Classic Nachos Recipe

1. Cook ground beef

If using ground beef: heat 1 tbs olive oil in a skillet over medium-high heat. Add 1 cup ground beef and cook, breaking up with a spoon, until no longer pink, about 5–7 minutes. Sprinkle chili powder, cumin, garlic powder, 1/2 tsp salt and 1/4 tsp pepper over the meat, stir to combine, and cook 1–2 more minutes until fragrant. Drain excess fat and set aside.

2. Shredded chicken option

If using rotisserie chicken: toss 1 cup shredded chicken with the seasoning mix (use same amounts listed under seasoning) in a skillet over medium heat with 1 tbs olive oil just until heated through and evenly seasoned, about 2–3 minutes. Remove from heat and set aside.

3. Black bean option

If using black beans: rinse and drain 1 cup canned black beans. Warm in a small saucepan with the seasoning (chili powder, cumin, garlic powder, salt, pepper) and 1 tbs water for 2–3 minutes until heated and coated.

4. Preheat the oven to 400°F (200°C). If you prefer extra-crispy chips, toss the tortilla chips with 1 tbs neutral oil in a large bowl; otherwise proceed without oil.

5. Thinly slice the green bell pepper and jalapeño; dice the tomato; slice the black olives; and thinly slice the green onions. Place shredded cheddar and shredded mozzarella in a bowl and toss lightly to combine.

6. Arrange half of the tortilla chips in an even layer on a large rimmed baking sheet or oven-safe platter. Distribute half of the cooked protein evenly over the chips. Scatter half of the green peppers, jalapeño slices (use fewer for milder heat), black olives, diced tomato, and green onions over the protein. Sprinkle half of the cheese mixture evenly on top.

7. Repeat with remaining chips in a second even layer and top with the remaining protein, vegetables, and cheeses, creating two stacked layers so melted cheese holds toppings together.

8. Bake in the preheated oven for 8–10 minutes, or until cheese is melted and bubbling and edges of chips are lightly toasted. For a broiled finish, switch oven to broil for the last 1–2 minutes—watch closely to prevent burning.

9. Remove from oven and let nachos rest 1–2 minutes. Dollop salsa and sour cream around the top or serve them on the side for dipping. Sprinkle chopped cilantro and remaining sliced green onions over the nachos. Serve immediately with lime wedges for squeezing, if desired.

10. Note: Adjust jalapeño and green onion amounts to taste. If making for a crowd, keep salsa and sour cream in separate bowls so portions remain crisp.