Classic Nachos Recipe

Name: Loco Mexicanos Classic Nachos Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 cups tortilla chips; 2 cups shredded cheddar cheese; 1 cups shredded Monterey Jack cheese; 1 lb ground beef (or shredded rotisserie chicken); 0.5 cups onion, small, finely diced; 1 tsp garlic, minced; 1 tbs chili powder; 0.5 tsp ground cumin; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs vegetable oil; 0.5 cups black beans, rinsed and drained (optional); 0.25 cups pickled jalapeños, sliced; 1 each roma tomato, seeded and diced; 2 tbsp green onion, thinly sliced; 2 tbsp fresh cilantro, chopped; 0.5 cups sour cream; 1 each fresh lime, cut into wedges; 0.5 cups salsa or pico de gallo

Inspired by Loco Mexicano

Time30m

Serves4

Make Classic Nachos Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base

8 cups tortilla chips

2 cups shredded cheddar cheese

1 cups shredded Monterey Jack cheese

Protein (optional)

1 lb ground beef (or shredded rotisserie chicken)

1/2 cups onion, small, finely diced

1 tsp Garlic, minced

1 tbs Chili powder

1/2 tsp Ground cumin

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs Tuscany sunflower oil

Toppings & Garnish

1/2 cups black beans, rinsed and drained (optional)

1/4 cups pickled jalapeños, sliced

1 each roma tomato, seeded and diced

2 tbsp green onion, thinly sliced

2 tbsp Fresh cilantro, chopped

1/2 cups Sour cream

1 each fresh lime, cut into wedges

1/2 cups salsa or pico de gallo

Method

Protein (optional)

Cook aromatics

Heat a large skillet over medium heat. Add 1 tablespoon vegetable oil. When shimmering, add diced onion and cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Brown meat and season

Add 1 lb ground beef (or shredded rotisserie chicken) to the skillet. Break up the beef and cook until no longer pink, about 6–8 minutes. Sprinkle chili powder, ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper over the meat and stir to combine. If using beef, drain excess fat or blot with paper towels. Reduce heat to low and keep warm.

Assembly & Bake

Preheat oven

Preheat the oven to 400°F (200°C). Line a baking sheet with a piece of parchment paper or use a large ovenproof baking dish. Alternatively, use a broiler-safe cast-iron skillet.

Layer chips and cheese

Spread 8 cups of tortilla chips in an even single layer (or slightly overlapping) on the baking sheet. Sprinkle half of the shredded cheddar (1 cup) and half of the Monterey Jack (1/2 cup) evenly over the chips.

Add protein and toppings

Distribute the cooked seasoned meat evenly over the cheese-covered chips. Scatter 1/2 cup black beans (if using) and 1/4 cup sliced pickled jalapeños across the top. Finish with the remaining shredded cheddar (1 cup) and Monterey Jack (1/2 cup) evenly on top so cheese covers the toppings and chips.

Bake until bubbly

Place the tray in the preheated oven and bake 6–10 minutes until the cheese is fully melted and bubbling and the chips at the edges are just starting to turn golden. If you prefer more char, place under the broiler for 1 minute — watch carefully to avoid burning.

Finish & Serve

Remove nachos from the oven. Immediately scatter diced roma tomato, 2 tablespoons thinly sliced green onion, and 2 tablespoons chopped cilantro over the hot cheesy nachos so they stick to the melted cheese.

Spoon 1/2 cup salsa or pico de gallo in small mounds across the nachos. Add dollops of 1/2 cup sour cream or drizzle if preferred. Serve with lime wedges on the side for squeezing over individual portions.

Let cool for 1–2 minutes, then serve straight from the sheet or transfer to a large platter. Provide extra jalapeños, salsa, or hot sauce at the table.