Nachos Recipe

Cook aromatics and brown meat

Heat vegetable oil in a medium skillet over medium-high heat. Add chopped onion and cook until translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant. Add ground beef (or turkey), breaking it up with a spoon, and cook until no longer pink, about 6–8 minutes.

Simmer chili

Stir in chili powder, ground cumin, smoked paprika, salt, and pepper; cook 1 minute to bloom the spices. Add tomato sauce and beef broth, bring to a simmer, reduce heat to low and cook, uncovered, stirring occasionally, for 10–12 minutes until slightly thickened. Taste and adjust seasoning. Keep warm while assembling nachos.

Combine diced tomatoes, red onion, minced jalapeno, lime juice, chopped cilantro, and 1/2 tsp salt in a bowl. Stir well and let sit at room temperature for at least 10 minutes to meld flavors. Refrigerate if not using immediately.

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

Arrange 10 cups of tortilla chips in an even single layer (or a slightly overlapping layer) across the prepared baking sheet, leaving small gaps so chips don't become soggy under toppings.

Evenly distribute the warm chili over the chips in spoonfuls so most chips get some meat. Sprinkle the shredded Monterey Jack and shredded cheddar evenly over the top.

Bake in the preheated oven for 6–8 minutes, or until the cheese is fully melted and bubbly. For a slightly browned top, switch oven to broil and broil 30–60 seconds, watching closely to avoid burning.

Remove from oven. Immediately scatter diced tomatoes, sliced pickled jalapenos, and sliced green onions over the melted cheese. Dollop sour cream across the top in teaspoons or serve sour cream in a small ramekin if preferred. Sprinkle chopped cilantro if using.

Serve the nachos hot from the oven with the fresh salsa on the side for dipping.