Latest recipes

Microwave Texas Nachos

Microwave Texas Nachos


  • 2 Ounces uncooked chorizo or bulk spicy pork sausage
  • 1 garlic clove, minced
  • 1/4 Cup refried beans
  • 2 Cups tortilla chips
  • 1/2 Cup shredded Colby-Monterey Jack cheese
  • 1/2 Cup shredded lettuce
  • 1 small tomato, seeded and diced
  • 3 Tablespoons chopped onion
  • 1/4 Cup Daisy Brand Sour Cream
  • 1/4 Cup guacamole
  • 2 Tablespoons sliced jalapeño


Crumble chorizo into a small skillet; add garlic. Cook over medium heat for 6-8 minutes or until fully cooked; drain.

In a microwave-safe dish, combine chorizo mixture and beans.

Cover and microwave on high for 1-2 minutes or until heated through; stir.

Place the tortilla chips on a microwave-safe serving plate; sprinkle with cheese.

Heat, uncovered, on high for 1 minute or until cheese is melted. Spoon chorizo mixture over chips and cheese.

Top with lettuce, tomato, onion, sour cream, guacamole and jalapeño. Serve immediately.

6 "Gourmet" Meals You Can Make In Your Microwave

By adding your email you agree to get updates about Spoon University Healthier

Remember the first day of college as a freshman: you believed the dining halls were so great because food was ALWAYS available. No more missing breakfast or waiting for dinner. But, fast forward 2 weeks: you miss your mom's homemade food. You are bored of the dining halls and all you want is something other than a pizza, a sandwich, and a salad. You cannot satisfy your craving for something different without spending money.

So, you end up looking for ways to make food with just your ordinary microwave without surrendering to the high sodium ramen and the even-worse-than-dining-hall-food microwaveable meals. Here are 6 recipes of cheap "gourmet" meals you can make with just your microwave:

Texas nachos 101

My dad asked me a very serious question the other day. He was concerned, since I’d lived away from Texas for so long, where I fell on the nacho spectrum. Did I prefer a pile of chips with some toppings slopped on willy-nilly or did I prefer each nacho to be one chip toasted with a tasteful spread of Longhorn cheddar cheese and a sliced jalapeno. I was shocked he even had to ask. For me, and for every Texan, there is only one kind of Texas nacho: the latter. Nachos are simple and elegant. Each nacho is its own entity (and that is key), with just enough toppings to give it flavor and a bit of heft but not enough to make it saggy or soggy. Anything else is an imposter!

Nachos are reputed to have been invented in 1943 by a maitre d’ named Ignacio Anaya who was working at the Victory Club in Piedras Negras, Mexico, which is just across the border from Eagle Pass, Texas. As the story goes, some ladies from Eagle Pass came into the restaurant one evening, ordered some drinks and wanted some snacks. The kitchen was already closed, so Anaya melted some Longhorn cheddar on some tortilla chips and garnished each chip with a jalapeno slice. He presented them to the ladies calling his improvised appetizer “Nacho’s Especiales” as Nacho is a nickname for Ignacio. And the name, without the “especiales,” stuck.

Nachos were made only this way until 1977 when a San Antonio businessman named Frank Liberto started selling melted processed-cheese food to Arlington Stadium. You know, the gross stuff that comes out of a pump. (Not to be confused with queso, which is far, far superior!) He called it “nacho cheese” and it was served with tortilla chips. As the story goes, sportscaster Howard Cosell tried some, loved it and extolled the virtues of these “nachos” on national TV. And a taste sensation took off, but sadly it was misinterpreted. Instead of the exquisite traditional nacho of one chip with a topping, people thought nachos were a mountain of chips with melted processed cheese. It was a very dark day in the history of this beloved Tex-Mex treat.

I’ve heard some people call the wrong nachos “Yankee nachos,” though that’s clearly a misnomer since a misguided Texan was the first one to market the so-called nacho cheese. Instead, I prefer to think of them as lazy nachos, as it’s much easier to just throw a bunch of ingredients on a mountain of chips instead of taking the care and time to dress each individual chip one by one.

I have many issues with lazy nachos, but my biggest problem is that they just aren’t satisfying. You know how it goes with these—the chips on top of the pile have too much cheese, meat, beans, tomatoes, sour cream, guacamole and whatever else has been hurled on them while the rest of the chips are sans any topping. Where’s the balance? Where’s the equality? Where’s the grace? And to make matters worse, if you make or order these for a group of people, there’s always a big fight to grab the chips with toppings because you know how awful the naked stragglers will taste. So what should be a friendly and pleasant eating experience becomes an all-out struggle for nacho supremacy. Please tell me, where’s the fun in that?

If you’ve never made nachos the proper way, people will be surprised and find them exotic. That’s OK. But what they’ll really discover is that a true nacho is a joy to eat, a sophisticated snack that can stand on its own. So if you’re making nachos this weekend for the Super Bowl, and have never made them the way they were invented, why not give it a try? It’s not hard to make them right. Heck, I grew up with a mom who made them the correct way almost every day when I was a kid—it was her favorite snack. I have fond memories of her spooning refried beans onto chips, adding a bit of cheese and a slice of jalapeno, baking them, and then whipping up a batch of guacamole to spread on top for added nutritional value.

If you want more than just Longhorn cheddar and refried beans, yes, topping it with a bit of meat or a vegetable is fine. Just don’t go nuts, as with nachos you’ll find that less is more. And sure, it’s quite all right to serve guacamole, sour cream or salsa on the side, but you may discover that it’s not even necessary as each nacho, when properly made, really needs no embellishment. And after each creamy, crunchy and spicy bite—I bet you’ll agree that nachos are just about the most perfect Tex-Mex food.

