Appetizers Recipe

Prepare proteins and vegetables

Preheat oven to 400°F (200°C). Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add diced yellow onion and cook 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add ground beef and diced Andouille/chorizo (if using). Break meat up with a spatula and cook 6–8 minutes until browned and cooked through. Drain excess fat if needed.

Stir in taco seasoning, 1 teaspoon salt and 1 teaspoon black pepper along with 2–4 tablespoons of water (if packet directions suggest) and simmer 1–2 minutes until seasoning coats the meat. Remove from heat and set aside.

If using black beans, briefly warm them in a small saucepan over low heat for 2–3 minutes or microwave in a covered dish for 60–90 seconds. Drain excess liquid.

Assemble nachos

On a large rimmed baking sheet or ovenproof platter, spread half of the tortilla chips in an even single layer, slightly overlapping. Evenly distribute half of the seasoned ground beef, half of the warmed black beans, half of the diced tomatoes, some sliced jalapeños, and half of the green onions over the chips. Sprinkle half of the shredded cheddar and half of the Monterey Jack cheese over the toppings.

Add another layer of the remaining chips and repeat: remaining beef, beans, tomatoes, jalapeños, pickled jalapeños (if using), and remaining cheeses. Top with sliced black olives and pickled red onions if using.

Melt the cheese

Bake in the preheated oven 6–8 minutes until the cheese is fully melted and bubbling. For extra browning, place under the broiler 30–60 seconds while watching closely to avoid burning.

Finish and serve

Remove from oven and immediately dollop sour cream and guacamole across the nachos (or serve on the side for guests). Sprinkle chopped cilantro and remaining green onions over the top. Serve with lime wedges and optional hot sauce on the side so guests can add more heat to taste.

Portion into 4–6 servings and enjoy while hot.

Offer hot sauce, pickled red onions, and extra sliced olives at the table. If you like a crunchy fresh finish, quickly toss sliced fresh jalapeños and cilantro with a squeeze of lime and a pinch of salt and scatter just before serving.