Smothered Super Nachos Recipe

Preheat the oven to 300°F (150°C). Arrange 4 cups of tortilla chips in an even single layer on a large oven-safe platter or baking sheet with sides. If serving family-style in batches, divide chips between two sheets.

Sprinkle half of the shredded cheddar and half of the Monterey Jack evenly over the chips. Reserve remaining cheeses for later layering.

When ready to serve (after smothering with queso and toppings — see below), add remaining chips or additional chips around the base, then layer remaining cheese on top before the final broil if you want extra melt.

Make roux and base

In a medium saucepan set over medium heat, melt the butter. Add the flour and whisk continuously for 1 to 2 minutes until the mixture is slightly golden and smells toasty (this cooks out the raw flour taste).

Add dairy

Slowly whisk in the whole milk and half-and-half, a little at a time, whisking constantly to keep the sauce smooth. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking, until it thickens and coats the back of a spoon (about 3–4 minutes).

Incorporate cheeses and flavor

Reduce heat to low. Add the cream cheese and stir until fully melted. Add shredded sharp cheddar and pepper jack in batches, stirring until fully melted and smooth. Stir in chopped pickled jalapeños (or green chiles), ground cumin, smoked paprika, salt, and pepper. Taste and adjust seasoning — add a pinch more salt or a splash of milk if too thick.

Keep warm

Keep the queso on the lowest heat, stirring occasionally, or transfer to a small slow cooker or thermal carafe to maintain a pourable consistency while you finish other components. If the sauce thickens too much, whisk in up to 2 tablespoons of milk or broth to loosen it.

Heat a large skillet over medium-high heat and add the olive oil. Add the diced onion and sauté 2–3 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Add the ground beef and break it up with a spoon. Brown the meat for 5–7 minutes until no longer pink.

Stir in chili powder, ground cumin, smoked paprika, kosher salt, black pepper, and tomato paste. Pour in the 1/4 cup broth, stir to combine, and simmer 2–3 minutes until flavors meld and mixture is slightly thickened. Taste and adjust seasoning. Remove from heat and keep warm.

Place drained and rinsed black beans in a small saucepan with the 1/4 tsp cumin, lime juice, and 1/4 tsp salt. Warm over low heat for 2–3 minutes, stirring gently until heated through. Mash lightly with the back of a spoon if you prefer a slightly refried texture.

Once the base chips and initial cheese layer are on the platter, mound the warmed seasoned beef evenly over the chips (or scatter the warmed black beans if using both).

Ladle the hot queso generously over the piled chips and meat — aim to thoroughly 'smother' the nachos, filling gaps so many chips are coated. Use all or most of the queso to achieve a saucy finish.

Scatter the reserved shredded cheeses on top of the queso and place the platter under the oven broiler for 1–2 minutes (watch closely) until the cheese bubbles and develops small brown spots. Alternatively, return to the 300°F oven for 3–4 minutes just to melt the top cheese.

Remove from oven. Spoon warmed black beans (if not layered earlier) in spots, then add dollops of guacamole, spoonfuls of salsa or pico de gallo, and drizzle sour cream or crema over the top. Sprinkle diced tomato, sliced jalapeños, green onions, crumbled queso fresco, and chopped cilantro evenly. Serve immediately with lime wedges and hot sauce on the side.