Loaded Nachos

I wonder if any of you like Nachos. The first time I ate Nachos was at Chilis. But I had my first glimpse of Nachos at another restaurant many years ago where I observed two ladies digging into a pile of something that looked really delicious.

They were clearly enjoying themselves, scooping the gooey contents with the corn chips. Though I had never ever seen what Nachos looked like, I correctly guessed that those were Nachos. 

So the first opportunity I got, which was at Chilis, I ordered the Nachos. At Chillis, you have a choice of beef, chicken or a combo. Of course, there is no question about it, my choice is beef. I mean, Chicken Nachos? Nehhhh!!!

OK, let's get down to making Nachos. It's not difficult at all. But you need to do some cooking. In my case, I had leftover beef from making Loaded Potato Skins. So that made it very convenient for me to make my maiden Nachos. 

The recipe called for adding Ranch Style Beans (which I love!) but I could not get any. I remember seeing them at Cold Storage but it appears that Ranch Beans are not available anymore. There was Mexican Beans and Chilli Beans but they were quite pricey, so I did not get any.

So what did I do? I added regular Baked Beans to the beef. And yes my friends, it worked beautifully! Now, once your cooked beef or whatever meat you are using is ready, you can now build your Nachos. One of the building blocks is of course tortilla chips. These are easily available at the nom nom section of the supermarket. I used these :

One small packet will do unless if you want to make a portion enough to feed a battalion. Oh, I forgot. You need to make the Pico de Gallo first. But this is optional. If you don't want veggies in your Nachos, it's fine.

Picco de Gallo.

First up, lay a layer of tortilla chips on your platter. Then layer the beef/beans mixture on top of the chips. Top with grated cheese. Then layer again with chips, beef and cheese. Bake the whole lot at 180C for 10-15 minutes until the cheese is melted.

Before baking.

Just before the Nachos is ready, dice up half an avocado. When the Nachos are out of the oven, top with the avocado and picco de gallo. And enjoy! This is best eaten hot from the oven while the cheese is gooey. 

After, all melted. Not much cheese for me. We have a love hate relationship. 

I tell ya, this is one heck of a Nachos! Better than Chillis' I dare say. I remember the one at Chicago was quite pathetic. So sparse with the filling and it was made with shredded chicken. In fact not too long ago when I had Nachos again at Chillis, it was not as good as the first time.

Want?

After I snapped the pics of this awesome Nachos, I sat down to enjoy this big crunchy pile of deliciousness. In fact I had this two days in a row. Why? Because it was so damn good and because I could not take pictures of the first one due to unfavorable lighting conditions. For my first attempt, I used curry flavored tortilla chips. That was simply awesome!

Well, I don't need to eat Nachos at Chillis anymore. In fact I don't want to, since I can make a far better version at home. I think I have had my fill of Nachos for now hah...hah...

Here, open your mouth wide!

So, what are you waiting for, Nacho lovers? Make your own at home and enjoy it to the max with your family and friends. Or if you have piggy tendencies like me, make one and polish it off all by yourself. Hah!

Loaded Nachos 

Recipe source : Adapted from The Pioneer Woman

Ingredients :

For the meat filling :
- 150g minced beef
- 1/4 packet McCormick Fajita seasoning, or to taste
- 1 small yellow onion
- 1 small can baked beans

For Pico de Gallo :
- 1 tomato, diced
- 1 yellow onion, diced
- a handful of coriander leaves, finely shreded
- 2 small limes
- salt to taste

Other items :
- 1 small packet Tortilla chips
- 1/2 avocado, diced
- grated cheese of your choice

Method :

For the meat filling :
1. Heat oil in a pan and saute onions until wilted and translucent.
2. Add mince beef and cook until the meat is no longer pink.
3. Add Fajita seasoning and mix into the meat.
4. Continue to cook until most of the liquids have evaporated.
5. Add baked beans and cook for another 5 minutes.
6. Set aside.

For Pico de Gallo :
1. Mix tomato, onions and corrainder in a mixing bowl.
2. Squeeze lime juice and mix.
3. Add salt to taste.
4. Set aside.

To assemble :
1. In a heatproof plate, line a layer of tortilla chips.
2. Then layer the beef over the chips.
3. Top with grated cheese.
4. Repeat with another layer of chips.
5. Top with beef and then with grated cheese.
6. Bake at 180C for 10-15 minutes or until cheese has melted.
7. Remove from oven,
8. Top with diced avocado and pico de gallo.
9. Serve immediately.