Nachos Recipe
Make Nachos Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chips & Base
Cheese Sauce
Protein & Beans
Toppings & Garnish
Method
Chips & Assembly Prep
- 1
Arrange chips
Preheat oven to 375°F (190°C). Spread 8 cups of tortilla chips in an even single layer (or slightly overlapping) on a large rimmed baking sheet or oven-safe platter. Reserve remaining chips in a bowl for topping or refilling.
Protein & Beans
- 2
Cook aromatics
Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.
- 3
Brown the meat
Add 1 lb ground beef (or turkey) to the skillet. Break it up with a spoon and cook until no longer pink, about 5–7 minutes.
- 4
Season and simmer
Stir in 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 tablespoon tomato paste, 1/4 cup water and 1/2 teaspoon kosher salt. Reduce heat to medium-low and simmer 3–4 minutes so flavors meld and excess moisture reduces. Taste and adjust seasoning.
- 5
Add beans
Fold in 1 cup rinsed black beans and warm through 1–2 minutes. Remove from heat and keep warm while you make the cheese sauce.
Cheese Sauce
- 6
Make roux
In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Sprinkle in 3 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the raw flour smell cooks off and mixture is bubbling but not browned.
- 7
Add milk and cream
Gradually whisk in 1 cup whole milk and 1/2 cup heavy cream, whisking to keep the sauce smooth. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened.
- 8
Finish cheese sauce
Lower heat to low. Stir in 2 oz cream cheese until melted and smooth. Add 2 cups grated sharp cheddar and 1 cup grated Monterey Jack a handful at a time, stirring until fully melted before adding more. Stir in 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp ground black pepper and 1/2 tsp kosher salt. Keep warm on the lowest heat, stirring occasionally to prevent skin.
Assembly & Bake
- 9
Layer chips and toppings
Spoon half of the warm meat-and-bean mixture evenly over the arranged chips. Drizzle about half of the cheese sauce over the chips and meat. Scatter 2 cups additional tortilla chips if you want a second layer (optional), then top with remaining meat mixture and the remaining cheese sauce so chips are well covered and some cheese runs between chips.
- 10
Bake
Place the baking sheet in the preheated 375°F (190°C) oven and bake until cheese is bubbling and edges of chips are lightly toasted, about 8–10 minutes. Watch closely to avoid burning.
Toppings & Finish
- 11
Add fresh toppings
Remove nachos from oven. Immediately scatter 1 cup diced roma tomatoes, 1/4 cup sliced pickled jalapeños, 1/4 cup thinly sliced green onions and 1/4 cup chopped cilantro over the hot nachos.
- 12
Serve with sides
Dollop or pipe 1 cup guacamole and 1/2 cup sour cream across the nachos. Serve with lime wedges on the side for squeezing. If desired, offer the reserved chips for scooping; serve immediately while hot and crispy.