Here is your complete meal plan for having a brief guide involving grilling hamburgers and hot dogs at the same time. You’ll be busy managing the time and temperature of two different meat items so, it’s a good idea to go over the brief plan first. We also have included 2 links in this article to give further grilling details individually to hamburgers and hot dogs. And, as a bonus, some links for some popular sides recipes are also included.
Make your hamburger patties in advance. You can put them on a plate or platter and optionally separate them with waxed paper or patty papers, if you have them.
Get Hot Dogs Ready
If your hot dogs are frozen, you can thaw them a bit in the microwave. Or, run them over some hot tap water until they can bend or flex a bit. This doesn’t take long because hot dogs are somewhat porous.
Prepare the Toppings and Organize the Condiments
You’ll definitely want to go ahead and slice any onions and prep any lettuce leaves or cutup lettuce. And any other toppings to be readied. Then, put them in the fridge, ready to be pulled out easily when nearing grilling completion time. Also, you’ll want to ensure you’ve got the condiments available (e.g., ready to replace near empty ones).
PREP the GRILL
If using charcoal, arrange it for these two different heating areas so that you’ll have part of your grill directly over coals (for direct heat) and part of it not over any coals (for indirect heat).
Begin to preheat your grill now, if using a charcoal or wood source. For fast starting grills like gas, you can wait until just a couple of minutes before being ready with the burger patties and hot dogs.
When using a gas or electric grill, you have a lot more flexibility on direct and indirect heat because you can control the direct heat rapidly.
PREP the Sides
You’ll want to have your sides already thought out and ready. Or, someone else might be prepping them while you’re grilling.
What to Serve with Grilled Burgers and Hot Dogs
What goes with hamburgers and hotdogs on the grill? The way you can be sure is to first think of sides you would like with just grilled hot dogs. Then, think of sides that would do well with just burgers. Then, the side dishes you thought of for both meat items are what will go excellent with both burgers and dogs.
Here are some popular recipes of sides for burgers and dogs together.
GRILLING Hamburgers and Hot Dogs
Which goes on the grill first? The burger or the hot dog?
And the answer is “It depends”. It kind of doesn’t matter but you’ll need to know how to manage both items if you’re limited on direct heat space you might have. So, now is a good time to look at the next item of how to grill both items together.
How to Grill Hamburgers and Hot Dogs at the Same Time
Grilling Hamburgers takes about 8-17 minutes. Grilling Hot Dogs takes about 5-10 minutes. So, you can coordinate both based on your following options regarding how much direct heat grill space you have.
Grilling With Limited Direct Heat Space
If you’re limited on direct heat space and can’t grill both hamburgers and hot dogs at the same time over direct heat then, here are some options:
Option 1: Grill the hot dogs on direct heat, rolling about every 15-30 seconds for about 3-4 minutes. Then, move them to indirect heat and continue to turn by rolling once every 2-3 minutes. Cook your burgers on direct heat and manage as needed.
Option 2: Put the hot dogs on indirect heat, rolling once every 2 minutes. Grill the hamburgers on direct heat until done. Move the burgers to indirect heat and finish out the hot dogs on direct heat, turning by rolling every 15-30 seconds.
Grilling With Plenty of Direct Heat Space
If you aren’t limited on direct heat and can grill both hamburgers and hot dogs at the same time, here is an option.
Option 1: Put both hamburgers and hot dogs on at the same time. Roll the hot dogs about every 15-30 seconds. Either about when your burgers are ready to be flipped or shortly after they are, your hot dogs might be done. When your hot dogs are done, move them to indirect heat and finish your burgers.
Option 2: Put hamburgers on the grill first. After about 2-3 minutes, put the hot dogs on. Roll the hot dogs about every 15-30 seconds. This timing is about right for both burgers and dogs to be done at the same time. However, if one is done first, just set the finished meat aside onto an indirect heat area.
What Temperature do you grill hamburgers and hot dogs?
