Nachos have always been my “I’m too tired to cook after grocery shopping” dinner. We’ve all been there, am I right? You’ve spent a fair amount of your paycheck on groceries, but you’re so tired you need a quick meal to throw together.

Nachos have it all: protein, carbs, veggies, and—the most important thing—cheese! They’re also fully customizable to suit a solo diner or a group gathered for chow.

The History of Nachos

I live 4 1/2 hours from the birthplace of nachos. Ignacio “Nacho” Anaya created the binge-worthy dish for a group of U.S. Army wives in the border town of Piedras Negras, Mexico, just across the border from Eagle Pass, Texas.

The women loved it and Nacho’s especiales turned into the nachos we all know and love. As a former Army wife myself, I can just imagine sitting down to experience this Tex-Mex staple for the first time with my friends.

What are the best toppings for nachos?

Toppings for nachos can run the gamut of your imagination, but I prefer to keep them classic.

My recipe has a beef and refried bean mixture—which not only makes the nachos easier to eat, because the beans help the beef stick to the tortillas, but as a newlywed, it stretched the protein to give me more for my dollar as well. It provided ample meat for topping our nachos and then some.

A mix of cheddar and Colby Jack cheese, which I shred at home, is melted over corn tortilla chips. Yes, you could use pre-shredded cheese, but if you want that stringy-gooey cheese, you have to grate it yourself. Pre-shredded cheese is coated with an anti-caking powder that prevents it from melting to its gooiest potential.

Pico de gallo (store bought or fresh), guacamole, sour cream, sliced jalapeños, diced onions and tomatoes, and fresh cilantro are classic fresh nacho toppings to sprinkle over top.

Ways to Adapt This Recipe!

If you’re craving variety in your nachos or don’t have all the toppings I give below, try swapping out some of the ingredients!

Proteins:

Cheeses:

• I’m also a sucker for crumbly cotija or queso fresco. Both are mild Mexican cheeses that are very nacho-friendly.
• For cheeses with a little heat, try a Monterey Jack or a habañero cheese. (With all of the amazing cheeses that are now available, I think we can eliminate the use of canned “cheese” product, don’t you?)

There are an exhaustive array of salsas, guacamoles, and even tortillas chips that will add a mix of colors and flavors to your plate of nachos. I recommend experimenting with one, or all, on at least a monthly basis.

What are the best chips for nachos?

While I don’t know if it’s the perfect chip, I do believe that a corn tortilla cut into wedges and fried at home is the sturdiest. Here’s how to make your own tortilla chips!

But let’s be real, many of us don’t have the time or desire to fry homemade tortilla chips. Many grocery stores now sell bagged tortilla chips that were fried in-house or locally. Check out your supermarket’s bakery section to see if they have them. They tend to be thicker and sturdier, which makes them great for nachos.

If those are unavailable, regular store-bought triangular corn tortilla chips also work great for nachos--just definitely avoid the thin kind. You want thick tortilla chips so they don’t break when you lift them!

If you have younger children, or older grandparents who have trouble eating, I recommend using round tortilla chips since the pointed ends of the triangular-shaped chips can sometimes be cumbersome for those diners.

How to Avoid Soggy Nachos

I take my nacho baking seriously. It’s irritating to prep for a loaded nacho only to have the toppings crash onto the plate because the tortilla chip wasn’t built for the task or have quickly gone soggy.

To avoid a nacho nightmare, I toughen the chips up with a quick pre-bake in a 350°F oven, and then sprinkle a protective layer of the shredded cheese on them to create a buffer between the chips and the rest of the toppings. The cheese will melt slightly.

No, the chips won’t stay crispy forever, but this will give you a good amount of time before the chips begin to grow soggy.

Prep Ahead For Easy Assembly

On top of everything else that makes nachos great—their versatility, their low cost, their deliciousness—nachos are quick to make. You’ll spend more time preparing your toppings than baking them, which only takes about 10 minutes.

If you want to keep the prep easy, top your nachos with store-bought ingredients (pico de gallo, guacamole, salsa, etc.). If you’re not a fan of store-bought toppings, you can shred the cheese, brown the meat, or make the salsa up to three days in advance.

The only topping I recommend making the same day is the guacamole, just to prevent it from browning excessively.

