If you look at a restaurant menu, you’ll usually find nachos on the appetizers section. For me, it’s enough for a meal, and I have eaten many platters of nachos for dinner.

The problem with most nachos is that you get a towering plate of nachos that, while delicious, is disappointing after you’re about halfway through. It’s no wonder with the way most nachos are serve— a big pile of chips and then haphazard scoops of cheese, meat, or salsa. The top chips are overwhelmingly flavorful — and sometimes soggy — while the bottom is just plain old chips.

When I make nachos at home, I layer the nachos and cheese on a sheet pan. More surface area equals more coverage. Then I bake the chips so each chip is warm and cheesy. Then add toppings. Since you have a big platter instead of a pile, the toppings fill the craggy spaces of the nachos perfectly, ensuring fewer heavy, soggy, chips. This is something I’ve put a lot of time and effort into solving I know.

For a real meal, you need a good hearty protein. In this case, a flavorful taco beef made with Los Muertos Barbecue seasoning, salsa, and black beans. Then top with your favorites. I use lettuce, sliced fresh jalapeños, and sour cream to tame the heat. And speaking of heat, a sprinkling of Hot Roasted Garlic at the end adds a complex crunchy alternative to hot sauce. Although hot sauce would be good here too.

https://vimeo.com/605823831