Nachos were created in 1943, in Northern Mexico, by “El Nacho” Anaya; the maitre de of the Victory Club Restaurant. The Club was closed when some hungry ladies arrived after shopping. So, “El Nacho” made a snack with the only thing left in the kitchen (corn tortillas, cheese and jalapeños); calling them Nachos, his nick name!
Loaded Nachos
Friday Night Loaded Nachos (Taco Seasoning) and a Pandemic make for restaurant grade delicious nachos. Make one large sheet or made to order individual plates. Pile high with toppings and a side of sour cream or Jalapeno Crema, PIckled Red Onions and Pico de Gallo! Many of the toppings can be made earlier in the day. The Carbs are in the chips for the most part.
Ingredients
- 1 lb. extra lean hamburger cooked with
Taco Seasonings 0 CHO - Tortilla Chips of choice CHO (DEPENDENT ON PRODUCT)
- Pico de Gallo (1.58 CHO/1/4 CUP/48 GR)
- Pickled Red Onions (.9 CHO/TBSP)
- Jalapeno Crema (.45 CHO/TBSP)
- Grated Cheddar Cheese (0 CHO)
- Avocado diced (1 CHO/175 gr/1 large)
- Sour Cream (1 CHO/TBSP)
- Jalapeno seeded and finely chopped (1 CHO/3 TBSP)
- Radish thinly sliced (0 CHO)
- Black olives (1 CHO/3 olives)
- Jalapeno stuffed green olives (0 CHO)
- Cilantro chopped (0 CHO)
- Lime wedges (0 CHO)
Instructions
- Make Taco Seasoning, Pico de Gallo, Jalapeno Crema and Pickled Red Onions earlier in the day. There is no wrong way to make nachos, just add all the toppings you want. For as big or small of a batch as you will need.
- Pre heat oven to 400.
- Scramble fry hamburger, drain and add Taco Seasoning spices and stock. Cook as per recipe instructions.
- Seed and finely dice jalapeno and cilantro. Grate cheese and slice olives, radish, limes and avocado.
- Layer tortilla chips on a large baking sheet. Top with half of the hamburger mixture and sprinkle with grated cheese.
- Bake for 10-15 minutes until cheese melted and chips warmed through.
- Top with desired toppings and serve creams and Pico de Gallo on the side.