Tips for the ultimate nacho set-up

• Bake nachos on an oven-safe platter or quarter sheet-pans. I can set up the cheesy chips, top them with the beef and bean mixture and bake. This means you can go from the oven to the table and everyone can top their nachos according to their preference. The pans act as a baking dish and a plate. (See our Loaded Sheet Pan Nachos for the ultimate experience, which uses only one sheet pan!)
• Overlap the tortilla chips and keep it to only one layer per sheet pan. This ensures every chip has toppings on it.
• Set out your toppings in ramekins allows everyone to customize their own pile of nachos with the least amount of mealtime stress.

What about leftover nachos?

Let’s face it: Nachos taste best right after they’re made. Leftovers become soggy, stale, and just plain disappointing.

Because they’re so easy to scale up or down, I recommend making only enough to eat in one sitting. It’s also not advisable to reheat any nachos that have been topped with sour cream.

WANT MORE NACHO RECIPES? CHECK THESE OUT!

Updated April 30, 2019 : We gave our nacho recipe an overhaul with all new photos and better instructions. Enjoy!

Few snacks or appetizers make people happier than a bowl of guacamole. It’s the very definition of a crowd-pleaser, and it turns any gathering into a party!

You can stick to guacamole basics, or you can have some fun with it and play around with various add-ins. It’s still a fan favorite, but now a conversation starter as well.

START WITH RIPE AVOCADOS

A good guacamole can only come from nicely ripened avocados. Ripen them by leaving them on your counter.

If you need to speed things up, place unripe avocados in a paper bag with an apple or a banana and close the bag. The natural gases emitted by the fruits will make the avocados ripen more quickly.

If you have ripe avocados you are not ready to use, those can be stored in the fridge for a few days, but don’t store unripened avocados in the fridge as that might cause them to get brown or fibrous spots when they do ripen.

Now Make Some Guac!

Start by making a bowl of Elise’s Perfect Guacamole! If you need tips on how to cut and peel an avocado click here.

Then you’re ready to start playing with the add-ins!

Strawberry Guacamole

1 ADD FRUIT TO YOUR GUACAMOLE

Avocados are a fruit so have some fun with the fruit concept by trying this unexpected but delicious Strawberry Guacamole filled with little sweet and tart flavor bursts from the berries.

The sweetness of fruit buddies up with the richness of the avocado. If the idea of adding berries to guacamole sounds strange, think of it like adding fruit to a salad. In both cases you’re adding interest, color, and pops of flavor.

Don’t stop with berries! Feel free to mix it up, and use chopped plums, peaches or nectarines for another fruity take. Mangos, oranges of all types, pomegranate seeds, and pineapple also make fun guacamole flavors. Use about 1/2 cup fruit per avocado.

2 PEAS PLEASE!

The idea of adding peas to guac has caused a bit of a stir in the guacamole community, but it’s worth a try because they add sweetness and a nice chunky texture to the dip. And not only do they keep to the green color theme, but they can even brighten the hue. Peas also add additional nutrition to the guac, without adding fat.

Use 1/4 to 1/2 cup fresh or frozen peas per avocado. To prep the peas, bring a pot of salted water to a boil, and have a small bowl of ice water nearby. To blanch the peas, add them to the boiling water for just a minute or two. (Fresh will take two minutes, frozen just one). They should be just bright green and tender. Drain them and plunge them into the ice water to stop the cooking and lock in their color. Mash or puree them with the avocados to your desired texture.

For another twist, try this recipe with edamame instead of peas! You’ll need to cook the edamame for probably about 5 minutes, to get them tender.

Bacon and Blue Cheese Guacamole

3 BACON MAKES EVERYTHING BETTER

Yes, adding bacon to just about anything makes it better, but just because that’s a known trick of the trade doesn’t make it less delicious.

Cook your bacon so it’s fairly crisp. Fold some of it into the guacamole itself just before serving, and save some for sprinkling on top. That way you’ll have maximum crispness to balance against the creaminess of the avocados.

Use about two strips of cooked bacon per avocado. Thick cut bacon adds a chewy-crisp texture. You can cook your bacon in a skillet the traditional way or try baking your bacon for a hands-free way to get nicely crispy bacon from the oven. Crumble it or use a knife to cut it into thin strips.

Try this version with both bacon and blue cheese!

4 ADD SEAFOOD!

Poached or grilled shrimp cut into 1/2-inch chunks are terrific folded into guacamole to make an already beloved appetizer into something special.

