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How to Make Luke's Skillet Nachos. After your pico is prepped, preheat your oven to 350° and get to work browning your meat. Luke set a pot over medium-high heat, added the ground beef, tossed in ...
For the nachos: 1 pound baking potatoes, rinsed and thinly sliced. 3 tablespoons olive oil. 1 teaspoon salt. 1 teaspoon black pepper. 1/2 teaspoon paprika. 1/2 teaspoon garlic powder. 1 pound ...
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir the water and taco seasoning in the skillet and heat to a ...
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Nachos originated in the city of Piedras Negras, Coahuila in Mexico, across the border from Eagle Pass, Texas in the United States. [12] [13] Ignacio "Nacho" Anaya created nachos in 1943 at the restaurant the Victory Club when Mamie Finan and a group of U.S. military officers' wives, whose husbands were stationed at the nearby U.S. Army base Fort Duncan, traveled across the border to eat at ...
The taco comes either as a Doritos Locos Taco Supreme (ground beef, lettuce, diced tomatoes, shredded cheese, and sour cream), or a Regular Doritos Locos Taco (ground beef, lettuce, and shredded cheese), but the taco shell is made out of Nacho Cheese Doritos. [57]
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Yields: 6. Total Time: 30 mins. Ingredients. 2 tbsp. vegetable oil. 1. large onion, thinly sliced. 2. large bell peppers, thinly sliced. kosher salt. Freshly ground ...