Six Knockout Nacho Recipes

No Comments | Written on January 17, 2012 at 3:00 pm, by The Editors

Nachos Amid the cheers for touchdowns and field goals on Super Bowl Sunday, let’s give a shout out to Ignacio Anaya, the inventor of the nacho! You may be especially inspired as you reach for one of the meat, cheese, bean, and salsa-loaded tortilla chips that are as much a part of a Super Bowl party (or any party, for that matter) as a spicy Buffalo chicken wing. And we’ve got plenty of nachos recipes to inspire you.

So how did these Tex-Mex treats begin? According to researcher at the Oxford English Dictionary, in her article “Nachos, Anyone?,” we have Anaya to thank for coming up with one of America’s favorite noshes: “Anaya, chef at the old Victory Club in Piedras Negras (a small Mexican town just across the border from Eagle Pass, Texas) . . . assembled the first nachos for some Eagle Pass ladies who were on a shopping trip during the 1940s.”

With a tip of our hat to Ignacio, get ready, get set, get nachos!

Nachos for Dinner (pictured above): Short on time? These ground-beef, cheese, salsa, and chile-laden nachos use store-bought ingredients to help you get them on the table by kickoff time. Watch the video “How to Make Nachos” for a hands-on lesson.

Macho Nachos: What makes these black bean, sweet pepper, Monterey Jack cheese nachos macho? Load on the jalapeños to find out!

Shrimp Nachos

Spicy Shrimp Nachos: Jerk seasoning and mango take these shrimp nachos into the ultraflavorable end zone!

Chicken Nachos: Where’s the beef? Not in these nachos, made with shredded chicken!

Spinach-Dip Nachos: Vegetarian nachos are creamy and delicious with spinach, cream cheese, Parmesan cheese, and sour cream.

Dessert Nachos with Berries

Berry Dessert Nachos: Carry the nacho theme into the sweet spot with these raspberry or blackberry-crowned muchables made with tortilla chips brushed with butter and cinnamon, toasted almonds, and low-fat cream topping.

Make your own tortilla chips! Simply preheat oven to 425 degrees F . Lightly coat store-bought corn tortillas on both sides with cooking spray. Cut each tortilla into 6 pieces. Arrange the pieces in a single layer on baking sheet. Then bake for 8 minutes or until lightly browned and crisp. Cool on wire rack.