Nachos is a dish which originated from northern Mexico. It consists of tortilla chips covered with cheese or cheese-based sauce, and is often served as a snack. A plate of nachos is a common go-to snack when watching a game with friends.
It is easy to make and takes only about 30 minutes to cook, including the preparation time. If you want to try making Nachos for a game day snack, we will share a simple recipe courtesy of Rachel Ray that can serve up to 4 people.
Rachel Ray is an American television personality and producer who is famous for hosting her own self-titled daily talk and lifestyle program Rachel Ray. She also hosts three series from Food Network and other programs including Rachel Ray’s Week in A Day. She also starred in reality format shows like Rachel vs Guy: Celebrity Cook-off and Rachel Ray’s Kids Cook-Off.
Rachel Ray might not be a professional cook but she is much known to have a successful culinary career. She has written several cookbooks and launched a magazine called “Every Day with Rachel Ray” in 2006.
Rachel Ray Nachos
- 2 bags of corn tortilla chips, 2 colors or different flavors
For Pico de Gallo Salsa:
- 4 ripe tomatoes, seeded and chopped
- 1 jalapeño pepper, seeded and finely chopped (from medium to hot heat level)
- 1 small white onion, chopped
- ¼ cup or 2 handfuls cilantro leaves, finely chopped
For Beef and Beans Topping:
- 1 tablespoon of extra-virgin olive oil
- 1-pound sirloin, ground
- 2 cloves garlic, chopped
- 1 small onion, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 teaspoon salt
- 1 ½ teaspoons dark chili powder
- 1 ½ or half a palmful cumin, ground
- 2 teaspoons to 1 tablespoon cayenne pepper sauce (medium to hot heat level)
- 1 can or 15 ounces black beans, drained
For Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- ¾ pound or about 2 ½ cups pepper jack cheese, shredded
Optional additional toppings to choose from:
- Sour cream
- Scallions, chopped
- Black olives, chopped
- Pimento, diced
- Avocado, sliced and dressed with lemon juice
- Hot pepper sauces
- Combine altogether the salsa ingredients in a bowl. Set aside for the flavors to combine.
For Beef and Beans Toppings:
- Heat a medium nonstick skillet over medium-high heat.
- Add oil, garlic, onion, and peppers into the pan.
- Sauté for about 2 minutes.
- Add the meat and crumble it by using a wooden spoon.
- Season the meat with salt, dark chili powder, cumin, and cayenne pepper sauce.
- Cook the meat for about 5 minutes.
- Stir in beans and reduce the heat to low.
For Cheese Sauce:
- Melt butter in a medium saucepot.
- Add the flour and cook from 1 to 2 minutes over moderate heat.
- Pour in milk and whisk.
- Stir in cheese with a wooden spoon when milk comes to a bubble.
- Remove the sauce pot from the heat.
For Final Preparation:
- Arrange the mixture of 2 varieties of corn chips on a very large platter. Broiler pan may also be used as a platter.
- Pour cheese sauce evenly over the massive spread of chips.
- Top evenly with beef and beans.
- Add the Pico de Gallo salsa.
- Serve as is or garnish with your extra choice of toppings.
Nachos are great to serve as a snack during game days because it can feed a number of hungry crowd fans. The ingredients are adjustable to fit the number of people you will be serving. There also options for additional toppings that can be suitable for everyone’s liking. Nachos is a delicious dish that perfect for any game day, plus, it is quick and easy to cook.