\n<\/p>\n
Simple, classic, and endlessly versatile, nachos are a staple appetizer here at Delish. Whether I’m hungry for an easy movie snack or need a Super Bowl appetizer to please my friends and family, nachos are the answer. This best recipe is loaded with nachos supreme-inspired toppings\u2014melty cheese, ground beef, two types of beans, and pickled jalape\u00f1os to name a few\u2014but I use this as a jumping-off point to add all of my favorites. Switch it up with your favorite cheese and toppings to make this game day snack completely your own.<\/p>\n
What People Are Saying:<\/strong>“I LOVE THE RECIPE. I used this one a while ago, and my sister couldn’t stop talking about it. So I’m making it again. This was the one link that I clicked, and honestly, I fell in love with the picture, and then I knew I just had to use this one. BEST NACHOS EVER!!!!!!” – Steffieboo13<\/em><\/p>\n“Best nachos I\u2019ve ever had. Even the kids want this on a monthly dinner rotation.” – 8h63143<\/em> <\/p>\nHow To Make Nachos Supreme<\/h2>\nINGREDIENTS<\/strong><\/h2>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\n\nThe Chips: <\/strong>Tortilla chips are the obvious answer here. You don’t necessarily have to use them, but you’ll be leaning away from true nacho territory. If you’re interested in non-tortilla “nachos,” I suggest trying our take on Irish nachos or St. Patrick\u2019s Day nachos, but if you decide to stay classic, a great way to amp up the nachos is with homemade tortilla chips.<\/li>\nThe Beef:<\/strong> To me, ground beef is a classic addition to any nachos recipe, but whether you have ground chicken, ground turkey, or just want to keep these vegetarian, go with whatever you and your guests prefer. Just be sure to drain any extra fat after cooking if you’re going with a different type of protein.<\/li>\nThe Cheese:<\/strong> I’m big fans of Monterey Jack and cheddar, but your options are limitless\u2014just make sure it melts! If you want something a bit spicy, Pepper Jack is a great alternative. The only cheese I recommend that defies the melt rule is cotija. Cotija is hard Mexican cow’s milk cheese, which can be added after the nachos bake. Top tip: While buying pre-shredded works<\/em> for nachos, I always recommend grating your cheese yourself. It’s the key to getting the ultimate cheesy meltiness that I crave in a good nachos recipe.<\/li>\nThe Beans:<\/strong> Both canned refried beans and black beans are the stars of these nachos. I found that the smoky flavor and texture of refried beans really put this over the top, while black beans keep it hearty and are a great complement to the ground beef. You can swap one or the other if you’re in a pinch, but in my opinion, using both will make these superior to any restaurant version.<\/li>\nThe Toppings:<\/strong> We\u2019ve added an impressive load of toppings to these nachos, including pickled jalape\u00f1os, tomatoes, scallions, and avocado. But you can top your nachos with whatever you want! If you want to stick with the classic vibes, we recommend shredded lettuce, cotija cheese, grilled corn, pinto beans, black olives, pickled red onions, or shredded chicken.<\/li>\n<\/ul>\nSTEP-BY-STEP INSTRUCTIONS <\/h2>\nIt’s incredibly easy to make these nachos. First thing is to soften the onions, which will take longer than cooking the beef. Make sure they’re fully softened, and not just translucent, which could take the full 7 minutes. <\/p>\n\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nAfter they’re softened, add the ground beef, breaking it apart with a wooden spoon, and cook until it’s crumbly and no longer pink.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThen it’s time for the garlic, taco seasoning, and refried beans.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThat’s all the “cooking” you have to do! Next, it’s time for layering: On a foil-lined sheet, arrange the chips, half of the beef-bean mixture, half of the cheese, half of the black beans, and half of the pickled jalape\u00f1os.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nRepeat to make another layer.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nBake the nachos in the oven, which should only take about 15 minutes. Then, we can move on to our toppings. I love adding avocado, cilantro, chopped tomatoes, and scallions. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce you’ve added your toppings, I love adding a drizzle of sour cream on top. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce your nachos are ready to go, you’re ready to serve alongside any salsa your heart desires. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThe ull list of ingredients & instructions can be found in the recipe below. <\/em><\/p>\nHow To Prevent Soggy Nachos <\/h2>\n\nChoose your chips wisely. <\/strong>Now is the time to splurge for higher-quality chips. Corn flour chips tend to hold up better than other types, and be sure to buy the thickest chips you can find.<\/li>\nPrevent extra liquid.<\/strong> It’s very important to minimize liquids, so I suggest draining the black beans as much as possible and making sure there’s no pickling liquid left in the jalape\u00f1os. Drain off any excess fat in the skillet after cooking the beef before using too.<\/li>\nPre-bake the chips.<\/strong> As an additional level of protection, you can arrange a layer of chips, then top with cheese, and bake for a few minutes to crisp the chips and partially melt the cheese, letting that act as a barrier between the beef and beans.<\/li>\nDon’t bake all of your toppings. T<\/strong>oppings like sour cream, guacamole, or pico de gallo shouldn’t be baked in the oven; simply serve them alongside.<\/li>\n<\/ul>\nNachos Variations<\/h2>\n\nSheet-Pan Green Chile Chicken Nachos: Not feeling beef? These sheet-pan nachos with green chile chicken are packed with flavor. <\/li>\n Big Mac Nachos:<\/strong> Love the Big Mac? Incorporate all the same flavors with ground beef, pickle chips, shredded lettuce, American cheese, and of course, a special sauce.<\/li>\nFriendsgiving Nachos: <\/strong>Need a creative way to use up those Thanksgiving leftovers? Make these for the perfect post-holiday snack.<\/li>\nVegan Nachos:<\/strong> While we don’t have a written-out recipe for vegan nachos, a lot of typical toppings are naturally vegan: guacamole, beans, lettuce, jalape\u00f1os, tomatoes, and onions, and most tortilla chips that you can buy are also vegan (check the label to be sure). You can buy vegan cheese if you want, but if you\u2019re already in the kitchen, why not whip up a batch of our vegan chipotle queso to drizzle on top of your nachos?<\/li>\n<\/ul>\nWhat To Serve With Nachos<\/h2>\n\nBest-Ever Guacamole:<\/strong> One of my favorite ways to use up any leftover avocados after making nachos. Bring on more chips!<\/li>\nElote (Mexican Street Corn):<\/strong> Another handheld favorite that’s a great veggie side to have on hand, especially in the summertime when corn is at its freshest.<\/li>\nClassic Pico De Gallo<\/strong>:<\/strong> You can top your nachos with my favorite pico de gallo recipe instead of fresh tomatoes, and use any left over to serve alongside.<\/li>\nHomemade Salsa:<\/strong> Bought too many chips? A simple side of homemade salsa is a great way to have an excuse to open up that extra bag.<\/li>\nVinegar Coleslaw:<\/strong> To cut through the richness of these chips, I love a bright, crisp side, like this cabbage coleslaw. A spoonful alongside the nachos help complete the party-snacking experience. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Simple, classic, and endlessly versatile, nachos are a staple appetizer here at Delish. Whether I’m hungry for an easy movie snack or need a Super Bowl appetizer to please my friends and family, nachos are the answer. This best recipe is loaded with nachos supreme-inspired toppings\u2014melty cheese, ground beef, two […]<\/p>\n","protected":false},"author":1,"featured_media":65,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-64","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=64"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/65"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
“Best nachos I\u2019ve ever had. Even the kids want this on a monthly dinner rotation.” – 8h63143<\/em> <\/p>\nHow To Make Nachos Supreme<\/h2>\nINGREDIENTS<\/strong><\/h2>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\n\nThe Chips: <\/strong>Tortilla chips are the obvious answer here. You don’t necessarily have to use them, but you’ll be leaning away from true nacho territory. If you’re interested in non-tortilla “nachos,” I suggest trying our take on Irish nachos or St. Patrick\u2019s Day nachos, but if you decide to stay classic, a great way to amp up the nachos is with homemade tortilla chips.<\/li>\nThe Beef:<\/strong> To me, ground beef is a classic addition to any nachos recipe, but whether you have ground chicken, ground turkey, or just want to keep these vegetarian, go with whatever you and your guests prefer. Just be sure to drain any extra fat after cooking if you’re going with a different type of protein.<\/li>\nThe Cheese:<\/strong> I’m big fans of Monterey Jack and cheddar, but your options are limitless\u2014just make sure it melts! If you want something a bit spicy, Pepper Jack is a great alternative. The only cheese I recommend that defies the melt rule is cotija. Cotija is hard Mexican cow’s milk cheese, which can be added after the nachos bake. Top tip: While buying pre-shredded works<\/em> for nachos, I always recommend grating your cheese yourself. It’s the key to getting the ultimate cheesy meltiness that I crave in a good nachos recipe.<\/li>\nThe Beans:<\/strong> Both canned refried beans and black beans are the stars of these nachos. I found that the smoky flavor and texture of refried beans really put this over the top, while black beans keep it hearty and are a great complement to the ground beef. You can swap one or the other if you’re in a pinch, but in my opinion, using both will make these superior to any restaurant version.<\/li>\nThe Toppings:<\/strong> We\u2019ve added an impressive load of toppings to these nachos, including pickled jalape\u00f1os, tomatoes, scallions, and avocado. But you can top your nachos with whatever you want! If you want to stick with the classic vibes, we recommend shredded lettuce, cotija cheese, grilled corn, pinto beans, black olives, pickled red onions, or shredded chicken.<\/li>\n<\/ul>\nSTEP-BY-STEP INSTRUCTIONS <\/h2>\nIt’s incredibly easy to make these nachos. First thing is to soften the onions, which will take longer than cooking the beef. Make sure they’re fully softened, and not just translucent, which could take the full 7 minutes. <\/p>\n\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nAfter they’re softened, add the ground beef, breaking it apart with a wooden spoon, and cook until it’s crumbly and no longer pink.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThen it’s time for the garlic, taco seasoning, and refried beans.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThat’s all the “cooking” you have to do! Next, it’s time for layering: On a foil-lined sheet, arrange the chips, half of the beef-bean mixture, half of the cheese, half of the black beans, and half of the pickled jalape\u00f1os.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nRepeat to make another layer.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nBake the nachos in the oven, which should only take about 15 minutes. Then, we can move on to our toppings. I love adding avocado, cilantro, chopped tomatoes, and scallions. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce you’ve added your toppings, I love adding a drizzle of sour cream on top. