Nacho Recipe

Preheat & dice

Preheat your oven to 375°F (190°C). Dice the Roma tomatoes, finely dice the red onion, mince the jalapeño (remove seeds if you want less heat), and chop the cilantro.

Make quick pico: In a medium bowl combine diced tomatoes, red onion, minced jalapeño, chopped cilantro, lime juice, and 1/2 tsp kosher salt. Stir, taste, adjust salt, and set aside to let flavors marry while you cook other components.

Brown the meat

Heat a large skillet over medium-high heat. Add 1 tsp vegetable oil. Add the ground beef and break it up with a spatula. Cook 5–7 minutes until browned and no pink remains.

Drain excess fat if needed, return to medium heat. Sprinkle taco seasoning, 2 tbs water, ground cumin, smoked paprika, and black pepper over the meat. Stir and simmer 2–3 minutes until sauce clings to the meat and liquid reduces. Taste and adjust seasoning. Remove from heat and keep warm.

Layer chips and bases

Arrange 8 cups of tortilla chips in an even single layer on a large rimmed baking sheet or oven-safe platter. Warm the refried beans slightly (20–30 seconds in microwave) so they're spreadable, then dollop or thinly spread them over the chips in patches to create a base that helps cheese and toppings adhere.

Scatter half the shredded cheddar-jack and Monterey Jack cheese evenly over the chips and bean layer. Next, evenly distribute the cooked seasoned meat across the chips. Top with the remaining shredded cheeses.

Place the pan in the preheated oven and bake 6–9 minutes, or until cheeses are fully melted and bubbly. For extra browning, switch to broil for 1 minute while watching carefully to avoid burning.

Remove nachos from oven. Immediately spoon or dollop jalapeño-cheese sauce/queso and sour cream in small amounts across the nachos (or serve on the side). Add slices of pickled jalapeños sparingly where desired.

Spoon the pico (fresh tomato mixture) across the nachos, add teaspoons of guacamole or spread dollops of mashed avocado, scatter sliced green onions and crumbled queso fresco or cotija, and finish with additional chopped cilantro and a light sprinkle of kosher salt to taste.

Serve hot on the baking sheet or transfer to a large platter. Provide extra napkins and small bowls of additional salsa, sour cream, and jalapeños for guests. Eat immediately for best texture.