🌮 Nachos
Nachos are crisp tortilla chips layered with seasoned ground beef and plenty of cheese, baked until the cheese melts, then topped with sliced jalapeños, salsa and spoonfuls of sour cream. Every bite mixes crunch, melted cheese, heat and cool creaminess. They are a shared appetiser or game-day snack, eaten with the fingers straight from the tray.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g tortilla chips
- 300 g ground beef
- 1 tsp ground cumin and 1 tsp paprika
- 1 onion, finely chopped
- 150 g grated cheese
- 2 jalapeños, sliced
- 200 g tomato salsa
- 100 g sour cream
Method
- Heat the oven to 200 °C.
- Brown the beef with onion, cumin, paprika and salt; drain the fat.
- Spread the chips on a baking tray and scatter over the beef and cheese.
- Bake 6–8 minutes until the cheese has melted.
- Top with jalapeños, salsa and sour cream and serve at once.
How to make it lighter
- Use lean ground beef and drain all the fat after browning.
- Halve the cheese and add more salsa and jalapeños for flavour.
- Portion the nachos onto a small plate instead of eating from the shared tray.
History
Nachos are usually credited to Ignacio “Nacho” Anaya, a restaurant maître d' in Piedras Negras, Mexico, who is said to have improvised them for visiting guests in the 1940s. The dish spread across Texas and the United States and is now a standard bar, cinema and stadium snack.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →