Wonachos Of Our Tiki Traditional Version Nachos Recipe

Preheat oven to 375°F (190°C). Spread 8 cups of tortilla chips in an even layer on a large rimmed baking sheet (or use two sheets) leaving small gaps so toppings can settle.

Lightly drizzle the chips with 2 tbs vegetable oil and sprinkle with 1 tsp coarse sea salt. Toss gently to coat so chips crisp and hold toppings while baking.

Cook and season beef

Heat a large skillet over medium-high heat. Add the 1 lb ground beef and break up with a spatula. Cook 6–8 minutes until browned and no pink remains. Drain excess fat if necessary.

Reduce heat to medium. Add 1 tbs soy sauce, 1 tsp Worcestershire, 2 tsp minced garlic, 1 tsp ground black pepper and 1/2 tsp kosher salt. Stir and cook 1–2 minutes to marry the flavors. Remove from heat and keep warm.

Combine 1 cup drained black beans, 3 sliced green onions (white and green parts), 3/4 cup diced tomatoes with chiles, 1/4 cup chopped cilantro, 1 tbs fresh lime juice, 1/2 tsp ground cumin and 1/2 tsp smoked paprika in a bowl. Toss gently and taste; adjust salt if needed. This will be a bright seasoned bean-salsa to contrast the rich beef.

In a small bowl, beat together 4 oz softened cream cheese with 1/4 cup (from the shredded cheeses) or enough of the shredded mixes to make it a creamy spreadable texture if desired. Alternatively leave cream cheese in dollops on top of the chips.

Evenly distribute half of the chip bed with the warm seasoned beef, then dollop spoonfuls of the seasoned black bean mixture across the chips. Scatter pickled jalapeño slices (1/4 cup), radish slices, diced avocado and half of the shredded cheddar and pepper jack cheeses on top.

Place the tray in the preheated oven and bake for 6–8 minutes until the cheese is melted and bubbling and edges of chips are crisp but not burnt. For crispier chips, broil 1 minute watching closely.

While nachos bake, make the tiki-spiced cream: whisk together 1/2 cup sour cream, 2 tbs mayonnaise, 1 tsp sriracha (or tiki hot sauce), 1 tbs pineapple juice and 1/2 tsp honey until smooth. Taste and adjust heat or sweetness — this adds a Caribbean/Tiki twist.

Remove nachos from oven. Immediately sprinkle remaining shredded cheddar and pepper jack over the hot tray so it melts slightly. Dollop or spread the cream cheese as desired.

Drizzle the tiki-spiced cream over the baked nachos in a thin stream. Scatter remaining fresh cilantro leaves and extra green onion slices on top. Squeeze lime wedges over individual portions at serving.

Serve hot on the baking sheet or transfer to a large platter. Provide extra pickled jalapeños and lime wedges at the table.