Nachos With Cheese And Jalapeños

Ingredients

• 2 cups shredded cheddar cheese
• 1 cups shredded Monterey Jack cheese
• 0.5 cups yellow onion – finely chopped
• 1 garlic clove – minced
• 0.75 pounds ground beef
• 1 teaspoons ground cumin
• 1 teaspoons chili powder
• 0.5 teaspoons kosher salt
• 0.25 teaspoons black pepper – freshly ground
• 8 ounces tortilla chips
• 0.5 cups pickled jalapeño slices – drained
• 1 Roma tomato – seeded and finely chopped
• 0.25 cups fresh cilantro leaves – chopped (for serving)
• sour cream – for serving
• 1 lime – cut into wedges (for serving)

Instructions

1. Preheat the oven to 400°F (200°C). Line a large baking sheet or ovenproof platter with parchment paper for easier cleanup.
2. In a medium bowl, toss together the shredded cheddar cheese and shredded Monterey Jack cheese until evenly combined, then set aside.
3. Heat a medium skillet over medium heat. Add the finely chopped onion and cook, stirring often, until softened and translucent, 3–4 minutes. If the pan seems dry, add a splash of water.
4. Add the minced garlic to the skillet and cook, stirring, until fragrant, about 30 seconds.
5. Add the ground beef to the skillet. Cook, breaking the meat up with a spoon, until no longer pink, 5–7 minutes.
6. Stir in the ground cumin, chili powder, kosher salt, and freshly ground black pepper. Cook for 1–2 minutes more, stirring, until the spices are fragrant and the beef is well coated. Remove from the heat.
7. Spread the tortilla chips in an even layer on the prepared baking sheet, overlapping them slightly but avoiding a thick pile so the cheese melts evenly.
8. Sprinkle about half of the shredded cheese mixture evenly over the tortilla chips, making sure to get cheese on most chips, especially around the edges.
9. Spoon the seasoned ground beef mixture evenly over the cheese-covered chips, distributing it so each area has some meat.
10. Scatter the pickled jalapeño slices evenly over the beef and chips, adjusting the amount to your preferred heat level.
11. Sprinkle the remaining shredded cheese mixture evenly over the top, covering the jalapeños and beef as much as possible.
12. Transfer the baking sheet to the preheated oven and bake until the cheese is fully melted and bubbling and the edges of some chips are lightly toasted, 8–10 minutes. Check once around 7–8 minutes to avoid burning.
13. While the nachos bake, finely chop the seeded Roma tomato and chop the fresh cilantro leaves.
14. Remove the nachos from the oven and immediately sprinkle the chopped tomato evenly over the top, followed by the chopped cilantro.
15. Serve the nachos hot straight from the baking sheet, with sour cream and lime wedges on the side for serving. Squeeze lime over the nachos and add dollops of sour cream to individual portions as desired.