Nachos Recipe

Preheat oven

Preheat the oven to 400°F (200°C). Arrange a large rimmed baking sheet or an oven-safe platter ready for assembly.

Spread 5 cups of tortilla chips in an even layer across the baking sheet. Dollop half the refried beans in spoonfuls over the chips, spreading slightly but leaving some chips uncovered for texture.

Sprinkle half of the shredded cheddar and half of the Monterey Jack evenly over the chips and beans.

Add the remaining 5 cups of chips on top in a second layer, then dollop the remaining refried beans and top with the remaining shredded cheeses so cheese is distributed through both layers.

If using ground beef: heat a skillet over medium-high heat with 1 tbs olive oil. Add cooked ground beef (1 cup) or 1 lb raw ground beef browned and drained, sprinkle 1 tbs taco seasoning and 1/4 tsp salt, stir and cook 2–3 minutes until well-coated and warmed through. Scatter the seasoned beef evenly over the layered chips and cheese.

Evenly distribute diced tomatoes, diced red onion, sliced jalapeños, and sliced black olives over the top of the assembled chips and cheese so each bite will have toppings.

Place the baking sheet in the preheated oven and bake for 8–12 minutes, or until the cheese is fully melted and bubbling and the edges of some chips are just toasted. Watch closely after 8 minutes to prevent burning.

Remove the nachos from the oven. Garnish immediately with chopped fresh cilantro, dollops of sour cream, spoonfuls of guacamole and salsa. Serve with lime wedges to squeeze over the top to taste.

Taste one chip and add extra salt or black pepper if desired. Serve hot. Leftovers can be refrigerated up to 2 days but are best eaten immediately to retain crispness.