‘Loaded’ nachos (because there’s more to this than just cheese)


Ah. The joys of eating without cutlery. Unfortunately, our pursuit to be ‘civilised’ has robbed us of this simple pleasure which many people around the world claim makes the food taste better. Mind you, nachos is not exactly the best example of being a rebel in this regard. It is literally impossible to eat what you see in the photo with a fork or a spoon.

‘Loaded’ nachos is a tex-mex comfort food/snack which my husband loves to make and which makes the whole family happy. It is ridiculously good.

I am about to share what I am calling a recipe, though I apologise for not including portions/measurements (I didn’t pay attention when he was making/ he just doesn’t know/ I can’t wait until next time to share this.)

So this is done in three parts.

Part 1 (Minced Beef Prep)

  • Peel and dice an onion. Remove the seeds and do the same with the peppers (red and yellow add a bit more flavour but green works as well). Stir and soften in oil in a pan large enough to accommodate the minced beef later.
  • Add kidney beans (we used black ones in this recipe but red ones work just fine)
  • Add finely slice garlic (a couple of cloves does the trick), along with the paprika, oregano and cumin.
  • Do not forget good old salt and pepper (according to taste).
  • Add the minced beef and stir until it has browned.

Part 2 (The Oven Bit)

  • Pre-heat your oven to 180°c
  • Poor the mixture onto scattered tortilla chips (you can actually do layers if you have the time and you are slightly OCD about things).
  • Sprinkle grated cheddar cheese (plenty of that!) all over.
  • Stick in the oven for around 5 minutes (long enough to melt the cheese and get the chips crispy.

Part 3 (The Fresh Stuff)

Add tomatoes (halved cherry tomatoes worked  great in this recipe), fresh coriander, freshly squeezed lime juice and a dollop (or two or three) of sour cream. If you have avocados around, throw them in too.

To note: You won’t go wrong with some margaritas to wash this one down.

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