Hamburgers can be grilled roughly between 375-450°F. Hot Dogs can be grilled between 300-400°F. Both can be grilled a bit higher but only if tightly managed.
Tips for grilling hot dogs and hamburgers
How to grill hot dogs the right way
Ok; so there are actually several right ways. That’s because some people want their dogs charred more or less than others. And some don’t want any grill marks on them. So, if you can handle the stress and timing of multiple ways of cooking them, here you are.
For minimal grill marks or blackening, you’ll need to cook them on indirect heat only and ensure the temp is around 300-350°F max. And roll them once about every 15-30 seconds.
For common grilling and charbroiled appearance and taste, you can cook them alongside the burgers but you don’t leave them on direct heat longer than usually 3-4 minutes. AND, you do need to turn them by rolling very often, about once every 15-30 seconds.
An alternate method is to grill them on direct heat, rolling every 15-30 seconds, for a total of about 2 minutes. Then, cook them the rest of the way to your desired level on indirect heat, rolling them every 2-3 minutes.
How to make grilled burgers juicy
The tips to getting a grilled hamburger juicy are several. One idea is that you never mash or press down on them while on the grill. Others say you can do it just once. Most will agree that when you remove them from the grill, you don’t cut into them and you let them sit for at least 5 minutes before letting anyone use them to make their sandwich.
Announce the Grilling ETA
Yes, it’s always a good idea to alert others who are helping (or consuming) what your Estimated Time of Arrival is for the final Grilled Burgers and Hot Dogs. It’s good etiquette and it gives everyone a chance to get ready. It also announces a good timing for the toppings and condiments to be taken out of the fridge and laid out.
Details of a Grilled Hamburger Recipe and a Grilled Hot Dog Recipe
As promised, here are links to 2 detailed grilling recipes for burgers and hot dogs. They have a lot of information about some good practices, temperatures, and times. And, we added in a Brats grilling recipe as well, in case you’re having that instead of hot dogs, as some people do.
SERVING and PRESENTATION
How to keep grilled burgers warm
You can keep grilled burgers warm by setting them aside on indirect heat on the grill if you’re waiting for hot dogs to cook. Another option is to wrap them in foil and be left on the warm side of the grill, avoiding the hot, direct heat side. You can also put them on the warming shelf, if your grill has that option. And still others will wrap them in foil and keep them in a warm preheated oven at 225°F. Here’s an EHow article on this subject.
Warming or Toasting Buns
Optionally, you can warm some of the buns using the grill, microwave, stove top, or oven. This adds an unbelievably good taste to your sandwiches. Putting a very thin slice of butter (and just a pinch of garlic powder) on them adds even more to the entire flavor.
Presentation for Self-Serving
If you choose to enhance the presentable appearance of anything, you can do it easily with the following examples. Sometimes I use one or more of these techniques; sometimes, I do none of them.
You can have a stack of plates and silverware readied on a table or countertop. Next to them, you can have the toppings and condiments readied, just like a buffet line.
You can place all the toppings onto platters for a good display and for easy grabbing to build a sandwich. Or, you can leave the toppings (arranged) on the cutting board, which still looks good.
You can open a mayo jar and place the lid upside down and use it as a spoon or knife rest for self-serving. You can do the same thing with a pickle jar and use a fork to rest on its own lid.
As crazy as it sounds, you can lay the burgers and hot dogs on a bed of full lettuce leaves on a platter. This is sometimes done in hotels for business dinner buffets. When dinner’s done, you can then rinse the lettuce leaves, and use them the next day in a salad to prevent waste.
STORAGE and LEFTOVERS
Food Safety for Leftovers
How long have the hamburgers and hot dogs been off the grill and left out for self-serving? This is probably the number 1 concern of food safety in the home. It’s when dinner has been cooked and removed from any heat. It sometimes feels like a Catch-22 as to know how long to leave out the meat or when to put it away in the fridge as leftovers. It easily becomes an issue if they’re left out like that for an hour or more. The ill effects are felt on the next use of those as leftovers.
