The Great Nacho Experiment: Take 1

Last modified on March 22nd, 2010

As most people know, I’m quite fond of nachos. I haven’t had them in quite a while now (which is a relative scale, equal to a few weeks or so), but it’s the one treat I really enjoy. You’ll rarely see me eating a cookie or a chocolate bar (in fact, I don’t really have a sweet tooth at all), but nachos are my weakness.


I have to say, I make a pretty mean batch of nachos. But like most things, my nacho making ability has slowly evolved over time, and is still evolving. Given that my birthday is coming up shortly, I’ve decided to attempt to outdo myself in the nacho department that night. To that end, I’ve started experimenting with different meats and cheeses. I few weeks ago I tried making grass fed beef into nachos, which turned out fairly decent. In my fridge right now is a rib-eye steak that I had ground into hamburger meat for the sole purpose of making nachos with. So I’ll break out that bad boy shortly and test it out.

I didn’t make nachos tonight, but I decided I’d make a taco salad which of course necessitates the cooking and seasoning of meat. Instead of using a store bought taco seasoning packet, I decided to try and come up the ideal seasoning using a few recipes on the internet as a start and my overflowing spice basket here at home.

On a scale on one to ten, I’d say I hit about a 6 or 7 with the seasoning, which isn’t bad for the first attempt. I’m keeping track of the recipes, so I’ll post them as I work out the kinks. But I’m quite looking forward to nacho fest sometime in the near future.

5 responses to “The Great Nacho Experiment: Take 1”

  1. Jen says:

    If you’re going crazy with the meats, BBQ meats work amazingly well. Pulled pork, smoked brisket or smoked chicken all make fantastic nacho toppings.

  2. Duane Storey says:

    Hmm, sounds interesting. I’d be worried that the BBQ sauce would dominate the taste though. But worth trying, thanks.

  3. Jen says:

    Aah, yes – no sauce on the meat. Dry rub only, smoked for a few hours (or picked up from a BBQ joint like Memphis Blues), so it’s just the smokey, meaty, salty, spicy stuff on the chips.

    BBQ sauce does make a fun nacho dip though!

  4. Man, I’m going to be keeping track of this project. And perhaps one day I’ll get to taste the results too. Once my current chemo wears off, I’ll have to go get (or make) some nachos somewhere too.

  5. Lisa says:

    Nacho’s are great. I experiment all the time with alot of different meats and cheeses. Sometimes depending on the toppings you can meld alot of different foods in the short baking process. You will have fun with this. Good luck and great food.

Leave a Reply

Your email address will not be published. Required fields are marked *