October 9, 2022
Loaded Texas-Style Nachos
Loaded Texas-Style Nachos…aka the superior nachos. Each tortilla chip is individually crafted with just the right amount of toppings, making for the perfect bite every time. Gone are the days of soggy, sad nachos – after making nachos this way, you’ll never go back!
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ingredients jump to recipe video step-by-step instructions tips and faqsTexas-Style Nachos
Texas-style nachos are not your average nachos. You know the kind I’m talking about – a disorderly pile of chips, unevenly loaded with various toppings that are recklessly placed one top. It’s like chip roulette…maybe your nacho chip will be soggy, maybe it’ll be completely naked and bare of any toppings, maybe it’ll have some toppings, or maybe it’ll just have a fragment of one. Honestly, it’s a mess. And that’s where these perfectly crafted, OG, Texas-style nachos come in.
Grab a drink and I’ll show you how to make this crowd-pleasing snack!
What are Texas Nachos?
The original nachos are Texas Mexican, and were created in the 1940s by culinarian, Ignacio Anaya (nickname Nacho) in Piedras Negras, Mexico across the river from Eagle Pass, Texas.
Apparently, a group of women from Eagle Pass came into the Victory Bar, a restaurant/bar that Anaya was the maitre d’ at, and requested some snacks along with their drinks. The kitchen was already closed, but being the good maitre d’ that Anaya was, he went into the back to see what he could prepare. There he found tortillas, which he cut and brushed with oil, then baked until crispy. He then carefully topped each individual tortilla chip with cheese and a slice of jalapeño, and baked again until golden and melty.
The ladies loved Anaya’s creation so much that they asked him what they were called. Since Nacho is a nickname for Ignacio, he named them Nachos Especiales. Anaya went on to open his own restaurant, Nacho’s Restaurant, in Piedras Negras, and his original recipe was printed in the 1954 St. Anne’s Cookbook
The popularity of the dish swiftly spread throughout Texas and the Southwest. The first known appearance of the word “nachos” in English dates to 1950, from the book A Taste of Texas.According to El Cholo Spanish Cafe history, waitress Carmen Rocha is credited with making nachos in San Antonio, Texas, before introducing the dish to Los Angeles at the cafe in 1959.
It wasn’t until the late 1970s that nachos became as we know them today, when Frank Liberto saw their success and wanted to mass produce them. He started selling nacho cheese and made significant changes to Anaya’s recipe, one of them being that they were placed in a pile rather than individually topped, and the other is that he used his “nacho cheese” instead of shredded. The Homesick Texan and Adan Medrano have more in-depth history on Texas nachos, and I recommend checking ’em out! Anyway, I don’t know how Liberto’s version became so popularized, but I’m here to vindicate Anaya’s OG nachos, as they are the only way you should ever make them again!
They say if you order nachos in Texas, a version close to Anaya’s is often how you’ll receive me and I know why! Trust me, once you’ve had Texas-Style nachos, you’ll never go back!
What Goes in Loaded Texas-Style Nachos
Real Texas nachos only consisted of 3 ingredients: tortillas, cheese, and jalapeño, but I like to load mine up a little more with beans, seasoned vegan ground, and some of my favorite toppings. Here’s what you need to make my loaded Texas-Style Nachos:
for the nachos:
- Tortillas: you are more than welcome to buy tortilla chips, but I like frying them fresh. They taste better and you can manipulate the size too!
- Vegetable oil, for frying
- Vegan ground
- Taco seasoning
- Vegan-friendly refried beans
- Vegan cheese shreds
garnishes:
- Vegan sour cream
- Pickled onions
- Sliced jalapeño
- Fresh minced cilantro
- Pico de gallo, for serving
- Guacamole, for serving
How to Make ’em:
While Texas nachos take just a bit more time to prepare, I promise they are worth it! Here’s how to make them:
1. Fry:
Preheat the oven to 400°F. Heat some oil in a large sauté pan over medium heat and cut the tortillas into thirds. When the oil is hot, fry the tortillas in batches, until golden and crispy. Place the tortillas on a paper towel lined plate to drain and immediately sprinkle with salt right out of the hot oil. Repeat until all the tortillas are fried. Let the tortilla chips cook for 5-10 minutes.
2. Load ’em Up and Bake ’em!
Once cool to the touch, carefully arrange the tortillas chips in a single layer on a prepared baking dish so they’re not overlapping each other. Gently spread a couple tablespoons of refried beans on to each chip, followed by seasoned vegan ground meat. Sprinkle each chip with a generous amount of cheese, then bake in the oven until golden and melty.
3. Garnish and Enjoy!
Top each chip with vegan sour cream, pickles onions, a slice of jalapeno, and fresh cilantro. Serve immediately with pico de gallo and guacamole, and enjoy!
Tip and FAQs
- Optimal oil temperature: Ensure your oil is hot enough before frying the tortillas. A simple way to test this is by placing a wooden utensil into the oil – if it sizzles immediately, the oil is ready. This will give you perfectly crispy chips.
- Uniform chip size: Cut the tortillas into even pieces to ensure uniform frying. This helps all the chips cook at the same rate, preventing some from burning while others are undercooked.
- Season immediately: Sprinkle salt on the chips right after frying while they’re still hot. This helps the salt adhere better, enhancing the flavor.
- Layering toppings: Spread the toppings evenly across each chip. This ensures every bite is packed with flavor and texture, making for a more enjoyable eating experience.
