Casa Nachos Recipe

Make the house sauce first so flavors can meld: in a small bowl combine mayonnaise, sour cream, minced chipotle, lime juice, honey, smoked paprika and kosher salt. Whisk until smooth and taste; adjust lime or salt as needed. Refrigerate while preparing the rest (at least 15 minutes).

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the diced onion and sauté 2–3 minutes until translucent.

Add the ground beef to the skillet, breaking it up with a spoon. Cook 5–7 minutes until browned, stirring occasionally.

Stir in minced garlic, cumin, chili powder, smoked paprika, kosher salt and black pepper. Cook 1 minute to bloom the spices.

Pour in 1/4 cup water, reduce heat to medium-low, and simmer 2–3 minutes until the liquid reduces and the beef is saucy but not soupy. Taste and adjust seasoning. Keep warm; cover and set aside.

Preheat your oven to 375°F (190°C). Choose an oven-safe baking sheet or a large shallow baking dish.

Spread half of the corn tortilla chips in an even layer across the baking sheet, leaving small gaps so heat circulates.

Spoon half of the warm seasoned beef evenly over the chips. Drizzle about half of the nacho cheese sauce over the beef, then sprinkle half of the shredded Monterey Jack cheese.

Add the remaining chips in a second layer. Top with the remaining beef, pour over the remaining nacho cheese sauce, and finish with the remaining shredded Monterey Jack for good melt coverage.

Bake in the preheated oven 8–10 minutes, or until cheese is fully melted and bubbling.

If you prefer a charred finish, switch the oven to broil for 1–2 minutes—watch closely to avoid burning.

Remove nachos from the oven and immediately scatter pico de gallo evenly across the top so it warms slightly but stays fresh.

Add pickled jalapeño slices to taste, then sprinkle chopped cilantro and sliced green onions over everything.

Drizzle the chilled house sauce in a thin zigzag over the nachos (or serve the sauce alongside for dipping).

Serve with lime wedges on the side. To eat, squeeze lime over individual portions and enjoy while hot and crisp.