We make nachos a lot, and hardly ever do them the same way twice. Depends on what’s on hand. If there are leftover refried beans, use ’em. But if you don’t have any, make nachos anyway. There aren’t any beans in the nachos at the ballpark.

As my oldest son is bound to say, “What do you call other people’s cheese?” Answer: nacho cheese. Oh well. And I’m not even going to tell you how old he is.


The classic is made with melted Velveeta, or something similar. We usually use the pre-shredded four-cheese Mexican blend because we nearly always have that on hand for lots of uses.

You can also either make chips, or buy your favorite in a bag. The only time I fry chips for nachos is if I’m frying tortillas anyway for some other dish, such as tacos. Otherwise it’s too much trouble, and bagged chips are about as good.

In the photo, I’ve used Tostidos corn chips, refried beans, jalapeño slices, shredded cheese, and salsa. Put under the broiler for a few minutes before you add the salsa until everything is hot and the cheese is melted. Add the salsa and serve.

An easy alternative is to buy nacho cheese or melt Velveeta, pour it over the chips, and sprinkle with jalapeño slices. Everything else is optional.

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