Nachos Recipe

Prepare chips (if using fresh tortillas)

Preheat oven to 375°F (190°C). Brush both sides of 8 small corn tortillas lightly with vegetable oil and stack. Cut each tortilla into 6–8 wedges to yield about 6 cups of chips.

Arrange wedges in a single layer on a baking sheet, sprinkle with kosher salt and bake 8–12 minutes, turning once, until golden and crisp. Alternatively, shallow-fry wedges in 1/2 inch oil over medium heat 1–2 minutes per side until crisp; drain on paper towels and salt immediately.

If using a store-bought nacho cheese sauce, warm it gently in a small saucepan over low heat, thin with up to 2 tablespoons milk to reach a pourable consistency and keep warm. If using homemade cheese sauce, melt 2 tablespoons butter in a saucepan over medium heat, whisk in 2 tablespoons flour to form a roux, cook 1 minute, then slowly whisk in 1 cup milk until smooth. Stir in 1 cup shredded cheddar and 1/2 cup Monterey Jack off heat until melted; season with salt and pepper and keep warm.

Combine the 2 cups sharp cheddar and 1 cup Monterey Jack in a bowl and keep refrigerated until ready to assemble.

For seasoned ground beef: heat a skillet over medium-high heat, add 1 pound ground beef (not included in kit quantities — use roughly 1 lb for 1 cup cooked) and cook, breaking up with a spoon, until no longer pink, about 6–8 minutes. Drain excess fat, add 1 tablespoon taco seasoning and 2–3 tablespoons water, simmer 2 minutes until seasoning coats the meat. Measure out 1 cup cooked beef for the nachos.

If using black beans as a vegetarian protein: place 1 cup rinsed black beans in a small saucepan with 1/4 teaspoon cumin, a pinch of salt and 2 tablespoons water. Warm over low heat until heated through, about 3–4 minutes, and mash lightly with the back of a spoon so some beans remain whole for texture.

Preheat oven to 400°F (205°C) or heat broiler on medium-high. On a large ovenproof platter or baking sheet, spread half of the tortilla chips into an even layer making sure edges slightly overlap but are not stacked in a dense pile.

Scatter half of the shredded cheeses evenly over the chips. Spoon half of the cooked seasoned beef and half of the warmed black beans (if using both) across the chips. Drizzle 1/2 cup warmed nacho cheese sauce in an even pattern.

Top with the remaining chips, shredded cheese, cooked beef and beans, then place the tray in the oven for 4–6 minutes just until cheeses melt and begin to bubble. For a quicker finish, place 2–3 inches from the broiler element for 1–2 minutes — watch closely to prevent burning.

Remove the nachos from the oven and immediately scatter pickled red onions, diced roma tomatoes, sliced jalapeños, and green onions evenly over the melted cheese so they stay bright and fresh.

Sprinkle chopped cilantro and crumbled queso fresco over the top for brightness and texture.

Whisk sour cream with 1 tablespoon lime juice and 1/4 teaspoon salt to thin slightly. Dollop sour cream and spoonfuls of guacamole around the nachos or serve on the side. Place lime wedges alongside for squeezing.

If desired, finish with a dash of hot sauce over the guacamole or sour cream for added heat.

Serve immediately while chips are crisp and cheeses are gooey. Provide extra napkins and small bowls for any leftover toppings or sauce so guests can make their own adjustments. Leftovers: store components separately (chips will soften if stored with toppings).