Nachos Recipe

Cook aromatics

Heat a large skillet over medium-high heat and add 1 tsp vegetable oil. When shimmering, add the chopped onion and cook 2–3 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Brown beef and season

Add ground beef to the skillet, breaking it up with a spatula. Cook 5–7 minutes until no longer pink. Drain excess fat if desired. Sprinkle chili powder, cumin, paprika, kosher salt, and black pepper over the beef and stir to combine.

Simmer with tomato paste

Stir in 1 tbsp tomato paste and 1/4 cup water, scraping up any browned bits. Reduce heat to medium-low and simmer 2–3 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and set aside.

Preheat the oven to 400°F (200°C). Line a large (12-inch or rimmed baking sheet) baking sheet or ovenproof platter with parchment or aluminum foil for easy cleanup.

Arrange half of the tortilla chips in an even layer on the prepared baking sheet, leaving small gaps so chips stay crisp. Scatter half of the shredded cheddar and Monterey Jack cheeses over the chips.

Evenly distribute half of the seasoned beef over the cheese layer. Add the remaining chips in a second layer, then top with the remaining cheeses and the rest of the beef. This layering helps evenly melt the cheese and support toppings.

Place the baking sheet in the preheated oven and bake 6–8 minutes, or until the cheese is fully melted and bubbling. For extra browning, switch to broil on high for 30–60 seconds—watch closely to avoid burning.

Remove nachos from the oven. Immediately scatter diced tomato, sliced jalapeño, pickled jalapeños (if using), green onion, and chopped cilantro evenly over the hot cheese so they warm slightly.

Dollop spoonfuls of guacamole and sour cream across the nachos, and serve salsa and hot sauce on the side or drizzle as desired.

Serve hot on the baking sheet or transfer to a large platter. Encourage guests to scoop from the center so chips at the bottom stay supported. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat in a 350°F oven until warmed through to help restore crispness.