Nachos Recipe

Preheat the oven to 400°F (200°C). Arrange a large rimmed baking sheet or oven-safe platter and lightly brush or spray it with 1–2 tablespoons vegetable oil to prevent sticking.

Spread the tortilla chips in an even single layer (or slightly overlapping for more nachos) on the prepared sheet, leaving room to add toppings later.

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter until foamy but not browned (about 1–2 minutes).

Add 2 tablespoons all-purpose flour and whisk constantly to form a smooth roux; cook 1 minute to remove the raw flour taste.

Slowly whisk in 1 cup whole milk, bringing the mixture to a gentle simmer. Continue whisking until the sauce thickens slightly, 2–3 minutes.

Reduce heat to low. Stir in 1.5 cups grated sharp cheddar and 0.5 cup grated monterey jack in small handfuls, stirring until smooth and melted.

Season the cheese sauce with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp ground cumin and 1/4 tsp smoked paprika. Taste and adjust seasoning. Keep warm on the lowest heat, stirring occasionally to prevent skin.

While the sauce is cooking, heat a medium skillet over medium-high heat. Add the ground beef and crumble with a spatula. Cook until it begins to brown, about 4–5 minutes.

Add 1/2 cup finely chopped yellow onion and 1 tsp minced garlic; sauté until the onion is softened and beef is fully cooked, about 2–3 minutes.

Stir in 1 tablespoon taco seasoning and 2–3 tablespoons water; cook 1–2 minutes more until seasoning is evenly distributed and any liquid has reduced. Remove from heat.

If using black beans, drain and rinse 1/2 cup and set aside. Drain 1/2 cup diced tomatoes (or use pico de gallo) and slice 1/4 cup pickled jalapeños.

Layer the cooked beef evenly over the chips on the baking sheet. Scatter the black beans, diced tomatoes/pico, pickled jalapeños and 1/4 cup pickled red onions over the chips next.

Spoon or drizzle the warm cheese sauce over the assembled chips and toppings, using as much as desired to coat chips evenly. Reserve a little sauce for serving if you like.

Place the loaded baking sheet in the preheated oven and bake for 6–8 minutes, until cheese is bubbly and toppings are heated through. Watch closely so chips don’t burn.

Remove from oven and immediately sprinkle 2 tablespoons thinly sliced green onions and 2 tablespoons chopped fresh cilantro over the hot nachos.

Dot or drizzle 1/2 cup sour cream over the nachos (or serve on the side). Add 1/2 cup guacamole or sliced avocado on top or on the side.

Offer lime wedges and hot sauce for squeezing/drizzling at the table. Serve the nachos hot, straight from the baking sheet, ensuring guests get a mix of chips, beef, beans, and cheese.

Leftovers: store cooled leftover toppings and chips separately in airtight containers. Reheat assembled portions in a 350°F (175°C) oven for 5–7 minutes until warmed; add fresh garnishes after reheating.