Life

We are big into the TexMex style food. Ones that maybe a 100 years ago, they had some sort of Mexican connection. But since then, the midwest got their hands on it, changed most of the ingredients, and covered it in much more gooey cheese than you'd ever find in the authentic version. This is one of those.

First, start with chips. We like the Scoops (not Fritos) because they catch more of the cheesy goodness. Cut up chunks of Velveeta and put it in a saucepan. Cook this over low heat with some milk. When it's properly done, it should be creamy and melted, without being too runny, nor too thick. Pour this over the chips. Add some browned ground beef. Now this is where my husband and I differ. He believes that nachos should have taco seasoning. I do not. I think the color of taco seasoning and melted cheese is unappetizing, and it's enough to put me off my food. He likes the taste. I feel the taste is not different enough from taco soup when you do it that way. And on it goes.

This is your base. Chips, meat, cheese. From there on out, each person can dress their own. Sour cream, salsa, fresh tomatoes, peppers, green onions, etc... These are all excellent ideas for toppings, but it can go in a million different directions. Just add what you like.