So, here’s a food safety tip. Usually, within a half hour after coming off the grill and people started making their sandwiches, they will have already retrieved any “second helpings” of any meat. You can ask around and let others know you’re going to put them in the fridge if they want any more.
Storing Leftovers in Freezer or Fridge
While you may put your leftover burgers and hot dogs in the fridge initially, you can put any items in the freezer on the same evening as they were grilled. If handled and stored properly, you can usually keep them in the fridge for 2-3 days or 2-3 months in the freezer. Here is a USDA article on this subject.
I hope this helps you coordinate these two popular grilling items and gives you some more ideas or tips on planning them out. Tell me your thoughts by submitting a comment. I’m very interested in what others do when they grill these 2 items!
Whether you’ve grilled a lot of burgers before or you’re new to the game, we all have the same goals. We want a great tasting grilled burger and we want it as quickly and easily as possible. Maybe you want to look for something different from the store-bought frozen burgers or the basic ground beef patty. Well, get ready to expand your horizons. You’ll probably about to save time, money, and improve your burger grilling skills.
Forming the Burgers: For every 1.2 pounds, divide and roll ground beef into 4 balls. Then, gradually flatten them to desired thickness while compressing inward the outer sides of each patty. If available, place each between patty papers, or keep somewhat separated on a plate.
On The Grill: Place each hamburger patty on the preheated grill on direct heat initially. If temp control exists, maintain between 350-400°F. After initial 1 to 3 minutes, turn each burger. Monitor to ensure no side gets too charred. A typical 1/3-inch thick burger (this recipe) will take about 5 to 10 minutes to cook. However, if grill is too hot (or flaming a lot) for continued cooking on direct heat, you can opt to move patties to side for indirect heat and close the grill lid. When burgers are done, remove from grill onto a plate or platter for serving.
Serving: The buns can be warmed, if desired. It's easiest if condiments and toppings are laid out for making each sandwich. Here are several popular example burger combinations that you might make.
4 each hamburger buns
Burger Sandwiches Options
The Midwestern Burger has mayo, lettuce, and tomato.
You can never beat homemade burgers on the grill, especially if you feel you have the best hamburger recipe. I worked in the foods industry, including fast food restaurants for over a decade, all across the Southeast United States. There are tons of “best burger” recipes out there but this one has evolved over a few decades and it’s been narrowed down to the most popularly loved ingredients for homemade burgers.
I’ll cover that plus a lot of tips for prepping, grilling, and serving them a lot easier. This recipe has some basic info but there are many more things to know that will make it easier for you every time. And, the most popular questions are answered as well.
I use 80/20 ground beef mix.
Best Cheese for Grilled Burgers
The best cheese for grilled burgers is American Cheese. However, there are some surprising changes that have been taking place these past 10-20 years. People have experimented with and also love White American Cheese, Provolone cheese, and Swiss (with grilled mushrooms).
When you add cheese to grilled burgers, you’ll want to only add it about 1 minute before removing from the grill.
How to Season Grilled Burgers
In some cases, such as this burgers on a grill recipe, it’s best to add the seasonings into the raw meat before grilling it. However, not everyone may like it seasoned the way I do so, over the years, I gradually reduced and eliminated some internal seasonings to get the best balanced amount to where all agreed they liked it the best. So, it’s a very subtle amount of initial ingredients (garlic and onion powder, S&P, Worcestershire sauce) in the meat. And it lets individuals add more of whatever they want on their own grilled burgers, e.g., extra salt.
Saving Time on Seasoning Burgers
Now, if you’re running short of time, do what I do. I’ll get the unseasoned ground beef patties slapped onto the grill to start cooking. I’ll run inside and grab the spices and sprinkle them about the top of each raw burger on the grill.
I’ll use very little salt, pepper, pinch of garlic & onion powder, and a splash or Worcestershire Sauce. Although not mixed into the meat, they still turn out as darn good burgers on a grill.
How to Keep Grilled Burgers Warm
You can keep grilled burgers warm in several ways. Don’t forget that the doneness continues to increase while keeping it warm if it’s for an extended period of time. Here is a variety of popular ways.
If it’s just for about 5-10 minutes, you can keep it off direct heat, remaining on the grill off to the side or on the upper warmer shelf, if your grill has one.
You can put them on an oven-proof platter or plate, cover it with foil, and set it the oven set to 225°F.
You can set them on a microwave-proof dish and set your microwave on “Keep Warm” if it has that function. Don’t cover with foil, of course. But, if it’s going to be for longer than about 10 minutes, you can consider enclosing it with paper towels that will cover over all the burgers to help with moisture retention.
Some have been known to just put them all in a big sheet of foil and close it up and set it off to the side of a still warm grill.
Time and Temp for Burgers on the Grill
The cook time and internal temp for burgers on the grill are dependent on these things:
what heat control you have and the grill temp itself
the distance of the meat from the direct heat source
grilled burgers cook time
grilled burgers internal temp
We now review all these items.
Controlling the Grill Temp
When you first place each hamburger patty on the preheated grill on direct heat, the typical initial temp might be around 375-500°F. As you continue to cook, it may drop to about 350-425°F. All of this depends if you have a charcoal grill, a pellet grill, or a more consistent gas or electric grill.
Controlling the Grill Temp Using the Grill Vents and Lid
You can control your grill temp using available vents by opening or closing them. You can also use the grill’s lid. You can remove it to let the upper heat quickly escape. Or, you can use it to snuff out some air (lid vent closed).
Controlling the Grill Temp Using a Water Spray Bottle
If your grill allows it, you can also have water in a spray bottle handy for quickly putting out excessive flames or mildly toning down a hot charcoal area. If using charcoal, you can spread out any charcoal that might be piled up a bit too high, which was causing higher heat. With gas or electric, it’s easy enough to turn the temp down.
The Distance of the Burger Meat from the Heat Source
In the case of burgers, you’ll want the usual distance to be anywhere from 3 to 8 inches from your heat source on a charcoal or gas grill. Although this isn’t a steadfast requirement, this is referencing a common distance when referring to direct heat. For indirect heat, of course, you’re not directly over a heat source, and the distance doesn’t apply as long as you’re still cooking off to the side (and the grill lid is on).
Grilled Burgers Cook Time
Cook times vary a lot but here is a generic guideline that might help you. It does vary with the temp of your grill grate and the distance from your direct heat source. For about 1/2-inch thick burgers, the following is a total estimated burgers on the grill time, including when you turn the burgers over.
With experience of grilling burgers, you can tell based on the feel of the resistance when pressing a spatula down on a burger. A well-done burger will give the most resistance and doesn’t press down very far. A medium burger will press down a fair amount. All pressing down with a spatula will release a lot of juices usually. The best confirmation of doneness is performing an internal temp check with a grill thermometer.
Grilled Hamburgers Temperature
If the hamburgers aren’t too thick, it might be difficult to test the internal temp. But you can angle the tip of the thermometer when testing the meat’s center. Angling it gives you more meat contact. Also, it’s a good idea to test more than just one burger in order to get a more accurate “sampling size” of your set. However, it’s generally not necessary to check them all. I usually only check about 2 and sometimes 3 max. Here’s a good grilled burgers internal temperature guide regarding doneness. We’ve used the top end of the temps instead of a range for safety reasons.
An excellent reference work and study on time, temps, and food safety for cooking burgers was done by ThermoMeat.com. Check it out here.
Grilled Burgers Charcoal
Grilling burgers on a charcoal grill results in a fantastic flavor. The skill rests with managing the heat during the cooking process. All grills are different so here are some basic concepts to address while using your own techniques for your grill. It’s also a learned skill of when to flip the burgers.
When to Flip Burgers on the Grill
Manage flames, if any, to not become excessively long periods on burgers. Try to avoid flipping burgers for first 1 to 3 minutes, but don’t risk burning for this.
