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Ingredients
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Tortilla & Base
Cheese & Dairy
Protein (optional)
Fresh Toppings
Sauces & Extras
Method
Protein (optional)
Cook and season protein
Heat a medium skillet over medium-high heat and add 1 tsp olive oil. Add ground beef (10 oz) and cook, breaking up with a spoon, until no longer pink, about 6–8 minutes. Drain excess fat if necessary. Sprinkle 1 tablespoon taco seasoning over the meat, add 2–3 tablespoons water, stir and simmer 2–3 minutes until well coated and slightly thickened. Taste and adjust salt and pepper (use up to 1/4 tsp salt and 1/8 tsp pepper). Remove from heat and set aside. If using shredded chicken, toss with the seasoning and warm through.
Tortilla & Base
Prep chips and beans
Preheat the oven to 400°F (200°C). Spread 9 cups tortilla chips in an even layer on a large rimmed baking sheet or in an ovenproof skillet (use two smaller pans if necessary so chips aren’t piled too high). Dollop 1 cup warmed refried beans in spoonfuls across the chips to create pockets of bean base.
Cheese & Assembly
Layer cheeses and protein
Evenly sprinkle 2 cups shredded cheddar and 1 cup shredded Monterey Jack over the chips and beans. Scatter the cooked, seasoned meat (or warmed chicken) in an even layer on top of the cheese. If you like extra jalapeño heat, distribute 1/4 cup pickled jalapeños now.
Bake
Place the pan in the preheated oven and bake for 6–8 minutes, or until the cheese is fully melted and bubbly. For crispier chips, broil on high for 30–60 seconds—watch closely to avoid burning.
Fresh Toppings & Sauces
Finish and serve
Remove nachos from oven. Immediately top with 1 cup diced roma tomatoes, 1/4 cup sliced green onion, 1 thinly sliced jalapeño, and 1/4 cup chopped cilantro. Dot or pipe 1/2 cup sour cream around the plate or serve on the side. Spoon 3/4 cup salsa and 1/2 cup guacamole in small bowls or scatter dollops over the nachos. Serve with 3 lime wedges for squeezing over the top.
Serving & Notes