Once your chips are all laid out, you are going to lovingly anoint them with barbecue. If you want to make this a serious weekend project, you can make my dad’s outrageously good recipe for barbecue. Or you can get a container of the pre-made stuff at the supermarket (usually with the ham and hot dogs), which will work perfectly fine. Or you can cook up a nice batch of taco-spiced ground beef the way you do when you are making tacos, which will mean you then need to call these Cookie Sheet Taco Nachos, but that’s perfectly okay with me. Once you have the meat on the chips, you then want to generously sprinkle them with shredded cheese. Generously is the key word here.
Now pop them in the oven for a few minutes, just long enough for the cheese to get deliciously melty, and while you are waiting you can assemble the other toppings. All of these are optional and interchangeable – I am a big fan of using ALL of them (as you can see from my picture!), but you pick out the ones you like best: guacamole, thinly sliced radishes, pico de gallo, salsa, chopped onion, chopped chives…you get the picture. And the one thing I would not skip is a mixture of sour cream thinned with a little milk, just enough to make it drizzle-able. It adds a nice cool and tangy taste to all that spiciness you have going on.
Now all that’s left to do is to lay that cookie sheet full of nachos down in front of some hungry people and watch the chips fly. (Side note: because I was planning ahead for this post, I actually made these instead of supper one day at the beginning of April. If you want to see your significant other’s face light up like it’s Christmas morning, all you need to do is announce that we are eating nachos and watching the baseball game for dinner on a random Tuesday night.)
And, because you started with a nice single layer, every single one will have some of the nacho-y goodness nestled on it. And that in and of itself is cause for celebration. Happy Cinco de Mayo, Happy Anniversary, Happy Whatever You Feel Like Celebrating!