which I’m presenting to you, you actually have to follow the instructions. But these…these are more like an inspiration. And, it might’ve been an excuse of us to have a conversation about nachos. I mean, they might be my favorite game day food ever (right behind this Spinach Dip from last year) because what is more glorious than melty cheese, topped with beans and delicious things like spicy radishes, fresh cilantro and avocado? Nothing!
I just learned who is playing on Sunday and I’m not really rooting for anyone, but I am, however, rooting for a table full of fun game day foods, which of course, includes nachos piled very, very high.
The only thing I think is an absolute must for making nachos is a low oven temperature; if the temperature is too high the cheese will be crispy instead of melty. Also, there’s one more thing: the cheese needs to be layered within the chips, or else when you get to the bottom layer of chips and there’ll be no cheese and that is totally unacceptable.
Below you’ll see a recipe, in case you want to end up with the exact nachos you see pictured, but really should improvise, adding your absolute favorite toppings and enjoy, whether you’re a football fan or not.
- 1/2 white onion, diced
- 1/2 pound ground beef
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ancho chile powder
- 1 teaspoon salt
- 4 cups corn or flour tortilla chips
- 1 cup canned black beans
- 2 cups shredded Mexican cheese (I used a blend of Monterey Jack, Pepper Jack and cheddar)
- 1 jalapeño, sliced
- 1 ounce cotija cheese, crumbled
- 2 radishes, thinly sliced
- 1/2 avocado, diced
- Handful of cilantro, leaves picked
- Preheat the oven to 300 degrees F. In a medium sauté pan, set over medium heat, add a teaspoon of olive oil. When the oil is hot, add the diced onion and cook until translucent, about 2 to 3 minutes. Add the ground beef and break it up with a wooden spoon. Sprinkle the ground beef with the ground cumin, ancho chile powder and salt; give it a mix and cook until the beef turns browned, about 5 to 7 minutes. Take off the heat and set aside.
- On a oven-proof plate or baking sheet, add one thin layer of chips. Top with a few tablespoons of ground beef, beans and cheese. Add another layer of chips and then repeat with however many layers you like (I did about 3 layers). Transfer to the oven and bake until the cheese is just melty, about 10 minutes.
- Top the nachos with sliced jalapeño, cotija cheese crumbles, radishes, diced avocado and cilantro.
Yield: 4 servings
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.