- Customize your garnishes: Feel free to add or substitute garnishes based on your preference. Black olives, diced tomatoes, or even a sprinkle of nutritional yeast can add an extra punch of flavor.
Can I Air Fry or Bake the Chips Instead of Frying Them?
Absolutely! Both methods will still give you deliciously crispy chips, though the texture might be slightly different from traditional frying.
To air fry the chips: preheat your air fryer to 350°F. Put the corn tortillas into thirds. Lightly spray or brush both sides of the tortilla pieces with vegetable oil. Place the tortilla pieces in a single layer in the air fryer basket. You may need to do this in batches to avoid overcrowding. Cook for about 5-7 minutes, flipping halfway through, until the chips are golden and crispy. Remove the chips from the air fryer and immediately sprinkle with salt. Let them cool for a few minutes before serving or using them in the nacho recipe.
To bake the chips, preheat your oven to 350°F. Cut the corn tortillas into thirds. Lightly spray or brush both sides of the tortilla pieces with vegetable oil. Place the tortilla pieces in a single layer on a baking sheet. Ensure they are not overlapping for even baking. Bake for 10-15 minutes, flipping halfway through, until the chips are golden and crispy. Keep an eye on them to prevent burning. Remove the chips from the oven and immediately sprinkle with salt. Let them cool for a few minutes before serving or using them in the nacho recipe.
Can I use store-bought tortilla chips instead of making my own?
Absolutely! While homemade tortilla chips provide a fresher taste, better texture, and surface area, store-bought chips can be a convenient and time-saving alternative.
Can I prepare any components ahead of time?
Yes, you can prepare the vegan ground and refried beans ahead of time and store them in the refrigerator. Fry the tortilla chips fresh for the best texture.
What vegan cheese works best for nachos?
Use a vegan cheese that melts well. Brands like Daiya, Violife, or Follow Your Heart have good melting properties and are popular choices among vegans.
Storage and Reheating Instructions:
Storing Leftover Nachos
If you have any leftovers, store them properly to maintain the best taste and texture:
- Separate Wet and Dry Ingredients: If possible, store the chips separately from the toppings to prevent them from becoming soggy.
- Airtight Containers: Place the chips in an airtight container. Store the vegan ground, refried beans, and garnishes in separate containers.
- Refrigeration: Store all components in the refrigerator. Chips can be kept at room temperature if they are not topped.
Reheating Nachos
For best results, reheat the components separately:
- Chips: Preheat your oven to 350°F. Spread the chips on a baking sheet and bake for 5-7 minutes until they are crispy again.
- Vegan Ground and Beans: Reheat the vegan ground and refried beans in a microwave-safe dish or on the stovetop until warmed through.
- Assembly: Reassemble the nachos by layering the reheated chips with warm vegan ground, beans, and cheese. If desired, place them back in the oven for a few minutes to melt the cheese.
- Add Fresh Garnishes: Top with fresh garnishes like vegan sour cream, pickled onions, and cilantro right before serving.
more game-day snacks that everyone will love
- Pull Apart Pizza Sliders
- Cajun-Style Hot ‘Crab’ Dip
- Taco Cups
- Cheeseburger Spring Rolls
- Chick’n Dinner Cornbread Muffins
- Cheeseburger Tater Tot Bites
- Cheesy Vegan Loaded Potato Stacks
Na-cho Average Nacho
See what I did there?! 😂 Okay, but in all seriousness, I hope you y’all give these Loaded Texas-Style nachos a try! If you make them and enjoy them as much as I do, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
XO!
Loaded Texas-Style Nachos
Ingredients
- 7 corn tortillas, cut into thirds or quartered (I like a larger chip, so I cut the tortillas in thirds)
- 3 cups vegetable oil for frying
- Salt to taste
- 12 ounces vegan ground
- 3 tablespoons vegan-friendly taco seasoning
- 1 ½ cups vegan-friendly refried beans
- 8 ounces vegan cheese shreds
Garnishes
- Vegan sour cream
- Pickled onions
- Sliced jalapeño
- Fresh minced cilantro
- Pico de gallo, for serving
- Guacamole, for serving
Instructions
- Preheat the oven to 400°F.
- Heat the oil in a large sauté pan over medium heat. When the oil is hot – you’ll know it’s ready if you place a wooden chopstick or utensil into the oil and it begins to sizzle immediately – fry the tortillas in batches, until golden and crispy, 3 to 4 minutes. Place the tortillas on a paper towel lined plate to drain and immediately sprinkle with salt right out of the hot oil. Repeat until all the tortillas are fried. Let the tortilla chips cook for 5-10 minutes.
- Meanwhile, prepare the vegan ground in a separate pan. Season with the taco seasoning, and cook according to package directions until heated through. Set aside.
- Once cool to the touch, carefully arrange the tortillas chips in a single layer on a prepared baking dish so hey’re not overlapping each other.
- Gently spread a couple tablespoons of the refried beans on to each chip, followed by the seasoned vegan ground meat. Sprinkle each chip with a generous amount of cheese, then bake in the oven until golden and melty, 7 to 10 minutes. Remove from the oven and let cool for 10 minutes.
- Top each chip with vegan sour cream, pickles onions, a slice of jalapeno, and fresh cilantro. Serve immediately with pico de gallo and guacamole, and enjoy!
