Nachos Recipe

Preheat and layer chips

Preheat the oven to 375°F (190°C). Spread 6 cups of tortilla chips in an even layer on a large rimmed baking sheet or in an oven-safe skillet. Try to keep a single layer with minimal overlap where possible so cheese melts evenly.

Add cheese

Combine 2 cups shredded cheddar and 1 cup shredded Monterey Jack. Sprinkle about two-thirds of the cheese mixture evenly over the chips, reserving the rest for a final top layer.

Cook aromatics and meat

Heat 1 tsp vegetable oil in a 10-inch skillet over medium heat. Add 1/2 cup finely diced yellow onion and cook 3–4 minutes until translucent. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Add 1 lb ground beef or turkey, breaking it up with a spoon. Cook until browned and no pink remains, about 6–8 minutes.

Season meat

Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp tomato paste (optional), 1/2 tsp salt, and 1/4 tsp black pepper. Add 2 tbsp water, stir, and simmer 2–3 minutes until flavors combine and mixture is slightly saucy. Taste and adjust salt or spices as needed. Remove from heat.

Assemble meat on chips

Evenly spoon the seasoned meat over the cheese-layered chips. If using, scatter 3/4 cup black beans and 1/2 cup mild salsa over the chips now as well (see next section).

If using beans and salsa: rinse and drain beans, then sprinkle 3/4 cup black beans evenly over the chips. Spoon 1/2 cup salsa in small dollops across the nachos so it warms but doesn’t make chips soggy.

Scatter the reserved cheese over the top to create a melty finish. Place the baking sheet or skillet in the preheated oven and bake 6–10 minutes until cheese is fully melted and bubbling. For browned, slightly crisp cheese edges, switch to broil for 1–2 minutes while watching closely to prevent burning.

Remove nachos from oven. Immediately sprinkle diced tomatoes (1/2 cup), sliced jalapeño (1/4 cup), 2 tbsp sliced green onions, and 2 tbsp chopped cilantro over the hot cheese so flavors meld. Add 2 tbsp pickled jalapeños if using.

Finish with cream and lime

Dollop 1/2 cup sour cream across the nachos in spoonfuls (or drizzle after thinning with 1–2 tsp lime juice if you prefer a tangy drizzle). Squeeze the juice of 1 lime over the assembled nachos to brighten the flavors.

Add avocado

Spoon 1/2 cup guacamole or arrange sliced avocado over the nachos just before serving to prevent browning.

Sprinkle 2 tbsp pickled red onions and 1/4 cup crumbled queso fresco or cotija over the finished nachos for added tang and texture. Serve immediately while hot and melty.