Ford's Original Nachos Recipe

Arrange chips

Preheat oven to 375°F (190°C). Arrange 6 cups of tortilla chips in an even single layer (or slightly overlapping) on a large rimmed baking sheet or oven-safe platter so chips cover most of the surface without excessive piling.

Add cheese

Combine shredded cheddar (2 cups) and Monterey Jack (1 cup) in a bowl. Evenly scatter about two-thirds of the cheese mixture over the chips so most chips have some cheese. Reserve the remaining cheese for a second layer.

Cook aromatics

Heat 1 tsp olive oil in a medium skillet over medium-high heat. Add the finely diced onion (1 cup) and cook, stirring occasionally, until translucent, about 4–5 minutes. Add the minced garlic (2 cloves) and cook for 30 seconds until fragrant.

Brown beef

Add 1 lb ground beef to the skillet. Break up with a spatula and cook until no longer pink, about 6–8 minutes. Drain excess fat if desired, leaving a tablespoon for flavor.

Season beef

Return skillet to medium heat. Stir in 2 tbsp taco seasoning, 1 tsp tomato paste, and 1 tbsp beef broth (or water). Cook 2–3 minutes until seasoning is evenly distributed and mixture is slightly saucy. Taste and adjust with 1/2 tsp salt and 1/4 tsp black pepper if needed. Remove from heat.

Top chips with beef

Spoon the warm seasoned beef in even dollops over the cheese-covered chips, distributing so most chips will get some beef.

Warm beans

Warm 1 cup refried beans in a small saucepan over low heat, stirring occasionally until smooth and hot (about 4–5 minutes). If too thick, stir in 1–2 tsp water to reach a spreadable consistency.

Layer beans and remaining toppings

Dollop or thinly spread the warmed refried beans over chips in several spots (do not completely cover chips). Sprinkle the reserved one-third of the cheese over the beef and beans. Add pickled jalapeños (1/4 cup), diced tomatoes (1/2 cup), and sliced black olives (optional, 1/4 cup) evenly across the tray.

Bake

Place the baking sheet in the preheated 375°F (190°C) oven and bake until cheese is fully melted and bubbling, about 7–10 minutes. For extra browning, switch to broil on high for 30–60 seconds while watching carefully.

Finish and serve

Remove nachos from oven. Immediately scatter diced green onions (1/4 cup) and chopped cilantro (2 tbsp) over the hot nachos. Add spoonfuls of guacamole (1/2 cup) or diced avocado, and dollop sour cream (1/2 cup) as desired. Serve with lime wedges (2) for squeezing. Serve hot.