Normally, when a chef or a menu notes "love" as an ingredient, the most appropriate response is either an eyeroll, or to walk out. If the person making your food claims there's "love" in your food they're either being phony, or they've done something with the food that they should get sued for. Given the chef's last name, you have to allow Love Shack an exception to this rule. And they take full advantage. The menu is full of jokes and puns: the Dirty Love burger, the "Amore Caliente" (hot love) burger, the section called, "Love on the Side." But there's serious flavor too, and that goes double for the nachos.
The best nachos are those with as much, or more, toppings as chips. At Love Shack, they've got this figured out. The chips are crisp and fresh, and there's an even, gooey, coating of cheese. It almost seems as though they layer it on the bottom before creating the chip layer. You won't find yourself in that situation where you reach the bottom and there's no cheese. And how often can you say that? There's shredded lettuce, guacamole, fresh and spicy jalapeños — these are nachos to contend with. And for these reasons this dish made my list of most memorable meals of 2011.
Click for more of the Most Memorable Meals of 2011.
10 Variations On Nachos That Your Kids Will *Love*
Obviously, planning family meals that every single kid (and spouse) will love can be a challenge some nights. But if there's any dish that will bring a family together, it's nachos. They're cheesy, salty, crunchy, beefy, and just oh so delicious — my mouth is literally watering right now, but that could be because I'm on day five of Keto. Since nachos are a pretty amazing crowd pleaser, you definitely need to know about these 10 kid-friendly variations of nachos that the whole family can enjoy.
There's something for every kid in here. We've got beef, steak, chicken, queso, melted cheese, and even tater tots, y'all. There's also cauliflower, but that's hidden beneath the pizza toppings in a Pizza Nachos dish. Now I didn't say these were super healthy, but hey, they're nachos, what do you expect? And some of these recipes are so easy, they'll even make a great busy weeknight meal when you only have to use one skillet. Your kids may not care about that, but I have a feeling you do. Better grab a snack while you're looking at these nacho recipes — especially if you're reading these in your work cubicle — because your stomach is going to be growling.
While it&rsquos certainly possible to make these in a large skillet, we love making them in a cast iron dutch oven to be sure the cheese melts really well.
Caring for Cast Iron
Cast iron is as TOUGH AS NAILS. We&rsquore talking about a seamless slab of solid iron. This means that, unlike other pots or pans, you can use it on a stovetop, in the oven, or over a campfire. It also means it lasts forever and is really, really hard to damage.
Easy Cast Iron Dutch Oven Clean Up for Campfire Nachos
The trick is lining your dutch oven so when they are done, you can easily pull them out and set them on a tray for family snacking.
When I was taking the photos for this recipe, I used tin foil to line the dutch oven, BUT I actually think parchment paper made specifically for dutch ovens works even better. They are super cheap, make clean up extremely easy and don&rsquot rip like tinfoil has a tendency to. Plus personally I always question cooking food in tin foil, though there is no proven adverse side effects.
Microwave Nachos Recipe
If the kids want to make nachos themselves, but they aren't quite old enough to use the oven, teach them how to make microwave nachos. This recipe is super quick and easy. Try topping these nachos with homemade guacamole.
Super Melty Cheese Nachos | Guy Fieri
Guy Fieri shares the recipe for his Super Melty Cheese sauce, plus his best nacho-making tips:
&bull "Find a nice big crunchy tortilla chip that can survive the Super Melty Cheese," Guy says&mdashhe's a big believer in frying up flour tortillas for homemade chips!
&bull Shred the cheese yourself: "They coat pre-shredded cheese so fresh grating is key so the cheese doesn't coagulate," Guy says.
&bull Use achiote paste in your meat topping: "It puts that great beautiful red hue in the meat that we love so much," Guy says. "Chop it nice and fine so it evenly disperses."
&bull Puree half the beans, and leave the rest whole: "That way you get the nice silky texture for some creaminess and some chunky. And season the beans! Use chorizo, soy chorizo, onions, garlic, all that good stuff."
&bull Don't rush the cheese sauce, or else it will ball up on you. "Cook it nice and slow, and stir it a lot."
&bull If you use jalapeños, soak them in water to remove some of the heat.
&bull Make a quick and easy salsa rojo by roasting tomatoes with onions, garlic and cilantro, then pureeing it.
&bull For an easy crema, whip sour cream with an immersion blender and a little milk.
Easy and Delicious Baked Beans and Beef Nachos Recipe
Looking for the ultimate Nachos recipe? This Easy and Delicious Baked Beans and Beef Nachos Recipe is a winner!
Disclosure: This is a sponsored post in partnership with Bush’s® Beans. All views and opinions are my own.
Nachos make the tastiest snack, appetizer, or even dinner meal, and they are so easy to make. Top the tortilla chips with your favourite toppings and bake! They are our kids’ favourite as well.
I am using the Sweet and Tangy Bush’s® Baked Beans for this recipe, and I love how they go so well with the beef. These tender navy beans are slow-cooked, with fine brown sugar and the family signature blend of spices. A delicious staple we always have on hand in our pantry!
