Nacho Grande Recipe

For ground beef

Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil if using very lean beef, otherwise place beef directly in skillet. Add the ground beef and break up with a spoon. Cook until browned and most moisture has evaporated, about 6–8 minutes. Drain excess fat if desired. Sprinkle half of the meat seasoning mixture over the beef (see below), stir and add 2 tablespoons water; simmer 2 minutes to let spices meld. Taste and adjust salt/pepper as needed. Keep warm.

For chicken

If using chicken breast, pat dry and cut into 1/2-inch dice. In a bowl toss chicken with 1/2 teaspoon of the salt and a pinch of pepper. Heat skillet over medium-high heat with 1 tablespoon vegetable oil. Add chicken in a single layer, cooking without moving 2 minutes to get a sear, then continue to cook and stir until cooked through and no longer pink, about 6–8 minutes total. Reduce heat to medium, add the remaining meat seasoning, stir to coat and cook 1–2 minutes more. Remove from heat and keep warm.

Meat seasoning mix

In a small bowl combine chili powder, ground cumin, smoked paprika, onion powder, garlic powder, dried oregano, salt, and black pepper. This yields the seasoning used for either meat. Use approximately half the mix for the ground beef recipe and the other half for chicken if preparing both.

In a small saucepan over low heat warm the black beans with the corn and half of the diced red onion and the diced jalapeño (if using) for 3–4 minutes, stirring occasionally until heated through. Season with a pinch of salt and pepper. Keep warm.

Preheat oven to 375°F (190°C). On a large, rimmed baking sheet or ovenproof platter, spread half of the tortilla chips in an even layer to form the first layer.

Distribute half of the warmed black bean/corn mixture evenly over the chips, then top with half of the cooked meat (choose chicken or beef). Sprinkle one-third of both shredded cheddar and Monterey Jack cheeses over the layer. Drizzle about half of the warm nacho cheese sauce over the cheeses and chips.

Add the remaining chips in a second layer, followed by the remaining beans/corn, remaining meat, and the rest of the shredded cheeses. Drizzle the remaining nacho cheese sauce on top so the cheese melts evenly.

Transfer the assembled nachos to the preheated oven and bake until cheeses are melted and bubbly and edges of chips are slightly browned, about 8–10 minutes. For a broiler finish, broil 1–2 minutes watching closely to avoid burning.

Remove the nachos from the oven. Immediately dollop sour cream, spoon pico de gallo, and place spoonfuls of guacamole across the top. Scatter pickled jalapeños, pickled red onions (if using), sliced green onions, chopped cilantro and crumbled queso fresco or cotija (if using). Squeeze lime wedges over the nachos to taste.

Serve hot on the baking sheet or transfer to a large platter. Provide extra napkins and plates. Leftovers: keep components separate when possible; reheat in oven at 350°F (175°C) for 8–10 minutes to re-melt cheese.