Ingredients
- 1 bag (13 oz) sturdy tortilla chips
- 1 lb ground beef
- 1 packet (1 oz) taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 2 jalapeños, sliced
- 1/3 cup pickled jalapeños (optional)
- Sour cream, guacamole, and salsa, for serving
- Fresh cilantro, for garnish
Instructions
- Season the beef. Brown the ground beef in a skillet over medium-high heat, 6-7 minutes. Stir in the taco seasoning and 1/4 cup water; simmer 2 minutes. Drain any excess fat.
- Layer the chips. Heat the oven to 400°F (200°C). Line a sheet pan with foil. Spread half the chips in a single-ish layer, then half the beef, beans, and cheeses. Repeat with the remaining chips, beef, beans, and cheeses — layering is the anti-soggy secret.
- Add the fresh stuff. Scatter the tomatoes, red onion, and jalapeños over the top.
- Bake and load up. Bake 10-12 minutes until the cheese is fully melted and bubbling. Dollop with sour cream and guacamole, drizzle with salsa, shower with cilantro, and serve immediately.
🧀 Nacho architecture
Layering in two rounds means every chip gets cheese and toppings — no naked chips at the bottom. Sturdy, thick-cut chips hold up best under the load. Add cold toppings (sour cream, guac, pico) after baking so they stay fresh and bright.
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📌 Pin it for later❓ Common questions
How do I keep nachos from getting soggy?
Layer in two rounds, use thick chips, and add wet toppings like salsa and sour cream after baking, not before.
Can I make them vegetarian?
Yes — swap the beef for an extra can of beans or seasoned roasted cauliflower.
Can I prep ahead?
Brown the beef and chop toppings ahead; assemble and bake just before serving — nachos wait for no one.