Nachos Recipe

Cook beef

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. Add finely chopped onion and cook 2–3 minutes until soft and translucent. Add 1 lb ground beef and break up with a spatula. Cook 5–7 minutes until browned and no pink remains.

Drain excess fat if needed, return pan to medium heat. Stir in 1 tablespoon tomato paste, 1/4 cup water, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Simmer 2–3 minutes until sauce thickens and flavors meld. Taste and adjust seasoning. Keep warm.

Make queso

In a small saucepan over medium heat, melt 1 tablespoon butter. Whisk in 1 teaspoon flour and cook 30 seconds. Gradually whisk in 1/2 cup milk until smooth. Add 2 tablespoons softened cream cheese and 3/4 cup shredded white American cheese, stirring until melted and smooth. Stir in 1/2 teaspoon hot sauce and 1/4 teaspoon kosher salt. Keep warm over very low heat, stirring occasionally.

Preheat oven to 400°F (200°C). Arrange half of the tortilla chips in an even layer on a large rimmed baking sheet or in an ovenproof shallow dish.

Scatter half of the shredded cheddar and Monterey Jack over the chips. Evenly distribute half of the seasoned beef and half of the black beans. Add a few jalapeño slices and a sprinkle of green onion.

Repeat with remaining chips, cheeses, beef, and beans to build a second layer so toppings are distributed through the pile.

Drizzle warm queso sauce over the top if using, or add extra shredded cheese. Place tray in the preheated oven and bake 6–8 minutes, until cheese is fully melted and edges of chips are just toasted.

If you prefer very crisp chips, switch oven to broil for the last 30–60 seconds—watch carefully to avoid burning.

Remove nachos from oven. Immediately top with diced tomato, pickled jalapeños (if using), sliced fresh jalapeño, remaining green onions, dollops of sour cream, and spoonfuls of guacamole. Sprinkle with chopped cilantro.

Serve with lime wedges on the side for squeezing over the nachos. Offer extra hot sauce or salsa at the table.

Serve hot and enjoy.