Stacked Nachos Recipe

Crisp the Tostadas (optional)

If your corn tostadas are not fully crisp or you prefer extra crunch, preheat oven to 375°F (190°C). Lightly brush both sides of each tostada with vegetable oil (or spray). Arrange in a single layer on a baking sheet and bake 6–8 minutes, flipping halfway, until golden and crisp. Let cool on a rack.

Plan the stack: arrange 4 stacks of 3 tostadas each (or adapt to serving size). Place the bottom tostada on a large baking sheet or platter to start each stack.

Halve and pit the avocados. Scoop flesh into a medium bowl and mash with a fork leaving some small chunks for texture.

Add 2 tbs lime juice, 1 tbs finely diced red onion, 2 tbs chopped cilantro, 1 tsp minced jalapeño, 3 tsp kosher salt, and 1 tsp black pepper. Mix gently and taste; adjust salt or lime as needed. Set aside covered with plastic touching the surface to prevent browning if not using immediately.

Combine the diced tomatoes, 1 tbs diced onion, 2 tbs chopped cilantro, 1 tbs lime juice, 1 tsp salt, and optional 0.5 tsp minced jalapeño in a small bowl. Stir, taste, and adjust seasoning. Refrigerate briefly if you want it chilled.

Heat a large skillet over medium-high heat. Add 1 tsp olive oil. When shimmering, add 1 lb ground beef or ground chicken, breaking it up with a spatula.

Cook until meat is mostly browned, about 4–6 minutes. Sprinkle in 1 tbs chili powder, 1 tsp cumin, 1 tsp paprika, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.75 tsp salt, and 0.5 tsp black pepper. Stir to combine and continue cooking until fully cooked and aromatic, 2–3 minutes.

Add 2 tbs water to loosen the mixture and simmer 1 minute. Taste and adjust salt or spice. Remove from heat and keep warm.

Preheat oven to 350°F (175°C) if you want warm cheese and melty stacks for serving.

Build each stack: place one tostada as the base, spread 2 tbs guacamole evenly across it, sprinkle about 2 tbs mixed shredded cheeses, add ~3–4 tbs cooked seasoned meat, then top with a small spoonful (~1 tbs) of pico de gallo. Repeat to add a second tostada layer (guacamole + cheese + meat + pico). Top with the third tostada and press lightly to stabilize.

Once all stacks are assembled on a baking sheet, evenly sprinkle remaining shredded cheeses on top of each stack (about 1–2 tbs per stack) so cheese melts over edges.

Bake in the preheated 350°F oven for 5–7 minutes until cheese is melted and warmed through. Alternatively, use a kitchen torch to melt the cheese on top.

Remove from oven. Spoon additional guacamole and pico de gallo around or on top as desired. Drizzle or dollop sour cream (about 1–2 tbs per stack) over the top. Garnish with pickled jalapeños and chopped green onions or cilantro.

Serve immediately while tostadas are still crisp and cheese is melty. Provide extra lime wedges, hot sauce, and napkins.