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Easy Nachos

Easy nachos with layered tortilla chips, melty Mexican cheese, and visible toppings. Broiled until bubbly, then finished with fresh tomatoes, jalapeños, salsa, 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
  • 3 cup shredded Mexican cheese blend
Beef filling
  • 1 lb ground beef
  • 1 packet taco seasoning
Beans and heat
  • 1 can (15 oz) black beans drained and rinsed
  • 1 jalapeños sliced
Topping mix
  • 1 diced tomatoes
  • 1 black olives sliced
  • 1 sour cream
  • 1 guacamole
  • 1 salsa
  • 1 fresh cilantro
  • 1 lime wedges

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Brown the beef
  1. Heat a cast iron skillet over medium-high heat and brown the ground beef until no longer pink. Add taco seasoning and cook according to the package directions, stirring for even seasoning.
Layer the nachos
  1. Preheat the broiler. Spread tortilla chips on a sheet pan in an even layer so the cheese can melt across the surface.
  2. Sprinkle half the shredded Mexican cheese blend over the tortilla chips to help everything stick together. Add the seasoned beef, black beans, and sliced jalapeños in an even layer.
  3. Sprinkle the remaining shredded Mexican cheese blend over the top for a fully covered, melty finish. Broil for 3-5 minutes until the cheese is melted and visibly bubbly.
Finish and serve
  1. Remove the nachos from the oven immediately to prevent toppings from wilting. Top right away with diced tomatoes, sliced black olives, sour cream, guacamole, and salsa while the cheese is still hot.
  2. Garnish with fresh cilantro for a fresh green finish. Serve with lime wedges for squeezing over each bite.

Notes

For the best “cheese pull,” broil until the surface looks glossy and bubbling, then add toppings immediately. Store leftovers in the refrigerator up to 3 days, but expect chips to soften; freeze cooked beef and beans separately (up to 2 months) and reheat to assemble fresh nachos.