Tex Mex Nachos Recipe

Rinse rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 2 cups water, 1 tsp salt and 1 tbs vegetable oil. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Prepare the spice mix: in a small bowl combine 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp chili powder, 1 tsp salt and 1/2 tsp black pepper. Reserve a pinch for the shrimp.

Trim steak of excess fat and slice into thin 1/4-inch strips across the grain. Toss steak with 1/2 tbs olive oil and half the spice mix. Let rest 10 minutes at room temperature.

Slice chicken into thin strips. Toss chicken with 1/2 tbs olive oil and the remaining half of the spice mix. Let rest 10 minutes.

Season shrimp lightly with the reserved pinch of spice mix and a squeeze of half the lime. Set aside.

Heat a large skillet or griddle over medium-high heat. Add 1 tbs olive oil. Sear steak strips in a single layer for about 2 minutes per side (depending on thickness) until browned and medium-rare to medium. Remove steak to a plate and let rest 5 minutes, then slice into bite-sized pieces if needed.

In the same skillet, add a small splash of oil if needed and cook chicken strips over medium-high heat for 4–6 minutes, turning, until cooked through and internal temperature reaches 165°F (74°C). Remove and keep warm.

Finally, add shrimp to the hot pan and cook 1–2 minutes per side until opaque and pink. Finish with remaining lime juice and transfer to a plate.

While proteins rest, slice the yellow onion into thin half-moons and core and slice the red and green bell peppers into strips. If using jalapeño, thinly slice and remove seeds if you prefer milder heat.

In a clean skillet over medium-high heat, add 1 tbs vegetable oil. Add onion and peppers, season with a pinch of salt and a sprinkle of black pepper. Sauté, stirring occasionally, until softened and slightly charred at the edges, about 6–8 minutes. Transfer to a plate and keep warm.

To make the cheese sauce: in a small saucepan melt 2 tbs unsalted butter over medium heat. Whisk in 2 tbs flour and cook 1 minute to make a roux. Gradually whisk in 1 cup whole milk, bring to a gentle simmer and cook until slightly thickened, about 2–3 minutes.

Reduce heat to low and whisk in 1 cup grated sharp cheddar, 1/2 cup grated monterey jack and 2 tbs softened cream cheese until smooth. Stir in 1 tbs lime juice and 1/8 tsp cayenne (if using) and taste; adjust salt if needed. Keep sauce warm on lowest heat, stirring occasionally to prevent skin from forming.

Arrange the bed: spread the cooked rice in an even layer on a large serving platter or on individual plates.

Place tortilla chips over the rice in a single even layer. Spoon hot cheese sauce generously over the chips.

Top with portions of sliced steak, grilled chicken strips, and shrimp evenly over the chips and cheese. Scatter sautéed onions and peppers over the top.

Finish with chopped cilantro, sliced scallions, dollops of sour cream, pico de gallo and pickled jalapeños as desired.

Serve immediately so chips remain crisp, offering lime wedges on the side. Leftovers: store components separately (rice, proteins, sauce, chips) and reheat gently; assemble just before serving.