Nachos Recipe

Cook aromatics

Heat a large skillet over medium heat. Add 1 tablespoon olive oil and sauté the diced onion until translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Brown beef

Increase heat to medium-high. Add ground beef and break up with a spatula. Cook until no longer pink and beginning to brown, about 5–7 minutes.

Season and simmer

Stir in chili powder, cumin, smoked paprika, oregano, tomato paste, salt, and pepper. Cook 1 minute to bloom the spices. Pour in 1/4 cup beef broth (or water), scrape up browned bits, reduce heat to low and simmer until mixture is thickened, about 3–4 minutes. Taste and adjust seasoning. Keep warm while preparing queso.

Make roux

In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook, whisking constantly, 1–2 minutes until bubbly and pale (do not brown).

Add milk

Slowly whisk in 1 cup whole milk and 1/4 cup half-and-half (if using). Continue whisking until mixture thickens and is smooth, about 3–4 minutes.

Melt cheeses

Lower heat to low. Add shredded white cheddar a handful at a time, stirring constantly until smooth. Stir in 2 ounces softened cream cheese until fully incorporated. Season with 1/4 teaspoon pepper, 1/4 teaspoon salt, and 1/4 teaspoon cayenne or a few drops of hot sauce if desired. Keep queso warm on very low heat, stirring occasionally so it remains pourable. If it gets too thick, thin with 1–2 tablespoons milk.

Preheat oven to 375°F (190°C). Arrange half of the tortilla chips in an even layer on a large rimmed baking sheet or oven-safe platter, leaving small gaps so cheese can melt between chips.

Spoon half of the warm queso over the chips in an even drizzle. Sprinkle half of the shredded cheddar-jack evenly across the chips. Distribute half of the seasoned ground beef over the cheese layer. Add a second layer of chips on top and repeat: pour remaining queso, sprinkle remaining cheddar-jack, and top with remaining beef.

Scatter diced tomatoes, sliced black olives, and diced red onion across the top. Add pickled jalapeños to taste.

Bake in preheated oven 8–10 minutes until cheese is fully melted and edges of chips are lightly toasted. For extra browning, broil 1–2 minutes watching closely to avoid burning.

Remove tray from oven. Top with sliced green onions and chopped cilantro, if using. Transfer nachos to a large serving platter or serve straight from baking sheet.

Serve immediately with fire-roasted jalapeño salsa and sour cream on the side and lime wedges for squeezing.