The Best Nachos Ever!
This is a brilliant recipe for nachos. I make it all the time and just freeze the nacho sauce in little zip locked bags and just add to corn chips, top with cheese and microwave every time I feel hungry.
This is a brilliant recipe for nachos. I make it all the time and just freeze the nacho sauce in little zip locked bags and just add to corn chips, top with cheese and microwave every time I feel hungry.
- Carbohydrate 26.1403129166667 g
- Cholesterol 59.1666666666667 mg
- Fat 19.5231395833333 g
- Fiber 6.77258759433031 g
- Protein 22.4852933333333 g
- Saturated Fat 6.80807416666667 g
- Serving Size 1 1 Serving (280g)
- Sodium 710.048583333333 mg
- Sugar 19.3677253223364 g
- Trans Fat 2.69324666666667 g
- Calories 364 calories
Step-by-step
- Heat olive oil in a pot.
- Dice onions and brown/lightly cook.
- Add garlic just before the onions are done (don't let the garlic burn).
- Add paprika powder and coat onions (don't let the powder burn).
- Add mince as soon as the onions are coated in paprika.
- Add in chopped chili or chili flakes.
- Splash of worcestershire sauce.
- Cook mince until it has cooked all the way through.
- Add both jars of salsa.
- Add tomato paste.
- Cook for about 30 minutes until mince is ready.
- Serve on a big plate of nacho cheese corn chips topped off with mozzarella cheese - grill until cheese melts and a serve with sour cream and guacamole.
Melted cheese stretches across warm, spiced beef while crisp corn chips maintain their structural integrity beneath a heavy blanket of salsa and beans. Achieving this balance requires careful attention to thermal dynamics and kitchen hardware.
Hardware and Heat Management
Heavy-bottomed Dutch ovens distribute heat evenly, preventing the ground beef and tomato paste from scorching during the thirty-minute simmer. When incorporating garlic and paprika powder into the sweating onions, maintain medium-low heat because burned aromatics impart bitter compounds that cannot be masked later. If a Dutch oven is unavailable, a stainless steel saucier with a multi-clad aluminum core offers similar thermal retention. Batch-freezing the meat sauce in portions allows for rapid assembly, provided the mixture thaws completely before contacting the chips. Direct microwave reheating can sog the chips, making a broiler crucial for rapid surface melting without steam saturation.Texture Control and Assembly
Soggy chips ruin the dish instantly by absorbing moisture from the salsa and bean mixture before service. Layering the chips flat on a rimmed baking sheet rather than piling them in a deep bowl ensures maximum surface area exposure to the broiler heat. Shredding low-moisture mozzarella fresh from the block yields superior stringiness compared to pre-bagged varieties coated in cellulose powder. Grate the cheese coarsely and apply it immediately before grilling under high heat for two minutes, watching closely until bubbles form and brown lightly.
