Nachos are familiar to American kitchens and restaurants around the world but few know the origins of this cheesy chip combo. In 1943, Ignacio "El Nacho" Anaya Garcia was working as a Maître d' at Club Victoria, a popular restaurant in the border town of Piedras Negras, Coahuila. A few women entered the restaurant in search of a snack. Unable to track down a chef, Ignacio improvised and created the future classic. Nacho kept it simple in his original version with just tortilla chips, cheese, and jalapeños. For our recipe, we’ve added some ground beef, beans, onion, garlic, and swapped tortilla chips with our FONIO CHIPS!
Note: to pickle your own peppers, check out this recipe for pickled Fresno chillies. Be sure to make extra, they keep well and are perfect on ...just about anything (sandwiches, stews, breakfast burritos, mac and cheese).
5 Min Prep
20 Min Cook
6 Servings
by: Yolele
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 1 pound ground beef
- 2 garlic cloves, minced
- 1 ½ tablespoons taco seasoning
- Salt + freshly ground black pepper
- 1 (5 oz) bag Sea Salt Fonio Chips
- 2 (15-oz) cans black beans, drained + rinsed
- 3 cups shredded cheddar
- ¼ cup sliced + pickled Fresno or jalapeño peppers
- TOPPINGS
- Tomato, diced
- Avocado, diced
- Scallions, sliced
- Cilantro, chopped
- Sour cream
Preparation
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Step 1
Preheat the oven to 350°F.
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Step 2
Heat oil in a large skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes.
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Step 3
Add ground beef to the skillet, mix into the onions, and cook for about 5 minutes until beef is no longer pink. Drain excess fat.
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Step 4
Add the garlic and taco seasoning to the skillet, mix, and cook for another 5 minutes until the beef is brown and crispy.
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Step 5
Toast the chips: On a large oven-safe platter or sheet pan, arrange the sea salt chips in a single layer, overlapping them slightly. Toast the chips in the preheated oven for 5 minutes, or just until you begin to smell their aroma.
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Step 6
Add the black beans to a small pot and simmer over low heat for 5 minutes. Drain excess liquid.
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Step 7
Remove the chips from the oven and add the cheese, black beans, ground beef, and half the pickled jalapeño. Place back in the oven for an additional 3-5 minutes until cheese is fully melted. Add the remaining toppings and enjoy!
In this Recipe...
Sea Salt Fonio Chips 5oz, 4-pack
They’re simple. They’re crunchy. And they’re mighty tasty. We’ve added just a sprinkle of savory sea salt to let the toasty fonio flavor shine through in every bite.
Move over, potatoes and corn. We make our chips with Fonio, a climate-smart, nutrient-dense ancient grain that’s helping transform communities. Savor them on their own, stuff them in a sandwich, dip ’em in guacamole, salsa, hummus, and more, or use them in your next batch of nachos! Get creative with our delicious West African inspired nacho + dip recipes.
