Super Nachos Recipe

If making homemade chips: preheat oil in a heavy skillet to 350°F (turn heat to medium-high). Cut 6 corn tortillas into quarters. Fry in batches 30–60 seconds per side until crisp and golden. Remove to paper towels and immediately sprinkle with kosher salt. Alternatively, toss tortilla quarters with 2 tbs olive oil and 1 tsp kosher salt and bake single layer at 400°F for 8–12 minutes, flipping halfway, until crisp.

Arrange 6–8 cups of chips in an even single layer on a large oven-proof platter or baking sheet, overlapping slightly to create a base for toppings.

Heat a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until it begins to brown, about 4–5 minutes.

Add the finely chopped onion and cook 3–4 minutes until softened and translucent. Stir in the minced garlic and cook 30 seconds until fragrant.

Sprinkle chili powder, cumin, smoked paprika, salt, and black pepper over the meat. Stir to combine and add 2 tbs water. Simmer 2–3 minutes until flavors meld and excess moisture cooks off. Taste and adjust seasoning. Remove from heat and set aside.

Combine diced ripe tomatoes, white onion, minced jalapeno, 1 tbs chopped cilantro, 1 tbs fresh lime juice, and 1/4 tsp salt in a bowl. Stir, let sit 10 minutes to meld flavors, then taste and adjust salt or lime as needed.

In a small saucepan over medium heat, melt 2 tbs unsalted butter. Whisk in 2 tbs flour and cook 1 minute to remove raw flour taste, whisking constantly.

Gradually whisk in 1 cup whole milk, bring to a gentle simmer while whisking until mixture thickens enough to coat the back of a spoon, about 2–3 minutes.

Reduce heat to low and stir in grated sharp cheddar and Monterey Jack a handful at a time until fully melted and smooth. If using processed nacho cheese, add it now to improve smoothness. Stir in 1/2 tsp hot sauce (optional), 1/4 tsp ground mustard, and 1/4 tsp salt. Keep sauce warm over the lowest heat or transfer to a small insulated container.

Preheat the oven broiler or set oven to 400°F if you prefer to melt cheese in oven.

Scatter the warm seasoned ground beef evenly over the bed of chips.

Drizzle or spoon the warm cheese sauce over the beef and chips, aiming for even coverage. Reserve a little sauce if you want extra on the side.

Place the nachos under the broiler for 1–2 minutes (watch closely) or into the 400°F oven for 3–4 minutes, just until cheese is bubbling and edges of chips show light browning. Remove from oven.

Top immediately with diced tomato, diced red onion, thinly sliced jalapeno, dollops of sour cream, and spoonfuls of the homemade salsa. Sprinkle chopped cilantro over everything and serve with lime wedges for squeezing.