Loaded Nachos Recipe

Place thinly sliced red onion in a jar or bowl. In a small saucepan or measuring cup combine apple cider vinegar, water, sugar and 0.5 tsp kosher salt; stir until sugar and salt dissolve. Pour hot or room-temperature brine over onions, press onions down, cover and let sit at least 20 minutes (preferably 1 hour) while you prepare other components. Refrigerate leftover pickled onion up to 2 weeks.

Heat a large skillet over medium-high heat and add 1 tsp vegetable oil. Add the chopped onion and cook 2–3 minutes until softened. Add the ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes.

Stir in minced garlic, chili powder, ground cumin, smoked paprika, kosher salt and black pepper; cook 30 seconds until fragrant. Add tomato paste and stir to coat the meat, then pour in 1/2 cup beef broth (or water) to deglaze the pan and create a saucy consistency. Simmer 2–3 minutes until slightly reduced.

Fold in drained black beans and cook 1–2 minutes until warmed through. Taste and adjust seasoning (add a pinch more salt or chili powder if desired). Keep warm while assembling nachos.

In a small saucepan over medium heat melt 2 tbsp unsalted butter. Sprinkle in 2 tbsp all-purpose flour and whisk constantly to form a roux, cooking 1–2 minutes but not letting it brown.

Gradually whisk in 1 cup whole milk, bringing the mixture to a gentle simmer. Whisk until thickened, about 2–3 minutes.

Reduce heat to low. Remove from direct heat and stir in the grated cheeses in small handfuls, stirring until smooth after each addition to prevent clumping. Stir in 1/2 tsp mustard, 1/4 tsp cayenne (or a few drops hot sauce) and 1/4 tsp kosher salt. Keep sauce warm over very low heat, stirring occasionally. If too thick, thin with 1–2 tbsp milk.

Whisk together 1/2 cup sour cream, 1/4 cup Greek yogurt, 2 tbsp lime juice, 2 tbsp chopped cilantro and 1/4 tsp kosher salt until smooth. Taste and adjust lime or salt. Transfer to a squeeze bottle or small bowl for drizzling.

Halve and pit the avocados; scoop flesh into a bowl and mash lightly with a fork until chunky-smooth. Stir in 1 tbsp lime juice, 2 tbsp finely chopped red onion, 1 tsp minced jalapeño (optional), 0.5 tsp salt, 0.25 tsp black pepper and 1 tbsp chopped cilantro. Cover tightly (press plastic directly on surface) until ready to serve to minimize browning.

Preheat oven to 375°F (190°C). On a large rimmed baking sheet or oven-safe platter arrange half of the tortilla chips in an even layer. Spoon half of the beef & bean mix over the chips, sprinkle with half of the shredded cheese, then add another layer of remaining chips and the remaining beef mixture. Top evenly with remaining shredded cheese.

Bake in preheated oven 6–8 minutes, until cheese is melted and edges of chips are just toasted. For extra crispness or browning, switch to broil for 30–60 seconds while watching closely.

Remove from oven. Drizzle nacho cheese sauce over the hot nachos in a few passes. Dot or spoon guacamole in small scoops across the plate. Drizzle cilantro-lime crema in lines or dollops. Scatter pickled red onion and thinly sliced fresh jalapeño (seeded or not, to taste) over the top. Finish with a generous sprinkle of 1/2 cup chopped fresh cilantro.

Serve immediately with extra lime wedges on the side.