Leave the guacamole fairly chunky, as the velvety pieces of avocado are a nice matchup against the firm-but-tender pieces of seafood. For every 2 cups of guacamole use about 1/2 to 3/4 cup diced shrimp.

Not a fan of shrimp? Try crab!

Fresh Basil Pesto

5 PESTO IS A PERFECT MATCH

A dollop of pesto swirled into guacamole gives it a fresh, bright flavor. Use 1 to 2 teaspoons of pesto per avocado, and taste as you go. Some herbs and pestos are more pungent than others, so start with a smaller amount and increase the amount until you reach your perfect flavor profile.

A few pestos worth trying:

• Fresh Basil Pesto is a classic! Start with a smaller amount, as basil is a pretty powerful herb.
• Arugula Pesto adds a spicy kick.
• Kale Pesto adds a slight bitter note but it’s balanced by the other ingredients in the dish!
• Cilantro Pesto for those who think guacamole isn’t guacamole without cilantro this pesto is your dream come true!

6 CORN IS COOL

Little niblets of corn, especially grilled corn, is a lovely way to add color, sweetness and texture to guacamole. You can use corn you’ve cooked any which way, but corn prepared in its husk on the grill will also add a nice smokiness. If you have leftover corn salsa, try adding that instead!

Use about 1/2 cup of corn per avocado.

Do you have any favorite mix-ins? Tell us all about it!

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Blue cheese and bacon are a match made in heaven, and here they’re mixed with avocado for a party-ready guacamole. Serve with tortilla chips, veggie sticks, or even on burgers and steaks!

Photography Credit: Cindy Rahe

This is party guacamole. True, every guacamole is party guacamole, but this stuff is over the top. Packed with bacon and blue cheese crumbles, it is not for your everyday guacamole needs.

The first few times I made this, I kept it simple: avocados, crisp bacon crumbles, chunks of blue cheese, a little vinegar. Then I figured I could improve it with some chopped tomatoes and a scattering of herbs, but you know what? Bacon and blue cheese don’t need help. The other stuff was distracting.

DEVOUR IT THE DAY YOU MAKE IT

There’s another reason this is party guacamole. It’s best eaten within two hours of being made.

The bacon eventually starts softening up, and at that point, its texture doesn’t contrast as pleasingly with the creamy mashed avocado. Having a crowd around ensures it gets downed.

You can refrigerate leftovers for up to a day, but they won’t taste as good. Prefer to work ahead? Never fear! You can make the bacon crumbles a day or two in advance, and that’s the part that takes the longest.

SERVE WITH CHIPS AND MORE

Of course you can—and should—serve this with tortilla chips, but I like pretzel chips and saltines, too. Fresh raw veggie sticks like bell pepper strips or celery are a fun twist. Branch out and smear it over a hearty slab of crusty toasted bread.

Even better? Serve it as an accompaniment to grilled steak or on a burger! It’s a casual, warm-weather version of the classic steakhouse pairing of beef, blue cheese, and bacon.

AVOCADO BUYING & STORING TIPS

How can you tell when avocados are ripe? At a glance, one way is their color. Avocados turn dark green when they are ripe. If you lightly press their skin with your finger, their flesh will yield a bit, but it won’t be squishy. Squishy means overripe! 

Because delicate ripe avocados often don’t make it home from the store in good shape, I like to buy avocados that aren’t quite ripe. They’ll ripen up on the counter, where I check in on them daily (the drawback: this requires planning ahead).

When they are ripe, I either use them or refrigerate them. Yes, refrigerate them! A ripe avocado will hang out in the fridge just fine for three or four days, giving you some flexibility. For the best flavor, bring them out of the fridge about half an hour before you plan to use them. After all, who wants frigid guacamole?

MORE GREAT GUACAMOLE RECIPES

Making lettuce and herb wraps filled with well-seasoned grilled morsels is a quintessential Viet way to eat. It’s fun and healthy, too.

For my cookbook, Vietnamese Food Any Day, I wanted a simple take on beef wrapped in wild betel leaf (bò nướng lá lốt), a classic favorite. Plentiful in Vietnam but rare outside of Little Saigon markets in America, these heart-shaped, edible leaves of the Piper sarmentosum (aka Piper lolot) magically release a peppery, incense-like aroma during cooking.

