Nachos Recipe

Preheat oven to 350°F (175°C). Spread tortilla chips in a single even layer on a large rimmed baking sheet. If chips are slightly stale, brush very lightly with the 1 tbs vegetable oil and toss; otherwise skip oil. Warm in oven for 5–7 minutes until crisp and warm. Remove and set aside on a serving platter or leave on baking sheet for layering.

Heat 1 tbs oil or lard in a medium skillet over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in the canned refried beans, cumin and 1/2 tsp salt. Cook, stirring, until beans are warmed through and smooth, about 3–5 minutes. If mixture is too thick, add 1–2 tbs water to loosen. Keep warm on low heat until assembly.

Pat the chosen meat dry and slice thinly against the grain if using steak, or slice chicken into thin strips. Toss with 2 tsp fajita seasoning and 1 tbs olive oil to coat.

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add the meat in a single layer and sear, stirring occasionally, until cooked through and nicely browned (steak: medium-rare to medium, 3–5 minutes; chicken: 6–8 minutes) depending on thickness. Remove from heat and keep warm. Taste and add a pinch of salt if needed.

In a small saucepan over low heat, combine 2 cups shredded cheese, 2 oz cream cheese, and 1/2 cup milk. Stir constantly until cheeses melt and the mixture is smooth, about 4–6 minutes. If too thick, add up to 2 tbs more milk.

Stir in chopped pickled jalapeños (if using) and 1/4 tsp salt. Keep warm on lowest heat or transfer to a small insulated container for serving.

If making guacamole or pico fresh, prepare them now: guacamole should be seasoned with lime juice and salt; pico de gallo should be drained slightly so it doesn’t sog the chips. Shred the lettuce and have crema ready to spoon or drizzle.

Layering

On the warmed platter or baking sheet, scatter half the chips to form a base. Spoon half the warm refried beans over chips in blobs (this helps anchor toppings). Evenly distribute half the cooked fajita meat over the chips, then drizzle or spoon half the queso dip across the top.

Add another layer: top with remaining chips, remaining refried beans, the rest of the fajita meat, and more queso. This creates a stacked nacho that keeps toppings throughout.

Top the stacked nachos with shredded lettuce, dollops of guacamole and pico de gallo, a drizzle or spoonful of Mexican crema, and scatter pickled jalapeños.

Garnish with chopped cilantro and serve immediately with lime wedges on the side so diners can squeeze fresh lime over their portion.

If desired, serve additional queso, salsa, or extra crema on the side.