Nachos Recipe
A heaping pile of tortilla chips topped with red chili, queso, green onion, and sour cream. Served with a side of salsa. Add Chicken, Steak, Guacamole, or jalapenos for an extra charge. Option of full or half order.
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Ingredients
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Base
Red chili (meat sauce)
Queso (cheese sauce)
Toppings & Sides
Optional Add-ins (per request)
Method
Base
Preheat oven to 375°F (190°C). Spread tortilla chips in an even layer on a large rimmed baking sheet or ovenproof platter, leaving some gaps for sauce and toppings to settle.
Red chili (meat sauce)
Cook aromatics and meat
Heat 1 teaspoon vegetable oil in a medium skillet over medium-high heat. Add the chopped onion and sauté 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant. Add ground beef (or turkey) and break up with a spoon; cook 5–7 minutes until browned and cooked through.
Simmer sauce
Stir in chili powder, cumin, smoked paprika, salt, and pepper. Add tomato sauce and 1/4 cup broth, reduce heat to medium-low, and simmer 6–8 minutes until slightly thickened. Taste and adjust seasoning. Keep warm until assembly.
Queso (cheese sauce)
In a small saucepan over medium heat, melt butter. Sprinkle flour into the butter and whisk 30 seconds to form a roux. Gradually whisk in the milk until smooth and slightly thickened, about 2–3 minutes.
Reduce heat to low, add shredded cheese a handful at a time, stirring until melted and smooth. Stir in ground mustard (if using) and pepper. Keep queso warm on the lowest heat and stir occasionally; if it thickens too much, thin with 1–2 tablespoons milk.
Toppings & Assembly
Spoon the warm red chili evenly over the bed of tortilla chips, focusing on covering the chips that will be eaten first. Drizzle or spoon the queso over the chips and chili, distributing it so many chips are coated but still maintaining a heaping pile look.
Scatter thinly sliced green onions evenly over the nachos. If using pickled jalapeños or extra jalapeños, distribute them now. Add optional grilled chicken, steak, or guacamole in even portions on top.
Place the loaded nachos in the preheated oven for 4–6 minutes just to warm through and help the queso set into the chips—not to crisp the chips further. Remove when toppings are hot and cheese is slightly melted.
Finish with dollops of sour cream across the top (or serve sour cream on the side if preferred). Serve immediately with a side bowl of salsa.