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce your nachos are ready to go, you’re ready to serve alongside any salsa your heart desires. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThe ull list of ingredients & instructions can be found in the recipe below. <\/em><\/p>\nHow To Prevent Soggy Nachos <\/h2>\n\nChoose your chips wisely. <\/strong>Now is the time to splurge for higher-quality chips. Corn flour chips tend to hold up better than other types, and be sure to buy the thickest chips you can find.<\/li>\nPrevent extra liquid.<\/strong> It’s very important to minimize liquids, so I suggest draining the black beans as much as possible and making sure there’s no pickling liquid left in the jalape\u00f1os. Drain off any excess fat in the skillet after cooking the beef before using too.<\/li>\nPre-bake the chips.<\/strong> As an additional level of protection, you can arrange a layer of chips, then top with cheese, and bake for a few minutes to crisp the chips and partially melt the cheese, letting that act as a barrier between the beef and beans.<\/li>\nDon’t bake all of your toppings. T<\/strong>oppings like sour cream, guacamole, or pico de gallo shouldn’t be baked in the oven; simply serve them alongside.<\/li>\n<\/ul>\nNachos Variations<\/h2>\n\nSheet-Pan Green Chile Chicken Nachos: Not feeling beef? These sheet-pan nachos with green chile chicken are packed with flavor. <\/li>\n Big Mac Nachos:<\/strong> Love the Big Mac? Incorporate all the same flavors with ground beef, pickle chips, shredded lettuce, American cheese, and of course, a special sauce.<\/li>\nFriendsgiving Nachos: <\/strong>Need a creative way to use up those Thanksgiving leftovers? Make these for the perfect post-holiday snack.<\/li>\nVegan Nachos:<\/strong> While we don’t have a written-out recipe for vegan nachos, a lot of typical toppings are naturally vegan: guacamole, beans, lettuce, jalape\u00f1os, tomatoes, and onions, and most tortilla chips that you can buy are also vegan (check the label to be sure). You can buy vegan cheese if you want, but if you\u2019re already in the kitchen, why not whip up a batch of our vegan chipotle queso to drizzle on top of your nachos?<\/li>\n<\/ul>\nWhat To Serve With Nachos<\/h2>\n\nBest-Ever Guacamole:<\/strong> One of my favorite ways to use up any leftover avocados after making nachos. Bring on more chips!<\/li>\nElote (Mexican Street Corn):<\/strong> Another handheld favorite that’s a great veggie side to have on hand, especially in the summertime when corn is at its freshest.<\/li>\nClassic Pico De Gallo<\/strong>:<\/strong> You can top your nachos with my favorite pico de gallo recipe instead of fresh tomatoes, and use any left over to serve alongside.<\/li>\nHomemade Salsa:<\/strong> Bought too many chips? A simple side of homemade salsa is a great way to have an excuse to open up that extra bag.<\/li>\nVinegar Coleslaw:<\/strong> To cut through the richness of these chips, I love a bright, crisp side, like this cabbage coleslaw. A spoonful alongside the nachos help complete the party-snacking experience. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Simple, classic, and endlessly versatile, nachos are a staple appetizer here at Delish. Whether I’m hungry for an easy movie snack or need a Super Bowl appetizer to please my friends and family, nachos are the answer. This best recipe is loaded with nachos supreme-inspired toppings\u2014melty cheese, ground beef, two […]<\/p>\n","protected":false},"author":1,"featured_media":65,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-64","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=64"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/65"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
PHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\n\nThe Chips: <\/strong>Tortilla chips are the obvious answer here. You don’t necessarily have to use them, but you’ll be leaning away from true nacho territory. If you’re interested in non-tortilla “nachos,” I suggest trying our take on Irish nachos or St. Patrick\u2019s Day nachos, but if you decide to stay classic, a great way to amp up the nachos is with homemade tortilla chips.<\/li>\nThe Beef:<\/strong> To me, ground beef is a classic addition to any nachos recipe, but whether you have ground chicken, ground turkey, or just want to keep these vegetarian, go with whatever you and your guests prefer. Just be sure to drain any extra fat after cooking if you’re going with a different type of protein.<\/li>\nThe Cheese:<\/strong> I’m big fans of Monterey Jack and cheddar, but your options are limitless\u2014just make sure it melts! If you want something a bit spicy, Pepper Jack is a great alternative. The only cheese I recommend that defies the melt rule is cotija. Cotija is hard Mexican cow’s milk cheese, which can be added after the nachos bake. Top tip: While buying pre-shredded works<\/em> for nachos, I always recommend grating your cheese yourself. It’s the key to getting the ultimate cheesy meltiness that I crave in a good nachos recipe.<\/li>\nThe Beans:<\/strong> Both canned refried beans and black beans are the stars of these nachos. I found that the smoky flavor and texture of refried beans really put this over the top, while black beans keep it hearty and are a great complement to the ground beef. You can swap one or the other if you’re in a pinch, but in my opinion, using both will make these superior to any restaurant version.<\/li>\nThe Toppings:<\/strong> We\u2019ve added an impressive load of toppings to these nachos, including pickled jalape\u00f1os, tomatoes, scallions, and avocado. But you can top your nachos with whatever you want! If you want to stick with the classic vibes, we recommend shredded lettuce, cotija cheese, grilled corn, pinto beans, black olives, pickled red onions, or shredded chicken.<\/li>\n<\/ul>\nSTEP-BY-STEP INSTRUCTIONS <\/h2>\nIt’s incredibly easy to make these nachos. First thing is to soften the onions, which will take longer than cooking the beef. Make sure they’re fully softened, and not just translucent, which could take the full 7 minutes. <\/p>\n\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nAfter they’re softened, add the ground beef, breaking it apart with a wooden spoon, and cook until it’s crumbly and no longer pink.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThen it’s time for the garlic, taco seasoning, and refried beans.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThat’s all the “cooking” you have to do! Next, it’s time for layering: On a foil-lined sheet, arrange the chips, half of the beef-bean mixture, half of the cheese, half of the black beans, and half of the pickled jalape\u00f1os.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nRepeat to make another layer.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nBake the nachos in the oven, which should only take about 15 minutes. Then, we can move on to our toppings. I love adding avocado, cilantro, chopped tomatoes, and scallions. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce you’ve added your toppings, I love adding a drizzle of sour cream on top. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce your nachos are ready to go, you’re ready to serve alongside any salsa your heart desires. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThe ull list of ingredients & instructions can be found in the recipe below. <\/em><\/p>\nHow To Prevent Soggy Nachos <\/h2>\n\nChoose your chips wisely. <\/strong>Now is the time to splurge for higher-quality chips. Corn flour chips tend to hold up better than other types, and be sure to buy the thickest chips you can find.<\/li>\nPrevent extra liquid.<\/strong> It’s very important to minimize liquids, so I suggest draining the black beans as much as possible and making sure there’s no pickling liquid left in the jalape\u00f1os. Drain off any excess fat in the skillet after cooking the beef before using too.<\/li>\nPre-bake the chips.<\/strong> As an additional level of protection, you can arrange a layer of chips, then top with cheese, and bake for a few minutes to crisp the chips and partially melt the cheese, letting that act as a barrier between the beef and beans.<\/li>\nDon’t bake all of your toppings. T<\/strong>oppings like sour cream, guacamole, or pico de gallo shouldn’t be baked in the oven; simply serve them alongside.<\/li>\n<\/ul>\nNachos Variations<\/h2>\n\nSheet-Pan Green Chile Chicken Nachos: Not feeling beef? These sheet-pan nachos with green chile chicken are packed with flavor. <\/li>\n Big Mac Nachos:<\/strong> Love the Big Mac? Incorporate all the same flavors with ground beef, pickle chips, shredded lettuce, American cheese, and of course, a special sauce.<\/li>\nFriendsgiving Nachos: <\/strong>Need a creative way to use up those Thanksgiving leftovers? Make these for the perfect post-holiday snack.<\/li>\nVegan Nachos:<\/strong> While we don’t have a written-out recipe for vegan nachos, a lot of typical toppings are naturally vegan: guacamole, beans, lettuce, jalape\u00f1os, tomatoes, and onions, and most tortilla chips that you can buy are also vegan (check the label to be sure). You can buy vegan cheese if you want, but if you\u2019re already in the kitchen, why not whip up a batch of our vegan chipotle queso to drizzle on top of your nachos?<\/li>\n<\/ul>\nWhat To Serve With Nachos<\/h2>\n\nBest-Ever Guacamole:<\/strong> One of my favorite ways to use up any leftover avocados after making nachos. Bring on more chips!<\/li>\nElote (Mexican Street Corn):<\/strong> Another handheld favorite that’s a great veggie side to have on hand, especially in the summertime when corn is at its freshest.<\/li>\nClassic Pico De Gallo<\/strong>:<\/strong> You can top your nachos with my favorite pico de gallo recipe instead of fresh tomatoes, and use any left over to serve alongside.<\/li>\nHomemade Salsa:<\/strong> Bought too many chips? A simple side of homemade salsa is a great way to have an excuse to open up that extra bag.<\/li>\nVinegar Coleslaw:<\/strong> To cut through the richness of these chips, I love a bright, crisp side, like this cabbage coleslaw. A spoonful alongside the nachos help complete the party-snacking experience. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Simple, classic, and endlessly versatile, nachos are a staple appetizer here at Delish. Whether I’m hungry for an easy movie snack or need a Super Bowl appetizer to please my friends and family, nachos are the answer. This best recipe is loaded with nachos supreme-inspired toppings\u2014melty cheese, ground beef, two […]<\/p>\n","protected":false},"author":1,"featured_media":65,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-64","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=64"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/65"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
