Nachos. My favorite food of all time. A comforting friend that is always there to make you feel warm and fuzzy. When I first started my blog, I wanted to create a space for ranting about two things near and dear to my heart: makeup and nachos. I’ve been so distracted by tinkering with my makeup, that I’ve haven’t had a chance to share a recipe yet. But recently I tried out a super yummy nachos concoction that I need to spread the word.
Most of the time, I am a pretty standard nacho traditionalist when it comes to the toppings on my chips. I have crazy sensitivity to spicy foods and peppers make me feel like I swallowed battery acid. For crying out loud, even barbecue flavored potato chips make my mouth feel like I’ve eaten a mouth full of fire. But what makes nachos so fabulous is that you can top them with any ingredient that your little heart desires. Including a deconstructed Big Mac on your chips! Now you can have your cheeseburger and your nachos too. If you don’t eat meat, just swap out the real stuff with a vegetarian beef alternative. But no matter what you toss on your chips, the sauce is what makes this dish extra delish.
Now, a word of caution. These biggie mac nachos are not on the healthy menu. If you’re looking for a health-conscious recipe, you are barking up the wrong tree. These treats are a delicious indulgence. If you’re seeking a healthy nacho option, there are plenty of tasty options floating around the internet world. But for now, let’s put on the comfy clothes, grab your favorite beverage and get ready to shove some deliciousness into your pie hole.
The Secret Sauce is Out of the Bag
This infamous sauce is easy to make but I really recommend letting it sit for a few hours or overnight to let all of the flavors meld together. Do you have to prepare the sauce in advance? Heck no! If you’re reading this post and you’re craving these bad boys, then you can totally start whipping up a batch right now. It will still be very tasty. Best of all, making the sauce is pretty easy. All you have to do is toss all of the ingredients in a bowl and stir. Easy peasy.
To American Cheese or Not American Cheese? That is the Question
As I stated above, you can put anything on your nachos that your brain desires. I crack up over comments sections on online recipes where people rant and rave about how they would have chose a different type of cheese in a recipe. Your fate is in your own hands! If you want mozzarella, grab some mozzarella! Hate mozzarella? Toss on some Monterey Jack. Do you loathe the thought of American cheese on your nachos? Then don’t use it!
The same principle goes for the chips. For an even twistier twist on traditional nachos, you could try toasting sliced hamburger buns to use in place of the chips. The world is your burger. Be adventurous. Be a plain Jane. You do you.
Eat Your Veggies
If you are seeking an authentic Big Mac flavor, you are probably going to want to add some of the traditional ingredients that are components of the sandwich. Go ahead…load up on those vegetable toppings. This is when we try to rationalize our poor eating choices by saying that we are eating our veggies. “I’ll have a salad with fried chicken tenders, covered in cheese, croutons and smothered in blue cheese dressing, please. I feel lighter already.” As I stated above, this recipe is a luscious dish. But I’m going to live my life and indulge in my nachos from time to time. It’s my life and I’ll nacho if I want to.
Photo Source: I have no idea. Google.
- Prep Time: 15 minutes for nachos. The sauce’s best method is to prepare the night before but can be made and served immediately.
- Cook Time: 20 Minutes Total
For the Nachos
- 1 large bag of your favorite tortilla chips
- 1 pound lean ground beef or vegetarian alternative
- 4 cups of grated cheese of choice. American cheese will taste most like a Big Mac but choose what you love.
- 2 cups of lettuce – shredded
- 2 large tomatoes – diced
- 1/2 of one large onion – diced
- 1 pickle – sliced
- Salt and pepper to taste
- 3/4 cup of mayonnaise
- 3 tablespoons of French dressing
- 5 teaspoons of sweet pickle relish
- 1 1/2 teaspoons of white vinegar
- 1 1/2 tablespoons of onions -finely diced
- 1 1/2 teaspoons of granulated sugar
- 1/4 teaspoon of salt
- Toss all of the ingredients in a bowl and thoroughly combine all ingredients. Refrigerate overnight or serve when ready. Easy! Chilling first makes the sauce creamier.
- Set aside until your nachos are baked and out of the oven.
- Preheat your oven to 350F degrees. Line a baking sheet with parchment paper or aluminum foil to make your life easier.
- Grab your veggies. Shred the lettuce, dice the tomatoes and onions, slice the pickle (there’s a joke in there somewhere). Cover and refrigerate until you’re ready to assemble the nachos.
- Grate the cheese, cover and refrigerate.
- Grab a skillet and cook the ground beef on medium heat until all of the meat turns brown. Add salt and pepper to taste. This takes around 7 to 8 minutes. Drain the grease from the skillet. If using a vegetarian beef alternative, prepare according to the directions.
- Grab your tortilla chips. Create one starter layer chips on the baking sheet. Top with a handful of the cheese. Putting the cheese on your chips before adding the other ingredients will help to keep the chips from getting soggy. Also it helps the other ingredients to stick. You’re going to be working in layers. Take some of the cooked beef and add it on top of the cheese. Next add a handful of the veggies and distribute on top of the chips.
- Keep layering your chips, cheese, beef and veggies until all are used.
- Bake for 5 minutes or until all of the cheese is gooey and melty. Mmmmmmm.
- Grab your not-so-secret sauce. Add as much sauce as you’d like to the top of the nachos. You can serve any extra sauce on the side for dipping.
- Shove the deliciousness in your mouth. Bon appetit!
I am not a professional cook. I just like to make tasty things from time to time. I really loved this recipe so I hope it works for you. To each their own!