There are National Days (for America) and International Days to celebrate. Sometimes, the National and International Days are one and the same. Sometimes the National Days exist only in America. Still other days are different depending upon the calendar used.
On the International Scene October 21 is The International Day of the Nacho. On the National calendar, it’s November 6. As far as I’m concerned, that’s just fine. Nachos deserve more than one day of indulgent celebration. Nachos are truly Mexican. Way back in 1943 a man by the name of Ignacio Anaya created the dish for some U.S. military wives who had come to the town of Piedras Negras just across the border from Fort Duncan in Texas. The ladies had spent the day shopping on the American side in Eagle Pass. At the end of the day, the ladies were hungry. The nearby restaurants in Eagle Pass were all closed. They did find the Victory Club in nearby Piedras Negras still open, although the kitchen itself was closed. Señor Anaya took pity on the wives and made a dish using what was left in the kitchen. He sliced and fried some corn tortillas, covered them with shredded cheese and sliced jalapeños. He then popped his concoction in the oven to melt the cheese. When asked the name of the dish, Ignacio gave it his name, or rather his nickname Nacho.
A few years later, the recipe for Nachos was published in an Eagle Pass Church Cookbook, and gave credit to Ignacio “Nacho” Anaya of the Victory Club for the original recipe.
Since its humble beginnings, Nachos have expanded to more than just chips with melted cheese. Meats, beans, all sorts of peppers, tomatoes and toppings have been added. In our house, meaty Nachos are more than just a snack. They are a meal popular at family movie night.
No Bean Cheesy Beef Nachos
1 lb. Ground Chuck
1/2 cup Chunky Salsa
2 tablespoons Taco Seasoning
1/4 White Onion, chopped
4 Roma Tomatoes, diced
3 Jalapeño Peppers, diced
4 cups Tortilla Chips (4 oz.)
1 cup Mexican Style Shredded Cheese
1/4 cup sliced Back Olives, optional
1/4 cup Spicy Guacamole, optional
Cook ground meat in a skillet, breaking up the meat as it browns. Drain and season with salsa and taco seasoning. Let simmer for 2 minutes, stirring occasionally.
While the meat browns, dice the onions, tomatoes and peppers. Set aside.
Arrange chips on large microwaveable plate; top with meat mixture and cheese.
Microwave on HIGH 2 to 3 min. or until cheese is melted, rotating plate after each minute. Sprinkle with onions, tomatoes, peppers. If desired, add black olives and top with Guacamole and serve.