Ultimate Nachos Recipe

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease a large ovenproof platter.

If using ground beef: heat a skillet over medium-high heat, add 1 tsp oil, and cook 8 oz ground beef until browned, breaking up with a spoon. Season with 1/2 tsp salt, 1/4 tsp pepper and optionally 1 tsp taco seasoning; drain excess fat and set aside. If using pulled pork: warm gently in a small pan or microwave until just heated through.

Shred cheeses if not pre-shredded. Dice tomatoes, slice jalapeños and green onions, rinse beans and corn if using.

Layer chips

Spread 6 cups of tortilla chips in an even layer across the prepared baking sheet or platter, leaving a little space between chips so cheese can melt through.

First cheese and protein layer

Evenly sprinkle half of each shredded cheese (3/4 cup cheddar + 3/4 cup jack) over the chips. Distribute half of the cooked ground beef or warmed pulled pork (4 oz) evenly over the cheese. Add half of the black beans and corn (if using) in small clusters.

Second layer

Top with the remaining 6 cups of chips, then sprinkle the remaining cheeses and the remaining protein and beans/corn. Scatter sliced jalapeños on top (use less if you prefer milder heat).

Place the assembled nachos in the preheated oven and bake 6–8 minutes, or until cheese is fully melted and bubbly. For extra browning, switch to broil and broil 30–60 seconds while watching closely to avoid burning.

While nachos bake, whisk together sour cream, lime juice from one wedge (about 1 tsp), and hot sauce (if using) to make a drizzleable sour cream. Taste and adjust salt if needed.

Remove nachos from oven. Scatter diced tomatoes and green onions over the hot cheese. Dollop spoonfuls of the sour cream mixture across the nachos (or serve on the side). Sprinkle chopped cilantro and a final pinch of salt and pepper. Serve immediately with remaining lime wedges.