So, being a trivia buff I looked up the origin and history of nachos. They were created in 1943 by a man named Ignacio Nacho Agnaya…I couldn’t make this up folks.
Apparently, several wives of American soldiers had crossed the border from Eagle Pass, Texas and were wanting lunch. The restaurant kitchen was all ready closed. We all know foodies are instant in season with food; the maitre d’ used what was left from lunch, tortillas, cheese, and jalapenos and created nachos.
The dubious credit for creating the gloppy cheese version served at sporting events and cheap fast food restaurants goes to Frank Liberto, who introduced them at a baseball game in Arlington in 1977. I remember nachos being served at Jr. High and High School football games before that so I am not sure he should get the credit for that one. Come to think of it..he can have it..who wants to be known as the person that introduced second rate nachos to the world?
These nachos are so good. Spicy, cheesy, and just right for a quick dinner. You might want to look over my tips for perfect nachos before you get started.
Easy Beef and Cheese Supreme Nachos
- 24 white or yellow corn tortillas, cut in wedges in fried
- 1 1/2 lbs ground beef, seasoned and cooked
- 1 1015 onion chopped
- 3 jalapenos, seeded and chopped
- 1 1/2 cups shredded cheddar cheese
- 2 cups cooked pinto beans
- 2 avocados chopped
- 1/4 cup chopped fresh cilantro
- 2 tomatoes chopped
- 1/2 cup sour cream
- 1/2 cup grated cheddar
- Salsa for spooning over
- Preheat broiler to hi
- Spread a layer of chips in a large metal pan
- Sprinkle with 1/3 each of meat, cheese, peppers, onions
- Repeat with two more layers
- Broil until cheese is melted. Watch carefully
- Remove from oven and beans, tomato, avocado, cilantro, and remaining cheddar.
- Sprinkle with cilantro
- Serve with a dollop of sour cream on each serving and salsa to spoon over top
image:marye audet (c) 2009