When sides become slightly browned and surface starts to show juices, it’s time to turn the burger. If flames were excessively a long time, you’ll need to turn them before this.
Also, when flipping a burger, especially the first time for each one, you especially want to use the spatula to scrape deeply into the grate’s surface. Your thinking can be you’re wanting to avoid the burger falling apart. Also, on the very first turn, the burger will want to “pull itself together” due to the shrinking process. Sometimes, on some burgers, I’ll just scoop inward about halfway and then back off as it pulls itself together. Then, I’ll finish scraping it off the grill coming in from a different angle. I usually only have to do this for when I’m making bigger skinny burgers for double-decker sandwiches.
Sides for Grilled Burgers
Having sides for grilled burgers is to understand what complements this kind of sandwich. So, let’s look at what goes with grilled burgers commonly.
Fast and easy things are shown here:
canned, already seasoned baked beans
regular potato chips
Also, here are some good recipe ideas for more substantial side dishes for burgers on the grill.
Conclusion of Burgers on a Grill
In conclusion, we provided all of this information in one article so you don’t have to click around for expanded details on cooking burgers on a grill. We hope you enjoyed it. Also, try grilled hot dogs with lots of ways to cook and prepare them.
Please let me know (leave a comment below) if you want to see any additional sub-topic or more expansion on existing ones. I’m also very interested in your thoughts on how you cook burgers on a grill. Thanks for reading!
This is a special item that can be made so simply with some basic ingredients that nearly everyone has all the time. If you happened to not have tomato sauce but have tomato paste, you can use that and add in water to compensate for the amount of tomato sauce desired.
If it’s game day, it’s excellent on dinner rolls and acts like sliders. Here’s another idea along those lines. An alternate great finger sandwich to make are the real sliders, using an original recipe. Or, if you wanted, you can make this great tasting dip for Veggies.
What are good side dishes with Sloppy Joe’s?
Good side dishes for Sloppy Joe’s are French Fries, Baked Beans, and Coleslaw.
Why do they call it Sloppy Joe’s?
So many stories; so little time… In the mid-1900s, loose meat was popular as were any kind of fast food sandwiches. One source says it’s believed to be a cook named “Joe” who began adding a tomato sauce to his ground beef sandwiches. Another story is from an old restaurant’s messy floors due to the melted ice from their seafood they cooked and sold. And another story was about a Cuban named Jose’, who began to make a sandwich based on another type of sandwich, thus the Sloppy Jose’.
If you want to try another fast and easy sandwich, go for the classic BLT or a supreme, loaded one, as found here in our recipes.
This is a meatloaf recipe southern style and is adapted from the 1970s. That makes this the original classic recipe for meatloaf, I suppose. I watched my mother make it in the 1960s and I was deep in a food services career in the 1970s. It is a true old fashioned recipe and you will not experience it dining out. It uses individual spices, real diced onions, and bread cubes from bread (not canned bread crumbs).
It’s from a time when family living became very busy, time was of the essence, and the desire to maintain homemade flavors for dinner was strong. Using only simple ingredients, it’s rich in flavor because of the real onions, egg, and bread cubes. Yes, it will taste very different if you use store bought bread crumbs instead of bread cubes. Just grab some bread slices and cut up some cubes, like crouton size. It’s all a part of the process for maintaining that homemade taste and still keeping it speedy.
Preheat oven to 375⁰F. Mix main ingredients thoroughly by hand. Place into a greased loaf pan or iron skillet.
1 lb ground beef, 1 tbsp brown sugar, ½ tsp salt, ½ tsp garlic powder, ¼ tsp ground black pepper, 1 large egg, 1 slices bread, ¼ medium sweet onion
Bake at 375⁰ in center rack about 50 minutes. When using a small cast iron skillet, cover top with foil. For a loaf pan, leave it uncovered. If using the "Recipe Resizer", be prepared to add an additional 5-10 minutes per pound of ground beef added.
After initial baking time, drain the grease, add the mixed topping ingredients, and bake 10 more minutes uncovered. Meatloaf generally should be about 160°F internal temp.