It took many rounds of experimentation before I was able to conjure the flavor of betel leaves by seasoning the meat with curry powder (Sun brand is my go-to blend), fish sauce, oyster sauce, and black pepper. Piper sarmensotum is a member of the peppercorn family, which is why I add a generous amount of black pepper to the beef.

Viet foods often are eaten with lots of raw vegetables and herbs, which lend textures, flavors, and phytochemicals. You can tinker with each lettuce wrap and build it to customize flavors to your liking!

BUY GROUND BEEF FOR THESE WRAPS

For the best flavor, use good ground beef, the kind you’d make excellent burgers with. I love preparing this recipe with grass-fed beef, which can be pricey, but you do not need a lot. If you like, try subbing ground lamb or pork for the beef.

Water hydrates the meat mixture to prevent a dry finish, and peanuts lend texture. If you’re allergic to peanuts, consider cashews, which are also popular in Vietnam.

HOW TO MAKE THE NUOC CHAM SAUCE

I’ve been making Vietnam’s ubiquitous nước chấm for decades but still prepare it in stages to dial in the flavor. Much like making a vinaigrette—taste, taste, taste.

Follow this recipe, then create your own formula. With the optional additions, choose chili for heat, garlic for pungency, and/or carrot for texture.

For a make-ahead nước chấm, combine the sugar, water, and fish sauce to create a base, but leave out the lime juice (which dulls and can turn the sauce slightly bitter when left for too long). Refrigerate for up to two weeks. To finish, add the lime juice, vinegar (if using), and any desired add-ins. (Prep a double batch if you use nước chấm a lot.)

For a vegetarian nước chấm, stir together a rounded 1/2 teaspoon fine sea salt, 3 tablespoons packed light brown sugar (or 4 to 5 tablespoons maple syrup), and 3 tablespoons lime juice. Taste and add sweetener or up to 1 teaspoon unseasoned Japanese rice vinegar to round out. Add 2/3 cup lukewarm water and 1 1/2 teaspoons soy sauce, and finish with any add-ins before serving.

THE BEST RICE NOODLES TO BUY

Shop for the dried round rice noodles (maifun) in the Asian section of the supermarket. Look for ones that are about the size of angel hair pasta.

If that’s not available, check the gluten-free pasta section for capellini that’s made from all rice, such as Jovial brand. (When other grains are blended in, the flavor isn’t good for Vietnamese dishes.)

When it comes to cooking the noodles, Japanese and a handful of Chinese noodle companies have spot-on cooking directions, but most producers don’t. Plus, the noodles are crafted for multiple uses. Go rogue and judge the timing and doneness yourself, following my method in the instructions. You’ll be a better cook.

TIPS FOR EASY PREP

Here are a few tips to speed up prep:

• Boil the noodles and ready the lettuce, herbs, and sauce in advance. Refrigerate the noodles and vegetables for a good three days. Make the sauce up to eight hours ahead and chill or keep at room temperature.
• Chop the peanuts and green onions in a small food processor to save time, and add them to the meat mixture.
• To refresh the noodles, sprinkle them with water and microwave on high for 60 to 90 seconds.
• For extra color and texture, cut a 2-inch section of carrot into fine matchsticks (or coarsely grate it), then add to the dipping sauce.

HOW TO SERVE LETTUCE WRAPS

Combine the beef patties with veggies and rice noodles for a one-dish meal. If you like, skip the noodles for a low-carb dish.

This recipe yields 24 patties, which is roughly six ounces of meat per person. If it seems like too much food, save leftovers for later, or invite a couple people over and cook up extra noodles and add more veggies.

Carrie Havranek, Simply Recipes associate editor, made these up for a meal and thought they’d make great burgers if sized a little larger. They’d make a good appetizer, too!

OR MAKE BEEF RICE BOWLS!

Instead of lettuce wraps, make curry-scented grilled beef rice bowls! Simply cut the lettuce into ribbons, coarsely chop the herbs, and put them in soup bowls. Add room temperature or slightly warm cooked rice (about 3/4 cup per bowl) and the cooked beef patties, then drizzle with the sauce. Eat with a fork and spoon.

This is a versatile recipe that you can take in many directions.

LOOKING FOR MORE VIETNAMESE RECIPES?

First of all check out my book, Vietnamese Food Any Day! Also, try these other recipes here on Simply Recipes: