Nachos Recipe

Preheat and arrange

Preheat oven to 375°F (190°C). Spread the tortilla chips in an even single layer on a large rimmed baking sheet or oven-safe platter, leaving small gaps so melted cheese can reach chips below.

If chips are store-bought and you want extra crispness, toss chips lightly with 1 tablespoon vegetable oil and 1/2 tsp kosher salt in a large bowl before spreading on the sheet.

Make the cheese sauce

In a small saucepan over medium-low heat, combine 1/2 cup whole milk and 2 ounces cream cheese. Stir until cream cheese melts and mixture is smooth. Whisk cornstarch into the remaining 1/4 cup milk (or dilute the 1/2 cup as needed) until dissolved, then add to the saucepan. Bring to a gentle simmer while stirring.

Lower heat and add shredded cheddar (2 cups) and Monterey Jack (1 cup) in batches, stirring until fully melted and smooth. Stir in 1 tsp cornstarch (already added) if sauce feels too thin, plus 1/4 tsp smoked paprika and 1/4 tsp black pepper. Keep warm off the heat, stirring occasionally; if sauce thickens too much, thin with a tablespoon of milk.

Alternatively, if you prefer chunky layered cheese rather than a pourable sauce, simply scatter half of the shredded cheeses over chips, bake until melted, then repeat with second layer (instructions below).

Spoon or pour most of the warm cheese sauce evenly over the arranged chips, covering center and reaching edges. Reserve a few tablespoons for finishing if you like a saucier top.

Evenly distribute the cooked seasoned ground beef (or black beans) and rinsed black beans over the cheese-covered chips. Sprinkle pickled jalapeños and half of the diced tomato over everything.

Place the baking sheet in the preheated oven and bake for 8–10 minutes, or until cheese is bubbling and chips at the edges are golden but not burned. If you used layered shredded cheese instead of sauce, bake 6–8 minutes until melted.

Remove nachos from oven and let stand 1–2 minutes. Dollop sour cream (1/2 cup) in spoonfuls over the nachos, then squeeze 1 tablespoon fresh lime juice over the sour cream and gently spread. Scatter remaining diced tomato, green onion, chopped cilantro, diced avocado, and crumbled cotija evenly over the top.

Drizzle reserved cheese sauce (if any) and hot sauce to taste. Serve immediately while warm so chips stay crisp and cheese is gooey.