4 tbsp Catsup, ½ tbsp brown sugar, ½ tsp Worcestershire Sauce
MUST let it rest for 10 minutes before cutting into it. Then, cut and serve.
What should the internal temperature of a meatloaf be?
160o F is a good standard internal temperature for a cooked meatloaf.
Meatloaf Temp and Time
How long does it take to cook a meatloaf? When using either 375oF or 350oF, the time duration can vary between 1 hour (at 375oF) to 1 hour and 30 minutes (at 350oF). You can use the “Recipe Resizer” for a larger meatloaf. Be prepared to add an additional 5-10 minutes per pound of ground beef added. Also, some baking containers tend to cause the need for increased baking time so, be prepared for that possibility.
Don’t forget the needed rest time of 10 minutes. I know it’s tempting but, it will help the meatloaf to become a bit more solidified for serving.
Meatloaf in Air Fryer
You can make this recipe for meatloaf in air fryer or oven. If making it in an air fryer, the benefit is that you don’t have to drain the excess oil, as it drips through the perforated holes. Be aware that the air fryer cook time might be reduced about 5 to 10 minutes total so you can check the internal temp with your air fryer to determine your final time. When it approaches about 150oF internal temp, it’s time to add the topping.
Recipe for 2lb Meatloaf or 3lb or More
Yes, your can use our built-in <Recipe Resizer> selector to double this 1lb recipe to become a recipe for 2lb Meatloaf. And it has some other selections for even larger ones. Just keep in mind, it will need some added baking time for these larger recipes.
What are best sides with meatloaf?
There are loads of side dishes that go well with meatloaf. Here they are as an easy list with recipe links if needed:
What makes this classic meatloaf recipe old fashioned?
Older Meatloaf Recipe Names
It uses some particular items that were commonly used decades ago that were in mostly everyone’s kitchen. Some refer to these meatloaf recipes under different terms such as “meatloaf recipe ketchup”. Others might refer to it as “meatloaf recipe brown sugar”. There are a number of meatloaf recipes oatmeal, but not everyone used oatmeal (oats) in it. Some did and it was somewhat popular also.
Old Fashioned Recipe for Meatloaf Ingredients
Many people did use bread cubes (instead of oatmeal or today’s bread crumbs). It was a good use for stale bread, which is where this came from. People also used to use stale bread for making their own croutons for salads. In this case, it mixed well with ground beef. Homes always had ground beef available because it was so much cheaper than roasts and it was great for children’s favorite dishes. Thus, the era of faster, money-saving home cooking with Hamburger Helper. These are all the reasons this validates this as a true original old fashioned southern recipe for meatloaf.
This is how to make homemade ground beef Nachos Grande Supreme that are loaded and stacked. It’s easily a full meal for anyone. The sequence of the cooking, heating, and building is one of the main keys for maximizing flavors. So much is on this, you’ll need to consider adding forks.
Mix ground beef, onion, and Taco Seasoning together and brown in skillet.Separately, in 2 individual microwavable containers, microwave to heat up the refried beans and Nacho Cheese.Warm some Nacho Chips in microwave for about 20-30 seconds or in oven on a cookie sheet for about 3 minutes at 350⁰.
Building the Individual Servings Plates
Add the warmed Nacho Chips to each individual’s plate and spread them out to reduce excessive chips overlap.Distribute the seasoned, cooked ground beef mixture across the Nacho Chips on each plate.
Across each plate, apply dollops of the warmed refried beans across the chips and meat mixture. Using a tablespoon might make it easier to distribute somewhat consistently.
Distribute the diced tomatoes and salsa as the next layer.
Using a large spoon, distribute the heated Nacho Cheese like "rows" across each plate's top layer.
Add dollops of sour cream across each serving.You can now control the level of jalapenos to distribute across each serving plate. Or, set aside a small bowl and spoon for self serving.
