Nachos Recipe

Cook aromatics

Heat a large skillet over medium heat. Add vegetable oil and swirl to coat. Add chopped onion and cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Brown beef

Increase heat to medium-high and add the ground beef. Break it up with a spatula and cook 5–7 minutes until browned and no longer pink.

Season & simmer

Stir in chili powder, ground cumin, dried oregano, tomato paste, salt, and black pepper. Cook 1 minute to bloom the spices. Add broth, reduce heat to medium-low, and simmer 3–4 minutes until slightly thickened. Taste and adjust seasoning. Keep warm while you make the cheese sauce.

Make a roux

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook 1–2 minutes, stirring constantly, until the mixture is pale golden and smells slightly nutty.

Add milk & soften cream cheese

Gradually whisk in the milk, smoothing out any lumps. Add the cream cheese in small pieces and whisk until fully melted and incorporated, 2–3 minutes.

Finish cheese sauce

Lower heat to low. Remove from heat and stir in shredded cheddar a handful at a time until melted and smooth. Return to very low heat just to keep warm; do not boil. Stir in salt, black pepper, and smoked paprika if using. Keep warm.

Preheat oven to 400°F (200°C). Line a large rimmed baking sheet or ovenproof platter with foil for easy cleanup.

Spread half the tortilla chips in an even layer on the prepared sheet. Spoon half the seasoned beef over the chips, drizzle about half the cheese sauce over the beef, then scatter half of the diced tomatoes and sliced green onions and a few jalapeño slices.

Top with the remaining chips in a second even layer. Spoon remaining beef and cheese sauce over the top so chips are well covered.

Bake in the preheated oven 6–8 minutes until cheese is bubbly and edges of chips are slightly browned. If you prefer extra browning, place under the broiler for 30–60 seconds—watch closely.

Remove nachos from oven and immediately top with diced tomatoes, sliced green onions, pickled red onions if using, dollops of sour cream and guacamole, jalapeño slices, and sprinkle with chopped cilantro.

Serve with lime wedges on the side. Encourage guests to squeeze lime over individual portions to brighten flavors.