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Ingredients
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Tortilla chips & assembly
Beef topping
Cheese sauce
Optional fresh toppings
Method
Tortilla chips & assembly
Arrange chips
Preheat oven to 375°F (190°C). On a large rimmed baking sheet or ovenproof platter, spread 9 cups of tortilla chips in a single even layer, leaving small overlaps but avoiding tall piles so toppings will reach chips evenly.
When beef and cheese sauce are ready, spoon the beef evenly over the chips, taking care to distribute meat so each bite has some. Drizzle cheese sauce in ribbons over the beef and chips (see Cheese sauce steps).
Scatter pickled jalapeño slices across the top, then place the tray in the oven for 5–7 minutes to warm through and melt the sauce slightly. Remove from oven and garnish with chopped cilantro and sliced green onion. Serve immediately with lime wedges and optional fresh toppings on the side.
Beef topping
Cook aromatics
Heat 1 teaspoon vegetable oil in a large skillet over medium heat. Add 1/2 cup finely diced yellow onion and cook, stirring occasionally, until translucent and beginning to brown at the edges, about 4–5 minutes. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.
Brown beef
Increase heat to medium-high and add 12 oz ground beef. Break it up with a spatula and cook until browned and no longer pink, about 5–6 minutes.
Season & finish
Stir in 1/2 cup drained diced tomatoes with green chiles, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 3/4 tsp kosher salt and 1/4 tsp black pepper. Reduce heat to medium-low and simmer 3–4 minutes so flavors meld and excess liquid reduces. Taste and adjust seasoning if needed. Keep warm while you make the cheese sauce.
Cheese sauce
Make roux
In a small saucepan over medium heat, melt 1 tablespoon butter. Whisk in 1 tablespoon all-purpose flour and cook, whisking constantly, for 1 minute to form a blond roux (this removes the raw flour taste).
Add milk
Gradually whisk in 3/4 cup whole milk so the mixture is smooth. Continue to whisk and bring to a gentle simmer; the sauce will thicken in 1–2 minutes.
Add cheese & season
Lower heat to low. Add 1 1/4 cups grated sharp cheddar and 1/2 cup shredded American cheese in small handfuls, stirring until fully melted and glossy before adding more. Stir in 1/4 tsp dry mustard, 1/8 tsp cayenne pepper and 1/4 tsp kosher salt. Keep the sauce warm; if it becomes too thick, stir in up to 1–2 tablespoons milk to loosen to a pourable consistency.
Optional fresh toppings
While nachos are finishing, prepare fresh toppings: dice 1/2 cup tomato, scoop 1/2 cup guacamole or mash 1 small avocado with a pinch of salt and lime if making fresh, and place 1/2 cup sour cream in a bowl for dolloping. After baking, add fresh tomato, dollops of sour cream, and spoonfuls of guacamole on top as desired.