There’s a lot to handle for all the toppings and ingredients that go into making this recipe of loaded nachos. Below are some pics of the sequencing steps to building loaded nachos. After that, there are some notes and helpful tips on making loaded nachos and their ingredients.
Nachos with Cheese
If you elected to use shredded Cheddar Cheese, instead of Nacho Cheese, you can usually sprinkle this evenly over the hot, cooked meat while still in the skillet. This will permit it to melt and still be somewhat evenly distributed when you scoop out each meat mixture’s serving.
Nachos using Sour Cream
Some have found using 2 teaspoons makes it easier. For example, use 1 teaspoon to scoop up some sour cream; then, over the plate, use the 2nd teaspoon to help remove it to distribute it over the Nachos layer.
Nachos and Jalapenos
It’s extremely important to avoid touching on or around your eyes when working with Jalapenos. You’ll want to wash your hands using soap and water thoroughly when done handling Jalapenos.
Removing the Jalapeno seeds is generally performed as the seed is the primary source of hotness in the Jalapeno. In preparations, you cut off the stem side’s head and toss away. Then, slit the jalapeno lengthwise and, while holding under gentle flowing cold water, remove and discard the seeds. Cross-cut slices of jalapenos or dice them up in small pieces to prepare for distributed serving on each plate. Alternatively, if you have those who want the hotness of the Jalapeno with the seeds intact, this is generally served as small slices.
Always use a spoon when applying Jalapenos to a plate. This encourages a person not to touch it with their hands and reduces the risk of later touching the eyes.
Nachos with Refried Beans
Most people heat up refried beans in a separate pot for nachos recipes. Still others will dump it into the skillet of the cooked ground beef. I’ve done both of those ways and quite a few more. The best flavor while maintaining convenience is to warm them in a bowl in the microwave (with at least a covering like a paper towel). It should definitely be heated slowly. I use the button for reheating (soup or casserole).
Nachos with Ground Beef and Taco Seasoning
If you don’t have it on hand, the primary ingredients are Cumin and Chili Powder so you could use a mixture of those, if in a pinch. At least use the Cumin, as that’s the key desired flavor. But, you can also make Taco Seasoning. See here for that recipe.
Nacho Chips and Alternates
Although I’ve used this recipe multiple ways (and repeated for confirmations before each change), the best idea is to generally avoid using the “scoop” type of Nacho Chips. However, if you’re setting ingredients aside for actual dipping like an appetizer then, scoops will work. This recipe is designed as a meal serving. All types of standard sized Nacho Chips work well such as triangular or round, thick or thin, Corn-based or other.
Alternates for Nacho Chips, in case you’re out are possible. Frito Corn Chips are probably the closest semblance of Tortilla Chips. Others have used Doritos.
Loaded Nachos with 2 Layers
Double Layering: For a slightly different experience, you can place one small layer of Nacho Chips on the plate, ensuring no overlap. Then, very slightly add on 1/2 of a serving’s toppings. Then, add on a 2nd layer of Nacho Chips (no overlaps), and repeat with the remaining serving’s toppings.
History of this Recipe for Loaded Nachos Grande Supreme
While working in Foods Management and residing between Galveston and Houston, Texas, I became exposed to a variety of differing Mexican cuisines and their variety of preparations. Some were “Americanized” for the public and others were more traditional, depending on their clientele.
I experimented with many Nacho-related recipes for many years to shift back and forth between speed of preparation versus maximum savoring in flavors. As an example, I have tried to cook the meat mixture and then just added in the refried beans to save a separate heating step. I also tried adding in the Nacho Cheese as well, all in one skillet. While it still could have been classified as Nachos Grande, it was just kind of Okay. There is absolutely no comparison when you add these ingredients individually heated and separately, as defined in this recipe. The flavors are enjoyed both individually and combined. I believe you’ll find a wonderful dining experience with this preparation.
Conclusion of this Easy Recipe for Loaded Nachos
Because this homemade nachos recipe has so many ingredients, it’s easy enough to leave off a few things when you don’t have them. Or, in case you just want a lighter version of the recipe for nachos.