It’s incredibly easy to make these nachos. First thing is to soften the onions, which will take longer than cooking the beef. Make sure they’re fully softened, and not just translucent, which could take the full 7 minutes. <\/p>\n\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nAfter they’re softened, add the ground beef, breaking it apart with a wooden spoon, and cook until it’s crumbly and no longer pink.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThen it’s time for the garlic, taco seasoning, and refried beans.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThat’s all the “cooking” you have to do! Next, it’s time for layering: On a foil-lined sheet, arrange the chips, half of the beef-bean mixture, half of the cheese, half of the black beans, and half of the pickled jalape\u00f1os.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nRepeat to make another layer.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nBake the nachos in the oven, which should only take about 15 minutes. Then, we can move on to our toppings. I love adding avocado, cilantro, chopped tomatoes, and scallions. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce you’ve added your toppings, I love adding a drizzle of sour cream on top. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce your nachos are ready to go, you’re ready to serve alongside any salsa your heart desires. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThe ull list of ingredients & instructions can be found in the recipe below. <\/em><\/p>\nHow To Prevent Soggy Nachos <\/h2>\n\nChoose your chips wisely. <\/strong>Now is the time to splurge for higher-quality chips. Corn flour chips tend to hold up better than other types, and be sure to buy the thickest chips you can find.<\/li>\nPrevent extra liquid.<\/strong> It’s very important to minimize liquids, so I suggest draining the black beans as much as possible and making sure there’s no pickling liquid left in the jalape\u00f1os. Drain off any excess fat in the skillet after cooking the beef before using too.<\/li>\nPre-bake the chips.<\/strong> As an additional level of protection, you can arrange a layer of chips, then top with cheese, and bake for a few minutes to crisp the chips and partially melt the cheese, letting that act as a barrier between the beef and beans.<\/li>\nDon’t bake all of your toppings. T<\/strong>oppings like sour cream, guacamole, or pico de gallo shouldn’t be baked in the oven; simply serve them alongside.<\/li>\n<\/ul>\nNachos Variations<\/h2>\n\nSheet-Pan Green Chile Chicken Nachos: Not feeling beef? These sheet-pan nachos with green chile chicken are packed with flavor. <\/li>\n Big Mac Nachos:<\/strong> Love the Big Mac? Incorporate all the same flavors with ground beef, pickle chips, shredded lettuce, American cheese, and of course, a special sauce.<\/li>\nFriendsgiving Nachos: <\/strong>Need a creative way to use up those Thanksgiving leftovers? Make these for the perfect post-holiday snack.<\/li>\nVegan Nachos:<\/strong> While we don’t have a written-out recipe for vegan nachos, a lot of typical toppings are naturally vegan: guacamole, beans, lettuce, jalape\u00f1os, tomatoes, and onions, and most tortilla chips that you can buy are also vegan (check the label to be sure). You can buy vegan cheese if you want, but if you\u2019re already in the kitchen, why not whip up a batch of our vegan chipotle queso to drizzle on top of your nachos?<\/li>\n<\/ul>\nWhat To Serve With Nachos<\/h2>\n\nBest-Ever Guacamole:<\/strong> One of my favorite ways to use up any leftover avocados after making nachos. Bring on more chips!<\/li>\nElote (Mexican Street Corn):<\/strong> Another handheld favorite that’s a great veggie side to have on hand, especially in the summertime when corn is at its freshest.<\/li>\nClassic Pico De Gallo<\/strong>:<\/strong> You can top your nachos with my favorite pico de gallo recipe instead of fresh tomatoes, and use any left over to serve alongside.<\/li>\nHomemade Salsa:<\/strong> Bought too many chips? A simple side of homemade salsa is a great way to have an excuse to open up that extra bag.<\/li>\nVinegar Coleslaw:<\/strong> To cut through the richness of these chips, I love a bright, crisp side, like this cabbage coleslaw. A spoonful alongside the nachos help complete the party-snacking experience. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Simple, classic, and endlessly versatile, nachos are a staple appetizer here at Delish. Whether I’m hungry for an easy movie snack or need a Super Bowl appetizer to please my friends and family, nachos are the answer. This best recipe is loaded with nachos supreme-inspired toppings\u2014melty cheese, ground beef, two […]<\/p>\n","protected":false},"author":1,"featured_media":65,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-64","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=64"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/65"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
PHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nAfter they’re softened, add the ground beef, breaking it apart with a wooden spoon, and cook until it’s crumbly and no longer pink.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThen it’s time for the garlic, taco seasoning, and refried beans.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThat’s all the “cooking” you have to do! Next, it’s time for layering: On a foil-lined sheet, arrange the chips, half of the beef-bean mixture, half of the cheese, half of the black beans, and half of the pickled jalape\u00f1os.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nRepeat to make another layer.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nBake the nachos in the oven, which should only take about 15 minutes. Then, we can move on to our toppings. I love adding avocado, cilantro, chopped tomatoes, and scallions. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce you’ve added your toppings, I love adding a drizzle of sour cream on top. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce your nachos are ready to go, you’re ready to serve alongside any salsa your heart desires. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThe ull list of ingredients & instructions can be found in the recipe below. <\/em><\/p>\nHow To Prevent Soggy Nachos <\/h2>\n\nChoose your chips wisely. <\/strong>Now is the time to splurge for higher-quality chips. Corn flour chips tend to hold up better than other types, and be sure to buy the thickest chips you can find.<\/li>\nPrevent extra liquid.<\/strong> It’s very important to minimize liquids, so I suggest draining the black beans as much as possible and making sure there’s no pickling liquid left in the jalape\u00f1os. Drain off any excess fat in the skillet after cooking the beef before using too.<\/li>\nPre-bake the chips.<\/strong> As an additional level of protection, you can arrange a layer of chips, then top with cheese, and bake for a few minutes to crisp the chips and partially melt the cheese, letting that act as a barrier between the beef and beans.<\/li>\nDon’t bake all of your toppings. T<\/strong>oppings like sour cream, guacamole, or pico de gallo shouldn’t be baked in the oven; simply serve them alongside.<\/li>\n<\/ul>\nNachos Variations<\/h2>\n\nSheet-Pan Green Chile Chicken Nachos: Not feeling beef? These sheet-pan nachos with green chile chicken are packed with flavor. <\/li>\n Big Mac Nachos:<\/strong> Love the Big Mac? Incorporate all the same flavors with ground beef, pickle chips, shredded lettuce, American cheese, and of course, a special sauce.<\/li>\nFriendsgiving Nachos: <\/strong>Need a creative way to use up those Thanksgiving leftovers? Make these for the perfect post-holiday snack.<\/li>\nVegan Nachos:<\/strong> While we don’t have a written-out recipe for vegan nachos, a lot of typical toppings are naturally vegan: guacamole, beans, lettuce, jalape\u00f1os, tomatoes, and onions, and most tortilla chips that you can buy are also vegan (check the label to be sure). You can buy vegan cheese if you want, but if you\u2019re already in the kitchen, why not whip up a batch of our vegan chipotle queso to drizzle on top of your nachos?<\/li>\n<\/ul>\nWhat To Serve With Nachos<\/h2>\n\nBest-Ever Guacamole:<\/strong> One of my favorite ways to use up any leftover avocados after making nachos. Bring on more chips!<\/li>\nElote (Mexican Street Corn):<\/strong> Another handheld favorite that’s a great veggie side to have on hand, especially in the summertime when corn is at its freshest.<\/li>\nClassic Pico De Gallo<\/strong>:<\/strong> You can top your nachos with my favorite pico de gallo recipe instead of fresh tomatoes, and use any left over to serve alongside.<\/li>\nHomemade Salsa:<\/strong> Bought too many chips? A simple side of homemade salsa is a great way to have an excuse to open up that extra bag.<\/li>\nVinegar Coleslaw:<\/strong> To cut through the richness of these chips, I love a bright, crisp side, like this cabbage coleslaw. A spoonful alongside the nachos help complete the party-snacking experience. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Simple, classic, and endlessly versatile, nachos are a staple appetizer here at Delish. Whether I’m hungry for an easy movie snack or need a Super Bowl appetizer to please my friends and family, nachos are the answer. This best recipe is loaded with nachos supreme-inspired toppings\u2014melty cheese, ground beef, two […]<\/p>\n","protected":false},"author":1,"featured_media":65,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-64","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=64"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/65"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
After they’re softened, add the ground beef, breaking it apart with a wooden spoon, and cook until it’s crumbly and no longer pink.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThen it’s time for the garlic, taco seasoning, and refried beans.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThat’s all the “cooking” you have to do! Next, it’s time for layering: On a foil-lined sheet, arrange the chips, half of the beef-bean mixture, half of the cheese, half of the black beans, and half of the pickled jalape\u00f1os.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nRepeat to make another layer.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nBake the nachos in the oven, which should only take about 15 minutes. Then, we can move on to our toppings. I love adding avocado, cilantro, chopped tomatoes, and scallions. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce you’ve added your toppings, I love adding a drizzle of sour cream on top. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce your nachos are ready to go, you’re ready to serve alongside any salsa your heart desires. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThe ull list of ingredients & instructions can be found in the recipe below. <\/em><\/p>\nHow To Prevent Soggy Nachos <\/h2>\n\nChoose your chips wisely. <\/strong>Now is the time to splurge for higher-quality chips. Corn flour chips tend to hold up better than other types, and be sure to buy the thickest chips you can find.<\/li>\nPrevent extra liquid.<\/strong> It’s very important to minimize liquids, so I suggest draining the black beans as much as possible and making sure there’s no pickling liquid left in the jalape\u00f1os. Drain off any excess fat in the skillet after cooking the beef before using too.<\/li>\nPre-bake the chips.<\/strong> As an additional level of protection, you can arrange a layer of chips, then top with cheese, and bake for a few minutes to crisp the chips and partially melt the cheese, letting that act as a barrier between the beef and beans.<\/li>\nDon’t bake all of your toppings. T<\/strong>oppings like sour cream, guacamole, or pico de gallo shouldn’t be baked in the oven; simply serve them alongside.<\/li>\n<\/ul>\nNachos Variations<\/h2>\n\nSheet-Pan Green Chile Chicken Nachos: Not feeling beef? These sheet-pan nachos with green chile chicken are packed with flavor. <\/li>\n Big Mac Nachos:<\/strong> Love the Big Mac? Incorporate all the same flavors with ground beef, pickle chips, shredded lettuce, American cheese, and of course, a special sauce.<\/li>\nFriendsgiving Nachos: <\/strong>Need a creative way to use up those Thanksgiving leftovers? Make these for the perfect post-holiday snack.<\/li>\nVegan Nachos:<\/strong> While we don’t have a written-out recipe for vegan nachos, a lot of typical toppings are naturally vegan: guacamole, beans, lettuce, jalape\u00f1os, tomatoes, and onions, and most tortilla chips that you can buy are also vegan (check the label to be sure). You can buy vegan cheese if you want, but if you\u2019re already in the kitchen, why not whip up a batch of our vegan chipotle queso to drizzle on top of your nachos?<\/li>\n<\/ul>\nWhat To Serve With Nachos<\/h2>\n\nBest-Ever Guacamole:<\/strong> One of my favorite ways to use up any leftover avocados after making nachos. Bring on more chips!<\/li>\nElote (Mexican Street Corn):<\/strong> Another handheld favorite that’s a great veggie side to have on hand, especially in the summertime when corn is at its freshest.<\/li>\nClassic Pico De Gallo<\/strong>:<\/strong> You can top your nachos with my favorite pico de gallo recipe instead of fresh tomatoes, and use any left over to serve alongside.<\/li>\nHomemade Salsa:<\/strong> Bought too many chips? A simple side of homemade salsa is a great way to have an excuse to open up that extra bag.<\/li>\nVinegar Coleslaw:<\/strong> To cut through the richness of these chips, I love a bright, crisp side, like this cabbage coleslaw. A spoonful alongside the nachos help complete the party-snacking experience. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Simple, classic, and endlessly versatile, nachos are a staple appetizer here at Delish. Whether I’m hungry for an easy movie snack or need a Super Bowl appetizer to please my friends and family, nachos are the answer. This best recipe is loaded with nachos supreme-inspired toppings\u2014melty cheese, ground beef, two […]<\/p>\n","protected":false},"author":1,"featured_media":65,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-64","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=64"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/65"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
PHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThen it’s time for the garlic, taco seasoning, and refried beans.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThat’s all the “cooking” you have to do! Next, it’s time for layering: On a foil-lined sheet, arrange the chips, half of the beef-bean mixture, half of the cheese, half of the black beans, and half of the pickled jalape\u00f1os.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nRepeat to make another layer.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nBake the nachos in the oven, which should only take about 15 minutes. Then, we can move on to our toppings. I love adding avocado, cilantro, chopped tomatoes, and scallions. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce you’ve added your toppings, I love adding a drizzle of sour cream on top. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce your nachos are ready to go, you’re ready to serve alongside any salsa your heart desires. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThe ull list of ingredients & instructions can be found in the recipe below. <\/em><\/p>\nHow To Prevent Soggy Nachos <\/h2>\n\nChoose your chips wisely. <\/strong>Now is the time to splurge for higher-quality chips. Corn flour chips tend to hold up better than other types, and be sure to buy the thickest chips you can find.<\/li>\nPrevent extra liquid.<\/strong> It’s very important to minimize liquids, so I suggest draining the black beans as much as possible and making sure there’s no pickling liquid left in the jalape\u00f1os. Drain off any excess fat in the skillet after cooking the beef before using too.<\/li>\nPre-bake the chips.<\/strong> As an additional level of protection, you can arrange a layer of chips, then top with cheese, and bake for a few minutes to crisp the chips and partially melt the cheese, letting that act as a barrier between the beef and beans.<\/li>\nDon’t bake all of your toppings. T<\/strong>oppings like sour cream, guacamole, or pico de gallo shouldn’t be baked in the oven; simply serve them alongside.<\/li>\n<\/ul>\nNachos Variations<\/h2>\n\nSheet-Pan Green Chile Chicken Nachos: Not feeling beef? These sheet-pan nachos with green chile chicken are packed with flavor. <\/li>\n Big Mac Nachos:<\/strong> Love the Big Mac? Incorporate all the same flavors with ground beef, pickle chips, shredded lettuce, American cheese, and of course, a special sauce.<\/li>\nFriendsgiving Nachos: <\/strong>Need a creative way to use up those Thanksgiving leftovers? Make these for the perfect post-holiday snack.<\/li>\nVegan Nachos:<\/strong> While we don’t have a written-out recipe for vegan nachos, a lot of typical toppings are naturally vegan: guacamole, beans, lettuce, jalape\u00f1os, tomatoes, and onions, and most tortilla chips that you can buy are also vegan (check the label to be sure). You can buy vegan cheese if you want, but if you\u2019re already in the kitchen, why not whip up a batch of our vegan chipotle queso to drizzle on top of your nachos?<\/li>\n<\/ul>\nWhat To Serve With Nachos<\/h2>\n\nBest-Ever Guacamole:<\/strong> One of my favorite ways to use up any leftover avocados after making nachos. Bring on more chips!<\/li>\nElote (Mexican Street Corn):<\/strong> Another handheld favorite that’s a great veggie side to have on hand, especially in the summertime when corn is at its freshest.<\/li>\nClassic Pico De Gallo<\/strong>:<\/strong> You can top your nachos with my favorite pico de gallo recipe instead of fresh tomatoes, and use any left over to serve alongside.<\/li>\nHomemade Salsa:<\/strong> Bought too many chips? A simple side of homemade salsa is a great way to have an excuse to open up that extra bag.<\/li>\nVinegar Coleslaw:<\/strong> To cut through the richness of these chips, I love a bright, crisp side, like this cabbage coleslaw. A spoonful alongside the nachos help complete the party-snacking experience. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Simple, classic, and endlessly versatile, nachos are a staple appetizer here at Delish. Whether I’m hungry for an easy movie snack or need a Super Bowl appetizer to please my friends and family, nachos are the answer. This best recipe is loaded with nachos supreme-inspired toppings\u2014melty cheese, ground beef, two […]<\/p>\n","protected":false},"author":1,"featured_media":65,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-64","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=64"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/65"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Then it’s time for the garlic, taco seasoning, and refried beans.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThat’s all the “cooking” you have to do! Next, it’s time for layering: On a foil-lined sheet, arrange the chips, half of the beef-bean mixture, half of the cheese, half of the black beans, and half of the pickled jalape\u00f1os.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nRepeat to make another layer.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nBake the nachos in the oven, which should only take about 15 minutes. Then, we can move on to our toppings. I love adding avocado, cilantro, chopped tomatoes, and scallions. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce you’ve added your toppings, I love adding a drizzle of sour cream on top. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce your nachos are ready to go, you’re ready to serve alongside any salsa your heart desires. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThe ull list of ingredients & instructions can be found in the recipe below. <\/em><\/p>\nHow To Prevent Soggy Nachos <\/h2>\n\nChoose your chips wisely. <\/strong>Now is the time to splurge for higher-quality chips. Corn flour chips tend to hold up better than other types, and be sure to buy the thickest chips you can find.<\/li>\nPrevent extra liquid.<\/strong> It’s very important to minimize liquids, so I suggest draining the black beans as much as possible and making sure there’s no pickling liquid left in the jalape\u00f1os. Drain off any excess fat in the skillet after cooking the beef before using too.<\/li>\nPre-bake the chips.<\/strong> As an additional level of protection, you can arrange a layer of chips, then top with cheese, and bake for a few minutes to crisp the chips and partially melt the cheese, letting that act as a barrier between the beef and beans.<\/li>\nDon’t bake all of your toppings. T<\/strong>oppings like sour cream, guacamole, or pico de gallo shouldn’t be baked in the oven; simply serve them alongside.<\/li>\n<\/ul>\nNachos Variations<\/h2>\n\nSheet-Pan Green Chile Chicken Nachos: Not feeling beef? These sheet-pan nachos with green chile chicken are packed with flavor. <\/li>\n Big Mac Nachos:<\/strong> Love the Big Mac? Incorporate all the same flavors with ground beef, pickle chips, shredded lettuce, American cheese, and of course, a special sauce.<\/li>\nFriendsgiving Nachos: <\/strong>Need a creative way to use up those Thanksgiving leftovers? Make these for the perfect post-holiday snack.<\/li>\nVegan Nachos:<\/strong> While we don’t have a written-out recipe for vegan nachos, a lot of typical toppings are naturally vegan: guacamole, beans, lettuce, jalape\u00f1os, tomatoes, and onions, and most tortilla chips that you can buy are also vegan (check the label to be sure). You can buy vegan cheese if you want, but if you\u2019re already in the kitchen, why not whip up a batch of our vegan chipotle queso to drizzle on top of your nachos?<\/li>\n<\/ul>\nWhat To Serve With Nachos<\/h2>\n\nBest-Ever Guacamole:<\/strong> One of my favorite ways to use up any leftover avocados after making nachos. Bring on more chips!<\/li>\nElote (Mexican Street Corn):<\/strong> Another handheld favorite that’s a great veggie side to have on hand, especially in the summertime when corn is at its freshest.<\/li>\nClassic Pico De Gallo<\/strong>:<\/strong> You can top your nachos with my favorite pico de gallo recipe instead of fresh tomatoes, and use any left over to serve alongside.<\/li>\nHomemade Salsa:<\/strong> Bought too many chips? A simple side of homemade salsa is a great way to have an excuse to open up that extra bag.<\/li>\nVinegar Coleslaw:<\/strong> To cut through the richness of these chips, I love a bright, crisp side, like this cabbage coleslaw. A spoonful alongside the nachos help complete the party-snacking experience. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Simple, classic, and endlessly versatile, nachos are a staple appetizer here at Delish. Whether I’m hungry for an easy movie snack or need a Super Bowl appetizer to please my friends and family, nachos are the answer. This best recipe is loaded with nachos supreme-inspired toppings\u2014melty cheese, ground beef, two […]<\/p>\n","protected":false},"author":1,"featured_media":65,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-64","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=64"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/65"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
PHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThat’s all the “cooking” you have to do! Next, it’s time for layering: On a foil-lined sheet, arrange the chips, half of the beef-bean mixture, half of the cheese, half of the black beans, and half of the pickled jalape\u00f1os.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nRepeat to make another layer.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nBake the nachos in the oven, which should only take about 15 minutes. Then, we can move on to our toppings. I love adding avocado, cilantro, chopped tomatoes, and scallions. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce you’ve added your toppings, I love adding a drizzle of sour cream on top. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce your nachos are ready to go, you’re ready to serve alongside any salsa your heart desires. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThe ull list of ingredients & instructions can be found in the recipe below. <\/em><\/p>\nHow To Prevent Soggy Nachos <\/h2>\n\nChoose your chips wisely. <\/strong>Now is the time to splurge for higher-quality chips. Corn flour chips tend to hold up better than other types, and be sure to buy the thickest chips you can find.<\/li>\nPrevent extra liquid.<\/strong> It’s very important to minimize liquids, so I suggest draining the black beans as much as possible and making sure there’s no pickling liquid left in the jalape\u00f1os. Drain off any excess fat in the skillet after cooking the beef before using too.<\/li>\nPre-bake the chips.<\/strong> As an additional level of protection, you can arrange a layer of chips, then top with cheese, and bake for a few minutes to crisp the chips and partially melt the cheese, letting that act as a barrier between the beef and beans.<\/li>\nDon’t bake all of your toppings. T<\/strong>oppings like sour cream, guacamole, or pico de gallo shouldn’t be baked in the oven; simply serve them alongside.<\/li>\n<\/ul>\nNachos Variations<\/h2>\n\nSheet-Pan Green Chile Chicken Nachos: Not feeling beef? These sheet-pan nachos with green chile chicken are packed with flavor. <\/li>\n Big Mac Nachos:<\/strong> Love the Big Mac? Incorporate all the same flavors with ground beef, pickle chips, shredded lettuce, American cheese, and of course, a special sauce.<\/li>\nFriendsgiving Nachos: <\/strong>Need a creative way to use up those Thanksgiving leftovers? Make these for the perfect post-holiday snack.<\/li>\nVegan Nachos:<\/strong> While we don’t have a written-out recipe for vegan nachos, a lot of typical toppings are naturally vegan: guacamole, beans, lettuce, jalape\u00f1os, tomatoes, and onions, and most tortilla chips that you can buy are also vegan (check the label to be sure). You can buy vegan cheese if you want, but if you\u2019re already in the kitchen, why not whip up a batch of our vegan chipotle queso to drizzle on top of your nachos?<\/li>\n<\/ul>\nWhat To Serve With Nachos<\/h2>\n\nBest-Ever Guacamole:<\/strong> One of my favorite ways to use up any leftover avocados after making nachos. Bring on more chips!<\/li>\nElote (Mexican Street Corn):<\/strong> Another handheld favorite that’s a great veggie side to have on hand, especially in the summertime when corn is at its freshest.<\/li>\nClassic Pico De Gallo<\/strong>:<\/strong> You can top your nachos with my favorite pico de gallo recipe instead of fresh tomatoes, and use any left over to serve alongside.<\/li>\nHomemade Salsa:<\/strong> Bought too many chips? A simple side of homemade salsa is a great way to have an excuse to open up that extra bag.<\/li>\nVinegar Coleslaw:<\/strong> To cut through the richness of these chips, I love a bright, crisp side, like this cabbage coleslaw. A spoonful alongside the nachos help complete the party-snacking experience. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Simple, classic, and endlessly versatile, nachos are a staple appetizer here at Delish. Whether I’m hungry for an easy movie snack or need a Super Bowl appetizer to please my friends and family, nachos are the answer. This best recipe is loaded with nachos supreme-inspired toppings\u2014melty cheese, ground beef, two […]<\/p>\n","protected":false},"author":1,"featured_media":65,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-64","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=64"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/65"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
That’s all the “cooking” you have to do! Next, it’s time for layering: On a foil-lined sheet, arrange the chips, half of the beef-bean mixture, half of the cheese, half of the black beans, and half of the pickled jalape\u00f1os.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nRepeat to make another layer.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nBake the nachos in the oven, which should only take about 15 minutes. Then, we can move on to our toppings. I love adding avocado, cilantro, chopped tomatoes, and scallions. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce you’ve added your toppings, I love adding a drizzle of sour cream on top. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce your nachos are ready to go, you’re ready to serve alongside any salsa your heart desires. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThe ull list of ingredients & instructions can be found in the recipe below. <\/em><\/p>\nHow To Prevent Soggy Nachos <\/h2>\n\nChoose your chips wisely. <\/strong>Now is the time to splurge for higher-quality chips. Corn flour chips tend to hold up better than other types, and be sure to buy the thickest chips you can find.<\/li>\nPrevent extra liquid.<\/strong> It’s very important to minimize liquids, so I suggest draining the black beans as much as possible and making sure there’s no pickling liquid left in the jalape\u00f1os. Drain off any excess fat in the skillet after cooking the beef before using too.<\/li>\nPre-bake the chips.<\/strong> As an additional level of protection, you can arrange a layer of chips, then top with cheese, and bake for a few minutes to crisp the chips and partially melt the cheese, letting that act as a barrier between the beef and beans.<\/li>\nDon’t bake all of your toppings. T<\/strong>oppings like sour cream, guacamole, or pico de gallo shouldn’t be baked in the oven; simply serve them alongside.<\/li>\n<\/ul>\nNachos Variations<\/h2>\n\nSheet-Pan Green Chile Chicken Nachos: Not feeling beef? These sheet-pan nachos with green chile chicken are packed with flavor. <\/li>\n Big Mac Nachos:<\/strong> Love the Big Mac? Incorporate all the same flavors with ground beef, pickle chips, shredded lettuce, American cheese, and of course, a special sauce.<\/li>\nFriendsgiving Nachos: <\/strong>Need a creative way to use up those Thanksgiving leftovers? Make these for the perfect post-holiday snack.<\/li>\nVegan Nachos:<\/strong> While we don’t have a written-out recipe for vegan nachos, a lot of typical toppings are naturally vegan: guacamole, beans, lettuce, jalape\u00f1os, tomatoes, and onions, and most tortilla chips that you can buy are also vegan (check the label to be sure). You can buy vegan cheese if you want, but if you\u2019re already in the kitchen, why not whip up a batch of our vegan chipotle queso to drizzle on top of your nachos?<\/li>\n<\/ul>\nWhat To Serve With Nachos<\/h2>\n\nBest-Ever Guacamole:<\/strong> One of my favorite ways to use up any leftover avocados after making nachos. Bring on more chips!<\/li>\nElote (Mexican Street Corn):<\/strong> Another handheld favorite that’s a great veggie side to have on hand, especially in the summertime when corn is at its freshest.<\/li>\nClassic Pico De Gallo<\/strong>:<\/strong> You can top your nachos with my favorite pico de gallo recipe instead of fresh tomatoes, and use any left over to serve alongside.<\/li>\nHomemade Salsa:<\/strong> Bought too many chips? A simple side of homemade salsa is a great way to have an excuse to open up that extra bag.<\/li>\nVinegar Coleslaw:<\/strong> To cut through the richness of these chips, I love a bright, crisp side, like this cabbage coleslaw. A spoonful alongside the nachos help complete the party-snacking experience. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Simple, classic, and endlessly versatile, nachos are a staple appetizer here at Delish. Whether I’m hungry for an easy movie snack or need a Super Bowl appetizer to please my friends and family, nachos are the answer. This best recipe is loaded with nachos supreme-inspired toppings\u2014melty cheese, ground beef, two […]<\/p>\n","protected":false},"author":1,"featured_media":65,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-64","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=64"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/65"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
PHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nRepeat to make another layer.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nBake the nachos in the oven, which should only take about 15 minutes. Then, we can move on to our toppings. I love adding avocado, cilantro, chopped tomatoes, and scallions. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce you’ve added your toppings, I love adding a drizzle of sour cream on top. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce your nachos are ready to go, you’re ready to serve alongside any salsa your heart desires. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThe ull list of ingredients & instructions can be found in the recipe below. <\/em><\/p>\nHow To Prevent Soggy Nachos <\/h2>\n\nChoose your chips wisely. <\/strong>Now is the time to splurge for higher-quality chips. Corn flour chips tend to hold up better than other types, and be sure to buy the thickest chips you can find.<\/li>\nPrevent extra liquid.<\/strong> It’s very important to minimize liquids, so I suggest draining the black beans as much as possible and making sure there’s no pickling liquid left in the jalape\u00f1os. Drain off any excess fat in the skillet after cooking the beef before using too.<\/li>\nPre-bake the chips.<\/strong> As an additional level of protection, you can arrange a layer of chips, then top with cheese, and bake for a few minutes to crisp the chips and partially melt the cheese, letting that act as a barrier between the beef and beans.<\/li>\nDon’t bake all of your toppings. T<\/strong>oppings like sour cream, guacamole, or pico de gallo shouldn’t be baked in the oven; simply serve them alongside.<\/li>\n<\/ul>\nNachos Variations<\/h2>\n\nSheet-Pan Green Chile Chicken Nachos: Not feeling beef? These sheet-pan nachos with green chile chicken are packed with flavor. <\/li>\n Big Mac Nachos:<\/strong> Love the Big Mac? Incorporate all the same flavors with ground beef, pickle chips, shredded lettuce, American cheese, and of course, a special sauce.<\/li>\nFriendsgiving Nachos: <\/strong>Need a creative way to use up those Thanksgiving leftovers? Make these for the perfect post-holiday snack.<\/li>\nVegan Nachos:<\/strong> While we don’t have a written-out recipe for vegan nachos, a lot of typical toppings are naturally vegan: guacamole, beans, lettuce, jalape\u00f1os, tomatoes, and onions, and most tortilla chips that you can buy are also vegan (check the label to be sure). You can buy vegan cheese if you want, but if you\u2019re already in the kitchen, why not whip up a batch of our vegan chipotle queso to drizzle on top of your nachos?<\/li>\n<\/ul>\nWhat To Serve With Nachos<\/h2>\n\nBest-Ever Guacamole:<\/strong> One of my favorite ways to use up any leftover avocados after making nachos. Bring on more chips!<\/li>\nElote (Mexican Street Corn):<\/strong> Another handheld favorite that’s a great veggie side to have on hand, especially in the summertime when corn is at its freshest.<\/li>\nClassic Pico De Gallo<\/strong>:<\/strong> You can top your nachos with my favorite pico de gallo recipe instead of fresh tomatoes, and use any left over to serve alongside.<\/li>\nHomemade Salsa:<\/strong> Bought too many chips? A simple side of homemade salsa is a great way to have an excuse to open up that extra bag.<\/li>\nVinegar Coleslaw:<\/strong> To cut through the richness of these chips, I love a bright, crisp side, like this cabbage coleslaw. A spoonful alongside the nachos help complete the party-snacking experience. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Simple, classic, and endlessly versatile, nachos are a staple appetizer here at Delish. Whether I’m hungry for an easy movie snack or need a Super Bowl appetizer to please my friends and family, nachos are the answer. This best recipe is loaded with nachos supreme-inspired toppings\u2014melty cheese, ground beef, two […]<\/p>\n","protected":false},"author":1,"featured_media":65,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-64","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=64"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/65"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Repeat to make another layer.