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Easy Nachos

Easy nachos with a cheesy, layered build: tortilla chips topped with seasoned ground beef, black beans, and melty Mexican cheese. Broiled until bubbly for a visible cheese pull, then finished with fresh tomatoes, jalapeños, olives, salsa, and guacamole.
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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: 950
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 large bag tortilla chips Large bag tortilla chips for a sturdy nacho base.
Cheese
  • 3 cup shredded Mexican cheese blend Use a Mexican cheese blend for best melt and flavor.
Ground beef
  • 1 lb ground beef Ground beef for the savory layer.
Taco seasoning
  • 1 packet taco seasoning Seasoning mix for the beef.
Black beans
  • 1 can black beans Drained and rinsed before layering.
Jalapeños
  • 1 sliced jalapeños Adjust amount for heat.
Tomatoes
  • 1 diced tomatoes Fresh diced tomatoes add color and juiciness.
Black olives
  • 1 sliced black olives Optional briny topping.
Sour cream
  • 1 sour cream Creamy finish.
Guacamole
  • 1 guacamole Fresh guacamole adds richness.
Salsa
  • 1 salsa Adds tang and moisture.
Fresh cilantro
  • 1 fresh cilantro Chopped for garnish.
Lime wedges
  • 1 lime wedges Serve for squeezing over the top.

Equipment

  • 1 sheet pan

Method
 

Cook the beef
  1. Brown the ground beef in a skillet over medium-high heat until no longer pink. Stir in the taco seasoning and cook according to the package directions until thick and coated.
Build and broil the nachos
  1. Preheat the oven broiler. Spread tortilla chips on a large baking sheet in an even layer so they stay crisp.
Layer cheese and toppings
  1. Sprinkle half the shredded Mexican cheese blend over the chips. Add the seasoned beef, black beans, and sliced jalapeños in an even layer.
Melt
  1. Top with the remaining cheese. Broil for 3-5 minutes until melted, bubbly, and lightly browned at the edges.
Finish and serve
  1. Remove from the oven and immediately top with diced tomatoes and sliced black olives. Add sour cream, guacamole, and salsa right away so they stay fresh and vibrant.
Garnish
  1. Garnish with fresh cilantro and serve with lime wedges. Finish with a squeeze of lime before eating.

Notes

For the crispiest nachos, spread chips in a single even layer and broil on the upper rack. Store leftovers covered in the fridge up to 2 days; reheat in a hot oven to regain some crunch (microwave will soften). Freezing is not recommended because the toppings and cheese texture will change. For a lighter option, use taco seasoning and ground turkey instead of ground beef while keeping the same cheese-and-topping method.