Nachos Recipe

Preheat oven to 375°F (190°C). Arrange 10 cups of tortilla chips in an even single layer on a large rimmed baking sheet or in a shallow ovenproof dish, leaving small gaps so the cheese can pool but not completely cover every chip.

If using store-bought chips, you can skip oil. To crisp homemade or softer chips: brush or very lightly toss with 2 tbs vegetable oil and spread on the sheet; bake 4–6 minutes until just crisp and warm. Remove from oven and lower oven temperature to 350°F (175°C) for melting cheese later.

Cook the meat and beans

Heat 1 tsp olive oil in a medium skillet over medium-high heat. Add 1/2 cup finely diced yellow onion and cook 2–3 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Add 1 cup ground beef (or turkey) and break up with a spatula. Cook 4–6 minutes until browned and no longer pink.

Stir in 1 tsp chili powder, 1/2 tsp ground coriander, 1 tbs tomato paste and 1/2 cup drained black beans. If the pan is dry, add 1–2 tbs water to deglaze and combine. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook another 2 minutes until heated through and saucy but not soupy. Remove from heat and set aside.

Make the roux and sauce

In a small saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk continuously for 1 minute to cook the raw flour taste.

Slowly whisk in 1 cup whole milk a little at a time, whisking constantly to a smooth sauce. Bring to a gentle simmer, stirring, until slightly thickened, about 2–3 minutes.

Reduce heat to low and stir in 1.5 cups grated sharp cheddar and 1/2 cup grated monterey jack a handful at a time, stirring until melted and smooth. Add 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 warm over the lowest heat or set aside — the sauce should be pourable but cling to chips.

Spoon half of the warm cheese sauce evenly over the arranged chips. Distribute the cooked meat and beans evenly over the sauced chips. Scatter a light second layer of chips (about 2 cups) over the meat if you like layered nachos, then spoon remaining cheese over top so it can reach the middle layer.

Sprinkle additional grated cheese (reserve ~1/2 cup extra from the total if you prefer more melting cheese) over everything. Place the baking sheet or dish in the oven preheated to 350°F (175°C) and bake 6–8 minutes, until cheese is fully melted and bubbling at the edges.

Remove from oven and let cool 1–2 minutes before adding fresh toppings.

Top the hot nachos with 1 cup diced tomato, thinly sliced jalapeño as desired, 3 tbs sliced green onions and 2 tbs chopped fresh cilantro. Dollop 1/2 cup sour cream or crema in several spots, or drizzle if thinned slightly with a splash of lime juice.

Add optional extras if using: 2 tbs sliced black olives, 2 tbs pickled red onions and/or 1/2 cup fresh guacamole or diced avocado.

Serve immediately with 2 lime wedges for squeezing over the top.