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Easy Nachos

Easy nachos with a melty cheese layer and fully loaded toppings—beef, black beans, jalapeños, tomatoes, olives, and more. Broiled until bubbly for a hot cheese pull, then finished fresh so every topping stays visible.
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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
Cheese
  • 3 cup shredded Mexican cheese blend
Ground beef
  • 1 lb ground beef
  • 1 packet taco seasoning
Bean and veggie toppings
  • 1 can (15 oz) black beans drained and rinsed
  • 1 jalapeños sliced
  • 1 tomatoes diced
  • 1 black olives sliced
Sauces and herbs
  • 1 sour cream
  • 1 guacamole
  • 1 salsa
  • 1 fresh cilantro
  • 1 lime wedges

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the beef
  1. Brown the ground beef in a cast iron skillet over medium-high heat until no longer pink. Add taco seasoning and cook according to the package directions.
Assemble the nachos
  1. Preheat the broiler and spread tortilla chips on a sheet pan in an even layer. This helps the chips crisp while the cheese melts evenly.
  2. Sprinkle half the cheese over the chips, then add the seasoned beef, black beans, and jalapeños. Press toppings down lightly so they adhere to the melted cheese.
  3. Top with the remaining cheese, then broil for 3-5 minutes until the cheese is melted and bubbly. Watch closely so the edges don’t burn.
Finish and serve
  1. Remove the sheet pan from the oven and immediately top with tomatoes, olives, sour cream, guacamole, and salsa. Add quickly so everything stays fresh and bright.
  2. Garnish with fresh cilantro and serve with lime wedges on the side. Finish with a squeeze of lime just before eating.

Notes

For extra crunch, broil on the top rack and spread the chips in a single, even layer. Store leftovers in the fridge up to 2 days, but expect chips to soften; reheat in the oven or air-fryer until warmed through. Freezing isn’t recommended because toppings like sour cream and guacamole change texture. Dietary swap: use ground turkey (or plant-based ground) in place of beef and keep the taco seasoning.