You can’t go wrong with the traditional Nacho toppings, the beautiful thing about your classic mix is it’s very easy to customize your Nachos. Make sure you have plenty of meat (double meat is always a big hit) and another great tip is to try some exotic peppers, taste is a very personal thing so we won’t tell you exactly what you would personally like but give some variations a shot. Your standard bell pepper is limiting, mix it up with some Jalaepeno (just a bit to add some spice) and for the daring adding a Habanero mix will really spice it up.One more Nacho tip, make sure you layer your toppings between a thin layer of chips, then repeat. This will ensure that every layer has a tasty topping , there’s nothing worse than getting to the bottom of the platter and being out of toppings!
- 3 oz Tortilla chips (about 2 large handfuls)
- 2/3 cup shredded cheddar or mozzarella
- 1/4 cup sour cream
- 1/4 cup guacamole
- 1/2 cup refried beans or whole black beans, drained of liquid
- 1 small tomato, seeded and diced
- 1/2 cup green onions, chopped
- *Optional- Other topping ideas include sliced black olives, white or red onions and jalapeno rings
- Pre-heat broiler on high.
- Heat refried beans over low heat until bubbly.
- Place half of the chips on an oven proof pie plate and cover with half the cheese.
- Carefully add the rest of the chips topped with the remaining cheese.
- Place under the broiler for 5 minutes or until cheese is melted.
- Carefully remove chips from broiler and drizzle on beans.
- Then add dollops of guacamole, sour cream and lastly, sprinkle on the tomatoes.
- *If adding meat, freshly cooked is the best option, or re-heat pre-cooked meat until piping hot. Add right after the beans layer.
(Based on a recipe at Mama-Knows.com)