Nachos Grande Recipe

Cook beans

Heat a medium skillet over medium heat and add 1 tablespoon olive oil. Add the diced yellow onion and sauté 4–5 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Stir in the drained black beans, ground cumin, smoked paprika, kosher salt and black pepper. Cook, stirring occasionally, 4–6 minutes until beans are heated through and starting to break down.

Mash roughly with the back of a spoon or a potato masher to create a mix of whole and slightly smashed beans (leave texture). Stir in 1 tablespoon fresh lime juice. Keep warm until assembly.

Make roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons flour and cook 1–2 minutes, whisking constantly, until the raw flour smell cooks off but the roux does not brown.

Gradually whisk in 1/2 cup beer until smooth, then whisk in 1/2 cup whole milk. Bring to a gentle simmer, whisking, until sauce thickens slightly, about 2–3 minutes.

Reduce heat to low. Add the softened cream cheese and whisk until incorporated. Remove from heat and gradually stir in the shredded sharp cheddar and Monterey Jack a handful at a time, stirring until fully melted and smooth. Stir in 1/2 teaspoon kosher salt, 1/2 teaspoon dried mustard and 1/8 teaspoon cayenne. Keep warm; if it thickens too much, stir in up to 2 tablespoons extra milk or warm beer to loosen.

Halve and pit the avocados. In a medium bowl, mash the avocado with a fork to your desired texture (smooth or slightly chunky).

Stir in 2 tablespoons fresh lime juice, 2 tablespoons minced red onion, 2 tablespoons chopped cilantro, minced jalapeño if using, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Cover and refrigerate until ready to assemble to prevent browning.

Combine the diced tomatoes, 1/2 cup finely diced white onion, 3 tablespoons chopped cilantro and 1 tablespoon fresh lime juice in a bowl. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir, taste, and adjust salt or lime as desired. Let sit 10 minutes for flavors to meld.

Preheat and layer

Preheat oven to 375°F (190°C). On a large oven-safe platter or sheet pan, spread 12 cups corn tortilla chips in an even single layer or slight overlap, leaving some gaps for toppings.

Spoon the warm black beans evenly over the chips, focusing on distributing beans so most chips get some.

Drizzle about half of the beer queso evenly over the chips and beans. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly across the tray.

Bake in the preheated oven 6–8 minutes, or until cheese is melted and queso is bubbling at the edges.

Remove from oven. Drizzle remaining beer queso over the nachos, then dollop spoonfuls of guacamole and sour cream evenly. Scatter pico de gallo over the top and finish with sliced or pickled jalapeños to taste. Garnish with extra cilantro if desired.

Serve immediately with extra lime wedges on the side.