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Easy Nachos

Easy nachos loaded with seasoned ground beef, black beans, and a bubbly melted cheese layer. Layer tortilla chips, broil until melty, then top with tomatoes, olives, salsa, sour cream, guacamole, and 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: 980
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 large bag tortilla chips
Cheese layer
  • 3 cup shredded Mexican cheese blend
Beef topping
  • 1 lb ground beef
  • 1 taco seasoning packet
Bean topping
  • 1 can black beans drained and rinsed
Veg and garnishes
  • 0.5 sliced jalapeños
  • 0.5 diced tomatoes
  • 0.25 sliced black olives
  • 0.25 sour cream
  • 0.25 guacamole
  • 0.25 salsa
  • 1 fresh cilantro
  • 2 lime wedges

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the beef and season
  1. Brown ground beef in a skillet over medium-high heat until no longer pink, then add taco seasoning and cook according to the package directions.
  2. Let the beef mixture rest off the heat for 1 minute so it thickens slightly before layering.
Layer and broil the nachos
  1. Spread tortilla chips on a sheet pan in an even layer so they sit flat and crisp up under the broiler.
  2. Sprinkle half the cheese over the chips to form the first melted layer, covering as much surface area as possible.
  3. Add the seasoned beef, black beans, and jalapeños in an even distribution over the cheese.
  4. Top with the remaining cheese so every bite has melted cheese coverage.
  5. Broil for 3-5 minutes until the cheese is melted and bubbly, watching closely to prevent over-browning.
Finish and serve
  1. Remove from the oven and immediately top with tomatoes, olives, sour cream, guacamole, and salsa so they stay fresh and vibrant.
  2. Garnish with fresh cilantro and serve with lime wedges for squeezing over the top.

Notes

Pro tip: Broil on the top rack and keep the nachos in a single, even chip layer extra depth can steam instead of crisp. Store leftovers covered in the refrigerator up to 2 days; reheat in the oven or air fryer for best texture (microwave softens chips). Freezing isn’t recommended for assembled nachos. For a dairy-light option, use a reduced-fat Mexican cheese blend and add extra salsa for moisture and flavor.