In its simplest form, a tray of nachos starts with a layer of tortilla chips in an ovenproof skillet or shallow roasting tin. Then add spoonfuls of your meat, poultry, fish or veggies, drizzle over some queso, grated cheese.
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.
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.
Slow cooker fans – here's a great recipe for you. A piece of beef silverside is marinated in spices, then slow cooked in beer.
Make two sirloin steaks feed four with this tasty recipe. The steaks are thinly sliced then marinated overnight. The sautéed steak is layered up with fried onions and peppers