you're making mealtime meaningful.
I used to work a restaurant that assembled there nachos “Texas-style” and I never knew what that ment until developing this recipe. The Texas nacho is the PERFECTLY topped nacho. No more runny toppings or plain chips under a mound of cheese. These nachos come with every ingredient with every bite. I can’t think of a better appetizer to serve guests for parties, special events, and holidays than a loaded tortilla chip. The best part is you can top it how you like to eat nachos. The most crucial part of this recipe to work is the type of tortilla chip. You need a THICK boy. A restaurant-style chip made with brown tortillas, those extra crunchy ones. If all else fails, just buy yellow corn tortillas and fry your own. The base of the chip has to be strong in order to prevent the soggy.
The assembly is the same no matter what ingredients you do decide to substitute in and out. The beans act to protect the base chip so that it doesn’t get soggy as the toppings start leeching their juices. Next you add your meat and cheese. The meat or topping will typically be cooked and crumbly, so the cheeses job is to hold that crumbly topping to each chip as the cheese melts in the oven. At this point we have a base that can withstand the cold wet toppings like sour cream, pico de gallo, and pickled jalapenos. Nacho-makers take note! It’s all about how you layer.
I put my cheesy nachos in a disposable 9×13 half sheet. I LOVE these trays to bring to a party or even just put out at home. The less dishes I have to wash, the better.
Dip these in your favorite salsa or guac!
Transfer in your baked nachos to a tray for easy cleanup. I use disposables half sheet trays to not only have less dishes to wash, but also for any easy breakdown after dinner. I LOVE these trays to bring to a party or even just put out at home.
Texas Nachos
Yield(s): Makes 2 trays
15m prep time
30m cook time
you're making mealtime meaningful.
Ingredients
- 24 good thick tortilla chips
- 2 cups colby jack cheese, grated
- 3/4 cup refried pinto beans
- 1 lb. ground beef
- 1 oz. taco seasoning
- 2/3 cup sour cream
- 3 Roma tomatoes, chopped
- 1/4 cup red onion, sliced thin
- 1/4 cup cilantro, chopped
- 3 tablespoons pickled jalapeno slices
- Store-bought salsa, for dipping
Preparation
- Preheat the oven to 350º F and prepare two parchment-lined sheet trays.
- In a pan, cook the ground beef and taco seasoning with a splash of water to help break up the chunks. Set aside when cooked, drain excess fat if you’d like.
- In a food processor, add tomato, red onion, cilantro, some pickled jalapeno brine, salt, and pepper until finely chopped. Set aside.
- Assemble your Texas nachos starting with a spread of refried beans on each chip, then top with beef, then shredded cheese cheese. Bake in the oven until melty and golden.
- Remove prepared chips from the oven, place them into two disposable trays, and serve toppings on the side, or if serving right away top each chip with a dollop of sour cream, a spoon of pico, and a pickled jalapeno slice.