Go Back

Easy Nachos

Easy nachos made with an even layer of tortilla chips, melted Mexican cheese, and a hot, seasoned beef-and-black-bean filling. Loaded nachos topped right after broiling so everything stays visible, colorful, and punchy with jalapeños, salsa, and lime.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

tortilla chips
  • 1 large bag tortilla chips
mexican cheese blend
  • 3 cup shredded Mexican cheese blend
ground beef
  • 1 lb ground beef
taco seasoning
  • 1 packet taco seasoning
black beans
  • 1 can black beans drained and rinsed
jalapeños
  • 1 sliced jalapeños
tomatoes
  • 1 diced tomatoes
black olives
  • 1 sliced black olives
sour cream
  • 1 sour cream
guacamole
  • 1 guacamole
salsa
  • 1 salsa
fresh cilantro
  • 1 fresh cilantro
lime wedges
  • 1 lime wedges

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the seasoned beef
  1. Brown the ground beef in a skillet over medium-high heat, then add the taco seasoning and cook according to package directions. Stir until the beef is evenly coated and cooked through.
Assemble the nachos
  1. Spread the tortilla chips on a large baking sheet in an even layer so they form a single, crispy base.
  2. Sprinkle half the shredded Mexican cheese blend over the chips to create a melty first layer.
  3. Add the seasoned beef, black beans, and sliced jalapeños in a layer across the chips so toppings are visible.
  4. Top with the remaining shredded Mexican cheese blend to fully cover the nachos.
Broil and finish
  1. Broil the nachos for 3-5 minutes until the cheese is melted and bubbly, keeping the sheet pan close to the broiler for even melting. Watch for golden edges on the chips.
  2. Remove from the oven and immediately top with diced tomatoes, sliced black olives, sour cream, guacamole, and salsa. Add toppings right away so they stay bright and distinct.
  3. Garnish with fresh cilantro and serve with lime wedges.

Notes

Pro tip: Broil just until the cheese bubbles so the chips don’t go soft. Refrigerate leftovers in an airtight container up to 3 days; reheat in a hot oven or air fryer to re-crisp. Freezing isn’t recommended for best chip texture. For a lighter option, use reduced-fat cheese blend while keeping the same topping amounts.