You can also try their Original Baked Beans with bacon for an extra kick, or you can even adapt this recipe and keep it vegetarian without using beef if you want. So many possibilities.
PRO TIP: Avoid using pre-shredded cheese if you want the best cheese stringy-gooey melty cheese. Grate it yourself if you can! The pre-shredded cheese comes with a coating of a powder that prevents it from melting and freshly grated cheese!
Tips for Making the Best Nachos
For an extra kick, add a few dashes of hot sauce into the refried bean mixture before dolloping it over the tortilla chips. If you&rsquoll be serving these baked nachos to kids, be careful with the amount of spice you add!
You&rsquore welcome to use any shredded cheese you have on hand for these easy nachos. I prefer using a Mexican cheese blend, but sharp cheddar or Colby Jack would also work.
It goes without saying that you can doctor up your nachos however you see fit. Play around with the toppings and give your guests lots of options so they can really load up their nachos.
Loaded Smoked Chicken Nachos
Cook Time: 10 minutes
Total Time: 30 minutes
Way beyond your basic ballpark nachos, these loaded smoked chicken nachos are topped with all the good stuff including pickled jalapeños and pickled red onions (pickles are the secret to next-level nachos), plus olives, fresh radishes and micro cilantro.
For Cheese Sauce:
- ½ cup whole milk
- ½ cup Mexican-style beer
- 2 tablespoons pickled jalapeño brine (from a jar of pickled jalapeños)
- 1½ teaspoons sodium citrate
- 1½ cups (8oz/226g) shredded white cheese (we used a mix of Fontina and white cheddar)
- 8oz (226g) tortilla chips
- ¼ cup shredded American or cheddar cheese
- 2 cups shredded smoked chicken (about 1/2 a chicken)
- ¼ cup sliced pickled jalapeños
- ¼ cup sliced black olives
- thinly sliced radish
- fresh cilantro
- sour cream
- salsa verde, for serving
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper or foil.
- Combine milk, beer, jalapeño brine, and sodium citrate in a medium saucepan. Cook over medium heat, whisking occasionally, until liquid comes to a simmer and sodium citrate is fully dissolved.
- Reduce heat to low and add cheese, one handful at a time, whisking until each handful is fully melted before adding the next. Keep warm while you assemble your nachos.
- Arrange chips in a single layer on baking sheet. Sprinkle evenly with shredded cheese (try to get a little bit of cheese on each chip if you can). Top with shredded chicken.
- Bake for 4 to 6 minutes or cheese is melted and chicken is warm.
- Remove from oven. Drizzle generously with cheese sauce, then top with remaining ingredients, including pickled jalapeños, olives, radishes and cilantro. Serve with a generous dollop of sour cream and salsa verde for dipping.
- Leftover cheese sauce will keep, refrigerated in an airtight container, for 2-3 days. Reheat in the microwave or stovetop until smooth and melty once again.
Did you make this recipe?
Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.
Sheet Pan Nachos
Yield: 8 servings
prep time: 15 minutes
cook time: 10 minutes
total time: 25 minutes
Loaded nachos that are guaranteed to be a crowd-pleaser! Simply layer your toppings, bake onto a sheet pan and serve. Done. Easy peasy!
- 1 tablespoon olive oil
- 1 pound ground beef*
- 2 cloves garlic, minced
- 1 (1.25-ounce) package taco seasoning
- 12 ounces tortilla chips
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, frozen, canned or roasted
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 Roma tomato, diced
- 1/4 cup diced red onion
- 1 jalapeno, thinly sliced
- 2 tablespoons sour cream
- 2 tablespoons chopped fresh cilantro leaves
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Heat olive oil in a large skillet over medium high heat. Add ground beef and garlic, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks stir in taco seasoning. Drain excess fat.
- Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mixture, black beans, corn and cheeses.
- Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.
- Serve immediately, topped with tomato, onion, jalapeno, sour cream and cilantro.
*Ground chicken or pork can be substituted.
Did you Make This Recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious.
Loaded Veggie Nachos
Are you enjoying these Mexican-ish recipes as much as I am? I could really eat fresh Mexican food all day, every day.
I’m sharing these fully loaded veggie nachos with you today, to serve at Cinco de Mayo or your next get-together, or to appease your weeknight nacho craving (been there, often).
My ideal nachos are topped with golden, bubbling cheese, not drizzled with nacho cheese sauce that often goes cold in three minutes. I prefer a mix of cheddar, for max flavor and golden edges, and Monterey Jack, for its more melty, creamy texture.
I like to layer in beans for extra protein and fiber, and pinto beans are perfect for that. They’re creamy and hefty enough not to dry out in the oven like black beans do, as long as you layer them underneath the cheese. You could spread refried beans on each chip instead, but I feel like making nachos should be more throw-together than tedious. Right?
Then I top the nachos with red bell pepper and jalapeños, and bake until golden. They’re in the oven for about 10 minutes, which is long enough to whip together this easy avocado sauce.
Finish with a sprinkle of green onion, cilantro and radishes, and serve with your favorite salsa. Nachos are ready.
Please let me know how you like these nachos in the comments! I love hearing from you.