Appetizers & Snacks

Nachos Nachos

It was meant to be an appetizer but a plateful of nachos turned out to be filling enough to serve as a complete meal. After lunch on Saturday, my older girl, Sam, announced that she just ate for three people.

Refried beans is a traditional component of nachos, and I bought two cans intending to use them, but my daughters do not like beans so I just omitted the refried beans. If you want to add refried beans to your nachos, when you assemble each plateful, add the beans before the ground beef and follow the rest of the procedure.

Sour cream is a traditional topping; we substituted yogurt.


  • tortilla chips (we used blue and yellow)
    500 g. of ground beef
    4 cloves of garlic
    1 large onion
    4 to 6 plump juicy tomatoes
    12 to 15 sweet basil leaves
    2 to 3 sprigs of oregano
    juice of one lemon
    a large bunch of lettuce, shredded or torn
    250 g. (or more) of sharp cheddar cheese
    1 to 1-1/2 c. of yogurt


  1. Nachos

    Start by crushing and peeling the garlic cloves. Nachos

    Chop. Finely or coarsely, it’s up to you. Nachos

    Peel the onion. Nachos

    Slice thinly then chop. Nachos

    Heat a frying pan. Add the ground beef. If you’re not using a non-stick pan, you may have to coat the bottom with a little olive oil. Nachos

    Cook the beef over high heat, stirring to separate, until the meat changes color. Nachos

    Add the onion and garlic. Nachos

    Continue cooking, stirring, until the vegetables soften and the mixture is almost dry. Cool. Nachos

    While the meat cools, roughly chop the tomatoes. Preheat the oven to 425F at this point as well. Nachos

    With one hand holding the tip of the sprig of oregano, lightly place the thumb and forefinger of your other hand near the top of the sprig and slide down to remove the leaves. Discard the stems; roughly chop the leaves. Nachos

    Make a basil chiffonade, add to the tomatoes with the oregano, some salt and the lemon juice. Add a little extra virgin olive oil, if you wish. Toss. Nachos

    Grate the cheese. Nachos

    Start assembling the nachos. Cover the bottom of shallow oven-proof bowls with tortilla chips. Pile on the cooled beef mixture. Nachos

    Smother with cheese. Pop in a 425F oven for five minutes or until the cheese melts. Nachos

    Arrange some of the lettuce around the tortilla chips. Spoon the tomato mixture over the melted cheese and pour the yogurt over the tomatoes. Serve while the cheese is hot and gooey.

Quick Notes

P. S. My daughters helped me with the nachos. Sam took all the photos; Alex grated the cheese.

Cooking time (duration): 40 minutes

Number of servings (yield): 4

Meal type: snack / lunch / supper

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