Name: Cheese Lover’s Nachos
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 8 to 10 servings
Ingredients: 5 cups plain tortilla chips; 5 cups nacho cheese tortilla chips; 2 cups shredded Mexican cheese blend; 1 tablespoon vegetable oil; 2 scallions, sliced (white and light green parts only); 1 pound ground beef; 4 teaspoons chili powder; 1 1/2 teaspoons ground cumin; Kosher salt and freshly ground pepper; 1 8-ounce block processed cheese (such as Velveeta), cubed; 1/2 cup whole milk, plus more if needed; 3/4 cup sour cream; 1 small tomato, diced; 1 cup shredded iceberg lettuce; 1/4 cup sliced black olives

Directions

Preheat the oven to 400˚ F. Layer the chips and 1 1/2 cups shredded cheese together on a rimmed baking sheet (or use two 9-by-13-inch baking dishes). Set aside.
Heat the vegetable oil in a large skillet over medium-high heat. Add all but 1 tablespoon scallions and cook, stirring, until softened, about 30 seconds. Add the beef and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Pour off the fat and liquid from the skillet, then return the pan to medium-high heat. Stir in the chili powder, cumin, 1/2 teaspoon each salt and pepper and 1/2 cup water. Simmer until the water is reduced and the mixture forms a thick sauce, about 6 minutes.
Scatter the beef mixture over the chips and cheese and place in the oven. Bake until the cheese is melted, 6 to 8 minutes.
Meanwhile, combine the cubed cheese, milk and remaining 1/2 cup shredded cheese in a small saucepan. Cook over medium heat, stirring, until melted and smooth, about 4 minutes. (Add more milk as needed if the sauce is too thick.)
Remove the nachos from the oven and drizzle with the cheese sauce. Top with sour cream, tomato, lettuce, the reserved scallions and olives.

Photograph by Mike Garten

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Cheese Lover’s Nachos

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