Upper Deck Nachos Recipe

Arrange chips

Preheat the oven to 375°F (190°C). On a large rimmed baking sheet or oven-safe platter, spread 10 cups of tortilla chips in an even single layer, slightly overlapping for good coverage.

Warm the refried beans: place 1 cup refried beans in a small saucepan over low heat and stir until just warmed (3–5 minutes). If beans are thick, add 1–2 tablespoons of water to loosen. Dollop or spoon warmed beans across the chip layer in small mounds to create a base that helps other toppings adhere.

Grate cheeses if needed. Mix 2 cups sharp cheddar and 1 cup Monterey Jack in a bowl so the cheese will melt evenly.

Distribute cheese: sprinkle about two-thirds of the cheese mixture evenly over the chips and refried beans. Reserve one-third for a final top layer to get extra melty coverage.

Bake to melt: place the tray in the preheated oven and bake 6–8 minutes, or until cheese is fully melted and bubbly. Keep an eye so chips don’t burn. If using nacho cheese sauce, warm it gently while the nachos bake.

Finish dairy toppings after baking: remove sheet from oven and immediately drizzle or spoon warmed nacho cheese sauce (0.5 cup) sparingly over hotspots, then sprinkle the reserved cheese and return to oven for 1–2 minutes if you want an extra browned top.

Sour cream: stir 3 tablespoons sour cream with half of the lime juice (from 1 lime) to loosen slightly and drizzle or dollop over finished nachos, or serve on the side.

Prepare proteins ahead: Cook 1 cup seasoned ground beef (season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp taco seasoning or chili powder) in a skillet over medium-high heat until browned and cooked through, about 6–8 minutes; drain excess fat. If using chorizo, brown 1/2 cup crumbled chorizo in the same manner. Keep warm.

Layer proteins: after the initial cheese melt (before final quick broil), evenly distribute the cooked ground beef and crumbled chorizo across the chips so meat sits on melted cheese and will warm through. Add 3 tablespoons sliced pickled jalapeños across the top now or reserve some for garnish if you prefer less heat.

Prepare fresh toppings: dice 1 cup roma tomatoes, thinly slice 0.5 cup green onions, chop 2 tablespoons cilantro, and dice 1 cup avocado or prepare 1 cup guacamole. Combine avocado with the remaining lime juice and a pinch of salt to prevent browning if not serving immediately.

After cheese is fully melted and proteins are warmed, remove nachos from oven. Immediately scatter diced tomatoes, sliced green onions, chopped cilantro, and dollops or spoonfuls of avocado/guacamole evenly over the tray so they stay fresh and bright.

Salsa & hot sauce: spoon 1 cup mild or medium salsa across the nachos in several spots. Add 1 teaspoon hot sauce to taste, either mixed into the salsa before spooning or drizzled in thin lines across the top.

Final seasoning: sprinkle remaining 1/4 teaspoon black pepper and any additional pinch of kosher salt over the finished nachos to taste. Squeeze any remaining lime juice over the top for brightness.

Serve immediately: transfer the baking sheet to the table or slide individual portions onto plates. Provide extra sour cream, salsa, hot sauce, and tortilla chips on the side. Leftovers are best reheated briefly in a 350°F (175°C) oven to keep chips crisp underneath the topping.