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Chicken Or Beef Nachos Recipe

Name: Mexican Margaritas Bar & Grills Chicken Or Beef Nachos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken (or cooked ground beef); 1 tbs olive oil; 0.5 cup onion, finely chopped; 1 tsp garlic, minced; 1 tbs chili powder; 1 tsp ground cumin; 0.5 tsp smoked paprika; 0.75 tsp salt; 0.25 tsp black pepper; 2 tbs water (or low‑sodium beef/chicken broth); 8 oz tortilla chips (thick, good quality); 1.5 cups shredded cheddar cheese; 1 cups shredded Monterey Jack (or pepper jack); 1 cup black beans, drained and rinsed; 1 whole fresh jalapeño, thinly sliced (optional); 2 tbs pickled or canned jalapeños, sliced (optional); 0.5 cup corn kernels (fresh or thawed frozen); 0.5 cup ripe tomato, seeded and diced; 2 tbsp green onions, thinly sliced; 2 tbsp fresh cilantro, chopped; 0.5 cup sour cream or Mexican crema; 0.5 cup guacamole or sliced avocado; 2 whole lime wedges; 0.25 cup pickled red onions; 1 tsp hot sauce

Inspired by Mexican Margaritas Bar & Grill

Time35m

Serves4

Make Chicken Or Beef Nachos Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Meat

2 cups cooked shredded chicken (or cooked ground beef)

1 tbs olive oil

1/2 cup Onion, finely chopped

1 tsp Garlic, minced

1 tbs Chili powder

1 tsp Ground cumin

1/2 tsp Smoked paprika

3/4 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs water (or low‑sodium beef/chicken broth)

Chips & Cheese

8 oz tortilla chips (thick, good quality)

1 1/2 cups shredded cheddar cheese

1 cups shredded Monterey Jack (or pepper jack)

Beans & Veggies

1 cup black beans, drained and rinsed

1 whole fresh jalapeño, thinly sliced (optional)

2 tbs pickled or canned jalapeños, sliced (optional)

1/2 cup corn kernels (fresh or thawed frozen)

Toppings & Garnish

1/2 cup ripe tomato, seeded and diced

2 tbsp green onions, thinly sliced

2 tbsp Fresh cilantro, chopped

1/2 cup sour cream or Mexican crema

1/2 cup guacamole or sliced avocado

2 whole Lime wedges

Optional Add-ons

1/4 cup pickled red onions

1 tsp Hot sauce

Method

Prepare the Meat

If using chicken

If using leftover cooked shredded chicken: heat 1 tbs olive oil in a large skillet over medium heat. Add half of the chopped onion (about 1/4 cup) and sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds. Add shredded chicken, chili powder, cumin, smoked paprika, salt, pepper and 1–2 tbs water or broth. Stir to combine, reduce heat to low and cook 2–3 minutes to let spices coat chicken. Taste and adjust seasoning. Remove from heat and set aside.

If using ground beef

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add half of the chopped onion (about 1/4 cup) and sauté 2–3 minutes until softened. Add 1/2 lb ground beef and break up with a spoon. Brown 5–7 minutes until cooked through. Drain excess fat if necessary. Add minced garlic, chili powder, cumin, smoked paprika, salt and pepper; stir 1 minute to toast spices. Add 2 tbs water or broth, reduce heat and simmer 2–3 minutes until mixture is slightly saucy. Stir in drained black beans and corn, then remove from heat.

Assemble Nachos

Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment or lightly oil it.

Scatter half of the tortilla chips evenly on the baking sheet, forming a single layer and slightly overlapping.

Evenly distribute half of the prepared meat across the chips. Sprinkle half of the black beans and corn over the meat. Add a light scatter of sliced fresh jalapeño (if using) for heat.

Sprinkle half of each shredded cheese (cheddar and Monterey Jack) evenly over the layered chips and meat.

Add a second layer: distribute remaining tortilla chips on top, then the rest of the meat, beans, corn and cheeses. Finish with any remaining jalapeños.

Place the baking sheet in the preheated oven and bake 8–12 minutes, or until cheese is melted and bubbly and edges of chips just begin to brown. For extra browning, broil 1–2 minutes watching closely to avoid burning.

Finish & Serve

Remove nachos from oven and immediately sprinkle diced tomato, green onions and chopped cilantro over the top.

Dot with spoonfuls of guacamole and sour cream (or serve them on the side). Add pickled red onions and pickled jalapeños if desired. Squeeze lime wedges over the nachos to taste and pass hot sauce separately.

Serve on the baking sheet or transfer to a large platter. Encourage guests to dig in while chips are still crisp and cheese warm.