Beef Nachos Recipe

Prepare vegetables

Finely chop the onion (measure 1/2 cup). Mince the garlic. Core and dice the tomatoes to make about 1 cup. Shred the lettuce into thin ribbons to yield about 2 cups. Thinly slice green onions and roughly chop cilantro, if using. Set aside.

Preheat oven to 400°F (200°C) if you plan to melt cheese in the oven (recommended).

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. Add the chopped onion and cook 3–4 minutes until softened and translucent.

Add the minced garlic and cook 30 seconds until fragrant.

Add 1 lb lean ground beef to the skillet. Break up with a spatula and cook until browned, about 6–8 minutes. Drain excess fat if desired, leaving a little for flavor (or blot with paper towel).

Stir in 2 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Add 1 tbsp tomato paste and stir to combine.

Pour in 1/4 cup beef broth or water, reduce heat to medium-low and simmer 3–4 minutes until mixture is slightly saucy and flavors meld. Taste and adjust seasoning.

Spread 12 cups of tortilla chips in an even layer on a large oven-safe platter or rimmed baking sheet.

Evenly distribute the cooked seasoned beef over the chips.

Sprinkle 2 cups shredded cheddar and 1 cup shredded Monterey Jack evenly over the beef and chips.

Place the platter or baking sheet in the preheated oven for 4–6 minutes, until cheese is fully melted and bubbling. Alternatively, use the oven broiler on low/medium for 1–2 minutes—watch carefully to prevent burning.

While cheese melts, season the diced tomatoes with 1/4 tsp salt and 1/8 tsp black pepper and toss gently.

Remove nachos from oven. Immediately scatter shredded lettuce over the hot cheese (so it warms slightly but stays crisp).

Top with seasoned diced tomatoes, dollops of 3/4 cup sour cream (or pipe/drizzle as desired), pickled jalapeños, chopped cilantro and sliced green onions.

Serve with lime wedges on the side for squeezing over individual portions.

To keep chips from getting soggy, assemble and melt cheese right before serving. For a saucier beef, increase broth to 1/3 cup. Adjust spice levels with more or less chili powder and jalapeños.