A Good Way to Make Nachos
Probably the best way.
Why this hub is here.
So I have had a problem for a long time when I eat nachos, that when everyone eats them at once and the top layer is eaten off, they are left with just gross stale-like chips, and nobody wants that crap. Also, they always pile all the sour cream, salsa and guacamole into specific places like you only want it on one or two chips, when you really want it on LOTS of chips, and that is just not cool.
I have also found that people have ten kinds of ideas as to what goes into nachos. There are two basics--chips and cheese. Beyond that nobody knows what the heck they're doing. Are there olives? Maybe? How about fresh tomatoes? Nobody seems to know.
Anyway, I decided it is time that we settle this matter and find a *good* way to make nachos. First of all, there is like some kind of seven layer burrito at Taco Bell. Is Taco Bell seriously the only place that realises how important layers are in food? Nachos should be like this. Layers are important in all types of food. Like Cake. Nobody eats cake without layers (well they do, but they shouldn't.)
So, anyway: A Good Way To Make Nachos.
Preface to the recipe: These nachos entail a serious commitment to Nacho-Eating. Make sure to make them when you are having a party or plan to eat a lot of nachos or to feed a family for a fortnight.
Things you will have to buy:
-A large bag of tortilla chips, like fiesta-size. I use blue corn chips, organic and whatnot. They're really good.-Meat. About a pound of ground beef should do it. -2 cans of pinto beans. -Blocks of cheese. I use normal Cabot sharp cheddar, some chipotle cheddar (which was really good) and possibly some pepper jack. You'll want a lot of it. -Tomatoes, probably 3 is a good amount. -Onions. Only one will do. I don't like onions very much. -A can of black olives, they are necessary. -Jalepeno peppers if you like them. I suggest buying two large ones. -Garlic. You should really have a bulb of it lying around somewhere, though you'll only need about two little pieces from the bulb. -Shredded lettuce. Buy this in a bag unless you have a paper shredder dedicated to lettuce. -A jar of a good salsa. Everyone likes different salsa, so get one that you really like. -2 ripe avocados. Make sure they are ripe and slightly squishy!-Fresh cilantro. If you don't like cilantro, you don't deserve these nachos. -Sour Cream. Seriously, don't try to tell me it is okay to eat nachos without sour cream. -Butter -Some spices, like chili powder, ground red pepper, and stuff like that. -Cinnamon. The spice is life.
Okay, now what to do. Start with the pinto beans. Empty one can into a pan on the stove on medium heat and mash them up like you are making refried beans. You kind of are. Then you add the second can, and you mash a little more. This way you have a good amount of variety in the texture of your beans. This is, to me, a necessity. (Alternative: if you make a good bean dip, use it.) Add some spices to the beans.
At this point you should begin cooking the beef, and don't just throw it into the pan. Put a bunch of butter in the pan first, along with spices like the chili powder and MOST IMPORTANT THE CINNAMON. Don't forget cinnamon. But don't put too much in, that would just be weird. Melt the butter and the spices together and then add the beef, but remember you're not making a burger so make sure it's all broken up and in pieces. Cook it thoroughly, then add the beans to the meat. Mix it all together so it's like really really bad chili. (Beans and meat does not equal chili.) Add some water if it seems too dry, remember this will be baked later.
Now shred the cheese. Make sure not to mix the different types of cheese together, layering them separately will be an integral part of layering later on.
Now chop up some onion. Small pieces are better. (If your eyes are really sensitive to onion, cut it in half a while beforehand and refrigerate it. The cold somehow stops the stinging.)
Now is the time to layer. Get a large cookie sheet and spray or brush it with oil so nothing sticks to it. Spread a thin layer of chips over the cookie sheet. Put clumps of your meat/beans mixture all over it fairly evenly. You won't be able to spread it, so just put clumps in a reasonable looking pattern. Then sprinkle onions and one kind of cheese over it. Keep repeating this, except alternating cheeses, until you've run out of ingredients.
Now, and not one minute earlier, should you begin to preheat your oven. I'd say 300 or 350 should do it. Once the oven's heated, put your tower of nachos in for about 20 minutes to melt the cheese and warm everything up. The nachos should come out nice and crispy.
On to the rest: Make your guacamole. Some people think guacamole is something that happens to a man when he is too old and sick to tie his own shoelaces, but this is not true. It is delicious if made wrong, and will complete your life if made correctly. Take half a tomato, some pieces of onion (you decide how much), two pieces of garlic off the side of a big lump, and a bunch of cilantro. Put it all in a food processor. You'll end up with something looking...well, weird, green or red or brown depending on the amounts of tomato and cilantro you used. Now you want to cut the avocado and get all the green stuff and mash it up nice and gooey and add the stuff from the food processor. Honestly, this will make a fine guacamole in and of itself and you don't need to add anything else, but I like some chunks of tomato and onion in mine. This is optional.
Chop up the tomatoes and olives and jalepenos and put them in bowls. Put a spoon in the salsa, sour cream and the guacamole. Put all the lettuce from the bag into a bowl if you want, but it doesn't really matter. Putting things in bowls prevents the problem of having all of a certain thing on top of one chip and everyone getting made that they didn't get any.
Get plates, spoons, forks, whatever you need to enjoy this stuff and dig in. It should be delicious. If not, you made it wrong (perhaps you need to add more cheese.)
Thank you. Now go make these nachos. Seriously. And DON'T FORGET THE CINNAMON.
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