Ground Pork Nachos - My Gorgeous Recipes (2024)

FAQs

What is the secret to making good nachos? ›

Separate Hot and Cold. The best nachos feature a mix of cooked and fresh ingredients, such as grilled shrimp and cilantro. Yet it's best to keep hot and cold separate throughout the preparation process, so fresh herbs and green onions don't wilt from heat, and guacamole and sour cream don't liquefy.

* Bring refrigerated toppings to room temperature before piling them onto the warm chips. * To prevent the chips from getting soggy, sprinkle grated or crumbled cheese on top and bake them in the oven for a few minutes. When melted, the cheese will act as a buffer between the chips and toppings.

Spread out a layer of chips, followed by an even distribution of meat and beans, then lots--I mean lots--of cheese. Complete coverage guarantees you don't commit the cardinal sin of nacho making: the sad chip with no topping. Repeat until you have an impressive tray a few layers high, then bake.

Top tip: While buying pre-shredded works for nachos, I always recommend grating your cheese yourself. It's the key to getting the ultimate cheesy meltiness that I crave in a good nachos recipe. The beans: Both canned refried beans and black beans are the stars of these nachos.

A: While you can technically use any type of cheese for nachos, some cheeses work better than others. The best options include Cheddar, Monterey Jack, Pepper Jack, and Queso Blanco.

The cooking method

Drummond "nukes" the nachos in a microwave and the NYT grills them, but the best results, I find, come from baking, which heats the dish all the way through without making the base layer soft and chewy.

Method. Tip tortilla chips on to a baking tray, pour over salsa and scatter over a few sliced spring onions.

Limiting the number of ingredients baked with the chips is the key to crispiness. Top chips with no more than two or three toppings. Choose from items such as black beans, refried beans, chopped grilled chicken, seasoned ground beef (browned and drained), or chopped jalapenos.

Bake, don't broil. Some nacho recipes will call for broiling, but we usually recommend baking instead. It may take a bit longer, but the cheese will melt more evenly, and the toppings will warm up thoroughly this way. If you do choose to broil, be sure to keep a close eye on the nachos, as they can burn quickly.

What's in Taco Bell's Nachos? Crispy tortilla chips, seasoned beef, warm Nacho Cheese Sauce, reduced fat sour cream, refried beans and diced tomatoes - can you imagine anything more delicious? At Taco Bell, we don't need to call it anything else but perfection.

What do you eat next to nachos? ›

The best side dishes to serve with nachos are salsa, guacamole, cream cheese gravy, sloppy joes, refried beans, pico de gallo, lazy enchiladas, crispy chicken wings, Spanish rice, chicken burrito bowl, tostilocos, ranchero sauce, pineapple salsa, chicken tortilla soup, blooming onion, turkey chili, taco casserole, and ...

Start with a base of tortilla chips, cheese, salsa, jalapeño, and any warm fillings like meats and veggies. Once the cheese melts, remove from the oven, add another layer, and repeat. This extra step ensures your nachos are well-covered and evenly baked from top to bottom.

Here's a fact: If you put a plate of tortilla chips topped with cheese in the microwave and zap them until the cheese melts, the cheese will melt way before the tortilla chips have the chance to take on any color or toasted flavor. With nachos baked in the oven, the chips toast while the cheese melts.

As many as you like. I usually have one layer of chips, then cheese, more chips, meat of choice, choped tomatoes, onion, cliantro, salsa and sour cream.