Nacho Recipe

Arrange chips

Preheat the oven to 375°F (190°C). Spread 10 cups of tortilla chips in an even single layer on a large rimmed baking sheet or an ovenproof platter. If making a layered platter for a crowd, use a large baking dish and divide chips into two even layers.

Sprinkle the shredded cheddar and Monterey Jack evenly over the chips, reserving a small handful of cheese to finish after the beef is added.

Cook aromatics and brown beef

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1/2 cup finely chopped yellow onion and sauté 3–4 minutes until softened. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant. Add 1 pound ground beef and break it up with a spatula. Cook 6–8 minutes until browned and no longer pink.

Season beef

Stir in 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook 1–2 minutes to toast the spices and allow flavors to combine. If mixture looks dry, add 1–2 tablespoons water and simmer 1–2 minutes. Taste and adjust salt or chili powder as needed.

Spoon the seasoned beef in an even layer over the cheese-sprinkled chips, then scatter the reserved handful of cheese on top of the beef to help bind the topping.

Melt cheese

Place the assembled nachos in the preheated oven and bake 8–10 minutes, or until the cheese is fully melted and bubbling. For extra browning, broil 1–2 minutes—watch closely to avoid burning.

Add fresh toppings

Remove nachos from the oven. Immediately top with 1 cup diced tomatoes, 1/4 cup thinly sliced green onions, 1 sliced jalapeño (optional), 2 tablespoons pickled jalapeños, and 1/4 cup chopped cilantro. Dollop 1/2 cup sour cream, 1/2 cup salsa, and 1/2 cup guacamole across the platter in several spots. Serve with 2 lime wedges for squeezing over individual portions.

Serve hot. Encourage diners to scoop from the center outward so chips stay crisp at the edges.