The Chef

Restaurants

Meals

Drinks

Restaurants›Cilantros Mexican Cuisine Mandeville›Nachos Recipe

Nachos Recipe

Name: Cilantros Mexican Cuisine Mandevilles Nachos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef (80/20); 1 lb or shredded cooked chicken (see notes); 1 lb or grilled chicken breast, sliced; 1 lb or skirt steak, thinly sliced; 1 lb or peeled shrimp (16/20), deveined; 2 tbs vegetable oil; 0.5 cup onion, finely diced; 2 tsp garlic, minced; 1 tbs chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 1 tbs lime juice; 0.25 cup warm water or beef/chicken stock; 10 cups tortilla chips (sturdy restaurant-style); 1 cup canned black beans, drained and rinsed; 1 cup or canned pinto beans, drained and rinsed; 1 cup shredded sharp cheddar; 1 cup shredded Monterey Jack; 1 cup or queso blanco (melted); 1 cup iceberg or romaine lettuce, shredded; 2 pcs jalapeños, thinly sliced (fresh or pickled); 0.75 cup pico de gallo (fresh salsa); 0.5 cup sour cream; 0.25 cup pickled red onions (optional); 2 tbs fresh cilantro, chopped; 2 pcs lime wedges; 0.25 cup sliced black olives; 0.5 cup diced avocado or guacamole

Inspired by Cilantros Mexican Cuisine Mandeville

Time35m

Serves4

Ground beef or shredded chicken topped with beans, lettuce, jalopenos, pico, sour cream and cheese | Grilled Chicken, Steak , or Shrimp

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Protein

1 lb ground beef (80/20)

1 lb or shredded cooked chicken (see notes)

1 lb or grilled chicken breast, sliced

1 lb or skirt steak, thinly sliced

1 lb or peeled shrimp (16/20), deveined

Seasoning & Sauces for Protein

2 tbs Tuscany sunflower oil

1/2 cup onion, finely diced

2 tsp Garlic, minced

1 tbs Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs ReaLime juice

1/4 cup warm water or beef/chicken stock

Base & Beans

10 cups tortilla chips (sturdy restaurant-style)

1 cup canned black beans, drained and rinsed

1 cup or canned pinto beans, drained and rinsed

Cheese & Melt

1 cup shredded sharp cheddar

1 cup shredded Monterey Jack

1 cup or queso blanco (melted)

Toppings

1 cup iceberg or romaine lettuce, shredded

2 pcs jalapeños, thinly sliced (fresh or pickled)

3/4 cup pico de gallo (fresh salsa)

1/2 cup Sour cream

1/4 cup pickled red onions (optional)

2 tbs Fresh cilantro, chopped

2 pcs Lime wedges

Optional Garnishes & Add-ins

1/4 cup sliced black olives

1/2 cup diced avocado or guacamole

1 tbs Hot sauce

Method

Protein

Ground Beef

Heat 1 tbs oil in a large skillet over medium-high heat. Add diced onion and cook 2–3 minutes until translucent. Add minced garlic and cook 30 seconds. Add ground beef, breaking it up with a spatula; cook until browned, 6–8 minutes. Stir in chili powder, cumin, smoked paprika, salt, pepper and 2 tbs warm water (or stock). Simmer 2–3 minutes until flavors meld and liquid evaporates. Stir in lime juice. Keep warm.

Shredded Chicken

If using leftover rotisserie chicken, shred 1 lb. Heat 1 tbs oil in skillet, sauté onion 2–3 minutes, add garlic 30 seconds, add shredded chicken, 1 tbs chili powder, 1 tsp cumin, salt and pepper and 2–3 tbs water. Cook 2–3 minutes until warmed through and coated. Finish with lime juice.

Grilled Chicken

For grilled chicken breast: pound to even thickness, season with 1 tbs oil, 1 tsp chili powder, 0.5 tsp cumin, salt and pepper. Grill over medium-high 6–8 minutes per side (internal 165°F / 74°C) depending on size. Rest 5 minutes, slice thinly.

Steak

Season skirt steak with salt, pepper, 1 tbs oil and 1 tsp chili powder. Grill or sear in a hot cast-iron pan 3–4 minutes per side for medium-rare (adjust to preference). Rest 5 minutes, slice thinly against the grain.

Shrimp

Toss shrimp with 1 tbs oil, 1 tsp chili powder, 0.5 tsp cumin, salt and pepper. Sear in hot skillet 1–2 minutes per side until opaque and just cooked. Finish with a squeeze of lime.

Base & Beans

Preheat oven to 400°F (200°C). On a large rimmed baking sheet or oven-safe platter, spread tortilla chips in an even layer, leaving small gaps so toppings can settle. Scatter drained black or pinto beans evenly over the chips.

Cheese & Melt

Combine shredded cheddar and Monterey Jack. Sprinkle about half of the cheese evenly over the chips and beans, then top with the prepared protein of your choice. Sprinkle remaining cheese over the top to ensure good melting coverage. Place in the preheated oven for 6–10 minutes, or until cheese is fully melted and bubbling. For extra browning, switch to broil for 1–2 minutes while watching closely.

Toppings & Finish

Remove nachos from oven. Immediately top with shredded lettuce, pico de gallo, sliced jalapeños, pickled red onions if using, chopped cilantro and dollops of sour cream or drizzle the sour cream (or use a squeeze bottle). Add sliced olives and diced avocado or spoonfuls of guacamole if desired. Serve with lime wedges and hot sauce on the side.

Assembly Notes

Build nachos in layers (chips → beans → some cheese → protein → remaining cheese) to help distribute toppings and keep chips from getting soggy. All ingredient components listed above are used in the steps: protein section covers all protein options; base & beans covers chips and beans; cheese & melt covers the melting step; toppings & finish covers fresh garnishes and sauces.