Mega Nachos Recipe

Prep toppings

Dice tomatoes and red onion, chop cilantro, drain jalapeño slices if using jarred. Place sour cream in a small bowl and set aside. Keep queso fresco or cotija handy if using.

Arrange 6 cups of tortilla chips in a single even layer on a large ovenproof platter or baking sheet lined with parchment. Reserve remaining chips to add more layers if desired.

Cook chili

Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add the chopped onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Add ground beef and break up with a spoon. Cook 5–7 minutes until browned with no pink. Drain excess fat if desired.

Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook 1 minute to bloom the spices.

Add tomato sauce and beef broth, reduce heat to medium-low and simmer 8–10 minutes until slightly thickened. Taste and adjust seasoning. Keep warm until assembly.

Substitute — tater tots option

If substituting tater tots for meat, bake 1 lb (about 3 cups) frozen tater tots according to package until crispy, and keep warm. Use tots in place of chili when layering.

Make roux

In a medium saucepan over medium heat, melt 3 tablespoons butter. Whisk in flour and cook 1–2 minutes, whisking constantly, until mixture is bubbling and lightly golden (this cooks out the raw flour taste).

Whisk in the milk and heavy cream gradually until smooth. Bring to a gentle simmer while whisking; cook 3–4 minutes until sauce has thickened to coat the back of a spoon.

Lower heat to low. Remove from direct heat and whisk in cream cheese until fully melted and incorporated. Add shredded cheddar and monterey jack in handfuls, stirring until smooth after each addition. If sauce is too thick, thin with up to 2–4 tablespoons additional milk.

Season with ground mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and hot sauce if using. Keep warm on the lowest heat, stirring occasionally to prevent skinning.

Preheat oven to 375°F (190°C) if you want to bake and meld the nachos for 6–8 minutes. This step is optional; you can also serve immediately with warm sauce and chili.

Spoon about half of the warm cheese sauce evenly over the first layer of chips. Dollop or spoon half of the warm chili (or place baked tater tots) across the cheese-covered chips. Scatter half of the jalapeño slices, half the diced tomatoes, and half the red onion over the top. Sprinkle about half of the crumbled queso fresco if using.

Top with the remaining 6 cups of chips to form a second layer. Repeat: drizzle remaining cheese sauce over the second layer, spoon remaining chili/tots, and scatter remaining jalapeños, tomatoes, onions and queso.

If baking, place assembled nachos on a middle oven rack and bake 6–8 minutes until cheese is bubbly and edges of chips are warm but not burned. Remove from oven.

Finish by dolloping sour cream across the pile and sprinkling chopped cilantro. Offer extra pickled jalapeños and hot sauce at the table. Serve immediately with a large spoon for scooping.