If you’ve ever been to a Chiquito (UK) or Taco Bel (US) Mexican style restaurant, you’ll probably have noticed that their nachos have way more than just cheese on them. Here’s the description from Chiquito’s actual menu for Fully Loaded Nachos

Fully Loaded Nachos £9.95
A huge portion of seasoned, baked and layered nachos, piled high
and topped with sour cream, guacamole, salsa and your favourite
ingredients. Choose from: Classic salsa, spicy chicken or beef chilli

So if you want you want your nachos like theirs without having it costing you £10, then just

Preheat oven to 425°F. Heat oil in a 12-inch cast iron skillet, Dutch oven, or wok over medium-high heat until it registers 375°F. Adjust flame to maintain temperature. Working in batches, add tortillas and fry, agitating with a metal spider, until edges just start to brown. Flip chips over and continue to cook until crisp and light golden brown. Transfer chips to a paper towel lined tray, sprinkle with salt to taste, and let sit for 2-3 minutes to drain. Repeat with remaining batches.

Transfer chips to a foil lined baking sheet. Top each with with approximately 1 tablespoon of cheese and 1 jalapeño slice (if using beans, add 1 tablespoon of beans before adding cheese). Place in oven and bake until cheese is melted, 3 to 5 minutes. Remove from oven and serve immediately.

Recipe Summary

  • 1 pound ground beef
  • 1 (1 ounce) package taco seasoning mix
  • ¾ cup water
  • ¾ pound processed cheese, cubed
  • 1 tablespoon milk
  • 1 (12 ounce) package tortilla chips
  • 1 (16 ounce) can refried beans
  • ½ cup chopped fresh tomato
  • ⅓ cup chopped green onions

Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and mix in taco seasoning mix and water. Continue cooking 5 minutes. Remove from heat.

Place processed cheese and milk in a small, microwave safe bowl. Microwave on high until melted, 1 to 2 minutes. Stir until blended and smooth.

Place tortilla chips on a large, microwave safe dish. Spread with refried beans. Top with beef and cheese and mixtures.

Microwave approximately 2 minutes on high, until the cheese has melted into the beef. Top with tomato and green onions. Serve warm.

DISCLAIMER: TSBVI provides external links solely for our users' information and convenience. When users select a link to an outside website, they are leaving the TSBVI site and are subject to the privacy limitations and policies of the owners/sponsors of that website. TSBVI cannot control or guarantee the accuracy, relevance, timeliness, or completeness of information contained on a linked website. TSBVI does not endorse the organizations sponsoring linked websites, and does not endorse the views they express or the products/services they offer. TSBVI cannot guarantee that outside websites comply with Section 508 (Accessibility Requirements) of the Rehabilitation Act.

For information about this website or TSBVI, you may call (512) 454-8631 or email us at .


With hardly any preparation, these microwave nachos are a great quick low carb snack. If you would prefer to make these nachos in the oven, check our my recipe for Cheese Jalapeno Crackers.

Parchment paper is essential to make these, either in the microwave or oven. You will be left with a cheesy mess otherwise. After making them, you may want to place them on a sheet of kitchen towel to mop up any excess oil from the cheese.

A simple look at how to make these nachos:

  • Slices of cheese
  • Cut into half
  • Add spices (optional)

How are Texas Nachos Different from Regular Nachos?

Texas nachos use many of the same ingredients as your standard nachos, though they vary in form. With Texas nachos, you corn tortillas sliced in half or in quarters, then fried lightly in oil until they are nice and crispy.

Next, they are covered with refried beans and cheese, then baked until the cheeses melt down around the tortilla. They are topped with pickled jalapeno peppers and tomato if you&rsquod like, and served with a bit of sour cream or crema on the side.

Essentially, they are made so you can easily grab a neat and orderly nacho bite without all the mess of the traditional nacho bowl.

These are served on a plate, laid out individually, much easier for sharing.

Of course you will find variations of this recipe across the great Texas state.

Hey, it&rsquos a huge state! But this is a classic version &ndash Ultimate, truly.

Microwave Nachos

Nachos … quick and easy … and just in time for that midnight snack!

Nachos as a midnight snack — mmm — nothin’ better. And here’s how to make those nachos super quick so you can get to munching.

Growing up in our household they were simply called chips and cheese. My mom would throw a big plate full of chips covered with shredded cheese, pop them into the microwave and it was a quick and easy snack for us kids.

So imagine my delight to learn when I got older that more could go on chips and cheese than just cheese. And they aren’t even really called chips and cheese — my mom was actually making Microwave Nachos!

Now when I make them, I add other stuff — like ground beef or chicken — but mostly I just love beans. I mix either salsa or Pico de Gallo into the beans to give them a little kick. Since I’m a wimp for heat I stay with topping them with green chilies, but feel free to throw in jalapeños if you can handle that. Top with some sour cream and guacamole and you are golden.

Prep Time 5 min
Total Time 10 min
Servings 1


  • 1 cup tortilla chips
  • 1/4 cup refrigerated taco sauce with seasoned ground beef (from 18-oz container)
  • 1/4 cup shredded Mexican cheese blend (1 oz)
  • Nacho toppings (shredded lettuce, diced tomatoes, diced avocado, sliced ripe olives, sour cream and/or salsa)

Using ingredients you probably already have on hand, these microwave nachos make a fun after-school snack. Let each child personalize his or her plate of nachos with favorite toppings.