Nachos Recipe

Cook beef

Heat 1 tsp olive oil in a skillet over medium-high heat. Add 1 cup ground beef and break up with a spoon. Cook until no longer pink, about 6–8 minutes.

Stir in 1 tsp chili powder, 1/2 tsp ground cumin and 1/4 tsp salt. Cook 1 more minute to toast spices. Remove from heat and set aside. If using shredded cooked chicken instead, warm with the same spices for 2–3 minutes.

Halve and pit the avocado; scoop flesh into a bowl. Add 1 tbsp lime juice, 1 tbsp chopped cilantro, 1/2 tsp minced garlic and 1/2 tsp salt.

Mash with a fork until mostly smooth, then add up to 1 tsp water to reach a pourable but thick sauce consistency. Taste and adjust salt or lime as needed.

Preheat oven to 400°F (200°C). Line a large baking sheet or ovenproof platter with parchment paper or foil.

Spread 10 cups tortilla chips in an even single layer on the prepared sheet, leaving small gaps so cheese can melt through.

Scatter the cooked seasoned meat (about 1 cup) evenly over the chips.

Spoon 1 cup drained black beans evenly over chips and meat.

Evenly distribute shredded cheddar (2 cups) and Monterey Jack (1 cup) over the chips, meat and beans.

Place the tray in the preheated oven and bake 6–8 minutes, or until cheese is melted and bubbling and chips at edges are lightly toasted. For a crisper result, broil 30–60 seconds watching carefully.

Remove nachos from oven. Dollop or drizzle 1 cup sour cream across the top in several spots (or serve on the side).

Spoon 3 tbsp pico de gallo evenly over the melted cheese.

Drizzle or dollop guacamole sauce over the nachos (use all or part of the avocado sauce prepared).

Garnish with sliced jalapeño and 2 tbsp sliced green onions. Serve immediately while hot.