Nachos El Saltillo Recipe

Prepare ground beef

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. Add the diced onion and cook 3–4 minutes until translucent. Add the ground beef and cook, breaking up with a spoon, until no longer pink (6–8 minutes). Drain excess fat if necessary.

Stir in minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper and cook 30–60 seconds until fragrant. Mix in 2 tablespoons tomato paste and cook 1 minute. Pour in 1/2 cup beef (or chicken) broth, bring to a simmer, reduce heat to medium-low and cook 5 minutes until slightly thickened. Stir in 1 tablespoon lime juice. Taste and adjust seasoning.

Alternate: Shredded chicken

If using shredded cooked chicken, heat 1 tablespoon oil in the skillet, cook diced onion 3–4 minutes, add garlic 30 seconds, then add 1 lb shredded chicken, chili powder, cumin, smoked paprika, oregano, salt, pepper, tomato paste and 1/4–1/2 cup chicken broth. Simmer 4–6 minutes to meld flavors, finish with 1 tablespoon lime juice. Keep warm.

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

Arrange half of the tortilla chips in an even layer on the baking sheet, making sure there is some overlap but not a single tall pile. Evenly spoon half of the prepared meat (ground beef or chicken) over the chips. Sprinkle half of the cheddar and half of the Monterey Jack evenly over the chips and meat.

Add another even layer of tortilla chips on top and repeat with the remaining meat and cheeses so cheese covers top layer. If using, sprinkle queso fresco or Cotija over the top.

Bake in the preheated oven 6–10 minutes, or until cheeses are fully melted and bubbling. For a slightly browned top, switch oven to broil for 30–60 seconds while watching carefully to avoid burning.

Remove nachos from the oven and let rest 1–2 minutes so cheese sets slightly. Spoon shredded lettuce and diced tomatoes evenly over the hot nachos.

Dot or drizzle sour cream over the top. If you prefer a thinner drizzle, thin sour cream with 1–2 teaspoons lime juice or milk and whisk until pourable, then drizzle.

Scatter pickled jalapeño slices, chopped cilantro, and sliced green onions over nachos. Serve immediately with lime wedges and optional salsa or hot sauce on the side.