Nachos Recipe

Heat a large skillet over medium-high heat. Add olive oil and swirl to coat.

Add the chopped onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Add ground beef (or turkey). Break it up with a spoon and cook until no longer pink, about 6–8 minutes.

Stir in chili powder, 1 tsp ground cumin, dried oregano, kosher salt, and black pepper. Cook 1–2 minutes to toast the spices and incorporate.

Add drained black beans and pinto beans (if using). Stir to combine and heat through 2–3 minutes. Remove from heat and keep warm.

In a medium saucepan over medium heat melt 2 tbs butter. Whisk in 2 tbs flour and cook 1 minute to make a blonde roux.

Gradually whisk in 1 cup whole milk, smoothing lumps. Continue whisking and bring to a gentle simmer until slightly thickened, about 2–3 minutes.

Reduce heat to low. Add cream cheese and whisk until melted and smooth.

Add grated cheddar and Monterey Jack in batches, stirring until fully melted and smooth. If sauce becomes too thick, stir in up to 2 tbs additional milk.

Season the cheese sauce with 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Keep sauce warm on very low heat, stirring occasionally so it doesn’t skin over.

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or foil for easier clean-up.

Spread 3 cups of the tortilla chips in an even single layer on the baking sheet.

Spoon half of the warm meat-and-bean mixture evenly over the chips. Scatter half of the diced tomatoes, half of the red onion, and half of the pickled jalapeños over the chips.

Drizzle about half of the cheese sauce evenly over the first layer of chips and toppings. Add another even layer using remaining 3 cups tortilla chips.

Top the second layer with the remaining meat-and-beans, tomatoes, onions, and pickled jalapeños. Drizzle remaining cheese sauce over the top.

If you prefer extra melty cheese, sprinkle the reserved grated cheddar/Monterey Jack (about 1/2 cup) evenly over the top before baking.

Bake in the preheated oven 6–8 minutes, until chips at edges begin to brown lightly and cheese is bubbling. Watch carefully to avoid burning.

Remove nachos from oven. Immediately sprinkle with sliced green onions and chopped cilantro.

Add dollops of guacamole and pico de gallo around the tray; or serve them on the side for guests to add as desired.

Drizzle or dollop sour cream or crema over the top, and crumble queso fresco or cotija over everything.

Serve with lime wedges for squeezing over the warm nachos. Enjoy hot.