November 6th is National Nachos Day.
Some nacho lovers we know have never made nachos at home.
They’re so easy that today’s tip is a basic recipe for nachos.
There are links to more nacho recipes below.
> The History Of Nachos
RECIPE: BASIC NACHOS
Prep time is 15 minutes, cook time is 10-15 minutes.
Want to make your own refried beans? Here’s a recipe from Serena Herrera of House of Yumm.
She says, “These are so easy and so so flavorful. You will never want to eat the canned refried beans again!”
Ingredients For 6-8 Servings
1 bag tortilla chips (12-16 ounces)
10 ounces cheddar cheese, grated
14 ounces refried black beans, heated (photo #2)
4 ounces of queso fresco or cotija (photo #3), crumbled
1 cup salsa
Garnish: handful of cilantro, chopped
Garnish:1 bunch scallions, greens and whites chopped
A few squeezes of lime
While it isn’t “basic,” you can customize your nachos with:
Bean and corn salsa
Chili (bean, meat or combination)
Sliced jalapeños, fresh or pickled
Shredded chicken or pork or crumbled ground beef (a great use for leftover hamburger)
If you’re serving nachos to a group, place some of these garnishes in ramekins and let people customize their own.
1. PREHEAT the oven to 375°F. Scoop the beans into a small pot and add a few tablespoons of water. Heat them through, over medium heat, then remove them from the stove.
2. LINE a baking sheet with foil and lay out a layer of about half the chips. Spread about half of the beans on top of the chips and drizzle a few spoonfuls of salsa over the beans. Follow the salsa with about a third of the cheddar cheese, then add another layer of chips, beans, and the rest of the cheddar cheese.
3. BAKE for about 10-15 minutes, until the cheese is fully melted and gooey. Sprinkle with the lime juice, then top with the scallions and cilantro and serve.
Potato Wedge Nachos
Toppings For International Nachos
MORE NACHOS RECIPES
Nacho Stuffed Shells
 No oven? Make them in the microwave (photo © Good Eggs).
 It’s easy to cook up some homemade refried beans. Here’s the recipe (photo © House Of Yumm).
 Cotija is Mexico’s favorite cheese for crumbling. Here’s more about it (photo © Bakeoff Flunkie).