Solomon, who is 15, loves to make queso (cheese) dip after school and when he has friends over he likes to impress them by making elaborate nachos like these Nacho Average Nachos.
This is a great recipe to experiment with and adapt to your taste or diet, and would be a great option to serve during any casual gathering. We enjoy it as a meal with some fresh fruit and homemade guacamole, such as this simple Lime Guacamole from Sarah’s Cucina Bella.
Recipe: Nacho Average Nachos
Homemade Nachos can be a family friendly dinner, too.
- 1 Tbsp. olive oil
- 1 small
yellow onion, diced
- 1 lb. ground turkey, beef, or black beans
- 1 Tbsp. chili powder, or more to taste
- 1/4 tsp. garlic powder, or more to taste
- ¼ - 1/2 tsp. salt, to taste
- 6 - 8 cups tortilla chips
- 15 oz. canned black beans or vegetarian refried beans, drained and rinsed if using black beans
- 14 oz. petite diced tomatoes or chunky salsa, drained if using tomatoes
- 1/4 – 1/2 cup sliced hot peppers or olives (optional)
- 1 cup shredded Cheddar cheese, or more to taste
- 1 cup guacamole, for serving, or use diced avocado (optional)
- 1 cup nonfat or low fat sour cream, for serving (optional)
- 1 cup salsa, for serving (optional)
- Preheat the oven to 375 degrees. In a large heavy skillet, heat the oil over medium heat. Brown the onions and meat, stirring occasionally, and season them with the chili powder, garlic powder and salt. When the meat is cooked and the onions are softened, 6 - 8 minutes, remove the pan from the heat (if using beans instead of meat, add them after the onions are cooked and warm them through).
- Meanwhile, spread the chips in the bottom of a large flat baking dish with sides (a metal roasting pan is ideal.) Top the chips evenly with the meat mixture, then the beans, tomatoes or salsa, peppers or olives (optional) and cheese. (If you prefer your nachos a little crispier, try spreading out the chips and have them overlap less on the baking sheet. This will keep the bottom of some of the chips from getting soggy.)
- Bake the nachos for 8 - 10 minutes until everything is hot and the cheese is melted, but before the edges of the chips get browned. Serve it immediately, scooping the chips and toppings onto each plate, and topping it with guacamole or avocado, sour cream and extra salsa, if desired.
- Slow Cooker Directions: In a medium bowl, combine the chili powder, garlic powder and salt with the tomatoes or salsa. Spread the onions, meat, beans, tomatoes or salsa, and peppers or olives in the slow cooker. Either stir to mix or leave in layers, as you prefer. Cook on low for 6-10 hours or on high for 3-4 hours. To serve, place the tortilla chips on a plate and top with the meat mixture and cheese. Let rest for a few minutes to allow the cheese to melt before adding the optional toppings. Alternatively, if you would like your tortilla chips warmed, in the last 30 minutes of cooking time, place the tortilla chips and cheese in the slow cooker on top of the other ingredients. When serving, spoon out some of the entire mixture and invert onto individual plates.