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Easy Nachos

Easy nachos with layered tortilla chips and a melted, bubbly cheese top, plus all toppings added for a loaded, visible finish. Ground beef taco filling, black beans, and jalapeños bring classic taco flavor to every cheesy bite.
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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
  

Nacho base and toppings
  • 1 large bag tortilla chips
  • 3 cup shredded Mexican cheese blend Use a blend that melts well.
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1 can (15 oz) black beans Drained and rinsed.
  • 1 sliced jalapeños
  • 1 diced tomatoes
  • 1 sliced black olives
  • 1 sour cream
  • 1 guacamole
  • 1 salsa
  • 1 fresh cilantro
  • 1 lime wedges

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the beef filling
  1. Brown the ground beef in a skillet until no longer pink. Stir in the taco seasoning and cook according to the package directions until thickened and fragrant.
Assemble and melt the cheese
  1. Preheat the oven to broil and spread tortilla chips on a sheet pan in an even layer. Make sure the chips form a single layer so they stay crisp.
  2. Sprinkle half the shredded Mexican cheese blend over the chips. Cover the surface evenly so the cheese melts into a layer.
  3. Add the seasoned beef, black beans, and jalapeños over the chips and cheese. Distribute in an even layer so each bite includes toppings.
  4. Top with the remaining shredded Mexican cheese blend. Broil for 3-5 minutes until the cheese is melted and bubbly, with lightly browned spots at the edges.
Finish and serve
  1. Remove the sheet pan from the oven and immediately top with diced tomatoes, sliced black olives, sour cream, guacamole, and salsa. Add right away so everything warms slightly under the melted cheese.
  2. Garnish with fresh cilantro and serve with lime wedges. Squeeze lime over nachos to brighten the flavors before eating.

Notes

Pro tip: For the best crunch, use a single layer of chips and broil only until the cheese turns melted and bubbly (3-5 minutes). Store leftovers covered in the fridge up to 2 days, but chips will soften; re-crisp in a hot oven if desired. Freezing isn’t recommended for nachos. Dietary swap: use plant-based ground beef and dairy-free cheese if you want a vegetarian-friendly, dairy-light version.