Deluxe Walking Nachos

The first week of being engaged. The word feels different in my mouth — "fiancée." I keep saying it to see how it feels. "My fiancée Megan." "I'm engaged." "My fiancée likes nachos with a fork." It feels good. It feels like something I've been walking toward my entire life and I've finally arrived.

Megan has been on the phone constantly. Her friends, her colleagues, her college roommate. She shows the ring to everyone — the cashier at Pick 'n Save, the barista at Colectivo, a stranger at the farmers market who complimented her earrings and got a fifteen-minute proposal story instead. She is radiating joy in a way that makes strangers smile. She is a force field of happiness.

Linda invited us to dinner to celebrate. She made chicken (her one good recipe) and Tom opened a bottle of champagne, which was so out of character for Tom that I briefly wondered if he'd been replaced by a friendlier man. He raised his glass and said, "To Jake and Megan." Four words. The most celebratory thing Tom has ever said. Linda cried. Again. She will cry at every milestone between now and the wedding and probably at the wedding and probably at every event for the rest of her life. This is Linda.

At the brewery, I told the head brewer. He said, "Congratulations, kid." He poured me a beer. We clinked glasses. He said, "When's the wedding?" I said, "June 2024." He said, "That's a year away." I said, "Megan has plans." He said, "Smart woman." He's right. Megan has plans. Megan always has plans. I just show up and make pierogi.

Made an engagement dinner at home — just us. Filet mignon, asparagus, a potato gratin. The nicest meal I've ever cooked. Megan looked at the table — candles, the nice plates, wine, food — and said, "You're going to be a really good husband." I said, "I'm already a really good cook." She threw a piece of asparagus at me. Some things never change. Thank God.

I pulled out all the stops for our engagement dinner—filet mignon, candles, the nice plates—but the line that keeps bouncing around in my head is the one I used to introduce Megan to the world: “My fiancée likes nachos with a fork.” That’s her. That’s us. So yes, we celebrated with the fancy meal, but any honest tribute to this chapter has to include nachos—piled high, completely over the top, and absolutely eaten however you want.

Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min | Servings: 4

Ingredients

4 individual-size bags (1.75 oz each) corn tortilla chips
1 lb lean ground beef
1 packet (1 oz) taco seasoning
1/3 cup water
1 cup shredded Mexican cheese blend
1/2 cup canned black beans, rinsed and drained
1/2 cup canned corn, drained
1/2 cup pico de gallo or fresh salsa
1/4 cup sour cream
1/4 cup pickled jalapeño slices
1/4 cup guacamole
2 tablespoons fresh cilantro, chopped
1 lime, cut into wedges

Instructions

Brown the beef. In a large skillet over medium-high heat, cook ground beef, breaking it apart, until no longer pink, about 6–8 minutes. Drain excess fat.
Season the meat. Add taco seasoning and water to the skillet. Stir to combine and simmer over medium heat for 3–4 minutes until the liquid is mostly absorbed. Remove from heat.
Open the bags. Carefully cut or tear open the top of each chip bag along one long side to create an open “bowl.” Gently crush the chips inside slightly to create a bed for toppings.
Layer the toppings. Divide the seasoned beef evenly among the four bags. Top each with shredded cheese, black beans, and corn.
Melt the cheese. If desired, microwave each open bag for 20–30 seconds until the cheese melts. Alternatively, transfer contents to oven-safe dishes and broil for 2 minutes.
Finish and serve. Top each bag with pico de gallo, a dollop of sour cream, guacamole, jalapeños, and fresh cilantro. Squeeze a lime wedge over each serving. Serve immediately—with a fork if that’s your thing.

Nutrition (per serving)

Deluxe Walking Nachos — Because My Fiancée Eats Them With a Fork