Mi. Nachos Recipe

Preheat oven to 375°F (190°C) if you prefer oven-baked chips; otherwise prepare a skillet or deep fryer for frying. If using store-bought chips skip to arranging chips.

Quick crisp (optional)

If using fresh tortillas, cut 6 small corn tortillas into wedges. Lightly brush both sides with vegetable oil (about 2 tbs total) and sprinkle with 1 tsp kosher salt. Arrange in a single layer on a baking sheet and bake 8–10 minutes, flipping once, until golden and crisp. Let cool slightly.

Arrange 3 cups of chips on a large oven-safe platter or sheet pan for the bottom layer. Reserve the remaining 3 cups for topping and additional layers.

Heat a large skillet over medium-high heat and add 1 tbs olive oil. Add the chopped onion and sauté 3–4 minutes until softened and translucent.

Add the ground beef to the pan, breaking it up with a spoon. Cook until browned, about 6–8 minutes.

Stir in minced garlic, chili powder (1 tbs), ground cumin (1 tsp), smoked paprika (1/2 tsp), tomato paste (1 tbs), salt (1/2 tsp), and black pepper (1/4 tsp). Cook 1–2 minutes until spices are fragrant.

Pour in 1/4 cup beef broth or water to deglaze the pan, scrape up browned bits, and simmer 2–3 minutes until mixture is slightly thickened. Taste and adjust seasoning. Remove from heat and keep warm.

Preheat broiler to high (if using broiler method) or set oven to 375°F (190°C) for melting cheese.

In a small saucepan over low heat combine diced processed cheese (4 oz) and 1/2 cup milk. Stir until melted and smooth to make a creamy queso. Keep warm on very low heat, stirring occasionally.

Alternatively, for a layered melt combine shredded cheddar (2 cups) and monterey jack (1 cup) and toss together.

To assemble for baking: On the bed of chips place half of the seasoned beef evenly over chips, sprinkle half of the shredded cheese mixture. Add another 2–3 cups chips on top and repeat with remaining beef and shredded cheeses. Drizzle warm queso selectively over the top for extra creaminess.

Place the assembled nachos under the broiler 2–4 minutes, watching carefully, until cheese is bubbly and edges begin to brown. If using oven, bake 6–8 minutes at 375°F until cheese has melted.

Remove nachos from oven or broiler. Immediately scatter black beans (1/2 cup) and corn (1/2 cup) evenly over the hot cheese so they warm through.

Top with diced tomato (1/2 cup), sliced fresh jalapeño, pickled jalapeños (2 tbs), pickled red onions (optional), and green onions (2 tbs).

Dot with spoonfuls of guacamole (1/2 cup) and sour cream (1/2 cup) or serve these on the side for guests to add. Sprinkle chopped cilantro (2 tbs) over everything and serve lime wedges for squeezing over the nachos.

Serve immediately, encouraging guests to lift portions from the tray so chips beneath remain crisp. Leftovers: store components separately (chips will soften if stored with toppings).