Dad’s Easy Nacho Recipe

Dad, how do I?

You will Need

Tortilla Chips
Shredded Cheese
Red Kidney Beens
1/2 Diced White Onion
Green Onions
Guacamole
Pico de gallo
Sour Cream

Transcript provided by YouTube. Slightly edited with AI.

Hey kids, welcome to another edition of Cooking with Dad! It’s Super Bowl Sunday tomorrow, so I’m just going to walk you through how to make nachos, because nachos are always a crowd pleaser, and they’re pretty simple. I’m adding guac and sour cream, but you could just make tortilla chips with cheese on them, and that would be good. Every time you add a little bit more, they get a little bit better and make you look a little more special. But before we do that, I do have a dad joke for you: Did you hear about that cheesy Super Bowl? Yeah, he’s called Nacho Average Joe.

So anyway, let’s get started! We need a little over a pound of hamburger, or a pound is fine too. This is how you make meat for tacos as well as for nachos. We add water to it, and we’re just going to boil it. You want to chop this up pretty fine. If you’ve ever had a taco, I’m sure you have, but the meat usually isn’t in big chunks; it’s usually chopped up pretty fine. This helps when you boil it like this. Then we’re going to add the taco seasoning in just a little bit. Once you let it boil, you let it simmer for quite a while. Here’s the taco seasoning; we’re just going to go ahead and pour that in. Then we just let it steam for quite a while, and the steam will evaporate the water, leaving your meat ready to go once we get there.

I’m going to go ahead and add another cup of water because I want to make sure it boils well and that the hamburger is cooked. It was evaporating a little too quickly.

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All right, it’s been boiling for about five minutes. Let’s go ahead and take that lid off and take a look at it. We’re going to leave the lid off, but we want to make sure that the meat is chopped up well and fine. Eventually, all the water will evaporate through that steam.

Okay, that looks good! We’re going to go ahead and remove it from the heat, and then it will thicken up as we just set it off to the side.

All right, when you’re making nachos, you just want to layer them. It makes everything real nice. You want to try to get the ingredients spread out. If you just put a whole bunch of chips down and threw a bunch of stuff on top, it won’t be as good because then there are lots of chips that don’t have stuff on them. So we’re going to do this in layers. These are actually my favorite chips—they’re Wanita. You can use whatever chips are available to you, but I really like these; I think they hold up really well, and I love the flavor of them. So I’m just going to walk you through the way I put together my nachos.

All right, we want to preheat our oven to 350°F. Let’s start by putting down one layer of chips.

All right, we had our meat set aside. Now we’re going to go ahead and add a layer of meat. You can tell the meat’s a little bit cool because the pan is not hot—I’m touching it.

Now we’re going to add a layer of cheese. We want to make sure everything’s covered, so we’re putting in the meat and the chips to create a good layer at the bottom. Then we’ll go ahead and add a little bit more cheese just to make sure it’s well covered. After that, we’re going to add some kidney beans—these red kidney beans that are sitting here on the side.

Now we’re going to add those red kidney beans. You could add black beans or use refried beans mixed in with the taco meat; I’ve seen people do that as well. You could add olives too. Just make sure whatever you add matches the taste of the rest of the nachos. If you add something like pineapple, I don’t think that would go well, but you can add your ingredients here as you like. Now we’re going to add the onions.

So we pretty much finished that first layer. We’ll go ahead and throw another layer and we’re going to throw some chips down. Now we’re going to go ahead and add a little bit more meat on top of these chips.

We’re going to add another layer of cheese.

Now some more red kidney beans. I’m going to add a few green onions here, but you can save most of these for garnishing at the end. Let’s add a little more cheese. I don’t think you can ever have enough cheese!

All right, we’re ready to put it in the oven. We’re going to put it on the top rack. The oven is preheated to 350°F, and we’re going to put it in there for ten minutes. Just keep an eye on it; you can go longer if you want, but I think ten minutes at 350°F is perfect.

These are actually good to go right now, but we’re going to go ahead and add some garnishments. We’re going to put some cilantro on top. Then we’re going to make some of the pico de gallo that I made. You could just put onions and tomatoes if you want or leave this off—it’s up to you. Then we’re going to add some guac all across the top. It’s a little hard to spread this. You could just put this in one corner if you want and use it as a dip if you’d like in case some people don’t like guac.

Now we’re going to add the sour cream. This is a little bit harder to spread. You could get one of those ketchup bottles that you can buy, those plastic bottles, and put it inside there. Then you can squeeze it out; you could get it to spread across a little bit easier that way. But this will work, and again, you could put this off to the corner if you want if some people don’t like sour cream.

As a final touch, we’re going to go ahead and add the rest of our green onions.

And there it is—it’s a beautiful thing! I hope that was helpful to you. Like I said, you can add whatever you want. You can do refried beans; we did red kidney beans. I’ve added olives before, or you know, you can just kind of make it your own. Over the years, we’ve added different things. Add the sour cream and guac. You can get store-bought guac—I made homemade guac with the help of my wife.

Yeah, so just do it however you like. It should be a nice addition to your Super Bowl party. I hope this was helpful for you. Thanks for watching, and God bless you!

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This post was previously published on YouTube.

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