Ingredients
Scale
For the Nachos Base:
- 1 pound ground beef (80/20 blend)
- 1 packet (1 oz) taco seasoning (or 2 tablespoons homemade)
- ¼ cup water
- 1 bag (13-14 oz) restaurant-style tortilla chips
- 1 can (15 oz) black beans, drained and rinsed
- 3 cups shredded Mexican cheese blend (or sharp cheddar)
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- ½ cup sliced black olives (optional)
- 2-3 jalapeños, thinly sliced (optional)
For Toppings (served after baking):
- 1 cup diced Roma tomatoes
- ½ cup diced red onion
- ½ cup sour cream
- ½ cup guacamole or diced avocado
- ½ cup fresh cilantro, chopped
- ¼ cup sliced green onions
- ½ cup salsa or pico de gallo
- Lime wedges for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet (18×13 inches) with aluminum foil or parchment paper for easy cleanup.
- Cook the Beef: Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
- Season the Meat: Add taco seasoning and ¼ cup water to the cooked beef. Stir well and simmer for 2-3 minutes until the liquid reduces and the meat is well-coated with seasoning. Remove from heat.
- Build the Base Layer: Spread half of the tortilla chips in an even layer across the prepared baking sheet. Don’t overcrowd—chips should mostly touch but overlap is fine.
- Add First Layer of Toppings: Sprinkle half of the seasoned beef, half the black beans, half the corn, and half the cheese over the chip layer. Distribute evenly.
- Create Second Layer: Add remaining tortilla chips on top, followed by the rest of the beef, beans, corn, and cheese. If using jalapeños and olives, add them now. This layering ensures every chip gets toppings.
- Bake: Place the sheet pan in the preheated oven and bake for 8-10 minutes, or until the cheese is fully melted and bubbly. Watch carefully to prevent burning—you want melted cheese, not browned chips.
- Add Fresh Toppings: Remove from oven and immediately add fresh toppings: diced tomatoes, red onion, cilantro, and green onions. Add dollops of sour cream and guacamole scattered across the nachos.
- Serve: Serve immediately while hot, with salsa and lime wedges on the side. Let guests dive in and help themselves!
Notes
- For crispier nachos, don’t overload the pan with too many chips or toppings. Two layers is ideal.
- If you prefer vegetarian nachos, omit the beef and double the beans, or use plant-based meat.
- Drain ground beef well after cooking to prevent soggy nachos.
- Fresh toppings should only be added after baking to maintain their texture and freshness.
- Homemade taco seasoning: Combine 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon oregano, ¼ teaspoon cayenne pepper, and ½ teaspoon salt.
- For a spicier version, use pepper jack cheese or add hot sauce to the ground beef.
- Leftover baked nachos don’t reheat well, so only make what you’ll eat immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Gluten Free
Nutrition
- Serving Size: ⅙ of recipe (approximately 2 cups)
- Calories: 645
- Sugar: 4g
- Sodium: 985mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 8g
- Protein: 31g
- Cholesterol: 85mg