Nachos Recipe

Cook the Beef

Heat a large skillet over medium-high heat. Add olive oil and diced onion and cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Add ground beef, breaking it up with a spoon, and cook until no longer pink, about 6–8 minutes.

When beef is cooked through, stir in chili powder, ground cumin, smoked paprika, kosher salt, and black pepper. Add tomato paste and 2 tablespoons water if mixture looks dry. Simmer 1–2 minutes to incorporate flavors, then taste and adjust seasoning. Transfer beef to a bowl and keep warm.

Warm the Shredded Chicken

If the shredded chicken is cold, warm it briefly: place chicken in a small saucepan over low heat with 1–2 tablespoons water, cover, and heat until warmed through (about 3–4 minutes). Alternatively microwave 30–60 seconds, covered. Keep warm.

Heat Refried Beans

Stir refried beans in a small saucepan or microwave-safe bowl with 1–2 tablespoons water to loosen. Heat over low heat, stirring, until hot (3–4 minutes) or microwave 60–90 seconds, stirring halfway.

Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment or foil for easier cleanup or use an oven-safe platter.

Spread half of the tortilla chips in an even layer on the baking sheet, leaving small gaps so toppings reach chips. Spoon half of the warmed refried beans into small dollops across the chips (this helps chips hold toppings).

Scatter half of the cooked ground beef and half of the shredded chicken evenly over the chips and beans. Sprinkle half of both cheeses (cheddar and Monterey/pepper jack) in an even layer.

Add another even layer of the remaining tortilla chips on top, then repeat: dollop remaining refried beans, distribute remaining beef and chicken, and finish with the remaining cheeses. Top with sliced jalapeños and black olives if using.

Bake in the preheated oven until cheese is melted and bubbling, about 8–10 minutes. For extra crispness, broil on high for 1–2 minutes watching closely to avoid burning.

Remove nachos from oven and let rest 1–2 minutes. Scatter diced tomato, sliced green onions, and chopped cilantro over the top.

Serve with dollops of sour cream and guacamole on the side or spooned over the nachos. Offer lime wedges to squeeze over individual portions.

Portion the nachos into 4 servings and enjoy immediately while hot and cheesy.