Nachos were born in the city of Piedras Negras, Coahuila, Mexico. A few wives of US soldiers stationed in a nearby town were shopping in the city and arrived at a restaurant after it had closed. The restaurant’s maître d, Ignacio Anaya tossed together what she had in the kitchen for the hungry mall-go-ers; tortillas, cheddar cheese, and jalapenos. Ignacio cut the tortillas into triangles, shredded the cheddar cheese, heated them both up and added the jalapeños. He named the dish nachos since “Nacho” is often a nickname for Ignacio in Mexican culture.
- One Pound Lean Ground Beef
- One Chopped Medium Onion
- One finely chopped and seeded jalapeño pepper
- One chopped and seeded small green bell pepper
- Two to three TBSP of FAJITA SEASONING
- One and a half cups of black beans
- 16 ounces of salsa
- One and a half cups of grated cheddar cheese
- Tortilla chips (however many you want)
- Cook the ground beef with onions, garlic, jalapeno peppers, green bell pepper and FAJITA SEASONING in a large skillet.
- Cook and stir until meat is no longer pink, drain all the fat off, and continue to cook until the meat is well browned.
- Add in black beans and salsa, cook and stir until heated through.
- Add in ¾ cup of grated cheddar cheese, stir until it melts.
- Place the tortilla chips on an oven-safe tray.
- Top chips with beef, veggie, cheese mixture. Cover with more cheese.
- Bake for 10 minutes at 350.
- Pull out of the oven and add toppings.