In the border city of Eagle Pass, Texas, Nachos originate from Piedras Negras, Coahuila. The


Victory Club's "Nacho" Anaya served nachos in 1940 Mamie Finan, a regular customer of Anaya's, requested an alternative snack to what she usually served.

Nachos have become so popular that you can find variations in kitchens and restaurants everywhere since this fateful day. We especially like the recipe below. You can mix and match ingredients to make a recipe that is foolproof and delicious. Want to know more? Nacho questions abound on the Internet, so here are the answers.

What are some nacho toppings?

Quite a few toppings are included in this recipe! For more flavor options, try guacamole, pico de gallo, lettuce crumbles, cotija cheese, grilled corn, pinto beans, black olives, fresh jalape*o slices, pickled onions, cubed meat or shredded chicken.

Nachos can be healthy?

Definitely! We have options if you're looking for an alternative to these nachos! Make Zucchini Nachos, Bell Pepper Nachos, or Cauliflower Nachos-they're all delicious alternatives! They're also packed with vegetables. A total win!

Can nachos be baked or fried?

Corn chips are typically fried in nachos, which are baked. If you want a healthy alternative, see the recipes below.

Are nachos topped with salsa before they are cooked?

This is not a good idea! If you wish to maintain freshness and crunch, you should add those ingredients after the nachos have been baked. Here we're talking herbs, greens, tomatoes, fresh salsas, avocado, and guacamole.

How do nachos taste with cheese?

Monterey Jack and cheddar are our favorites, but you can choose from an almost unlimited variety. As long as it melts, it's good! Nachos can be topped with cotija cheese, a hard Mexican cow's milk cheese added after bake time).

Have you made it yet? If so, tell us in the comments below.




1 tablespoon.

EVOO (extra virgin olive oil)

1 onion, chopped into cubs

500gm lb. Panner /tofu/ chicken

2 garlic cloves minced

1 tbsp.

taco seasoning

kosher salt

1 (15-oz.) can refried beans

1/4 c. water

1 large bag tortilla chips

2 c. shredded cheddar

2 c. Shredded Monterey jack

1 (15-oz.) can black beans, drained

1/2 c.

pickled jalapeños


Diced 1 large tomato

Diced avocado, 1

1/4 cup fresh green onions, thinly sliced

1 1/4 cups (optional) fresh cilantro leaves

Drizzle with sour cream

Hot sauce, for drizzling

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1. Prepare a large baking sheet with foil and heat the oven to 425 degrees. Heat the oil over medium heat in a large skillet. Onion and panner should be cooked until soft, approximately 5 minutes. Then drain.

2. Season with salt and garlic taco seasoning. Cook for 5 more minutes, until the meat is browned and slightly crisp. Add refried beans and water to the skillet, and stir well.

3. Top half the tortilla chips with half the beef-bean mixture, half the cheese, half the black beans, and half the pickled jalapenos. Spread another layer on top.

4. Put in the oven for 15 minutes until the cheese melts.

5. Sprinkle tomato, avocado, green onion, and cilantro on top. Garnish with sour cream and hot sauce.


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