Regular Size Nachos Recipe

Preheat the oven to 375°F (190°C). Arrange 8 cups of tortilla chips in an even layer on a large ovenproof platter or baking sheet with a rim.

Make a roux

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk continuously for 1 minute until bubbly and slightly golden to cook out the raw flour taste.

Gradually whisk in 1 cup whole milk, a little at a time, until the mixture is smooth. Continue cooking and whisking until the mixture thickens and coats the back of a spoon, about 3–4 minutes.

Reduce heat to low. Remove the saucepan from the heat and stir in 2 oz softened cream cheese until melted and smooth. Then add 2 cups shredded cheddar cheese in two additions, stirring until fully melted and silky.

Stir in 0.5 tsp ground cumin, 0.25 tsp smoked paprika, 0.5 tsp kosher salt and 0.25 tsp freshly ground black pepper. Taste and adjust salt or spices as needed. Keep the sauce warm over the lowest heat, stirring occasionally to prevent a skin forming.

If using pre-cooked seasoned beef, skip this step. Otherwise, heat 1 tsp vegetable oil in a skillet over medium-high heat. Add 0.25 cups finely chopped yellow onion and sauté 2–3 minutes until translucent.

Add 8 oz lean ground beef and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary.

Stir in 1 tsp chili powder, 0.5 tsp ground cumin, 0.5 tsp paprika, 1 tsp kosher salt and 0.25 tsp black pepper, along with 1 tsp minced garlic. Cook 1–2 minutes more to bloom the spices. Remove from heat and set aside.

Spoon half of the warm cheese sauce evenly over the layer of tortilla chips. Scatter half of the seasoned ground beef (or 1 cup pre-cooked), 0.5 cup black beans, and half of the pickled jalapeños and diced tomato over the chips.

Add the remaining chips in another even layer (optional for a stacked build) or continue topping the existing layer, then pour the remaining cheese sauce over the top and distribute the rest of the beef, black beans, jalapeños and tomato evenly.

Place the assembled nachos in the preheated oven and bake 6–8 minutes until the cheese sauce is bubbly and toppings are warmed through. If you prefer more browning, broil on high for 30–60 seconds while watching closely.

Remove nachos from the oven. Immediately dot with 0.5 cup sour cream (use a spoon or small piping bag to distribute) and 0.5 cup guacamole. Sprinkle 0.25 cup sliced green onions and 2 tbs chopped fresh cilantro over the top.

Garnish with the remaining 0.5 cup diced roma tomato and the 0.25 cup pickled jalapeños if desired. Serve with lime wedges to squeeze over the nachos to taste.

Serve hot and enjoy. Leftovers can be warmed briefly in a 350°F (175°C) oven for 5–7 minutes, but chips will soften over time.