Baked Nachos 21-Jun-2011
This is surprisingly simple and so delicious! I first had baked nachos from a little hole-in-the-wall burrito place in Santa Clara, whose name escapes me now. They had great burritos though, and this was what they made of nachos!
- 8 oz restaurant-style tortilla chips (Mission, Tostitos, etc)
- 2 oz cheddar cheese, grated
- 2 oz pepper jack cheese, grated
- 4 oz ground beef
- taco or fajita seasoning
- 1/2 small onion, chopped
- 1/2 cup salsa (to your taste) (or use pico de gallo)
- sour cream
- Pre-heat oven to 350°F;.
- Brown the ground beef with the onions and the seasoning mix well. Drain.
- Place a doule layer of foil on a cooking tray, curling up the edges of the foil to form a leak barrier
- Spread the chips on the foil
- Layer the ground beef mixture onto the chips, spreading out so it covers well
- Layer the cheese on the beef and chips
- Place salsa around at various spots (you don’t want to use too much or cover too heavily)
- Place in oven and bake for 15-20 minutes – be careful not to let the chips burn!
- Serve with sour cream and guacamole for garnish’
- See SimpleNachos for a quickie version – not as good, but ok for quick nacho emergencies!
- If you like jalapeños, feel free. Even better would be to go all the way to roasted jalapeños, aka chipolte.
- You can put in practically any sort of meat, seasoned properly: chicken (pollo), steak (carne asada), pork (carnitas). Or even leave out the meat entirely, cheese nachos bake up really well!