Nachos Recipe

Cook beef

Heat a large skillet over medium-high heat. Add olive oil and diced onion; cook 2–3 minutes until translucent. Add ground beef and break up with a spatula. Cook 5–7 minutes until browned.

Stir in minced garlic, chili powder, 0.5 tsp cumin, 0.75 tsp salt and 0.25 tsp black pepper. Cook 1 minute until fragrant. Add 2 tablespoons water, reduce heat to medium-low and simmer 2–3 minutes until mixture is slightly saucy. Taste and adjust seasoning. Keep warm.

Make roux

In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 1–2 minutes, whisking constantly, to remove raw flour taste but not brown.

Finish sauce

Slowly whisk in 1 cup whole milk until smooth. Continue to cook, whisking, until mixture thickens slightly (2–3 minutes). Reduce heat to low and add grated cheddar and monterey jack in two additions, stirring until fully melted and smooth. Stir in 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp hot sauce if using. Keep sauce warm on lowest heat, stirring occasionally so it doesn't separate. If too thick, thin with 1–2 tablespoons milk.

Combine 2 cups diced tomatoes and 1/4 cup red onion in a bowl. Add 2 tablespoons fresh lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss gently and let rest 10 minutes for flavors to meld. Taste and adjust seasoning.

Preheat & arrange

Preheat oven to 375°F (190°C). Spread half of the tortilla chips in an even layer on a large rimmed baking sheet or oven-safe platter.

Spoon half of the warm cheese sauce evenly over the chips. Scatter half of the cooked seasoned beef (if using) and half of the diced tomato. Add half of the sliced pickled jalapeños and a sprinkle of green onions.

Add remaining chips in a second even layer, then repeat with remaining cheese sauce, beef, and tomato so chips are well covered. Finish with remaining pickled jalapeños.

Bake

Bake in the preheated oven 6–8 minutes until chips are warm and cheese is bubbly (if you prefer softer chips, bake 8–10 minutes). Remove from oven.

Top hot nachos with fresh salsa, diced avocado or guacamole, dollops of sour cream, and chopped cilantro. Serve immediately with extra lime wedges if desired.