The Ultimate Post-Fishing Nacho Recipe

  • WHAT DISH CAN I BAKE THIS IN? Nachos can be made in any oven-safe baking dish. For the photos and videos included with this recipe we used a standard baking sheet (baker’s half sheet). You could also use a cast iron skillet, a 9×13 pan, or if you want individual portions you could also use pie plates or 9×9 pans. 
  • MEAT OPTIONS: If you don’t love ground beef, there are so many other options for nachos. Shredded beef, leftover carnitas, even chicken (ground or shredded) goes well on nachos.
  • NACHO TOPPINGS: The possibilities are endless! Some of our favorites are:
    • Sour Cream
    • Guacamole or diced avocado
    • Salsa (canned, fresh, or pico de gallo)
    • Freshly chopped cilantro
    • Sliced black olives
    • Sliced or pickled jalapeños
    • Diced red onion
    • Sliced green onions
    • Corn (frozen or canned)
  • NACHO CHEESE SAUCE VS. SHREDDED CHEESE: We love a good quality shredded cheese like cheddar, or even a blend of cheddar, pepper jack, and colby jack, but nachos are also amazing with Nacho Cheese Sauce. If you use nacho cheese sauce instead of shredded cheese, you’ll want to toast your chips at 350 degrees for 5 minutes to heat up, then dot with the beef and bean mix, and drizzle cheese sauce on top. 

All credit for this delicious recipe goes to The Stay At Home Chef.

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