Giant Nachos Recipe

Cook aromatics and brown meat

Heat a large skillet over medium-high heat. Add 1 teaspoon oil. When shimmering, add the diced onion and cook until softened, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add the ground beef (or turkey) and break it into pieces with a spatula. Cook until no longer pink, about 6–8 minutes.

Season and simmer

Stir in chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Add the tomato paste and mix to coat the meat. Pour in 1/2 cup beef broth (or water), reduce heat to medium-low, and simmer 4–5 minutes to concentrate flavors and thicken slightly. Taste and adjust seasoning if needed. Keep warm while preparing cheese sauce and chips.

Make a roux

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

Finish the sauce

Slowly whisk in 1 cup whole milk until smooth. Continue stirring until the mixture thickens enough to coat the back of a spoon, about 3–4 minutes. Reduce heat to low and stir in 1 cup shredded sharp cheddar and 2 tablespoons cream cheese until melted and smooth. Add 1/4 teaspoon ground mustard (if using), 1/4 teaspoon salt, and a pinch (1/8 tsp) black pepper. Keep the sauce warm on the lowest heat, stirring occasionally to prevent skin forming.

Preheat and prepare

Preheat oven to 400°F (200°C). Use a large rimmed baking sheet or a large ovenproof skillet (cast iron works well). Spread half of the tortilla chips in an even layer across the sheet, slightly overlapping but not stacked too high so layers can heat evenly.

Layer cheeses and meat

Scatter about one-third of the shredded cheddar and one-third of the Monterey Jack evenly over the first chip layer. Spoon half of the seasoned ground beef over the cheese, distributing evenly. Add another even layer of the remaining chips on top. Sprinkle the remaining shredded cheeses over the top layer. If using cheese sauce, drizzle or dollop a generous amount over cheese and chips (reserve some to finish after baking).

Bake until bubbly

Bake in the preheated oven until cheese is melted and bubbling and chips at the edges are lightly toasted, about 8–12 minutes. Watch carefully to avoid burning. If you prefer some edges extra-crispy, finish with 1–2 minutes under the broiler, checking constantly.

Finish and garnish

Remove nachos from the oven. Immediately spoon the remaining seasoned meat in small mounds if desired and drizzle any reserved warm cheese sauce over the top. Top with diced tomatoes, sliced jalapeños, sliced green onions, and chopped cilantro. Add dollops of guacamole and sour cream around the tray, and serve salsa on the side. Serve warm with lime wedges for squeezing over the nachos.