Easy Nachos

Easy nachos with melted Mexican cheese and visible toppings—layer tortilla chips, brown spiced beef, then broil until bubbly. Load every layer so each bite stays crunchy under the cheese pull.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 6 servings

Course: Appetizer

Cuisine: Mexican-American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

Tortilla chips

1 large bag tortilla chips Use a standard large bag for an even chip layer.

Cheese

3 cup shredded Mexican cheese blend Measure loosely packed for easy melting.

Ground beef

1 lb ground beef Brown until no longer pink.

Taco seasoning

1 packet taco seasoning Add after browning; follow package directions for simmer time.

Black beans

1 can black beans Drain and rinse to reduce excess liquid.

Jalapeños

0.5 jalapeños Slice for visible topping distribution; use to taste.

Toppings

0.5 diced tomatoes Spoon over immediately after broiling so they stay fresh.
0.25 black olives Slice for easy grabbing on nacho stacks.
0.25 sour cream Dollop after removing from the oven.
0.25 guacamole Spoon on top for a creamy, cool contrast.
0.25 salsa Add last to keep chips crisp.
0.25 fresh cilantro Chop and sprinkle as a final garnish.
0.25 lime wedges Serve alongside for squeezing over nachos.

Equipment

1 sheet pan
1 cast iron skillet

Method

Cook the beef

Brown the ground beef in a skillet over medium-high heat until no longer pink. Add taco seasoning and cook according to package directions, then set aside.

Build and broil the nachos

Preheat the broiler on high. Spread the tortilla chips on a large baking sheet in an even layer.
Sprinkle half the shredded Mexican cheese blend evenly over the chips. Add the seasoned beef, black beans, and jalapeños in an even layer.
Top with the remaining cheese. Broil for 3-5 minutes, until the cheese is melted and bubbly.

Add fresh toppings

Remove the baking sheet from the oven and immediately top with diced tomatoes, black olives, sour cream, guacamole, and salsa. Garnish with fresh cilantro and serve with lime wedges.

Notes

Pro tip: keep the fresh toppings off the heat until the nachos come out of the oven—this keeps chips crisp and toppings colorful. Store leftovers covered in the refrigerator for up to 2 days; reheat in a 350°F oven until warmed through (microwave can soften chips). Freezing isn’t recommended since chips lose their crunch. For a lighter option, use lean ground beef (or swap with 93% turkey) and choose reduced-fat cheese blend.