Nachitos Recipe

1. Preheat the oven to 375°F (190°C). Spread the tortilla chips evenly on a large rimmed baking sheet or oven-safe platter in a single layer, leaving small gaps so toppings can sit without sliding. Warm the refried beans in a small saucepan over medium heat until just bubbling and loose; if very thick, stir in 1–2 tablespoons of water to reach a spreadable consistency.

2. Lightly dollop or gently spread the warm refried beans in several places over the chips to create a base that helps hold other toppings. Do not cover every chip — leave some exposed for texture.

3. In a skillet over medium-high heat, add 1 teaspoon of neutral oil (not listed) or nonstick spray, then add the ground beef. Cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes.

4. Drain excess fat if needed, then sprinkle the taco seasoning over the beef and add 1/4 cup (0.25 cup) water. Stir and simmer 2–3 minutes until the sauce thickens and coats the meat. Taste and adjust seasoning if necessary.

5. Evenly distribute the seasoned meat over the bean-topped chips. Scatter pickled jalapeño slices over the meat for heat.

6. Combine the shredded cheddar and Monterey Jack cheeses in a bowl. Evenly sprinkle the cheese mixture over the chips, beans, and meat so most chips have some cheese coverage.

7. Place the baking sheet or oven-safe platter in the preheated oven and bake 6–8 minutes, or until the cheese is fully melted and bubbling. For a more browned top, switch to broil for 1–2 minutes, watching carefully to prevent burning.

8. Remove from oven and dollop sour cream over the nachos in small spoonfuls, or serve sour cream on the side for guests to add themselves.

9. Scatter the diced Roma tomato, sliced green onion, and chopped cilantro over the melted cheese while the nachos are still warm so ingredients adhere slightly.

10. Serve with salsa on the side or spoon some salsa over the finished nachos. Provide lime wedges to squeeze over the top just before eating.

11. If using black beans and/or corn, warm them briefly (30–60 seconds in the microwave or in a small pan) and scatter over the chips before adding cheese so they warm through under the oven heat.

12. If using avocado or guacamole, add it fresh on top after baking to keep the texture and color bright.