Nachos Never Fail

Nachos are a classic snack appropriate for almost every occasion. When I was growing up, every Sunday for the football games, my family would make a huge tray of baked nachos to snack on while we watched football. It’s an appetizer at almost every restaurant and one of the quickest and easiest snacks to pull together. It can be as simple as chips and cheese or they can be loaded to the max with every ingredient except the kitchen sink. Today I’m going to share a few nacho creations that will be great for any occasion where a snack or appetizer is required.

CLASSIC NACHOS

INGREDIENTS:

  • 1 large bag of tortilla chips
  • 1 can of black beans, drained
  • 1 lb of ground beef, browned and seasoned with taco meat (or substitute grilled chicken)
  • 1 16 oz package of shredded Colby jack cheese
  • 1 small container Gordo’s Mild Cheese dip
  • 2 small jalapenos diced
  • 1 small can of black olives (optional)

HOW TO PREPARE:

The key to any great plate of nachos is even distribution of the ingredients. I like to take out a large baking sheet, like you would use for cookies, and line it with tin foil. Start by covering the tray with the tortilla chips so they are evenly spread out. Brown your ground beef separately and add some taco seasoning to the meat before draining. Start off layering the nachos with a dusting of shredded cheese so all the chips are covered. Then layer the taco meat and black beans over the chips and cheese, as well as the diced jalapenos and olives. Add the desired amount of cheese for the final layer. Bake the nachos at 350 for about 15 mins until cheese is melted. Heat up the Gordo’s mild cheese dip as directed and drizzle over the nachos for the final touch. You can never go wrong with more queso. Serve the nachos with sour cream, Gordo’s salsa, and some guacamole for dipping if you’d like.

BBQ PULLED PORK NACHOS

INGREDIENTS:

  • 1 large bag of tortilla chips
  • 1 two pound pork loin roast
  • 1 cup of your favorite BBQ sauce
  • ½ red onion thinly sliced
  • Pickled jalapeno slices
  • 1 container of Gordo’s Original Cheese Dip

HOW TO PREPARE:

This one takes a little bit of preplanning because you have to cook the pork ahead of time, but it is so worth the extra effort! These nachos are unique and flavorful. To cook the pork, put some water in the slow cooker, just enough to cover the bottom. Cook the pork on high for 5 to 6 hours. Shred the pork using two forks to separate the meat. Add the sliced onions and the BBQ sauce to the shredded pork and continue to cook for 30 more minutes. You can cook the pork at any time and refrigerate it if necessary until you are ready to make the nachos.

To make the nachos, line a baking sheet with tin foil and spread the kettle chips onto the tray. Place the BBQ pulled pork on top, along with your desired amount of pickled jalapeno slices. Heat up the nachos in the oven at 350 until the pork is warmed up, about 10-15 mins. Heat up the Gordo’s Cheese Dip as directed and drizzle over the nachos once you take them out of the oven. Serve with sour cream on the side. It’s a perfect combination!

MEXICAN STREET CORN NACHOS

INGREDIENTS:

  • 1 large bag of tortilla chips
  • 3 ears of corn
  • 1/4 cup Cotija Cheese, Crumbled
  • 1 container of Gordo’s Original Cheese Dip
  • 1/8 cup Chopped Cilantro
  • 1/8 teaspoon Chili Powder
  • 1 slice Lime

HOW TO PREPARE:

Remove the husks and silk from the corncobs. In a large pot, bring water to a boil. Add the corn to the boiling water (be careful as it may splash!) Boil corn for roughly 5 minutes then remove from heat, allowing corn to sit in hot water for another 10 minutes. Remove the corn from the water. Allow the corn to cool for a few minutes before beginning to carve. Once cool enough to handle, stand corn up and slice the kernels off the cob using a sharp knife. Layer chips, Gordo’s Cheese Dip, corn, and cojita cheese. Top with cilantro, chili powder, and fresh lime juice.

Those are a few of my favorite nacho recipes, but let’s take it back to the Big Dip Trip this summer and also revisit the amazing nacos (taco nachos) that Chef Adam from Hi Point Drive In in St. Louis created! If you really want to create something different, give these a try!

NACOS

INGREDIENTS:

  • 1 Gordos Mild Cheese Dip
  • 1 Gordos Salsa
  • 8oz Cooked Ground Chorizo
  • Shredded Lettuce
  • Shredded Cheese
  • Bacon Bits
  • 8oz Pico De Gallo
  • Guacamole
  • 15-20 Mini Tacos
  • And whatever else you want …

HOW TO PREPARE:

Mix chorizo and half of a container of Gordo’s Cheese Dip together. Building in layers; add sausage and cheese mix, pico, Gordo’s salsa, lettuce, shredded cheese, guacamole, bacon bits, mini tacos and whatever else you want! Then repeat. Then top it off with remaining cheese, pico and lettuce! “Nacos” are easily customizable and different to make for any fiesta!

You are now set with nacho recipes for any and every occasion! Remember, you always have the perfect snack around if you have a bag of chips and a container of Gordo’s Cheese Dip in your house! Happy snacking!