Super Macho Nachos Recipe

Prepare and cut tortillas

Preheat oven to 375°F (190°C). Stack tortillas and cut each into 6 wedges (like pizza slices).

Toss with oil and seasoning

In a large bowl, combine the tortilla wedges with 3 tbs neutral oil, 2 tsp taco seasoning, and 1 tsp kosher salt. Toss until each wedge is lightly coated.

Arrange the seasoned wedges in a single layer on one or two large baking sheets, leaving space so they bake crisp instead of steaming.

Bake for 10–14 minutes, rotating the pans halfway through, until the chips are golden and crisp. Let cool on a wire rack — they’ll crisp further as they cool.

While chips bake, heat 1 tbs olive oil in a skillet over medium-high heat. Add the chopped onion and sauté 3–4 minutes until translucent.

Add the ground beef (about 1 cup packed) and break it up with a spoon. Cook 5–6 minutes until browned and no longer pink.

Stir in the minced garlic and cook 30 seconds until fragrant. Add 1 tbs tomato paste and cook 1 minute to deepen the flavor.

Sprinkle in 1.5 tbs taco seasoning, 0.25 tsp salt, and 0.25 tsp black pepper. Pour in 1/4 cup water, stir to combine, and reduce heat to medium-low. Simmer 3–4 minutes until the sauce thickens and coats the meat. Taste and adjust seasoning as needed. Remove from heat and keep warm.

In a small bowl whisk together 1/2 cup sour cream, 1/4 cup mayonnaise, 1/4 cup salsa, 1 tbs lime juice, 1/2 tsp cumin, 1/2 tsp chili powder, and 1/4 tsp salt until smooth. Taste and add more lime or salt if desired. Refrigerate until ready to serve.

Preheat broiler to high (optional step for melted cheese). If using broiler, arrange baked chips on a large ovenproof platter or sheet pan in an even layer. If not, use a large serving platter.

Scatter half of the shredded cheddar (1 cup) evenly over the chips, then spoon the hot taco meat evenly across the chips so each chip gets some protein.

Top with the remaining cheddar and, if using the broiler, place 1–2 minutes under the broiler until cheese melts and bubbles. Watch carefully to avoid burning.

Remove from oven. Immediately sprinkle shredded lettuce, diced tomato, sliced jalapeño, green onions, and cilantro over the melted cheese so veggies stay fresh and crisp.

Serve the nachos hot with the fiesta dipping sauce and optional garnishes (pickled jalapeños and crumbled queso fresco) on the side so guests can add to taste.