Nachos Grande Recipe

Preheat oven

Preheat the oven to 375°F (190°C). Use a large rimmed baking sheet or an oven-safe platter lined with parchment paper or lightly oiled.

Spread half of the tortilla chips in an even single layer on the baking sheet, leaving small gaps so toppings will nestle. Reserve the remaining chips for a second layer.

After adding the first layer of toppings (see following sections), top with remaining chips and repeat with remaining toppings and cheeses so you get a double-decker plate of nachos.

When fully assembled and baked (see final step), remove from oven, drizzle with sour cream (or dollop), sprinkle chopped cilantro and green onions, add pickled jalapeños to taste, and serve with lime wedges.

Heat a large skillet over medium-high heat. Add the vegetable oil and swirl to coat.

Add the diced onion and cook 3–4 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until aromatic.

Add the ground beef, breaking it up with a spatula. Cook until it loses its pink color, about 5–7 minutes.

Stir in chili powder, cumin, smoked paprika, oregano, tomato paste, salt and pepper. Cook 1–2 minutes to toast the spices and incorporate the tomato paste.

Pour in the beef broth (or water), reduce heat to medium-low, and simmer 4–5 minutes until liquid is mostly absorbed and mixture is slightly thickened. Taste and adjust seasoning. Keep warm until ready to assemble.

In a small saucepan over medium heat, warm the drained black beans with the corn and a pinch of salt for 2–3 minutes, stirring occasionally. You want them heated through but not falling apart.

If using canned or frozen corn that is cold, drain and briefly sauté with the beans. Remove from heat and fold in half of the pico de gallo/salsa (reserve the rest for topping after baking).

In a small saucepan over medium heat melt the butter. Stir in the flour and cook, whisking, for 1 minute to make a roux.

Slowly whisk in the milk and bring to a gentle simmer, whisking constantly so the sauce thickens, about 3–4 minutes.

Stir in cream cheese until melted and smooth, then reduce heat to low and add the shredded white cheese a handful at a time, stirring until smooth before adding more.

Fold in diced green chiles, cayenne (or hot sauce), and salt. Keep the queso on the lowest heat or transfer to a small oven-safe dish to warm while you assemble nachos.

Assemble the first layer: arrange half the chips on the baking sheet. Spoon half the seasoned beef evenly over chips. Scatter half the warmed black bean & corn mixture over the beef. Spoon half the queso sauce over the layer (use more or less to taste). Sprinkle half the shredded cheddar and half the Monterey Jack over top. Add some sliced jalapeños if desired.

Top with the remaining chips to form a second layer. Repeat with the remaining beef, bean mixture, queso, and the rest of both shredded cheeses to evenly cover the top.

Place the baking sheet in the preheated oven and bake until the cheeses are fully melted and bubbling, about 7–10 minutes. For a slightly browned top, switch to broil for 1 minute—watch carefully to avoid burning.

Remove nachos from oven. Immediately dollop or drizzle sour cream over the top or serve sour cream on the side for guests. Spoon reserved pico de gallo/salsa over the nachos, sprinkle green onions and cilantro, add extra pickled jalapeños to taste, and serve with lime wedges for squeezing.