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Easy Nachos

Easy nachos with layered tortilla chips, seasoned ground beef, and a broiled cheese topping that turns melted and bubbly. Finished with visible toppings like tomatoes, olives, sour cream, guacamole, salsa, and cilantro for a loaded party food platter.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 large bag tortilla chips Use tortilla chips for an even, crunchy layer.
Cheese
  • 3 cup shredded Mexican cheese blend Keep cheese shredded so it melts quickly under the broiler.
Ground beef
  • 1 lb ground beef Cook until browned and fully cooked through.
  • 1 packet taco seasoning Use the seasoning to flavor the beef; follow package directions for cooking time.
Beans and toppings
  • 1 can (15 oz) black beans Drain and rinse before layering.
  • 1 jalapeños Slice for topping; adjust heat to taste.
  • 1 diced tomatoes Use diced tomatoes for fresh, visible color.
  • 1 black olives Slice olives so they spread across the top.
  • 1 sour cream Spoon in small dollops after baking.
  • 1 guacamole Add after baking so it stays creamy and fresh.
  • 1 salsa Spoon over immediately after baking.
  • 1 fresh cilantro Chop and garnish right before serving.
  • 1 lime wedges Serve on the side for squeezing.

Equipment

  • 1 sheet pan
  • 1 Cast iron skillet

Method
 

Cook the beef
  1. Brown the ground beef in a skillet over medium-high heat. Once browned, stir in the taco seasoning and cook according to the package directions.
Layer and broil
  1. Spread tortilla chips on a large baking sheet in an even layer. This helps every chip get coated in cheese.
  2. Sprinkle half the shredded Mexican cheese blend over the chips. Add a visual layer so the beef won’t sink into the chips.
  3. Add the seasoned beef, black beans, and jalapeños in an even distribution. Aim for toppings spread across the whole sheet for loaded coverage.
  4. Sprinkle the remaining shredded Mexican cheese blend on top. Broil at 500°F for 3-5 minutes until the cheese is melted and bubbly.
Finish and serve
  1. Remove from the oven and immediately top with diced tomatoes, black olives, sour cream, guacamole, and salsa. Add quickly so the toppings stay bright and don’t soften too much.
  2. Garnish with fresh cilantro and serve with lime wedges. Finish right before serving for best texture.

Notes

Pro tip: keep toppings (especially salsa and guacamole) for the finish so the chips stay crisp instead of steaming. Store leftovers in an airtight container in the fridge up to 2 days; re-crisp in a 400°F oven if desired. Freezing isn’t recommended because chips lose their crunch. For a lighter option, use lean ground beef or a plant-based ground substitute while keeping the cheese layer the same.