Nachos Recipe

Preheat and Prepare

Preheat oven to 400°F (200°C). Line a large rimmed baking sheet or an oven-safe platter with parchment paper or lightly oil it.

Layer chips and cheese

Spread 5 cups of tortilla chips in an even single-to-double layer on the prepared sheet to cover the surface. Sprinkle half of the cheddar and half of the monterey jack evenly over the chips. Add half of the pickled jalapeños evenly over the cheese.

Cook the beef

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chopped onion and cook 2–3 minutes until softened. Add the garlic and cook 30 seconds until fragrant. Add the ground beef and break it up with a spoon; cook until no longer pink, about 5–7 minutes.

Season

Stir in the tomato paste, ground cumin, chili powder, smoked paprika, kosher salt, and black pepper. Add 1/4 cup water to loosen the mixture, reduce heat to medium-low and simmer 2–3 minutes until the sauce is slightly thickened. Taste and adjust seasoning. If making a vegetarian version, heat the black beans with the same seasonings and 1–2 tablespoons water until warmed and lightly mashed.

Assemble first layer of protein

Evenly spoon half of the cooked beef (or half of the seasoned black beans) over the cheese-layered chips on the baking sheet.

Top and bake

Top that first protein layer with the remaining 5 cups tortilla chips, then sprinkle the remaining cheddar and monterey jack on top, followed by the remaining pickled jalapeños. Transfer the baking sheet to the preheated oven and bake 6–8 minutes, or until the cheese is fully melted and bubbling. For a broiled finish, switch to broil for 1–2 minutes watching carefully to avoid burning.

Make quick pico and prep toppings

While the nachos bake, combine the diced roma tomatoes, red onion, chopped cilantro, lime juice, and 1/4 teaspoon salt in a bowl to make a quick pico de gallo. Stir and set aside. Dice the avocado or scoop guacamole and keep chilled. Warm the salsa in a small saucepan or microwave until just heated.

Once the nachos are out of the oven, spoon the remaining seasoned beef (or beans) across the top, then dot with spoonfuls of warmed salsa and sour cream. Add the pico de gallo and diced avocado or guacamole across the surface.

Scatter sliced green onions and crumbled queso fresco or cotija evenly over the nachos. Add a few dashes of hot sauce if desired.

Serve immediately: transfer the baking sheet or slide portions onto plates. Provide extra sour cream, salsa, and hot sauce on the side.