Nachos Recipe

Cut tortillas

Stack tortillas and cut each into 6 wedges (triangles) using a sharp knife or pizza cutter.

Heat oil

Pour about 1 cup vegetable oil into a large heavy skillet or Dutch oven. Heat over medium-high until oil registers 350°F (175°C) or a small tortilla scrap sizzles immediately when added.

Fry chips

Working in batches to avoid crowding, add tortilla wedges in a single layer and fry, stirring gently, for 1 to 1½ minutes until lightly golden and crisp. Use a slotted spoon to transfer chips to a paper-towel-lined baking sheet.

Season

While still warm, sprinkle chips evenly with fine salt. Let cool slightly; they will crisp further.

Cook aromatics

Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add the finely chopped onion and cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Brown beef

Add ground beef to the skillet. Break it up with a spatula and cook 5–7 minutes until browned and no longer pink.

Season

Stir in taco seasoning, tomato paste, and 1/2 cup water. Scrape up any browned bits. Reduce heat to low and simmer 4–6 minutes until mixture thickens. Taste and add 1/4 tsp salt and 1/8 tsp black pepper if needed. Remove from heat and keep warm.

Preheat oven

Preheat oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or use an ovenproof platter.

Layer chips and toppings

Spread half of the warm tortilla chips in an even layer on the prepared sheet. Spoon half of the taco meat over the chips in dollops. Scatter half of the diced tomatoes, diced green pepper, sliced onion, black olives, and sliced jalapeño. Sprinkle a mix of 1 cup shredded cheddar and 0.5 cup Monterey Jack over the toppings. Repeat with remaining chips, meat, vegetables, olives, jalapeño and cheeses to build a second layer so cheese and toppings are distributed.

Melt cheese

Place the assembled nachos in the preheated oven and bake 6–8 minutes until the cheese is fully melted and bubbling. For a browned finish, switch to broil for 30–45 seconds—watch closely to avoid burning.

Remove nachos from oven. Top with diced fresh tomato, scatter chopped cilantro (if using), and serve immediately with sour cream and salsa on the side and lime wedges for squeezing. Offer extra jalapeño slices and hot sauce if desired.