Nachos Recipe

Prep Dorito dust

If using pre-made Doritos-style seasoning or crushed flavored chips, place 3 tablespoons in a small bowl. If crushing whole flavored chips, pulse in a small food processor or place in a sealed bag and crush with a rolling pin until finely ground.

Lightly toss the 8 cups of local corn tortilla chips with 1 teaspoon vegetable oil in a large bowl so the dust adheres more evenly.

Sprinkle the Dorito dust over the oiled chips and toss until evenly coated. Set the chips aside on a large serving platter or oven-safe tray.

Heat 1 tablespoon neutral oil in a medium saucepan or skillet over medium heat until shimmering.

Add 1/2 cup finely diced yellow onion and sauté 3–4 minutes until softened and translucent.

Add 1 teaspoon minced garlic and cook 30 seconds until fragrant, stirring constantly to avoid burning.

Add 1 cup ground beef (or turkey). Break it up with a spoon and cook 5–6 minutes until browned and no longer pink.

Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor.

Add 1 cup crushed tomatoes, 1 cup cooked beans (drained), 1 tablespoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 teaspoon brown sugar, 1 teaspoon Worcestershire sauce, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine.

Add 1/2 cup beef or chicken stock (or water) to loosen the mixture. Bring to a gentle simmer, reduce heat to low, and cook uncovered 12–15 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning (add more salt, chili powder or sugar if needed).

If you prefer a thicker chili for nachos, simmer a few additional minutes. If it becomes too thick, stir in a splash more stock.

Preheat the oven to 375°F (190°C) if you want melted cheese and warm toppings. Alternatively, assemble and serve cold for a crunchy platter.

Arrange the Dorito-dusted chips in an even layer on an oven-safe baking sheet or large ovenproof platter. Spoon the house chili evenly over the chips, distributing meat and beans so each chip gets some topping.

Sprinkle 1 cup shredded cheddar or Monterey Jack cheese evenly over the chili-topped chips.

Bake in the preheated oven 6–8 minutes, or until cheese is melted and bubbling. For extra browning, switch to broil for 30–60 seconds while watching closely to avoid burning.

Remove from oven. Dollop 1/2 cup sour cream over the nachos or serve on the side. Scatter diced tomatoes, sliced jalapeños, chopped cilantro and sliced green onions across the top.

Serve immediately with extra Dorito dust on the side if desired.