Nachos!

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This specific article covers a more general recipe, but our regular focus is looking at Canadian prairie culture and history through a Scandinavian lens. You can read our full collection of regional recipes, heritage articles, seasonal reflections here.

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They are nachos—honestly, enough said! But beyond a cheesy pickup line or two, a truly great tray of nachos requires the perfect layering strategy. By double-stacking the chips, garlic-sautéed beef, and fresh toppings, you guarantee a perfect, cheesy bite every single time.

What do you call a row of trucks hauling nachos?

A cheesy pickup line.

They are nachos! Enough said.

Ingredients

• 1 large (368 gram) bag or corn tortilla chips

• 2 cups shredded cheese (Monteray jack, cheddar, or …?)

• 1 diced red pepper

• 1 can black olives

• 1 lb ground beef

• 2 cloves garlic, minced

• 1/2 onion (1/4 minced, 1/4 sliced)

• minced chives (about 1/8 cup)

• salt & pepper

• lime

Instructions

1. preheat oven to 350°F and put tray in the middle rack

2. sauté the beef with the garlic and onions

3. add salt & pepper when finished and set aside

4. line a baking sheet with parchment or a silicone mat

5. pour half the bag of chips onto the pan and straighten into an even layer

6. spread half of the beef over the chips

7. top with sliced onion, red pepper and olives

8. cover with half the cheese

9. repeat steps 5 to 8

10. bake for 10 to 15 minutes until lightly golden

Note

If your nachos didn’t brown to your satisfaction, put them on a lower rack and broil for 1 to 3 minutes. Watch carefully! The chips will burn quickly.

Eat with guacamole, salsa, and sour cream. Or, now trust me, greek yogurt, which is basically lower fat, higher probiotic sour cream.