The history of nachos
Surprisingly, nachos is not a traditional Mexican dish that has been passed down for generations. Instead, the origination of nachos actually came from a man called 'Nacho'. Ignacio or Nacho Anaya created the delicious dish in the early 1940's in the US-border town of Piedras Nagras in Mexico. Nachos was created for a group of US Army wives at restaurant called The Victory Club.
The women loved the dish and Nacho's Especiales or Nacho's Special became an extremely popularised recipe and has spread across the globe to be a favourite among many!
¼ tsp olive oil
80 g broccoli, finely chopped
1 carrot, finely chopped
100 g extra lean beef mince
1 ½ tsp salt-reduced taco seasoning mix
400 g no-added-salt tomato puree
60 ml (¼ cup) water
125 g can canned red kidney beans, rinsed and drained
20 g Macro Organic corn tortilla chips
1 tbsp extra light sour cream
fresh coriander leaves, to serve
Heat oil in a medium non-stick frying pan over medium heat. Add onion, broccoli and carrot. Cook, stirring often, for 4 minutes. Increase heat to high and add beef mince. Cook, stirring, for 2 minutes or until mince is browned. Add seasoning and cook, stirring, for 1 minute.
Add tomatoes, water and kidney beans to the pan. Cover and simmer for 10 minutes, then uncover and simmer for a further 5 minutes.
Meanwhile, preheat oven to 180˚C (fan-forced). Wrap corn chips loosely in foil. Heat in the oven for 5 minutes, or until warmed through.
Pour mince mixture into a serving dish. Push corn chips into mince. Top with sour cream and coriander leaves.
Toppings you can add to your nachos
In addition to sour cream and coriander, there are heaps of fun toppings you can add to your nachos to customise it, including:
- Guacamole or avocado
- Shredded cheese: you can add shredded cheese onto your meat mixture and chips at the end and put in the oven to melt for a couple of minutes.
- Pico de gallo or a tomato salsa
- Sliced or pickled jalapenos
How to avoid soggy nachos
Your nachos, specifically your tortilla chips, tends to get soggy toward the end of the meal. The best way to prevent this from happening is to bake your tortilla chips until extra crispy in the oven or air fryer before serving on the plate.
Even if you are baking at the end to melt on your cheese, pre-baking your chips will works wonders to avoid a soggy mess.
Does nachos have gluten in it?
Nachos is a traditionally gluten free dish, which is great for gluten intolerant people out there! Since the base of the dish is made from either tortilla chips or corn chips, which are both made of corn, there is no grain in it that contains gluten.
It is always important to check pre-made seasoning packets and sauces for possible sources of gluten.
Can you freeze nachos?
You can store the meat mixture for nachos in the freezer for up to three months. To use for dinner, thaw in the fridge the day before and add in your tortilla chips and toppings after re-heating!
You may also like: