Nachos Recipe

Preheat the oven to 375°F (190°C) if using store-bought chips and baking to melt cheese, or heat oil to 350°F (175°C) if making chips from scratch.

Make homemade tortilla chips (optional)

If making chips: cut corn tortillas into wedges. Pat dry, then fry in hot oil in batches for 45–60 seconds per side until crispy and golden. Transfer to a paper towel-lined tray and immediately season with 1 tsp kosher salt. Drain and set aside. If using store-bought chips, spread chips in a single even layer on a large ovenproof sheet or 12-inch cast-iron skillet.

Make a quick nacho cheese sauce: In a small saucepan over medium heat, melt 1 tbsp unsalted butter. Whisk in 1 tbsp flour and cook 30–45 seconds to form a roux. Slowly whisk in 1 cup milk until smooth and slightly thickened, about 2–3 minutes.

Reduce heat to low and whisk in 2 oz softened cream cheese until incorporated and smooth. Stir in 2 cups shredded sharp cheddar and 1 cup shredded Monterey Jack a handful at a time, stirring until melted and smooth. Add 1 tsp smoked paprika, 1 tsp salt, 1 tsp black pepper, and 1 tsp chopped chipotle in adobo (adjust to taste). Keep sauce warm on very low heat, stirring occasionally. If sauce becomes too thick, thin with up to 2 tbsp additional milk.

Cook the meat: Heat a large skillet over medium-high heat. Add the ground beef (or turkey) and break up with a spoon. Cook until browned and no pink remains, about 6–8 minutes. Drain excess fat if needed.

Add 2 tbsp taco seasoning and 1 tbsp tomato paste to the meat, stir to coat, then add 1/2 cup water. Reduce heat to medium and simmer until sauce thickens and coats the meat, about 3–4 minutes. Stir in 1 cup drained black beans and heat through for another 1–2 minutes. Taste and adjust seasoning.

Arrange: On a large ovenproof sheet or skillet, spread half of the chips in an even layer. Spoon half of the meat-and-bean mixture over the chips, then drizzle about half of the cheese sauce over the top. Add the remaining chips on top, then remaining meat and cheese sauce, making sure to distribute evenly so most chips get some topping.

Bake: Place the assembled nachos in the preheated 375°F (190°C) oven for 6–8 minutes, until cheese is bubbling and edges of chips are lightly toasted. If you prefer extra browning, broil 30–60 seconds while watching closely to avoid burning.

Remove nachos from oven. Immediately scatter 1 cup diced roma tomatoes, 1/2 cup finely diced red onion, sliced jalapeño, 1/4 cup chopped cilantro, and 2 tbsp pickled jalapeños (if using) evenly over the hot cheesy nachos.

Add dollops of 1/2 cup sour cream and 1 cup guacamole across the top. Sprinkle 1/4 cup sliced green onions and 1/4 cup crumbled cotija or feta. Serve with lime wedges for squeezing over the top.

Serve: Let nachos rest 1–2 minutes, then serve immediately so chips remain crisp. Provide extra napkins—nachos are best eaten hot and fresh.