Shoveling food in your mouth is the most effective way to beat hunger pangs, and nothing shovels better than a nachos. All nachos are good, but nachos built on a bed of Nacho Cheese Doritos are excellent.
Honestly, I’m surprised that Taco Bell - which is preparing to relaunch in Australia - hasn’t been doing this for years. It’s an easy way to add more flavour (and MSG) to an already delicious mess of food. It just makes sense. Even if Taco Bell won’t take my advice, you still can.
Older fast-food lovers among you may remember Taco Bell's ill-fated entry into Australia in the mid 1990s. (After a few years of lacklustre sales it abruptly pulled out of the country.) Now the brand is back (Back! BACK!), with over 100 stores set to open in the near future. Here are the details!
Build your nachos as you usually would, topping them with a melty cheese and some sort of bean or meat, making sure to cover as much of each chip as you can. An overly exposed chip will burn and, while it’s nice to have a landscape toasted Dorito tips, you don’t want too much browning.
(Protein-wise: embrace the vibe. Dorito-based nachos are best paired with ground beef that’s been seasoned with cheap taco sauce, rather than authentic carnitas, but I trust you to make good choices.)
Once you have a sheet pan full of chips, cheese, and protein, pop it under the broiler until the cheese melts and begins to bubble and brown in spots. Remove from the oven, and pile on the rest of your favourite toppings.
Doritos Nachos can be made with any flavour of Dorito, and you should feel free to play around. Try Cool Ranch, Cheese Supreme, or a mix of several flavours in one batch, or make things really interesting with a few of the super spicy Blaze chips thrown in. (Just be sure to warn people.)