Los Angeles Times

Oven-Baked Nachos Recipe

Name: Oven-Baked Nachos Recipe
Total time: 45 min
Ingredients: Homemade or store-bought guacamole, or ripe avocado, for serving; Kosher salt and freshly ground black pepper; 1 tablespoon all-purpose flour; 1 lime; 1/2 small head of iceberg lettuce, cored and shredded; 1 container prepared pico de gallo, drained; 2 pounds 907 970 grams) ground beef, preferably 80/20; 1 cup 225 grams) sour cream; 2 teaspoons dried oregano; 1/2 poblano chile, stemmed and seeded, finely chopped; 1/2 small white onion, finely chopped; 6 ounces/170 grams sharp cheddar cheese, grated; Kosher salt; 2 teaspoons ground cumin; 2 tablespoons chili powder; 1 1/2 cups low-sodium beef broth or stock; 1 bag tortilla chips; 3 ounces/85 grams Monterey jack cheese, grated

Store-bought tortilla chips from Vallarta are my go-to, but if you’re going the full supermarket experience, I love Calidad’s yellow corn chips. If you want to make the nachos vegetarian or vegan, substitute the beef with a couple of cans of your favorite beans or 2 pounds of Beyond Beef, then use v...

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45 min

TOTAL TIME

$12.54

PER SERVING