In its simplest form, a tray of nachos starts with a layer of tortilla chips in an ovenproof skillet or shallow roasting tin.
For meaty nachos, minced beef works a treat. You can simply fry it, then add Mexican seasoning or a nacho spice mix.
When you're building nachos, spooning guacamole over the hot nachos adds a flavour sensation. What you need to do.
You can spoon refried beans over your nachos or serve them on the side as an extra dip for the tortillas. They are so easy to make, and almost as fast as opening a tin of them.
The traditional salsa to serve with nachos is pico de gallo, which means rooster's beak. It's a simple mixture of chopped tomatoes, onion (spring onions are best), chilli, lime, coriander and salt.
Thin slices of chicken breast tossed in Mexican seasoning are great in nachos. But take the chicken to the next level by slowly poaching it, shredding it.
The steaks are thinly sliced then marinated overnight. The sautéed steak is layered up with fried onions and peppers, topped with gherkins and chillies, before a rich cheese sauce is poured over.
Just five ingredients, using olive oil, a tin of chopped tomatoes spiced with chilli, garlic and oregano, it's ready in 15 minutes and you can serve it hot or cold.
Slow cooker fans – here's a great recipe for you. A piece of beef silverside is marinated in spices, then slow cooked in beer.
Slow-cooking a shoulder of pork for nachos is a great idea if you've lots of people to feed. It's hot, spicy, sticky and a little sour.