Nachos Recipe
Enjoy our Nachos with layers of crispy tortilla chips topped with Beef or Chicken, or Vegetarian.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chips & Assembly
Beef Filling (choose if making beef)
Chicken Filling (choose if making chicken)
Vegetarian Filling (choose if making vegetarian)
Method
Chips & Assembly
Preheat and arrange
Preheat oven to 425°F (220°C). Spread half of the tortilla chips in an even layer on a large rimmed baking sheet or oven-safe serving platter.
Top the first layer of chips with half of the cooked filling (beef, chicken, or vegetarian), then sprinkle with half of each cheese (cheddar and Monterey Jack). Add a second layer of chips and repeat with remaining filling and cheeses so you have two layered stacks.
Bake in the preheated oven for 6–8 minutes, or until cheese is melted and bubbly. For extra browning, place under the broiler 1 minute, watching carefully to avoid burning.
Remove from oven. Scatter diced tomatoes, diced red onion, and pickled jalapeños over the top. Add dollops of guacamole and sour cream, spoon salsa around, and sprinkle chopped cilantro before serving.
Beef Filling (choose if making beef)
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the finely diced onion and cook 3–4 minutes until softened.
Add minced garlic and cook 30 seconds until fragrant.
Add ground beef, breaking it up with a spatula. Cook until mostly browned, about 5–7 minutes.
Drain excess fat if desired, then stir in chili powder, ground cumin, smoked paprika, salt, black pepper, and tomato paste. Cook 1 minute to toast the spices.
Add 1/4 cup water, reduce heat to medium-low, and simmer 2–3 minutes until slightly thickened and coating the meat. Taste and adjust seasoning. Remove from heat and keep warm until assembly.
Chicken Filling (choose if making chicken)
Toss diced chicken with lime juice, 1 tablespoon olive oil, minced garlic, chili powder, ground cumin, oregano, salt, and black pepper. Let marinate 10 minutes if time allows.
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil if skillet is dry. Add the seasoned chicken in a single layer and cook 4–6 minutes, stirring occasionally, until cooked through and lightly browned.
Remove from heat and keep warm. If chicken releases liquid, simmer briefly until liquid reduces so filling is not watery.
Vegetarian Filling (choose if making vegetarian)
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and bell pepper and cook 3–4 minutes until softened.
Add minced garlic and cook 30 seconds until fragrant.
Stir in black beans and corn, then add chili powder, ground cumin, salt, and lime juice. Cook 2–3 minutes until heated through and slightly thickened. Taste and adjust seasoning.
Remove from heat and keep warm until assembly.