Ground Pork Nachos - My Gorgeous Recipes (2024)

FAQs

What is the secret to good homemade nachos? ›

One layer of chips and toppings is good. A double layer is better. For maximum crunchy-to-gooey texture, start with a layer of chips that completely covers the bottom of your tray. Then, slather it with any toppings that need to be hot and/or melted, like beans, shredded meat, and cheese.

* 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.

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.

Layer Wisely

One of the keys to preventing soggy nachos is to layer your ingredients strategically. Start by spreading a single layer of chips on a baking sheet. Next, add a thin layer of refried beans or black beans to help create a barrier between the chips and the wetter toppings.

Pico de gallo (store bought or fresh), guacamole, sour cream, sliced jalapeños, diced onions and tomatoes, and fresh cilantro are classic fresh nacho toppings to sprinkle over top.

Sharp cheddar gets my vote for nacho cheese. It melts smoothly without being stringy, while having a nice flavorful punch. You can use mild or medium cheddar if you prefer, but the flavor will be a bit blander. Monterey jack and pepper jack also melt really well into sauces and make a great white nacho cheese sauce.

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.

To make sure every chip is covered in cheese, lay down the cheese on the chips first. The cheese will serve as a blanket, protecting the chips from liquidy, sog-inducing toppings.

→ Follow this tip: Any sauce-like thing that you wouldn't top the nachos with when they are baking, like sour cream, salsa, and guacamole, should be served on the side.

Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mixture, black beans, corn and cheeses. Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes. Serve immediately, topped with tomato, onion, jalapeno, sour cream and cilantro.

Is nachos enough for dinner? ›

Nachos are typically served as a snack or an appetizer. You'd serve a meat, and vegetables, maybe a soup for the dinner. If you're going with them as the main dish, put the meat right in them… steak, ground beef, cooked with Mexican spices, or chicken, even fish.

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.

Be sure to add a layer of aluminum foil or parchment paper to the bottom of your baking sheet before assembling the nachos. This will make clean up easy and prevent the nachos from sticking.

For better coverage, spread a single layer of tortilla chips, then scatter a minimal layer of your melting cheese of choice, making sure to coat the chips on the edges. Bake in a 300-degree oven until the cheese has melted, then scatter your beans or meats and vegetable toppings over the cheese.