Nachos Recipe

Cook aromatics

Heat a large skillet over medium-high heat. If using very lean ground beef, add 1 tsp vegetable oil. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Brown the beef

Add the ground beef to the skillet. Break it up with a spatula and cook until no longer pink, about 5–7 minutes.

Season and simmer

Stir in chili powder, ground cumin, smoked paprika, kosher salt, black pepper, and tomato paste. Mix thoroughly so the spices coat the meat. Add 1/4 cup water, scrape up any browned bits from the pan, and simmer 2–3 minutes until the mixture is slightly thickened. Taste and adjust salt or spice as needed. Remove from heat and set aside.

Prepare pico/ salsa: In a bowl combine diced tomatoes, half of the thinly sliced green onion, a pinch of salt, and the juice of 1 lime. Stir and set aside for the flavors to meld, about 5 minutes.

Prepare avocado: Dice the avocado and toss with a squeeze of lime and a pinch of salt to prevent browning. Keep covered until ready to assemble.

Prepare sour cream: If desired, thin the sour cream with 1–2 tsp water or lime juice to a drizzling consistency and transfer to a squeeze bottle or small bowl for easier finishing.

Preheat broiler (or oven to 450°F/230°C). Arrange half of the tortilla chips in an even layer on a large rimmed baking sheet or shallow ovenproof skillet, slightly overlapping but leaving space so chips stay crispy.

Distribute half of the seasoned beef evenly over the chips. Sprinkle half of both cheeses (1 cup cheddar + 0.5 cup Monterey Jack) over the beef. Add a few pickled jalapeño slices and a light scatter of sliced green onion.

Add a second layer: place remaining chips on top, evenly distribute the remaining beef and cheeses, then top with more jalapeños if desired.

Bake/broil: Place the sheet under the broiler about 4–6 inches from heat for 2–4 minutes, watching closely, until cheese is melted and bubbly. Alternatively bake at 450°F (230°C) for 6–8 minutes. Remove when cheese is nicely melted.

Finish and serve: Immediately top hot nachos with pico de gallo, diced avocado, pickled jalapeños (if using), remaining green onions, and cilantro leaves. Drizzle thinned sour cream over the top or serve on the side. Serve hot and enjoy.