Nacho Fries Recipe

Preheat oven and prepare fries: Preheat oven to 425°F (220°C) if baking. Spread the frozen fries in a single layer on a rimmed baking sheet; toss with 2 tbs vegetable oil and 1 tsp salt. Bake according to package instructions until golden and crispy, about 20–25 minutes, turning once. Alternatively, deep or shallow fry per package: heat oil to 350°F (175°C) and fry until golden, drain on paper towels and season with salt.

Cook protein: Heat 1 tsp olive oil in a skillet over medium-high heat. Add the ground beef (or chosen protein) and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.

Season: Reduce heat to medium, sprinkle 1 tbs taco seasoning over the cooked protein, add 2 tbs water and stir until the seasoning coats the meat and the liquid reduces to a saucy glaze, about 1–2 minutes. Transfer to a bowl and keep warm.

Make queso sauce: In a small saucepan over low heat combine 1 cup milk and 1 oz cream cheese (if using). Stir until warm and smooth, then gradually add 6 oz shredded melting cheese, stirring constantly until melted and emulsified. Stir in the finely diced jalapeño and 0.25 tsp salt. Keep warm on the lowest heat, stirring occasionally. If queso becomes too thick, add 1–2 tbs milk to thin.

Prepare guacamole: Halve and pit the avocado and scoop flesh into a bowl. Mash lightly with a fork. Stir in 1 tbs lime juice, 0.25 tsp salt, 1 tbs finely diced red onion, 1 tbs diced tomato (if using) and 1 tsp chopped cilantro. Taste and adjust salt or lime as needed.

Make pico: In a small bowl combine 0.5 cup diced tomato, 2 tbs diced red onion, 2 tbs chopped cilantro, 1 tbs lime juice, 0.25 tsp salt and 0.5 seeded & minced jalapeño if using. Stir and let sit 5–10 minutes for flavors to marry.

Heat and season beans: In a small saucepan over medium heat add the drained 0.5 cup black beans, 0.25 tsp cumin and 0.125 tsp salt. Stir and heat until warmed through, about 3–4 minutes. Mash lightly if you prefer slightly creamy beans.

Assemble nacho fries: Place hot fries on a large platter or individual plates. Spoon warm seasoned protein evenly over fries. Drizzle or ladle warm queso over the top. Scatter warmed black beans across the fries. Add dollops of guacamole and spoon pico de gallo over. Sprinkle sliced pickled jalapeños, chopped green onion and a drizzle of sour cream if using.

Serve immediately: Serve while fries and queso are hot so cheese remains melty. Provide extra lime wedges, hot sauce or cilantro at the table.