Grande Nacho Recipe

Cook aromatics & protein

Heat a large skillet over medium-high heat. Add 1 tbsp vegetable oil. Add the diced onion and cook until translucent, about 3–4 minutes. Add 1 lb ground beef (or shredded cooked chicken) and break up with a spatula. Cook beef until no longer pink, about 6–8 minutes. If using shredded chicken, skip browning time and sauté with onions 2–3 minutes to heat through.

Stir in the spices (2 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp dried oregano), 1 tbsp tomato paste (if using), 1 tsp salt, and 1 tsp black pepper. Mix to coat the meat and toast the spices about 30 seconds.

Add 1/2 cup water, reduce heat to medium-low, and simmer until slightly thickened, about 4–6 minutes. Taste and adjust salt/seasoning. Remove from heat and keep warm.

Make a roux and warm dairy

In a medium saucepan over medium heat, melt 1 tbsp butter. Stir in 1 tsp flour and cook for 30 seconds to 1 minute to make a light roux.

Slowly whisk in 1 cup half-and-half (or whole milk) and bring to a gentle simmer, whisking constantly until slightly thickened, about 2–3 minutes.

Reduce heat to low and add 8 oz shredded white American cheese (or Monterey Jack) and 2 oz cream cheese in batches, stirring until fully melted and smooth. If the sauce is too thick, thin with up to 1/4 cup more milk. Stir in 1/2 tsp salt, 1/4 tsp ground white pepper, and 1 tbsp pickled jalapeño juice or 2 tbsp canned diced green chiles if you want a little tang/heat. Keep warm on the lowest heat, stirring occasionally.

Preheat oven to 375°F (190°C) if you prefer melted shredded cheese rather than queso.

Spread 12 cups of tortilla chips in an even single layer (or slightly overlapping) on a large oven-safe platter or sheet pan.

Spoon the seasoned meat evenly over the chips, distributing well so many chips get topping.

If using white queso: drizzle or ladle the warm queso over the chips and meat, covering as evenly as possible. If using shredded cheese: sprinkle 2 cups shredded cheese evenly over the chips and meat, then place the tray in the preheated oven for 5–7 minutes until cheese is fully melted and bubbly.

Once cheese is applied and hot, remove from oven (if used) and transfer to a serving surface. Immediately top with 2 cups shredded lettuce and 1 cup diced tomato distributed evenly.

Add optional sliced pickled jalapeños (1/4 cup) and 2 tbsp sliced green onions. Sprinkle 2 tbsp chopped cilantro if using. Serve with 1 cup salsa and 1/2 cup sour cream on the side and lime wedges.