Alicia's Nachos Recipe

Ground Beef (if selected)

Heat 1 tablespoon oil in a skillet over medium-high heat. Add 1 lb ground beef, season with 1 tbs fajita seasoning, 1/2 tsp salt and 1/4 tsp black pepper. Cook, breaking up meat, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed and keep warm.

Chicken Fajita (if selected)

Toss 1 lb sliced chicken breast with 1 tbs fajita seasoning and a pinch of salt and pepper. Heat 1 tbs oil in a large skillet over high heat until shimmering. Add chicken in a single layer and sear 2–3 minutes per side until cooked through (internal temp 165°F / 74°C). Remove and keep warm.

Beef Fajita (if selected)

Marinate or toss 1 lb sliced flank/skirt steak with 1 tbs fajita seasoning, 1/4 tsp salt and 1/4 tsp pepper. Heat 1 tbs oil in a heavy skillet or cast iron over high heat until very hot. Sear steak 1–2 minutes per side for medium-rare to medium depending on thickness. Let rest 5 minutes, then slice thinly across the grain. Keep warm.

Vegetables for Fajitas (if using fajita proteins)

In the same skillet used for protein, add the thinly sliced onion and bell pepper with a small pinch of salt and 1/2 tbs oil. Sauté over medium-high heat until softened and slightly charred, about 5–7 minutes. Combine with cooked fajita protein or serve alongside.

Preheat oven to 375°F (190°C). Spread 12 cups of tortilla chips in an even layer across a large rimmed baking sheet or ovenproof platter, overlapping slightly to form a base.

Warm 2 cups refried beans in a small saucepan over low heat until spreadable. If using whole beans, mash lightly and season with 1/2 tsp fajita seasoning and a splash of water. Dollop or spoon the warmed beans evenly over the chips in several spots so every chip gets some bean.

Scatter the prepared protein (choose ground beef, chicken fajita, beef fajita, or a mix) evenly over the chips and beans. If using fajita vegetables, distribute them across the tray as well.

Evenly sprinkle 3 cups shredded Monterey Jack cheese over the chips, beans and protein to create a uniform cheese layer.

Bake in the preheated 375°F (190°C) oven until the cheese is fully melted and bubbling, about 8–10 minutes. For a lightly browned finish, switch to broil for 30–60 seconds while watching closely.

Remove nachos from oven. Dollop 1 cup sour cream in spoonfuls across the top or place in a squeeze bottle and drizzle as desired. Add 1 cup guacamole in spoonfuls or an even layer in the center.

Top with 1 cup diced tomatoes or pico de gallo, 1/4 cup sliced pickled jalapeños, 2 tbsp chopped cilantro and 2 tbsp sliced green onions. Offer hot sauce or salsa on the side and lime wedges for squeezing.

Serve immediately on the baking sheet or transfer to a large platter. Recommended serving: divide between 4–6 people as an appetizer depending on appetite.