Loaded Nachos

Game nights, movie nights, people in the house — nachos are the answer. Three components, all of which can be made ahead, assembled at the last minute.

Use tortilla chips or any sturdy seasoned chip you like. Thin ones collapse under the toppings.

Serves 4

Ingredients

3 cups tortilla chips

For the pico de gallo

2 medium tomatoes
1 small red onion
4–5 sprigs parsley or cilantro
Salt
Black pepper

For the beef

4 oz ground beef
1 small onion
1–2 cloves garlic
3 1/2 oz kidney beans, drained
1 tablespoon vegetable oil
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
Hot sauce, to taste
Salt and black pepper

For the cheese sauce

1 tablespoon butter
1 tablespoon all-purpose flour
3/4 cup milk
3 1/2 oz cheddar or mozzarella, grated

Method

Make the pico de gallo

Dice the tomatoes and finely chop the red onion. Chop the parsley.

Combine in a bowl with salt and pepper and let it sit for 10 to 15 minutes so the flavors come together.

Drain off any liquid that collects before using. Watery salsa is what turns nachos to mush.

Make the beef

Heat the oil in a pan and cook the finely chopped onion until soft.

Add the minced garlic and the ground beef and cook until well browned.

Stir in the hot sauce, cumin, red pepper flakes and drained beans. Cook for 2 to 3 minutes.

Season with salt and pepper and take off the heat.

Make the cheese sauce

Melt the butter in a small pan. Add the flour and cook, stirring, for 2 minutes until it smells nutty.

Add the milk gradually, whisking constantly, until smooth and thickened.

Take the pan off the heat before adding the cheese. Add it in handfuls, stirring until melted. Cheese added to a boiling sauce splits into oil and rubber, and there is no fixing it.

Assemble

Spread the chips on a wide plate or platter.

Spoon over the beef first, then the pico de gallo, then the cheese sauce.

Serve immediately. Nachos have a five-minute window before the chips go soft — everything can wait except the assembly.

Chef’s note

Put sour cream, sliced jalapeños, diced avocado and lime wedges on the table and let people add their own.