Nachos Recipe

Shredded Chicken (if chosen)

If using pre-cooked shredded chicken, warm it gently with 1/2 tbs olive oil and 2 tbsp salsa in a small skillet over medium heat for 3–4 minutes until heated through. Season with 1/8 tsp salt and a squeeze of half a lime, then remove from heat and keep covered.

Ground Beef (if chosen)

Heat a skillet over medium-high heat with 1/2 tbs olive oil. Add ground beef and cook, breaking up with a spatula, until no longer pink, about 6–8 minutes. Drain excess fat if needed. Add chili powder, cumin, garlic powder, tomato paste, water, 1/4 tsp salt and 1/8 tsp pepper. Stir and simmer 2–3 minutes until mixture thickens and is well coated. Remove from heat and keep warm.

Preheat the oven to 400°F (200°C). Thinly slice the jalapeño (remove seeds for milder heat) and finely chop the yellow onion. Drain and rinse black beans. If using canned corn, drain; if frozen, thaw. Chop tomatoes and cilantro. Cut the lime into wedges.

Spread the tortilla chips in an even layer on a large rimmed baking sheet or oven-safe platter. Try to overlap minimally so cheese can reach most chips.

Scatter half of the shredded cheese evenly over the chips. Distribute black beans, corn, chopped onion, diced tomato, and sliced jalapeño across the chips. Spoon the warmed shredded chicken or cooked ground beef evenly over the top if using. Sprinkle the remaining cheese to create even coverage.

Bake in the preheated oven for 6–10 minutes, or until the cheese is fully melted and bubbling. Watch closely to avoid burning the chips.

Remove the nachos from the oven. Immediately dollop sour cream, spoon salsa over the top, and scatter chopped cilantro and pickled jalapeños. Squeeze the remaining lime over everything and add extra salt or pepper to taste.

Serve hot on the baking sheet or transfer to a large platter. Provide additional salsa, sour cream, and lime wedges on the side. Leftover components (cheese, chips) can be refrigerated separately for up to 2 days; assembled leftover nachos will become soggy.