In 1943, while wandering through the town of Coahuila, Mexico in search of hors d’oeuvres, a group of army wives approach head chef Ignacio “Nacho” Anaya of the Victory Club. The restaurant was closed, but Ignacio sprinkled corn tortillas with cheese and jalapeno peppers, toasted them briefly and a staple of ball parks and Mexican restaurants was born. Nachos have taken a leap over the years from simple cheese and pepper recipes to recipes that include such ingredients as crab meat, shrimp, ground beef, chicken, refried beans, chile and pork. If it can go on a tortilla and you can cover it with cheese, chances are you can make nachos out of it.
Brown 1 pound ground beef in a skillet over medium heat. Drain the grease from the beef and add 8 ounces taco sauce. Stir the ground beef to thoroughly coat with the sauce.
Put the contents of one can of refried beans into a microwave-safe bowl. Set the microwave to medium and heat the beans for 2 minutes, or until they are soft and creamy.
Spread tortilla chips over a cookie sheet or baking platter to create a single layer of chips. Place 1 teaspoon beans and 1 teaspoon meat onto each chip.
Sprinkle a generous amount of a combination of shredded jack and cheddar cheese over the layer of chips. Place the nachos in an oven preheated to 350 degrees Fahrenheit for 5 to 10 minutes, or until the cheese melts.
Remove the nachos from the oven. Garnish with chopped green onion and sliced jalapenos. Serve with a side of guacamole and sour cream.