Directions
Craving some Mexican-inspired comfort food? Look no further. These fully loaded nachos featuring spicy and hearty chili carne will leave you completely satisfied. Perfect for game day or a weekend get-together, this dish is a guaranteed crowd-pleaser.
History
The delightful dish we know today as nachos has a storied origin that brings us back to the borderlands between Mexico and the United States. Invented in 1943 by Ignacio “Nacho” Anaya in the small Mexican town of Piedras Negras, just across the border from Texas, nachos were initially a spur-of-the-moment creation. Ignacio whipped them up for a group of U.S. military wives who had come to his restaurant after finding their usual spot closed. He quickly fried some tortilla wedges, melted cheese over them, and added pickled jalapeños. The dish was an instant hit and dubbed “Nacho’s especiales,” later shortened to just “nachos.
Time
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
Ingredients
For the Chili Carne
- Ground Beef: 500 grams (1.1 lbs)
- Canned Tomatoes: 400 grams (14 oz)
- Kidney Beans: 1 can, drained (15.5 oz)
- Onion: 1 large, finely chopped
- Garlic: 2 cloves, minced
- Chili Powder: 2 teaspoons
- Cumin: 1 teaspoon
- Salt: 1 teaspoon
- Oil: 1 tablespoon
For the Nachos
- Tortilla Chips: 200 grams (7 oz)
- Cheddar Cheese: 1 cup, shredded (approx. 100 grams)
- Mozzarella Cheese: 1 cup, shredded (approx. 100 grams)
- Jalapeños: 1/4 cup, sliced
- Sour Cream: 1/2 cup
- Salsa: 1/2 cup
Instructions
Making the Chili Carne
- Heat the Oil: In a large skillet, heat the oil over medium heat.
- Sauté Onions and Garlic: Add the chopped onion and garlic, cooking until softened.
- Brown the Beef: Add the ground beef to the skillet, breaking it apart as it browns.
- Spice it Up: Add chili powder, cumin, and salt to the meat mixture.
- Add Tomatoes and Beans: Stir in canned tomatoes and kidney beans.
- Simmer: Let the mixture simmer for 30 minutes, stirring occasionally.
Assembling the Nachos
- Preheat Oven: Preheat your oven to 180°C (350°F).
- Layer Tortilla Chips: On an oven-safe platter or large baking dish, create a single layer of tortilla chips.
- Add Chili: Spoon half of the chili carne over the chips.
- Cheese Time: Sprinkle half of the cheddar and mozzarella cheese over the chili.
- Repeat: Add another layer of chips, chili, and cheese.
- Bake: Place the platter in the oven for about 10 minutes or until the cheese has melted.
- Garnish: Top with sliced jalapeños, a dollop of sour cream, and a spoonful of salsa.
Variants
- You can add guacamole or sliced avocados for extra richness.
- For a vegetarian version, substitute the ground beef with tofu or plant-based meat.
- Feel free to add other toppings like olives, diced tomatoes, or corn.
Wine and Beer Pairings
- Wine: A crisp Sauvignon Blanc will complement the spiciness.
- Beer: A cold Mexican lager like Corona or Modelo Especial would be perfect.
