Nachos Recipe

Arrange chips

Preheat oven to 375°F (190°C). On a large rimmed baking sheet or ovenproof platter, spread 8 cups of tortilla chips in an even single layer, slightly overlapping so chips cover the surface but aren’t piled too high.

When toppings are ready, top chips with hot beef and cheese sauce, then return to oven briefly (see cheese step) before adding fresh toppings and serving immediately with lime wedges.

Cook aromatics

Heat 1 tsp vegetable oil in a 10-inch skillet over medium heat. Add 1/2 cup finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Brown beef

Increase heat to medium-high and add 12 oz ground beef. Break the meat up with a spatula and cook until no longer pink, about 5–6 minutes.

Season & simmer

Stir in 1 tbsp tomato paste, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 3 tbsp water, 3/4 tsp kosher salt and 1/4 tsp black pepper. Reduce heat to medium-low and simmer 3–4 minutes, stirring occasionally, until mixture is saucy and concentrated. Taste and adjust seasoning if needed. Keep warm while preparing cheese.

Make roux

In a small saucepan over medium heat, melt 1 tbsp unsalted butter. Once foaming subsides, add 1 tbsp all-purpose flour and whisk constantly for 1 minute to cook the raw flour taste but not brown.

Add milk & thicken

Slowly whisk in 1 cup whole milk and continue whisking until mixture is smooth. Bring to a gentle simmer and cook, whisking, until slightly thickened, about 2–3 minutes.

Melt cheese

Reduce heat to low. Whisk in 1.5 cups grated sharp cheddar and 1/2 cup grated monterey jack a handful at a time, stirring until smooth and glossy. Stir in 1/2 tsp yellow mustard, 1/2 tsp hot sauce and 1/4 tsp kosher salt. Keep sauce warm; if it becomes too thick, thin with 1–2 tbsp warm milk.

Pour or spoon the hot cheese sauce evenly over the arranged tortilla chips, then spoon the hot seasoned beef over the cheese so both heat the chips. Place the baking sheet in the preheated 375°F (190°C) oven for 4–6 minutes, until cheese is bubbling and toppings are warmed through.

Prep toppings

While beef simmers and cheese comes together, dice 1 avocado and 1/2 cup seeded tomato, thinly slice green onion to make 1/4 cup, and measure 1/2 cup sour cream and 3 tbsp pickled jalapeños. Chop 1/4 cup fresh cilantro leaves and cut 3 lime wedges.

Finish & serve

Remove the nachos from the oven. Scatter diced tomato, sliced green onion, diced avocado and pickled jalapeños evenly over the hot nachos. Dollop or drizzle 1/2 cup sour cream over the top (or serve on the side). Sprinkle chopped cilantro and a final squeeze of lime over each serving. Serve immediately so chips stay crisp.