Nachos with meat

Nachos with meat are a beloved dish that lends itself to many variations. In an Italian twist, we could transform the flavor of the meat using Mediterranean spices like rosemary or bay leaf in the preparation of the meat, to give a touch closer to our palates. Here is the basic recipe:

Ingredients

• 200g of tortilla chips (nachos)
• 250g of ground meat (beef or beef and pork mix)
• 100g of red beans (already cooked)
• 200g of cheddar cheese or another melting cheese, grated
• 1 medium onion, chopped
• 2 cloves of garlic, chopped
• 1 fresh chili pepper, chopped (optional)
• 2 tablespoons of olive oil
• 1 teaspoon of ground cumin
• 1 teaspoon of paprika
• Salt and pepper to taste
• Sauces for serving: guacamole sauce, sour cream sauce, tomato sauce

Preparation

1. Heat the oil in a wide frying pan and sauté the chopped onion until it turns translucent. Add the garlic, chili pepper (if desired), then the ground meat breaking it apart with a spoon. Cook until the meat is well browned.
2. Add the red beans, cumin, paprika, salt and pepper. Let cook on low heat, stirring occasionally for about 10 minutes.
3. Arrange the nachos in a wide baking dish or an oven-proof serving plate.
4. Evenly distribute the meat and bean mixture over the nachos. Sprinkle the grated cheese over everything.
5. Bake under the grill for a few minutes until the cheese has melted and is slightly golden.
6. Serve immediately with the sauces on the side so that everyone can add their preferred sauce to taste.

Curiosity

Nachos are a tex-mex snack that was accidentally created in 1943 in Mexico, when a group of women from the United States army asked for something to eat in a restaurant that was almost closed. The cook, having nothing else, broke up tortillas, sprinkled them with cheese and chopped jalapeños and heated them up… the nachos were born!

Remember that this is a base: you can customize your nachos with meat by adding ingredients like corn, diced tomatoes, sliced olives, or bell peppers. And for an Italian touch, try using mozzarella or provolone instead of cheddar and season the ground meat with rosemary and bay leaf.