Diana's Nachos Recipe

Arrange chips

Preheat oven to 375°F (190°C). On a large rimmed baking sheet or oven-safe platter, spread half of the tortilla chips into an even, single layer, leaving small gaps so cheese can flow between chips.

Once the seasoned beef and salsa are ready, top the first layer of chips with half of the shredded cheddar and Monterey Jack mixture, then scatter half of the warmed seasoned beef and half of the pickled jalapeños over the cheese.

Make a second layer of chips on top, repeat with remaining cheese, beef, and jalapeños. Finish with a light sprinkle of cotija if using.

Bake in the preheated oven for 6–9 minutes, or until the cheese is fully melted and bubbling and chips at the edges begin to turn golden. For crispier edges, place under the broiler 30–60 seconds—watch closely to avoid burning.

Remove from oven and let rest 1–2 minutes. Dot with spoonfuls of sour cream or drizzle crema, spoon the salsa fresca across the top, scatter chopped cilantro, and serve with lime wedges and hot sauce on the side.

Heat a large skillet over medium-high heat. Add vegetable oil and swirl to coat.

Add diced onion and cook 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Add ground beef, breaking it up with a spatula. Cook 5–7 minutes until browned and no longer pink.

Stir in chili powder, ground cumin, smoked paprika, dried oregano, tomato paste, water, kosher salt, and black pepper. Mix thoroughly so spices coat the meat and the tomato paste is evenly distributed. Reduce heat to medium-low and simmer 3–4 minutes until the mixture is slightly thickened.

Taste and adjust seasoning if needed. Keep warm while you prepare chips and salsa, or transfer to a small oven-safe bowl to place on the nacho tray before baking.

While the beef cooks, combine diced tomatoes, red onion, minced jalapeño, chopped cilantro, lime juice, and 1/4 tsp kosher salt in a bowl. Stir and let sit 5–10 minutes for flavors to meld.

If using sour cream, thin slightly with 1–2 teaspoons of water or lime juice to make a drizzleable crema. Mix in hot sauce if desired.

Taste the salsa and adjust salt or lime as needed. Set aside until assembly.