How to Make Appetizing Easiest Nachos

American Food With New Recipes, fresh from mommy.

Easiest Nachos. Everyone I have served these to love them. This can be a fun way to serve nachos at a party, allowing you to create a nacho bar, so to speak. While leftovers are a very good thing in most cases, the same cannot be said for nachos.

Easiest Nachos Nachos are the perfect versatile easy appetizer (or dinner) because you can layer anything you have on hand on top of corn tortilla chips, add cheese and bake, and chances are it will be tasty. This platter of goodness represents the lowest-effort end of the homemade nachos spectrum. That said, "low-effort"—by no stretch of the imagination—means a low YUM-factor here. You can have Easiest Nachos using 5 ingredients and 4 steps. Here is how you cook it.

Ingredients of Easiest Nachos

  1. You need of Tostitos Brand Scoops Tortilla Chips.
  2. You need of Mexican Blend Shredded Cheese.
  3. You need of Jalepeno Wheels (Your desired heat).
  4. It's of Lime.
  5. Prepare of Sour Cream.

Although this game day-perfect platter of beefy, cheesy nachos comes together quickly and relies largely on store-bought shortcuts, it delivers the classic meld of flavors and textures that you want from. These easy homemade nachos are a guaranteed crowd-pleaser loaded with crispy tortilla chips, savory ground beef, refried beans, fiery jalapeno peppers, and gooey melted cheese. Top them with guacamole and sour cream and you've got yourself a dish to die for! They're so good I could eat them all by myself.

Easiest Nachos instructions

  1. Place tortilla chips on cookie sheet..
  2. Place jalepeno in the center and cover with cheese..
  3. Bake at 350° until cheese melts and chips are slightly brown on the edges..
  4. Add a dollup of sour cream and a squeeze of lime (Like I do when my husband buys the super hot jalepenos) and enjoy! Very easy...VERY tasty!.

There's no need to brown ground beef when fixing this satisfying snack. Laura Jirasek of White Lake, Michigan tops crunchy chips with warm canned chili and melted cheese, then sprinkles it all with chopped tomato and onion for fresh flavor and color. Spread half of chips evenly on pan. Ignacio "Nacho" Anaya created the binge-worthy dish for a group of U. Army wives in the border town of Piedras Negras, Mexico, just across the border from Eagle Pass, Texas.