The Best Nachos

Crispy tortilla chips piled high with homemade spiced meat, melted cheese, and all your favorite toppings make these nachos an irresistible crowd-pleaser. The warm blend of chili powder, cumin, and garlic creates that authentic Tex-Mex flavor that tastes like it came straight from your favorite restaurant. Perfect for game day, parties, or whenever you need a shareable starter that disappears in minutes.

Ingredients

2 tbsp chili powder

1 1/2 tsp kosher salt

1 tsp granulated garlic

1 tsp granulated onion

1 tsp ground cumin

1/2 tsp dried oregano

1/4 tsp black pepper

Pinch of cayenne pepper (optional)

1 tsp vegetable oil

1 lb ground beef (80:20 lean-to-fat ratio)

16 oz (2 cups) refried beans, canned or homemade

1/4 cup water

1 large bag tortilla chips

4 oz cheddar cheese, grated (about 2 cups), plus more for topping

4 oz Colby Jack cheese, grated (about 2 cups), plus more for topping

1 cup pico de gallo, store-bought or homemade, plus more for topping

1/4 cup chopped cilantro

1 jalapeño (pickled or fresh), sliced

Guacamole (optional)

Salsa (optional)

Sour cream (optional)

Canned black olives (optional)

Sliced green onions (optional)

Shredded lettuce (optional)

Corn (optional)

Hot sauce (optional)

Instructions

Preheat the oven to 350°F.

Make the taco spice blend: Combine all of the spices (chili powder through cayenne) together in a small bowl.

Make the beef and bean topping: Heat the vegetable oil in a pan on medium-high heat until it begins to shimmer. Add the ground beef and season with all of the taco spice blend. Use a spoon to break the meat into crumbles as it cooks.

Cook for about 8 minutes until the meat has browned, then drain the fat using a colander.

Return the meat to the pan and add the refried beans and water. Heat until the beans are smooth and warmed through. Reduce heat to low and keep warm while preparing the chips.

Toast the chips: On a 13x18-inch oven-safe platter or sheet pan, arrange the tortilla chips in a single layer, overlapping slightly. Toast in the preheated oven for 5 minutes, or just until you begin to smell their aroma.

Assemble and bake the nachos: Carefully remove the pan from the oven and top with half of the shredded cheeses. Allow the heat from the chips to melt the cheese slightly before topping with the beef and bean mixture.

Sprinkle the remaining cheese over the beef and return the pan to the oven for 5 minutes, or until the cheese has fully melted.

Top the nachos with pico de gallo, chopped cilantro, jalapeño slices, or any of your preferred toppings. Serve hot.