Nachos Recipe

Prepare chips (if using store-bought)

Preheat oven to 350°F (175°C). Arrange store-bought tortilla chips in an even layer on a large oven-safe baking sheet or roasting pan, breaking chips as necessary so the layer is mostly even but not crowded.

Make homemade chips (optional)

If making chips from tortillas: stack and cut 6 corn tortillas into 6 wedges each. Toss wedges with 2 tbs vegetable oil and 1/2 tsp salt. Arrange in a single layer on a baking sheet and bake 8–12 minutes at 350°F, turning once, until crisp and lightly browned. Cool slightly.

Cook and season ground beef

Heat 1 tsp olive oil in a skillet over medium-high. Add 1 cup ground beef and cook, breaking up, until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary. Stir in 1 tbs taco seasoning and 2–3 tbs water; simmer 1–2 minutes until mixture is well coated and slightly thickened. Keep warm.

Prepare grilled chicken (alternative)

If using grilled chicken: dice 1 cup cooked grilled chicken and toss with 1 tbs taco seasoning and 1–2 tbs warm water in a skillet over medium heat just to warm and coat, about 2–3 minutes. Keep warm.

Preheat oven to 375°F (190°C) if not already heated. On the prepared baking sheet or oven-safe pan with chips, scatter 1.5 cups shredded cheddar and 1 cup shredded mozzarella evenly over the chips. If adding extra cheese, sprinkle up to 3/4 cup more evenly across the top.

If using protein add-ons, distribute the warm seasoned ground beef or grilled chicken evenly over the cheese layer so meat is integrated with chips and cheese.

Place the pan in the preheated oven and bake 6–10 minutes, or until cheeses are fully melted and bubbling. For a crisper top, switch to broil on high for 1–2 minutes while watching carefully to avoid burning.

While cheese melts, prepare fresh toppings: dice tomatoes to yield about 1 cup, finely dice 1 jalapeño (remove seeds for less heat), slice or chop 1/2 cup hot banana peppers, and finely dice 1/4 cup red onion if using. Chop cilantro and squeeze 1/2 lime if desired.

Remove nachos from oven. Immediately scatter diced tomatoes, jalapeño, banana peppers, and red onion evenly over melted cheese. Sprinkle chopped cilantro and a light grind of black pepper. If desired, add a few dashes of hot sauce or a light squeeze of lime over the top.

Transfer the pan or portion the nachos onto a serving platter. Serve hot with 1 cup salsa and 3/4 cup sour cream on the side (or dollop sour cream directly on top). Offer additional lime wedges, hot sauce, and extra cheese or protein as optional add-ons.

Notes: Pricing/options indicated: add beef or grilled chicken for a +3 (use the protein section quantities) or extra cheese for a +3 (add the extra cheese quantity).