Nachos

Taco Seasoning:

5 teaspoons paprika
1 1/4 teaspoons garlic powder
1 1/4 teaspoons ground cumin
1 1/4 teaspoons onion powder
1 teaspoon chili powder
1 teaspoon oregano leaves
1 1/2 teaspoons salt

Nachos:

2 tablespoons vegetable oil
1 pound ground beef
1 cup diced onion
1 cup diced green bell pepper
1 (10 ounce) can diced tomatoes with green chiles (such as RO-TEL®)
1 (15 ounce) can Mexican-style corn (optional)
1 (16 ounce) can refried beans
1 cup shredded Cheddar cheese, or as needed
4 ounces tortilla chips, or as needed

Toppings (optional):

1/2 cup sour cream (optional)
1/2 cup salsa (optional)
1/4 cup sliced black olives (optional)
1/4 cup sliced jalapenos (optional)
1/4 cup green onion

Recipe

For taco seasoning, stir paprika, garlic powder, cumin, onion powder, chili powder, oregano, and salt together in a small bowl; set aside.
Heat oil in a large skillet over medium-high heat; cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in onion and green pepper; cook and stir with oil and juices from browned meat until much of the liquid has evaporated, about 2 minutes more.
Stir 1/2 can diced tomatoes with chilies and Mexican-style corn into skillet. Season beef mixture to taste with prepared taco seasoning mix.
Stir together the remaining 1/2 can diced tomatoes with chilies and refried beans in a microwave-safe bowl. Microwave on High until heated through, stirring every 30 seconds, 1 to 3 minutes.
To assemble nachos, lay half of tortilla chips in a single layer on a microwave-safe plate, then drop teaspoons of refried beans onto chips, followed by meat mixture and shredded cheese. Repeat with remaining chips, beans, meat, and cheese to make a second layer.
Microwave on High until cheese is melted and nachos are warm, 2 to 3 minutes. Top with sour cream, salsa, olives, jalapenos, and green onion as desired.

History

Nachos originated in the city of Piedras Negras, Coahuila, across the border from Eagle Pass, Texas. Ignacio "Nacho" Anaya created nachos at the Victory Club in 1940 when Mamie Finan, a regular customer, asked if Anaya could bring her, and three other women from Eagle Pass, a different snack than usual. In Spanish, "Nacho" is a common nickname for Ignacio. Anaya went to the kitchen and spotted freshly fried pieces of corn tortillas. In a moment of culinary inspiration, Anaya cut the tortillas into triangles, fried them, added shredded cheese, quickly heated them, added sliced pickled jalapeño peppers, and served them. After tasting the snack, Finan asked what it was called. Anaya responded, "Well, I guess we can just call them Nacho's Special."