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Ingredients
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Tortilla & base
Cheese sauce
Toppings
Method
Tortilla & base
- 1
Prep and crisp chips
Preheat oven to 375°F (190°C). Spread tortilla chips in a single layer on a large baking sheet. Drizzle with 2 tbs vegetable oil and sprinkle 1/2 tsp salt, toss lightly to coat. Bake for 6–8 minutes until just crisp and lightly golden. Remove and set aside.
Cheese sauce
- 2
Make a roux
In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Whisk in 2 tbs all-purpose flour and cook 1–2 minutes until bubbly and slightly foamy, but not browned.
- 3
Finish cheese sauce
Slowly whisk in 1 cup whole milk until smooth. Continue cooking, whisking constantly, until mixture thickens and coats the back of a spoon, about 3–4 minutes. Reduce heat to low and stir in 1.5 cups shredded cheddar and 0.5 cup shredded monterey jack a handful at a time until fully melted and smooth. Stir in 0.25 tsp ground cumin, 0.25 tsp smoked paprika, 0.25 tsp black pepper and 0.5 tsp salt. Keep warm on the lowest heat, stirring occasionally.
Toppings
- 4
Cook beef (if using)
Heat 1 tbs olive oil in a skillet over medium-high heat. Add 12 oz ground beef and 0.5 cup chopped yellow onion. Cook, breaking up meat, until browned, about 6–8 minutes. Stir in 1 tbs taco seasoning and 2–3 tbs water; cook 1–2 minutes more until seasoned and slightly saucy. Remove from heat and drain excess fat if needed.
- 5
Warm beans and assemble
In a small saucepan or microwave, gently warm 0.75 cup black beans until heated through (about 1–2 minutes). On the prepared baking sheet or a large oven-safe platter, spread half of the crisped tortilla chips in an even layer. Spoon half of the beef (or a mix of beans for vegetarian), scatter half the warmed black beans, 0.25 cup pickled jalapeños, and 0.5 cup diced tomatoes over the chips. Drizzle half of the cheese sauce over the layer; repeat with remaining chips and remaining toppings and cheese sauce, building a second layer so cheese is distributed through the pile.
- 6
Melt cheese and finish
Place the assembled nachos in the preheated 375°F (190°C) oven for 5–7 minutes until cheese is bubbling and toppings are warmed. Remove from oven and top with 2 tbsp sliced green onions, 2 tbsp chopped cilantro, dollops of 0.5 cup sour cream, and 1 tbs fresh lime juice squeezed over the top. Serve immediately.