Mynachos

Quick and Easy Nachos
Ingredients
CHEESE DIP
1 teaspoon canola oil
1 pound ground beef
1 (16-oz.) pkg. processed cheese (such as Velveeta), cut into cubes
1 (10-oz.) can diced tomatoes with green chiles (such as Rotel)
NACHOS
1 (11-oz.) bag tortilla chips (such as Santitas)
½ cup sour cream
½ cup prepared guacamole
1 cup chopped plum tomatoes (from 2 medium tomatoes)
3 tablespoons chopped fresh cilantro
2 tablespoons sliced pickled jalapeño chiles
1 medium lime, cut into wedges

History of Nachos

In the 1940s, Ignacio “Nacho” Anaya was working at Club Victoria in the border town of Piedras Negras, Mexico, when a group from the neighboring Texas town of Eagle Pass came in looking for something to eat. As the restaurant’s maître d, Anaya's job was normally limited to attending to guests, but on this particular occasion, the cook was nowhere to be found.

The story of nachos doesn’t start and end with a resourceful restaurant employee assembling a few basic components. From the chips, to the toppings, to the molten yellow cheese that’s become synonymous with the dish, the history of nachos can tell us a lot more than their simple ingredients list might suggest.

Loaded Nachos With Ground Beef and Refried Beans

Fully loaded, Mexican-inspired nachos smothered with saucy, seasoned ground beef, refried beans, melted cheese, and all your favorite toppings are a great centerpiece for your game-day snack table. You can also make them for an easy, casual dinner anytime, whether you are serving the family or a party of one.