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Easy Nachos

Easy nachos with layered tortilla chips, melted Mexican cheese, and a loaded beef-and-bean topping. Broil for 3-5 minutes for bubbly cheese, then finish with fresh tomatoes, jalapeños, and bright lime.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 large bag tortilla chips
Cheese
  • 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
Toppings
  • 1 diced tomatoes
  • 1 sliced black olives
  • 1 sour cream
  • 1 guacamole
  • 1 salsa
  • 1 fresh cilantro
  • 1 lime wedges

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the beef
  1. Brown the ground beef in a skillet over medium-high heat until no longer pink, then add the taco seasoning and cook according to package directions.
  2. Continue cooking until the mixture is evenly coated and heated through, so the beef can layer cleanly on the chips.
Layer and broil
  1. Spread the tortilla chips on a large sheet pan in an even layer.
  2. Sprinkle half the shredded Mexican cheese blend over the chips so it melts into the top layer.
  3. Add the seasoned beef, black beans, and sliced jalapeños over the chips in an even distribution.
  4. Sprinkle the remaining cheese over everything to fully cover the surface.
  5. Broil for 3-5 minutes until the cheese is melted and visibly bubbly with browned spots at the edges.
Top and serve
  1. Remove the sheet pan from the oven and immediately top with diced tomatoes, sliced black olives, sour cream, guacamole, and salsa.
  2. Finish by garnishing with fresh cilantro and serve with lime wedges.

Notes

For the best crunch-to-melt contrast, broil until bubbly, then top right away—don’t let the nachos sit once the cheese goes on. Store leftovers covered in the fridge up to 2 days; re-broil or reheat briefly in the oven for better texture (freezing not recommended). For a lighter option, use lean ground beef and reduced-fat Mexican cheese blend.