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Full Nachos Recipe

Name: Gabby Goat American Pub & Grills Full Nachos Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 cups tortilla chips (store-bought or homemade); 2 cups shredded cheddar cheese; 1 cups shredded Monterey Jack cheese; 1 lb ground beef (or ground turkey); 0.5 cups onion, finely chopped; 1 tsp garlic, minced; 2 tsp chili powder; 1 tsp ground cumin; 0.5 tsp paprika; 0.75 tsp salt; 0.25 tsp black pepper; 2 tbsp tomato paste or strained tomatoes; 3 tbsp water; 0.75 cups black beans, drained and rinsed (optional); 0.5 cups corn kernels (fresh, canned drained or frozen thawed); 1 cup ripe tomatoes, seeded and diced; 0.25 cups green onions, thinly sliced; 1 unit jalapeño, thinly sliced (seeded if desired); 0.25 cups fresh cilantro, chopped; 0.25 cups red onion, finely diced (optional); 2 unit lime wedges; 0.5 cups sour cream or Mexican crema; 0.75 cups salsa (mild or hot); 0.5 cups guacamole or mashed avocado; 2 tbsp pickled jalapeños (optional); 0 to taste hot sauce (optional)

Inspired by Gabby Goat American Pub & Grill

Time40m

Serves4

Make Full Nachos Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tortilla Chips & Cheese

8 cups tortilla chips (store-bought or homemade)

2 cups shredded cheddar cheese

1 cups shredded Monterey Jack cheese

Protein

1 lb ground beef (or ground turkey)

1/2 cups Onion, finely chopped

1 tsp Garlic, minced

2 tsp Chili powder

1 tsp Ground cumin

1/2 tsp Watkins paprika

3/4 tsp Celtic sea salt

1/4 tsp black pepper

2 tbsp tomato paste or strained tomatoes

3 tbsp water

Beans & Extras

3/4 cups black beans, drained and rinsed (optional)

1/2 cups corn kernels (fresh, canned drained or frozen thawed)

Fresh Toppings

1 cup ripe tomatoes, seeded and diced

1/4 cups green onions, thinly sliced

1 unit jalapeño, thinly sliced (seeded if desired)

1/4 cups Fresh cilantro, chopped

1/4 cups red onion, finely diced (optional)

2 unit Lime wedges

Sauces & Finishes

1/2 cups sour cream or Mexican crema

3/4 cups salsa (mild or hot)

1/2 cups guacamole or mashed avocado

2 tbsp pickled jalapeños (optional)

For Serving

0 to taste hot sauce (optional)

Method

Prepare the Protein

Cook aromatics

Heat a large skillet over medium heat and add a tablespoon of neutral oil if using. Add the finely chopped onion and cook until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the meat

Add the ground beef (or turkey) to the skillet, breaking it up with a spoon. Cook until no longer pink and beginning to brown, about 6–8 minutes.

Season and simmer

Stir in the chili powder, ground cumin, paprika, salt, and black pepper. Add the tomato paste (or strained tomatoes) and 3 tablespoons water. Reduce heat to low and simmer for 4–5 minutes to concentrate flavors and slightly thicken. Taste and adjust seasoning. Remove from heat and set aside.

Prepare Beans & Corn

If using canned beans, rinse and drain them. Warm the black beans and corn together in a small saucepan over low heat for 2–3 minutes until heated through, or microwave for 30–45 seconds. Drain excess liquid before assembling.

Assemble and Bake Nachos

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

Spread half the tortilla chips in an even single layer on the prepared baking sheet. Sprinkle half of the shredded cheddar and half of the Monterey Jack evenly over the chips.

Scatter half of the cooked seasoned meat over the cheese layer, then dot with half the warmed black beans and half the corn. Add another light layer of chips if you want taller nachos, then top with the remaining cheeses and the rest of the meat, beans, and corn so ingredients are evenly distributed.

Bake in the preheated oven for 6–8 minutes, or until the cheese is fully melted and bubbling. If using a broiler, broil 1–2 minutes at the end to slightly brown the cheese—watch carefully to avoid burning.

Finish & Serve

Remove the tray from the oven and immediately top with diced tomatoes, sliced green onions, chopped cilantro, diced red onion (if using), and sliced fresh jalapeño. Spoon dollops of guacamole and salsa over the nachos, or serve them on the side for guests to add.

Drizzle or dollop sour cream or crema across the nachos. Add pickled jalapeños if desired. Serve with lime wedges and hot sauce on the side so people can squeeze fresh lime over their portion.

Serve hot, straight from the baking sheet, and enjoy. Leftovers can be reheated briefly in a 350°F (175°C) oven for 5–7 minutes to revive crispness, though toppings like avocado and sour cream should be added fresh.