<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nBake the nachos in the oven, which should only take about 15 minutes. Then, we can move on to our toppings. I love adding avocado, cilantro, chopped tomatoes, and scallions. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce you’ve added your toppings, I love adding a drizzle of sour cream on top. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce your nachos are ready to go, you’re ready to serve alongside any salsa your heart desires. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThe ull list of ingredients & instructions can be found in the recipe below. <\/em><\/p>\nHow To Prevent Soggy Nachos <\/h2>\n\nChoose your chips wisely. <\/strong>Now is the time to splurge for higher-quality chips. Corn flour chips tend to hold up better than other types, and be sure to buy the thickest chips you can find.<\/li>\nPrevent extra liquid.<\/strong> It’s very important to minimize liquids, so I suggest draining the black beans as much as possible and making sure there’s no pickling liquid left in the jalape\u00f1os. Drain off any excess fat in the skillet after cooking the beef before using too.<\/li>\nPre-bake the chips.<\/strong> As an additional level of protection, you can arrange a layer of chips, then top with cheese, and bake for a few minutes to crisp the chips and partially melt the cheese, letting that act as a barrier between the beef and beans.<\/li>\nDon’t bake all of your toppings. T<\/strong>oppings like sour cream, guacamole, or pico de gallo shouldn’t be baked in the oven; simply serve them alongside.<\/li>\n<\/ul>\nNachos Variations<\/h2>\n\nSheet-Pan Green Chile Chicken Nachos: Not feeling beef? These sheet-pan nachos with green chile chicken are packed with flavor. <\/li>\n Big Mac Nachos:<\/strong> Love the Big Mac? Incorporate all the same flavors with ground beef, pickle chips, shredded lettuce, American cheese, and of course, a special sauce.<\/li>\nFriendsgiving Nachos: <\/strong>Need a creative way to use up those Thanksgiving leftovers? Make these for the perfect post-holiday snack.<\/li>\nVegan Nachos:<\/strong> While we don’t have a written-out recipe for vegan nachos, a lot of typical toppings are naturally vegan: guacamole, beans, lettuce, jalape\u00f1os, tomatoes, and onions, and most tortilla chips that you can buy are also vegan (check the label to be sure). You can buy vegan cheese if you want, but if you\u2019re already in the kitchen, why not whip up a batch of our vegan chipotle queso to drizzle on top of your nachos?<\/li>\n<\/ul>\nWhat To Serve With Nachos<\/h2>\n\nBest-Ever Guacamole:<\/strong> One of my favorite ways to use up any leftover avocados after making nachos. Bring on more chips!<\/li>\nElote (Mexican Street Corn):<\/strong> Another handheld favorite that’s a great veggie side to have on hand, especially in the summertime when corn is at its freshest.<\/li>\nClassic Pico De Gallo<\/strong>:<\/strong> You can top your nachos with my favorite pico de gallo recipe instead of fresh tomatoes, and use any left over to serve alongside.<\/li>\nHomemade Salsa:<\/strong> Bought too many chips? A simple side of homemade salsa is a great way to have an excuse to open up that extra bag.<\/li>\nVinegar Coleslaw:<\/strong> To cut through the richness of these chips, I love a bright, crisp side, like this cabbage coleslaw. A spoonful alongside the nachos help complete the party-snacking experience. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Simple, classic, and endlessly versatile, nachos are a staple appetizer here at Delish. Whether I’m hungry for an easy movie snack or need a Super Bowl appetizer to please my friends and family, nachos are the answer. This best recipe is loaded with nachos supreme-inspired toppings\u2014melty cheese, ground beef, two […]<\/p>\n","protected":false},"author":1,"featured_media":65,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-64","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=64"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/65"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
PHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nBake the nachos in the oven, which should only take about 15 minutes. Then, we can move on to our toppings. I love adding avocado, cilantro, chopped tomatoes, and scallions. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce you’ve added your toppings, I love adding a drizzle of sour cream on top. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce your nachos are ready to go, you’re ready to serve alongside any salsa your heart desires. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThe ull list of ingredients & instructions can be found in the recipe below. <\/em><\/p>\nHow To Prevent Soggy Nachos <\/h2>\n\nChoose your chips wisely. <\/strong>Now is the time to splurge for higher-quality chips. Corn flour chips tend to hold up better than other types, and be sure to buy the thickest chips you can find.<\/li>\nPrevent extra liquid.<\/strong> It’s very important to minimize liquids, so I suggest draining the black beans as much as possible and making sure there’s no pickling liquid left in the jalape\u00f1os. Drain off any excess fat in the skillet after cooking the beef before using too.<\/li>\nPre-bake the chips.<\/strong> As an additional level of protection, you can arrange a layer of chips, then top with cheese, and bake for a few minutes to crisp the chips and partially melt the cheese, letting that act as a barrier between the beef and beans.<\/li>\nDon’t bake all of your toppings. T<\/strong>oppings like sour cream, guacamole, or pico de gallo shouldn’t be baked in the oven; simply serve them alongside.<\/li>\n<\/ul>\nNachos Variations<\/h2>\n\nSheet-Pan Green Chile Chicken Nachos: Not feeling beef? These sheet-pan nachos with green chile chicken are packed with flavor. <\/li>\n Big Mac Nachos:<\/strong> Love the Big Mac? Incorporate all the same flavors with ground beef, pickle chips, shredded lettuce, American cheese, and of course, a special sauce.<\/li>\nFriendsgiving Nachos: <\/strong>Need a creative way to use up those Thanksgiving leftovers? Make these for the perfect post-holiday snack.<\/li>\nVegan Nachos:<\/strong> While we don’t have a written-out recipe for vegan nachos, a lot of typical toppings are naturally vegan: guacamole, beans, lettuce, jalape\u00f1os, tomatoes, and onions, and most tortilla chips that you can buy are also vegan (check the label to be sure). You can buy vegan cheese if you want, but if you\u2019re already in the kitchen, why not whip up a batch of our vegan chipotle queso to drizzle on top of your nachos?<\/li>\n<\/ul>\nWhat To Serve With Nachos<\/h2>\n\nBest-Ever Guacamole:<\/strong> One of my favorite ways to use up any leftover avocados after making nachos. Bring on more chips!<\/li>\nElote (Mexican Street Corn):<\/strong> Another handheld favorite that’s a great veggie side to have on hand, especially in the summertime when corn is at its freshest.<\/li>\nClassic Pico De Gallo<\/strong>:<\/strong> You can top your nachos with my favorite pico de gallo recipe instead of fresh tomatoes, and use any left over to serve alongside.<\/li>\nHomemade Salsa:<\/strong> Bought too many chips? A simple side of homemade salsa is a great way to have an excuse to open up that extra bag.<\/li>\nVinegar Coleslaw:<\/strong> To cut through the richness of these chips, I love a bright, crisp side, like this cabbage coleslaw. A spoonful alongside the nachos help complete the party-snacking experience. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Simple, classic, and endlessly versatile, nachos are a staple appetizer here at Delish. Whether I’m hungry for an easy movie snack or need a Super Bowl appetizer to please my friends and family, nachos are the answer. This best recipe is loaded with nachos supreme-inspired toppings\u2014melty cheese, ground beef, two […]<\/p>\n","protected":false},"author":1,"featured_media":65,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-64","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=64"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/65"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Bake the nachos in the oven, which should only take about 15 minutes. Then, we can move on to our toppings. I love adding avocado, cilantro, chopped tomatoes, and scallions. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce you’ve added your toppings, I love adding a drizzle of sour cream on top. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce your nachos are ready to go, you’re ready to serve alongside any salsa your heart desires. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThe ull list of ingredients & instructions can be found in the recipe below. <\/em><\/p>\nHow To Prevent Soggy Nachos <\/h2>\n\nChoose your chips wisely. <\/strong>Now is the time to splurge for higher-quality chips. Corn flour chips tend to hold up better than other types, and be sure to buy the thickest chips you can find.<\/li>\nPrevent extra liquid.<\/strong> It’s very important to minimize liquids, so I suggest draining the black beans as much as possible and making sure there’s no pickling liquid left in the jalape\u00f1os. Drain off any excess fat in the skillet after cooking the beef before using too.<\/li>\nPre-bake the chips.<\/strong> As an additional level of protection, you can arrange a layer of chips, then top with cheese, and bake for a few minutes to crisp the chips and partially melt the cheese, letting that act as a barrier between the beef and beans.<\/li>\nDon’t bake all of your toppings. T<\/strong>oppings like sour cream, guacamole, or pico de gallo shouldn’t be baked in the oven; simply serve them alongside.<\/li>\n<\/ul>\nNachos Variations<\/h2>\n\nSheet-Pan Green Chile Chicken Nachos: Not feeling beef? These sheet-pan nachos with green chile chicken are packed with flavor. <\/li>\n Big Mac Nachos:<\/strong> Love the Big Mac? Incorporate all the same flavors with ground beef, pickle chips, shredded lettuce, American cheese, and of course, a special sauce.<\/li>\nFriendsgiving Nachos: <\/strong>Need a creative way to use up those Thanksgiving leftovers? Make these for the perfect post-holiday snack.<\/li>\nVegan Nachos:<\/strong> While we don’t have a written-out recipe for vegan nachos, a lot of typical toppings are naturally vegan: guacamole, beans, lettuce, jalape\u00f1os, tomatoes, and onions, and most tortilla chips that you can buy are also vegan (check the label to be sure). You can buy vegan cheese if you want, but if you\u2019re already in the kitchen, why not whip up a batch of our vegan chipotle queso to drizzle on top of your nachos?<\/li>\n<\/ul>\nWhat To Serve With Nachos<\/h2>\n\nBest-Ever Guacamole:<\/strong> One of my favorite ways to use up any leftover avocados after making nachos. Bring on more chips!<\/li>\nElote (Mexican Street Corn):<\/strong> Another handheld favorite that’s a great veggie side to have on hand, especially in the summertime when corn is at its freshest.<\/li>\nClassic Pico De Gallo<\/strong>:<\/strong> You can top your nachos with my favorite pico de gallo recipe instead of fresh tomatoes, and use any left over to serve alongside.<\/li>\nHomemade Salsa:<\/strong> Bought too many chips? A simple side of homemade salsa is a great way to have an excuse to open up that extra bag.<\/li>\nVinegar Coleslaw:<\/strong> To cut through the richness of these chips, I love a bright, crisp side, like this cabbage coleslaw. A spoonful alongside the nachos help complete the party-snacking experience. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Simple, classic, and endlessly versatile, nachos are a staple appetizer here at Delish. Whether I’m hungry for an easy movie snack or need a Super Bowl appetizer to please my friends and family, nachos are the answer. This best recipe is loaded with nachos supreme-inspired toppings\u2014melty cheese, ground beef, two […]<\/p>\n","protected":false},"author":1,"featured_media":65,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-64","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=64"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/65"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
PHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce you’ve added your toppings, I love adding a drizzle of sour cream on top. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce your nachos are ready to go, you’re ready to serve alongside any salsa your heart desires. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThe ull list of ingredients & instructions can be found in the recipe below. <\/em><\/p>\nHow To Prevent Soggy Nachos <\/h2>\n\nChoose your chips wisely. <\/strong>Now is the time to splurge for higher-quality chips. Corn flour chips tend to hold up better than other types, and be sure to buy the thickest chips you can find.<\/li>\nPrevent extra liquid.<\/strong> It’s very important to minimize liquids, so I suggest draining the black beans as much as possible and making sure there’s no pickling liquid left in the jalape\u00f1os. Drain off any excess fat in the skillet after cooking the beef before using too.<\/li>\nPre-bake the chips.<\/strong> As an additional level of protection, you can arrange a layer of chips, then top with cheese, and bake for a few minutes to crisp the chips and partially melt the cheese, letting that act as a barrier between the beef and beans.<\/li>\nDon’t bake all of your toppings. T<\/strong>oppings like sour cream, guacamole, or pico de gallo shouldn’t be baked in the oven; simply serve them alongside.<\/li>\n<\/ul>\nNachos Variations<\/h2>\n\nSheet-Pan Green Chile Chicken Nachos: Not feeling beef? These sheet-pan nachos with green chile chicken are packed with flavor. <\/li>\n Big Mac Nachos:<\/strong> Love the Big Mac? Incorporate all the same flavors with ground beef, pickle chips, shredded lettuce, American cheese, and of course, a special sauce.<\/li>\nFriendsgiving Nachos: <\/strong>Need a creative way to use up those Thanksgiving leftovers? Make these for the perfect post-holiday snack.<\/li>\nVegan Nachos:<\/strong> While we don’t have a written-out recipe for vegan nachos, a lot of typical toppings are naturally vegan: guacamole, beans, lettuce, jalape\u00f1os, tomatoes, and onions, and most tortilla chips that you can buy are also vegan (check the label to be sure). You can buy vegan cheese if you want, but if you\u2019re already in the kitchen, why not whip up a batch of our vegan chipotle queso to drizzle on top of your nachos?<\/li>\n<\/ul>\nWhat To Serve With Nachos<\/h2>\n\nBest-Ever Guacamole:<\/strong> One of my favorite ways to use up any leftover avocados after making nachos. Bring on more chips!<\/li>\nElote (Mexican Street Corn):<\/strong> Another handheld favorite that’s a great veggie side to have on hand, especially in the summertime when corn is at its freshest.<\/li>\nClassic Pico De Gallo<\/strong>:<\/strong> You can top your nachos with my favorite pico de gallo recipe instead of fresh tomatoes, and use any left over to serve alongside.<\/li>\nHomemade Salsa:<\/strong> Bought too many chips? A simple side of homemade salsa is a great way to have an excuse to open up that extra bag.<\/li>\nVinegar Coleslaw:<\/strong> To cut through the richness of these chips, I love a bright, crisp side, like this cabbage coleslaw. A spoonful alongside the nachos help complete the party-snacking experience. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Simple, classic, and endlessly versatile, nachos are a staple appetizer here at Delish. Whether I’m hungry for an easy movie snack or need a Super Bowl appetizer to please my friends and family, nachos are the answer. This best recipe is loaded with nachos supreme-inspired toppings\u2014melty cheese, ground beef, two […]<\/p>\n","protected":false},"author":1,"featured_media":65,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-64","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=64"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/65"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Once you’ve added your toppings, I love adding a drizzle of sour cream on top. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce your nachos are ready to go, you’re ready to serve alongside any salsa your heart desires. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThe ull list of ingredients & instructions can be found in the recipe below. <\/em><\/p>\nHow To Prevent Soggy Nachos <\/h2>\n\nChoose your chips wisely. <\/strong>Now is the time to splurge for higher-quality chips. Corn flour chips tend to hold up better than other types, and be sure to buy the thickest chips you can find.<\/li>\nPrevent extra liquid.<\/strong> It’s very important to minimize liquids, so I suggest draining the black beans as much as possible and making sure there’s no pickling liquid left in the jalape\u00f1os. Drain off any excess fat in the skillet after cooking the beef before using too.<\/li>\nPre-bake the chips.<\/strong> As an additional level of protection, you can arrange a layer of chips, then top with cheese, and bake for a few minutes to crisp the chips and partially melt the cheese, letting that act as a barrier between the beef and beans.<\/li>\nDon’t bake all of your toppings. T<\/strong>oppings like sour cream, guacamole, or pico de gallo shouldn’t be baked in the oven; simply serve them alongside.<\/li>\n<\/ul>\nNachos Variations<\/h2>\n\nSheet-Pan Green Chile Chicken Nachos: Not feeling beef? These sheet-pan nachos with green chile chicken are packed with flavor. <\/li>\n Big Mac Nachos:<\/strong> Love the Big Mac? Incorporate all the same flavors with ground beef, pickle chips, shredded lettuce, American cheese, and of course, a special sauce.<\/li>\nFriendsgiving Nachos: <\/strong>Need a creative way to use up those Thanksgiving leftovers? Make these for the perfect post-holiday snack.<\/li>\nVegan Nachos:<\/strong> While we don’t have a written-out recipe for vegan nachos, a lot of typical toppings are naturally vegan: guacamole, beans, lettuce, jalape\u00f1os, tomatoes, and onions, and most tortilla chips that you can buy are also vegan (check the label to be sure). You can buy vegan cheese if you want, but if you\u2019re already in the kitchen, why not whip up a batch of our vegan chipotle queso to drizzle on top of your nachos?<\/li>\n<\/ul>\nWhat To Serve With Nachos<\/h2>\n\nBest-Ever Guacamole:<\/strong> One of my favorite ways to use up any leftover avocados after making nachos. Bring on more chips!<\/li>\nElote (Mexican Street Corn):<\/strong> Another handheld favorite that’s a great veggie side to have on hand, especially in the summertime when corn is at its freshest.<\/li>\nClassic Pico De Gallo<\/strong>:<\/strong> You can top your nachos with my favorite pico de gallo recipe instead of fresh tomatoes, and use any left over to serve alongside.<\/li>\nHomemade Salsa:<\/strong> Bought too many chips? A simple side of homemade salsa is a great way to have an excuse to open up that extra bag.<\/li>\nVinegar Coleslaw:<\/strong> To cut through the richness of these chips, I love a bright, crisp side, like this cabbage coleslaw. A spoonful alongside the nachos help complete the party-snacking experience. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Simple, classic, and endlessly versatile, nachos are a staple appetizer here at Delish. Whether I’m hungry for an easy movie snack or need a Super Bowl appetizer to please my friends and family, nachos are the answer. This best recipe is loaded with nachos supreme-inspired toppings\u2014melty cheese, ground beef, two […]<\/p>\n","protected":false},"author":1,"featured_media":65,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-64","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=64"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/65"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
PHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nOnce your nachos are ready to go, you’re ready to serve alongside any salsa your heart desires. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThe ull list of ingredients & instructions can be found in the recipe below. <\/em><\/p>\nHow To Prevent Soggy Nachos <\/h2>\n\nChoose your chips wisely. <\/strong>Now is the time to splurge for higher-quality chips. Corn flour chips tend to hold up better than other types, and be sure to buy the thickest chips you can find.<\/li>\nPrevent extra liquid.<\/strong> It’s very important to minimize liquids, so I suggest draining the black beans as much as possible and making sure there’s no pickling liquid left in the jalape\u00f1os. Drain off any excess fat in the skillet after cooking the beef before using too.<\/li>\nPre-bake the chips.<\/strong> As an additional level of protection, you can arrange a layer of chips, then top with cheese, and bake for a few minutes to crisp the chips and partially melt the cheese, letting that act as a barrier between the beef and beans.<\/li>\nDon’t bake all of your toppings. T<\/strong>oppings like sour cream, guacamole, or pico de gallo shouldn’t be baked in the oven; simply serve them alongside.<\/li>\n<\/ul>\nNachos Variations<\/h2>\n\nSheet-Pan Green Chile Chicken Nachos: Not feeling beef? These sheet-pan nachos with green chile chicken are packed with flavor. <\/li>\n Big Mac Nachos:<\/strong> Love the Big Mac? Incorporate all the same flavors with ground beef, pickle chips, shredded lettuce, American cheese, and of course, a special sauce.<\/li>\nFriendsgiving Nachos: <\/strong>Need a creative way to use up those Thanksgiving leftovers? Make these for the perfect post-holiday snack.<\/li>\nVegan Nachos:<\/strong> While we don’t have a written-out recipe for vegan nachos, a lot of typical toppings are naturally vegan: guacamole, beans, lettuce, jalape\u00f1os, tomatoes, and onions, and most tortilla chips that you can buy are also vegan (check the label to be sure). You can buy vegan cheese if you want, but if you\u2019re already in the kitchen, why not whip up a batch of our vegan chipotle queso to drizzle on top of your nachos?<\/li>\n<\/ul>\nWhat To Serve With Nachos<\/h2>\n\nBest-Ever Guacamole:<\/strong> One of my favorite ways to use up any leftover avocados after making nachos. Bring on more chips!<\/li>\nElote (Mexican Street Corn):<\/strong> Another handheld favorite that’s a great veggie side to have on hand, especially in the summertime when corn is at its freshest.<\/li>\nClassic Pico De Gallo<\/strong>:<\/strong> You can top your nachos with my favorite pico de gallo recipe instead of fresh tomatoes, and use any left over to serve alongside.<\/li>\nHomemade Salsa:<\/strong> Bought too many chips? A simple side of homemade salsa is a great way to have an excuse to open up that extra bag.<\/li>\nVinegar Coleslaw:<\/strong> To cut through the richness of these chips, I love a bright, crisp side, like this cabbage coleslaw. A spoonful alongside the nachos help complete the party-snacking experience. