Nachos Recipe

Preheat the oven to 375°F (190°C). Spread the tortilla chips in an even layer on a large rimmed baking sheet or oven-safe platter. Drizzle 1 tablespoon vegetable oil over the chips and sprinkle 1/2 teaspoon kosher salt, tossing gently so chips are lightly coated. Bake 4–6 minutes until chips are warm and just starting to brown at the edges. Remove from oven and set aside but keep oven on.

Cook aromatics and brown meat

Heat a large skillet over medium-high heat. Add the ground beef (or turkey) and break it up with a spatula. Add the diced onion and cook, stirring, until the meat is mostly browned and the onion is soft, about 6–8 minutes. Drain excess fat if needed, leaving about 1 tablespoon to carry flavor.

Season and simmer

Stir in the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook 30–45 seconds until fragrant. Add 1 tablespoon tomato paste and 1/4 cup water, scraping up browned bits. Reduce heat to low and simmer 2–3 minutes until mixture thickens slightly. Taste and adjust salt/seasoning. Keep warm.

Combine and thicken

In a small saucepan over low heat, whisk together 1/4 cup milk and 1 teaspoon cornstarch until smooth. Add the softened cream cheese and stir until melted and smooth. Gradually add the shredded cheddar and Monterey Jack, stirring constantly until fully melted and sauce is smooth. If too thick, add up to 2 tablespoons additional milk. Stir in 1/4 teaspoon salt. Keep sauce warm on the lowest heat, stirring occasionally so it doesn't separate.

Place the prepared chips on a large oven-safe serving platter or keep on the baking sheet. Spoon the seasoned ground beef evenly over the chips. Drizzle about two-thirds of the cheese sauce over the covered chips and sprinkle any remaining shredded cheese on top for good melt and coverage.

Bake in the preheated 375°F (190°C) oven for 6–8 minutes, or until cheese is bubbling and edges of chips are crisping. Remove from oven.

Top the hot nachos with diced tomatoes, sliced jalapeños, green onions, cilantro, and pickled red onions if using. Dollop sour cream across the top or serve on the side. Squeeze fresh lime over the assembled nachos to taste (about 1 lime). Serve immediately so chips remain crisp.