Nachos Recipe

Season and cook

If using raw protein (ground beef, chicken breast, pork, tofu), heat 1 tbsp olive oil in a skillet over medium-high. Add protein, sprinkle cumin, chili powder, garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. For ground beef or tofu, break up and cook until browned (6–8 minutes). For shredded chicken or pork, cook until internal temp reaches 165°F (chicken) or heated through (pork) and shred if necessary, about 10–15 minutes. Drain excess fat or liquid and set protein aside.

Combine 1 cup diced tomato, 1/4 cup diced white onion, 2 tbsp chopped cilantro, 2 tsp lime juice, 1/2 tsp salt and the minced jalapeño (if using) in a bowl. Taste and adjust lime and salt. Let sit at room temperature for 10–15 minutes for flavors to meld.

Halve and pit the 2 avocados. Scoop flesh into a bowl and mash with a fork until slightly chunky. Stir in 1 tbsp lime juice, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp diced tomato and 1 tbsp chopped cilantro (if using). Taste and adjust seasoning. Cover with plastic wrap pressed to the surface to minimize browning until ready to serve.

Preheat oven to 375°F (190°C). On a large rimmed baking sheet or ovenproof platter, arrange half of the tortilla chips in an even layer, slightly overlapping but leaving some gaps so toppings can distribute.

Evenly scatter half of the drained black beans over the chips, then sprinkle half of each shredded cheese (1 cup cheddar and 1/2 cup Monterey Jack). Top with half of your prepared protein (about 1 cup).

Add another even layer of the remaining chips. Repeat with the remaining black beans, cheeses and protein so you have two layers. This helps cheese melt through the stack.

Place the tray in the preheated oven and bake 8–10 minutes, or until cheese is fully melted and bubbling. For a crisper finish, broil 1–2 minutes watching carefully to avoid burning.

Remove nachos from oven. Immediately spoon dollops of guacamole (about 2–3 tbsp per serving), 2–3 tbsp pico de gallo, and small spoonfuls of sour cream across the top. Scatter sliced jalapeños and fresh cilantro leaves. Add a squeeze of lime over the nachos if desired.

Serve hot on the baking sheet or transfer to a large platter. Provide extra pico, guacamole and sour cream on the side. Suggested serving: shareable for 2–3 people as a main or 4–6 as an appetizer.