Tavern Nachos Recipe

1. Ground beef

Heat a skillet over medium-high heat with 1 tbs olive oil. Add 1/4 cup finely diced onion and 1 tsp minced garlic; cook 1–2 minutes until softened. Add 1 lb ground beef (to yield ~1 cup cooked for the recipe), breaking it up. Season with 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook until browned and cooked through, about 6–8 minutes. Drain excess fat and keep warm.

2. Shredded chicken

Warm 1 tbs olive oil in a skillet over medium heat. Add 1/4 cup finely diced onion and 1 tsp minced garlic; cook 1–2 minutes. Add 2 cups shredded rotisserie chicken and 1–2 tbs taco seasoning (or the chili powder/cumin/paprika mix listed) with 2–3 tbs water. Stir to combine and heat through 3–4 minutes until well coated and warm. Remove from heat.

3. Pulled pork

If using pre-cooked pulled pork, warm it in a skillet over medium heat with 1–2 tbs water or a splash of BBQ sauce until heated through, 3–4 minutes. Optionally stir in 1/2 tsp chili powder and 1/4 tsp smoked paprika to tie flavors to the nachos.

4. Preheat oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or foil for easier cleanup.

5. Spread 12 cups tortilla chips in an even layer on the prepared baking sheet. Aim for a single slightly overlapping layer so chips stay crisp; for a stacked style, layer chips and cheese as directed below.

6. Scatter half of the shredded cheddar and half of the Monterey Jack evenly over the chips. Evenly distribute the prepared meat (about 1 cup) over the cheese layer.

7. Top with the remaining shredded cheeses so cheese covers most chips and meat. Add sliced jalapeños now if you prefer them baked; reserve some for fresh topping if desired.

8. Bake in the preheated oven 6–8 minutes, until the cheese is fully melted and bubbly. For extra browning, switch to broil for 30–60 seconds while watching carefully.

9. Remove nachos from oven. Dollop or drizzle 1 cup sour cream over the top (or serve sour cream on the side for guests).

10. Spoon 1 cup pico de gallo evenly over nachos. Scatter remaining sliced jalapeños, 1/4 cup sliced green onions and chopped cilantro (2 tbsp) over the top.

11. Serve immediately with lime wedges on the side for squeezing. Recommend passing extra pico, hot sauce and sour cream alongside.