Ultimate loaded nachos
Watch out, don’t make these nachos as a snack. They’re so incredibly filling that they’re more than enough as a main course. Yes!
Chips with some cheese melted over them in the oven are absolutely delicious. But when I eat nachos, I do it properly. That means minced meat, beans and spicy jalapeños. And cheese on every nacho you pick up—lots and lots of cheese.
To create the ultimate creaminess, I use both cheese and cheese sauce. The trick is to add all the toppings to every layer. Nothing is more annoying than leftover nachos with nothing on them, right?
How to make loaded nachos
Prepare everything in the order indicated here. Cheese sauce becomes firm and guacamole turns brown if you leave them standing for too long, so it’s important to make these last.
Minced meat
Heat the sunflower oil in a frying pan and gently fry the onion over medium-low heat for a few minutes, until translucent. Add the minced meat and fry until everything has changed colour, then add all the spices. Fry for a few more minutes, until the aromas are released, and set aside.
Pico de gallo
Mix the onion with the diced tomatoes, add the juice of half a lime and taste to see if it’s fresh enough. If not, add the juice from the other half as well. Season with salt and stir in the coriander. If you like it spicy, you can also add jalapeño.
Cheese sauce
Melt the butter in a pan and add the flour. Stir well and let it simmer for about a minute, until the flour is cooked. Slowly pour the milk into the pan and keep stirring well until the sauce thickens.
Then remove the pan from the heat and add the cheeses. Stir until the cheeses have completely melted and season with pepper and salt.
Guacamole
If you like, you can also mix jalapeño, coriander, diced tomatoes or raw onion into the guacamole. But because there are already so many flavours going on in the nachos, I always opt for the simplest version.
Remove the flesh from the avocados and mash it in a bowl. Add the lime juice and season with salt.
Layering
Preheat the oven to 160 °C. Place the nachos in a single layer in an ovenproof dish; they must not overlap. Add the minced meat, beans, jalapeños, cheese sauce and cheese on top. Repeat until you’ve used up all the nachos and place the dish in the oven.
You only want the cheese to melt, so keep a close eye on it. The chips must not change colour. They should be ready after 5 to 10 minutes. Serve with the guacamole, pico de gallo and sour cream.
Read also:
- Know before you go: 12x French dishes you might want to avoid
- Know before you go: 8x Spanish dishes you might want to avoid
- 7x you can eat these things, but do you really want to?
