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Ingredients
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Base
Protein (choose one)
Cheese & Sauce
Toppings
Seasoning for Protein
Method
Protein (choose one)
Prepare beef (if using)
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Add 1 pound ground beef and cook, breaking up with a spoon, until browned, about 6–8 minutes. Drain excess fat if necessary. Reduce heat to medium, add minced garlic, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir to combine and cook 1–2 minutes until fragrant. Keep warm.
Prepare chicken (if using)
If using shredded cooked chicken, warm 1 tablespoon olive oil in a skillet over medium heat. Add shredded chicken and sprinkle with 1/2 tablespoon chili powder, 1/2 teaspoon cumin, a pinch of smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring, 2–3 minutes until heated through and coated with spices. Keep warm.
Prepare black beans (vegetarian option)
In a small saucepan, warm 1 cup drained and rinsed black beans over medium-low heat with 1/4 teaspoon salt, a pinch of chili powder (about 1/4 teaspoon) and a splash (about 1 tablespoon) of water. Cook until heated through, 3–4 minutes, stirring occasionally. Optionally mash slightly with the back of a spoon for a creamier texture.
Assemble & Bake
Distribute the prepared protein choice evenly over the first layer of chips and cheese. Add remaining chips on top to form a second layer, then sprinkle the remaining shredded cheddar and Monterey Jack evenly over everything. If using nacho cheese sauce/queso, warm it gently and drizzle over the top before baking or reserve to drizzle after baking if preferred.
Bake in the preheated oven 6–8 minutes, or until the cheese is fully melted and bubbling. For extra browning, place under the broiler 30–60 seconds—watch carefully to avoid burning.
Toppings & Serve
Remove nachos from the oven. Immediately scatter salsa, diced tomato, diced red onion, pickled jalapeños, and black beans (if using) over the hot cheesy chips.
Add dollops of sour cream and guacamole across the surface (or serve on the side for guests to add themselves). Sprinkle sliced scallions and chopped cilantro over the top.
Serve with lime wedges to squeeze over individual portions. Offer extra salsa, hot sauce and pickled jalapeños on the side.