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Simple, classic, and endlessly versatile, nachos are a staple appetizer here at Delish. Whether I’m hungry for an easy movie snack or need a Super Bowl appetizer to please my friends and family, nachos are the answer. This best recipe is loaded with nachos supreme-inspired toppings\u2014melty cheese, ground beef, two […]<\/p>\n","protected":false},"author":1,"featured_media":65,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-64","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=64"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/65"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Once your nachos are ready to go, you’re ready to serve alongside any salsa your heart desires. <\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThe ull list of ingredients & instructions can be found in the recipe below. <\/em><\/p>\nHow To Prevent Soggy Nachos <\/h2>\n\nChoose your chips wisely. <\/strong>Now is the time to splurge for higher-quality chips. Corn flour chips tend to hold up better than other types, and be sure to buy the thickest chips you can find.<\/li>\nPrevent extra liquid.<\/strong> It’s very important to minimize liquids, so I suggest draining the black beans as much as possible and making sure there’s no pickling liquid left in the jalape\u00f1os. Drain off any excess fat in the skillet after cooking the beef before using too.<\/li>\nPre-bake the chips.<\/strong> As an additional level of protection, you can arrange a layer of chips, then top with cheese, and bake for a few minutes to crisp the chips and partially melt the cheese, letting that act as a barrier between the beef and beans.<\/li>\nDon’t bake all of your toppings. T<\/strong>oppings like sour cream, guacamole, or pico de gallo shouldn’t be baked in the oven; simply serve them alongside.<\/li>\n<\/ul>\nNachos Variations<\/h2>\n\nSheet-Pan Green Chile Chicken Nachos: Not feeling beef? These sheet-pan nachos with green chile chicken are packed with flavor. <\/li>\n Big Mac Nachos:<\/strong> Love the Big Mac? Incorporate all the same flavors with ground beef, pickle chips, shredded lettuce, American cheese, and of course, a special sauce.<\/li>\nFriendsgiving Nachos: <\/strong>Need a creative way to use up those Thanksgiving leftovers? Make these for the perfect post-holiday snack.<\/li>\nVegan Nachos:<\/strong> While we don’t have a written-out recipe for vegan nachos, a lot of typical toppings are naturally vegan: guacamole, beans, lettuce, jalape\u00f1os, tomatoes, and onions, and most tortilla chips that you can buy are also vegan (check the label to be sure). You can buy vegan cheese if you want, but if you\u2019re already in the kitchen, why not whip up a batch of our vegan chipotle queso to drizzle on top of your nachos?<\/li>\n<\/ul>\nWhat To Serve With Nachos<\/h2>\n\nBest-Ever Guacamole:<\/strong> One of my favorite ways to use up any leftover avocados after making nachos. Bring on more chips!<\/li>\nElote (Mexican Street Corn):<\/strong> Another handheld favorite that’s a great veggie side to have on hand, especially in the summertime when corn is at its freshest.<\/li>\nClassic Pico De Gallo<\/strong>:<\/strong> You can top your nachos with my favorite pico de gallo recipe instead of fresh tomatoes, and use any left over to serve alongside.<\/li>\nHomemade Salsa:<\/strong> Bought too many chips? A simple side of homemade salsa is a great way to have an excuse to open up that extra bag.<\/li>\nVinegar Coleslaw:<\/strong> To cut through the richness of these chips, I love a bright, crisp side, like this cabbage coleslaw. A spoonful alongside the nachos help complete the party-snacking experience. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Simple, classic, and endlessly versatile, nachos are a staple appetizer here at Delish. Whether I’m hungry for an easy movie snack or need a Super Bowl appetizer to please my friends and family, nachos are the answer. This best recipe is loaded with nachos supreme-inspired toppings\u2014melty cheese, ground beef, two […]<\/p>\n","protected":false},"author":1,"featured_media":65,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-64","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=64"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/65"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
PHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\nThe ull list of ingredients & instructions can be found in the recipe below. <\/em><\/p>\nHow To Prevent Soggy Nachos <\/h2>\n\nChoose your chips wisely. <\/strong>Now is the time to splurge for higher-quality chips. Corn flour chips tend to hold up better than other types, and be sure to buy the thickest chips you can find.<\/li>\nPrevent extra liquid.<\/strong> It’s very important to minimize liquids, so I suggest draining the black beans as much as possible and making sure there’s no pickling liquid left in the jalape\u00f1os. Drain off any excess fat in the skillet after cooking the beef before using too.<\/li>\nPre-bake the chips.<\/strong> As an additional level of protection, you can arrange a layer of chips, then top with cheese, and bake for a few minutes to crisp the chips and partially melt the cheese, letting that act as a barrier between the beef and beans.<\/li>\nDon’t bake all of your toppings. T<\/strong>oppings like sour cream, guacamole, or pico de gallo shouldn’t be baked in the oven; simply serve them alongside.<\/li>\n<\/ul>\nNachos Variations<\/h2>\n\nSheet-Pan Green Chile Chicken Nachos: Not feeling beef? These sheet-pan nachos with green chile chicken are packed with flavor. <\/li>\n Big Mac Nachos:<\/strong> Love the Big Mac? Incorporate all the same flavors with ground beef, pickle chips, shredded lettuce, American cheese, and of course, a special sauce.<\/li>\nFriendsgiving Nachos: <\/strong>Need a creative way to use up those Thanksgiving leftovers? Make these for the perfect post-holiday snack.<\/li>\nVegan Nachos:<\/strong> While we don’t have a written-out recipe for vegan nachos, a lot of typical toppings are naturally vegan: guacamole, beans, lettuce, jalape\u00f1os, tomatoes, and onions, and most tortilla chips that you can buy are also vegan (check the label to be sure). You can buy vegan cheese if you want, but if you\u2019re already in the kitchen, why not whip up a batch of our vegan chipotle queso to drizzle on top of your nachos?<\/li>\n<\/ul>\nWhat To Serve With Nachos<\/h2>\n\nBest-Ever Guacamole:<\/strong> One of my favorite ways to use up any leftover avocados after making nachos. Bring on more chips!<\/li>\nElote (Mexican Street Corn):<\/strong> Another handheld favorite that’s a great veggie side to have on hand, especially in the summertime when corn is at its freshest.<\/li>\nClassic Pico De Gallo<\/strong>:<\/strong> You can top your nachos with my favorite pico de gallo recipe instead of fresh tomatoes, and use any left over to serve alongside.<\/li>\nHomemade Salsa:<\/strong> Bought too many chips? A simple side of homemade salsa is a great way to have an excuse to open up that extra bag.<\/li>\nVinegar Coleslaw:<\/strong> To cut through the richness of these chips, I love a bright, crisp side, like this cabbage coleslaw. A spoonful alongside the nachos help complete the party-snacking experience. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Simple, classic, and endlessly versatile, nachos are a staple appetizer here at Delish. Whether I’m hungry for an easy movie snack or need a Super Bowl appetizer to please my friends and family, nachos are the answer. This best recipe is loaded with nachos supreme-inspired toppings\u2014melty cheese, ground beef, two […]<\/p>\n","protected":false},"author":1,"featured_media":65,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-64","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=64"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/65"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
The ull list of ingredients & instructions can be found in the recipe below. <\/em><\/p>\nHow To Prevent Soggy Nachos <\/h2>\n\nChoose your chips wisely. <\/strong>Now is the time to splurge for higher-quality chips. Corn flour chips tend to hold up better than other types, and be sure to buy the thickest chips you can find.<\/li>\nPrevent extra liquid.<\/strong> It’s very important to minimize liquids, so I suggest draining the black beans as much as possible and making sure there’s no pickling liquid left in the jalape\u00f1os. Drain off any excess fat in the skillet after cooking the beef before using too.<\/li>\nPre-bake the chips.<\/strong> As an additional level of protection, you can arrange a layer of chips, then top with cheese, and bake for a few minutes to crisp the chips and partially melt the cheese, letting that act as a barrier between the beef and beans.<\/li>\nDon’t bake all of your toppings. T<\/strong>oppings like sour cream, guacamole, or pico de gallo shouldn’t be baked in the oven; simply serve them alongside.<\/li>\n<\/ul>\nNachos Variations<\/h2>\n\nSheet-Pan Green Chile Chicken Nachos: Not feeling beef? These sheet-pan nachos with green chile chicken are packed with flavor. <\/li>\n Big Mac Nachos:<\/strong> Love the Big Mac? Incorporate all the same flavors with ground beef, pickle chips, shredded lettuce, American cheese, and of course, a special sauce.<\/li>\nFriendsgiving Nachos: <\/strong>Need a creative way to use up those Thanksgiving leftovers? Make these for the perfect post-holiday snack.<\/li>\nVegan Nachos:<\/strong> While we don’t have a written-out recipe for vegan nachos, a lot of typical toppings are naturally vegan: guacamole, beans, lettuce, jalape\u00f1os, tomatoes, and onions, and most tortilla chips that you can buy are also vegan (check the label to be sure). You can buy vegan cheese if you want, but if you\u2019re already in the kitchen, why not whip up a batch of our vegan chipotle queso to drizzle on top of your nachos?<\/li>\n<\/ul>\nWhat To Serve With Nachos<\/h2>\n\nBest-Ever Guacamole:<\/strong> One of my favorite ways to use up any leftover avocados after making nachos. Bring on more chips!<\/li>\nElote (Mexican Street Corn):<\/strong> Another handheld favorite that’s a great veggie side to have on hand, especially in the summertime when corn is at its freshest.<\/li>\nClassic Pico De Gallo<\/strong>:<\/strong> You can top your nachos with my favorite pico de gallo recipe instead of fresh tomatoes, and use any left over to serve alongside.<\/li>\nHomemade Salsa:<\/strong> Bought too many chips? A simple side of homemade salsa is a great way to have an excuse to open up that extra bag.<\/li>\nVinegar Coleslaw:<\/strong> To cut through the richness of these chips, I love a bright, crisp side, like this cabbage coleslaw. A spoonful alongside the nachos help complete the party-snacking experience. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Simple, classic, and endlessly versatile, nachos are a staple appetizer here at Delish. Whether I’m hungry for an easy movie snack or need a Super Bowl appetizer to please my friends and family, nachos are the answer. This best recipe is loaded with nachos supreme-inspired toppings\u2014melty cheese, ground beef, two […]<\/p>\n","protected":false},"author":1,"featured_media":65,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-64","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=64"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/65"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/p>\n","protected":false},"excerpt":{"rendered":"
Simple, classic, and endlessly versatile, nachos are a staple appetizer here at Delish. Whether I’m hungry for an easy movie snack or need a Super Bowl appetizer to please my friends and family, nachos are the answer. This best recipe is loaded with nachos supreme-inspired toppings\u2014melty cheese, ground beef, two […]<\/p>\n","protected":false},"author":1,"featured_media":65,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-64","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=64"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/64\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/65"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}