Nachos Locos Recipe

Cook aromatics

Heat 1 tbs olive oil in a large skillet over medium heat. Add the finely chopped onion and cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Brown beef (or heat chicken)

If using ground beef: add 1 lb ground beef to the skillet. Break up with a spoon and cook 6–8 minutes until no longer pink. Drain excess fat if needed. If using shredded chicken: add the shredded cooked chicken, 1 tbs olive oil, and continue to warm for 2–3 minutes.

Season and simmer

Stir in 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 cup tomato sauce. Reduce heat to low and simmer 4–5 minutes until flavors combine and mixture is slightly thickened. Taste and adjust seasoning.

Warm refried beans in a small saucepan over low heat, stirring occasionally until smooth and spreadable, about 4–5 minutes. If too thick, stir in 1–2 tbs water or milk to reach desired consistency.

Warm the prepared queso in a small saucepan or microwave until pourable, about 1–2 minutes, stirring to smooth. Keep warm.

Preheat oven to 375°F (190°C). Line a large baking sheet or ovenproof platter with parchment paper or foil.

Arrange half of the tortilla chips in an even layer on the baking sheet. Dollop half of the warmed refried beans in spoonfuls over the chips and spread gently with the back of a spoon to create an even layer.

Scatter half of the cooked seasoned beef (or chicken) evenly over the chips and beans. Sprinkle half of both shredded cheddar and Monterey Jack cheeses over the top.

Add another even layer: place remaining chips on top, dollop remaining beans, add remaining meat, and finish with the remaining shredded cheeses.

Drizzle warmed queso evenly over the top of the stacked nachos (reserve a little to serve on the side if desired).

Place the baking sheet in the preheated oven and bake 8–10 minutes, or until cheeses are melted and bubbly but chips are not burnt. For extra crispness, broil 30–60 seconds while watching closely.

Remove nachos from the oven. Immediately top with dollops of guacamole (1 cup), spoonfuls of pico de gallo (1 cup), and dollops of sour cream (1/2 cup). Scatter pickled jalapeños, sliced green onions, and chopped cilantro over the top.

If using optional black beans or corn, sprinkle them over the cheese layer before baking so they warm through.

Serve hot with lime wedges on the side for squeezing over the nachos. Provide extra queso, pico, guacamole, and sour cream on the side if desired.