Loaded Nachos

cooking.nytimes.com

dsanthany

¼ pound slab or thick-cut bacon, diced

1 medium yellow onion, peeled and diced

1 ½ pounds ground beef, like chuck or sirloin

3 cloves garlic, peeled and minced

2 tablespoons ancho chile powder

1 tablespoon ground cumin

2 teaspoons kosher salt

2 teaspoons smoked paprika, hot or mild

1 ½ teaspoons black pepper

1 teaspoon light brown sugar

1 teaspoon cornstarch

½ teaspoon red pepper flakes

½ to ⅔ cup chicken stock, homemade or low-sodium, or water

1 12- to-16-ounce bag corn tortilla chips

½ head iceberg or romaine lettuce, shredded

½ cup pickled jalapeños

2 avocados, pitted and sliced

2 cups shredded Monterey Jack cheese

1 ½ cups shredded sharp Cheddar cheese

½ cup crumbled Cotija cheese

3 radishes, cleaned and thinly sliced

2 cups cherry tomatoes, sliced into quarters

½ cup sour cream

½ cup roughly chopped cilantro leaves

2 limes, cut into eighths, for garnish

Hot sauce, if desired

Directions at cooking.nytimes.com

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