Not So Average Nachos Recipe

Prepare baking sheet

Preheat oven to 375°F (190°C). Arrange a large rimmed baking sheet or oven-safe platter; line with parchment if desired.

Toss tortilla chips with 1 tablespoon vegetable oil and 1 teaspoon kosher salt in a large bowl to lightly coat. Spread chips in an even single layer on the prepared baking sheet, leaving some gaps for toppings.

Heat a large skillet over medium-high heat. Add the ground beef and break it up with a spatula. Cook until it starts to brown, about 4–5 minutes.

Push beef to one side and add the chopped onion and a pinch of salt. Sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Stir in 1 tablespoon tomato paste, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon crushed red pepper flakes, 1 teaspoon Worcestershire sauce. Cook 1–2 minutes to bloom the spices.

Add 1/4 cup beef broth (or water), scrape up browned bits, and simmer until liquid mostly reduces and mixture is saucy, about 2–3 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and keep warm.

In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons flour and cook 1–2 minutes to form a blond roux (do not brown).

Gradually whisk in 1 cup whole milk, smoothing lumps. Bring to a gentle simmer, whisking constantly until slightly thickened, about 2–3 minutes.

Lower heat to low. Remove from heat briefly and whisk in 2 tablespoons softened cream cheese until smooth. Return to low heat and stir in 1 cup grated sharp cheddar and 1/2 cup grated Monterey Jack in batches, stirring until melted and smooth. If sauce is too thick, add 1–2 tablespoons milk to reach pourable consistency.

Season cheese sauce with 1 teaspoon hot sauce, 1/2 teaspoon mustard, and 1/4 teaspoon ground white or black pepper. Taste and adjust salt if needed (cheeses add salt). Keep warm on lowest heat or transfer to a thermos until ready.

On the prepared sheet of chips, scatter half of the warm seasoned beef evenly over chips. Spoon half of the black beans in dollops across the chips. Drizzle or pour about two-thirds of the cheese sauce over the chips and beef, concentrating in the center but covering most chips so cheese melts onto them.

Sprinkle half of the pickled jalapeños and half of the sliced green onions over the layered chips. Add half of the diced tomato.

Place the baking sheet in the preheated oven and bake 6–8 minutes, until cheese is bubbling and edges of chips are lightly toasted. If you like a crisper top, broil 1–2 minutes keeping a close watch to prevent burning.

Remove nachos from oven. Immediately drizzle remaining cheese sauce over any uncovered spots and top with remaining seasoned beef, black beans, pickled jalapeños, diced tomato, and sliced green onions.

Spoon avocado or guacamole and dollops of sour cream around the nachos. Sprinkle chopped cilantro and optional crumbled queso fresco or cotija. Add pickled red onions and spoon hot salsa where desired.

Cut lime in half and squeeze over the nachos to brighten flavors. Serve hot, with extra hot sauce and salsa on the side.