Nachos Recipe

Combine 2 tbs apple cider vinegar, 2 tbs water, 1 tsp sugar and 1/4 tsp salt in a small bowl. Stir until sugar and salt dissolve.

Add thinly sliced 1/2 cup red onion to the bowl, press to submerge, and let sit at room temperature for at least 15 minutes (or refrigerate up to 2 hours) while you prepare other components.

Heat 1 tsp olive oil in a small skillet over medium heat. Add 1/4 cup finely chopped onion and sauté 2–3 minutes until translucent.

Add 1 tsp minced garlic and 1/2 tsp ground cumin; cook 30 seconds until fragrant.

Add 1 cup drained black beans and 1 tbs lime juice. Mash the beans in the skillet with a potato masher or back of a spoon, adding up to 2 tbs water to reach a spreadable consistency. Season with 1/2 tsp salt. Keep warm off heat.

Heat a medium skillet over medium-high heat. Add 1 tsp vegetable oil if using. Add 1/2 cup finely diced onion and sauté 2–3 minutes until softened.

Add 1 lb lean ground beef and break up with a spatula. Cook 5–7 minutes until browned and no longer pink.

Stir in 2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 2 tsp minced garlic, 1 tbs tomato paste, 1 tsp hot sauce (optional), 1 tsp salt and 1/2 tsp black pepper. Cook 1–2 minutes to toast the spices and incorporate the tomato paste.

Pour in 1/4 cup beef or chicken broth (or water), reduce heat to medium-low and simmer 2–3 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and keep warm.

Preheat oven to 400°F (200°C). If you like extra-crispy chips, toss the 8 cups tortilla chips lightly in 1 tbs neutral oil and spread in an even single layer on a sheet pan; bake 3–4 minutes until warm and slightly crisp. Otherwise use chips straight from the bag.

On a large oven-safe platter or baking sheet, arrange half the chips in an even layer. Spoon half of the refried black beans in dollops across the chips, then scatter half of the spiced ground beef over the beans.

Sprinkle one-third of the shredded sharp cheddar, one-third Monterey Jack, and one-third mozzarella across the layered chips and protein. Add another even layer using the remaining chips, beans, and beef, then top with the remaining cheeses. Finish by crumbling 1/4 cup queso fresco or cotija over the top.

Bake in the preheated oven for 6–8 minutes, or until the cheeses are fully melted and bubbling.

While the nachos bake, prepare crema: in a small bowl stir together 1/2 cup sour cream (or crema), 1/2 tsp lime zest, 1 tsp lime juice and 1/8 tsp salt until smooth. Adjust lime/salt to taste.

Remove nachos from oven. Scatter halved 1 cup grape tomatoes and thinly sliced 1 jalapeño over the melted cheese. Drain the pickled red onions and sprinkle them across the nachos.

Drizzle crema over the hot nachos (or serve on the side), and garnish with 2 tbs chopped fresh cilantro if using. Serve immediately so chips remain crisp.