Nachos Recipe
Crunchy tortilla chips topped with, beef, lettuce, tomatoes, shredded cheese, and sour cream. (**upcharge: Chicken +$8.99, Shrimp +$9.99, or Steak +$10.99)
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Ingredients
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Base
Beef topping (default)
Optional protein upcharges
Cheese & dairy
Fresh toppings
Finishing & garnish
Method
Base
Preheat oven to 375°F (190°C). On a large oven-safe platter or rimmed baking sheet, spread 8 cups of tortilla chips in an even single layer or slightly overlapping for a medium-sized shared plate.
Beef topping (default)
Cook aromatics
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the finely diced onion and cook 3–4 minutes until softened and translucent. Add the 2 teaspoons minced garlic and cook 30 seconds until fragrant.
Brown beef
Increase heat to medium-high and add 1 lb ground beef. Break it up with a spoon and cook until no longer pink, about 5–7 minutes.
Season and simmer
Stir in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, and 2 tablespoons tomato paste. Cook 1 minute to bloom the spices. Pour in 1/2 cup beef broth (or water), add 1 teaspoon salt and 1/2 teaspoon black pepper, reduce heat to medium-low, and simmer 4–6 minutes until mixture is slightly thickened. Taste and adjust seasoning. Remove from heat and keep warm.
If you prefer one of the optional proteins instead of beef, skip these beef steps and follow the corresponding optional protein directions below.
Optional protein upcharges
Shredded chicken
If using shredded chicken: warm 1 lb cooked shredded chicken in a skillet with 1 tablespoon oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, a pinch of salt and 2 tablespoons tomato paste diluted with 2–3 tablespoons water. Heat until warmed through, 3–4 minutes.
Shrimp
If using shrimp: pat 12 shrimp dry, season with 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon chili powder and 1/4 teaspoon cumin. Sear in a hot skillet with 1 tablespoon oil for 1–2 minutes per side until opaque and cooked through. Remove from heat and set aside.
Steak
If using steak: season 12 oz skirt or flank steak with salt and pepper. Sear over high heat 2–3 minutes per side for medium-rare (adjust for desired doneness). Rest 5 minutes, then thinly slice against the grain. Toss with 1 tablespoon of the warmed beef seasoning sauce or a pinch of chili powder if desired.
Assemble and bake
Layering: Spoon the hot seasoned beef (or chosen protein) evenly over the tortilla chips, distributing meat so most chips are covered. Scatter 2 cups shredded cheddar/Monterey Jack blend evenly over the chips and meat.
Bake: Place the platter or baking sheet in the preheated 375°F oven and bake 6–8 minutes until cheese is melted and bubbly. For extra browning, switch to broil for 30–60 seconds while watching closely.
Fresh toppings & finish
Remove nachos from the oven. Immediately scatter 1 cup shredded lettuce and 1 cup diced tomatoes over the melted cheese. Add 1/4 cup sliced pickled jalapeños and 2 tablespoons sliced green onions. Dollop or drizzle 1/2 cup sour cream over the top in several places (or serve on the side). Sprinkle 2 tablespoons chopped cilantro if using.
Garnish with 2 lime wedges and 2 teaspoons hot sauce if desired. Serve hot so chips remain crisp and cheese is melty.