When nachos are good, they are so, so good.
But sometimes, you’re confronted with a combination of greasy meat, a soggy layer of chips, dried-out beans, and—the horror—a barren chip wasteland at the bottom of the dish that saw not a speck of cheese.
When developing a nacho recipe for our latest cookbook, Kids Can Cook Anything, we wanted to ensure that the textural integrity of our nachos remained intact.
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10 ingredients. 45 minutes. Quick, easy, and fresh weeknight recipes.
We start with a solid base of crunchy tortilla chips. Then, we add a layer of sturdy refried beans—they catch extra liquid from the next layer of seasoned ground beef and keep the chips below them from getting too soggy. Finally, a layer of shredded cheese over top melts in the oven and helps the next layer stick.
Repeat that layering with chips, beans, beef, and cheese, and you’re left with crunchy, salty tortilla chips swathed in blankets of gooey, melty cheese and tender spiced beef and beans perfectly nestled into the curve of the chips.
That’s right: the key to a perfectly balanced nacho is layering your chips and toppings multiple times—so basically, a nacho lasagna.
Chips, beans, beef, cheese; chips, beans, beef, cheese; chips, beans, beef, cheese. Got it?
Serve the nachos with salsa, pickled jalapeños, chopped cilantro, diced avocado, and/or sour cream.
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You can find that recipe and many more snacks, meals, and desserts that are perfect for kids 8 and up to make in Kids Can Cook Anything!