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Easy Nachos

Easy nachos with layered tortilla chips, melted Mexican cheese, and visible toppings for a loaded party platter. Broiled until bubbly, then finished fresh with tomatoes, olives, sour cream, guacamole, 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: 950
Ingredients Equipment Method Notes

Ingredients
  

nachos base and toppings
  • 1 large bag tortilla chips
  • 3 cup shredded Mexican cheese blend
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1 can (15 oz) black beans
  • 0.5 jalapeños
  • 1 diced tomatoes
  • 0.25 black olives
  • 0.5 cup sour cream
  • 0.5 cup guacamole
  • 0.5 cup salsa
  • 2 tbsp fresh cilantro
  • 1 lime wedges

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the seasoned beef
  1. Brown the ground beef in a skillet over medium-high heat. Stir in the taco seasoning and cook according to the package directions until thickened.
Broil the nachos
  1. Spread the tortilla chips on a sheet pan in an even layer. Make sure most chips touch the pan for crisp edges.
  2. Sprinkle half the shredded Mexican cheese blend over the chips. Cover the surface so the cheese melts into a binder layer.
  3. Add the seasoned beef, black beans, and jalapeños over the first cheese layer. Distribute evenly so every bite has toppings.
  4. Top with the remaining shredded Mexican cheese blend. Keep it as a full blanket so it melts and bubbles across the platter.
  5. Broil at 500°F for 3-5 minutes until the cheese is melted and bubbly. Watch closely so chips don’t darken too much.
Finish and serve
  1. Remove the nachos from the oven and immediately top with the diced tomatoes, black olives, sour cream, guacamole, and salsa. The contrast keeps toppings fresh instead of soggy.
  2. Garnish with fresh cilantro and serve with lime wedges. Squeeze lime over the top just before eating.

Notes

Pro tip: For maximum crunch, spread chips in a single even layer and broil right before serving, then add the fresh toppings immediately. Store leftovers in an airtight container in the fridge up to 2 days; re-crisp in a 400°F oven for 4-6 minutes. Freezing is not recommended because chips and toppings soften when thawed. For a lighter option, use ground turkey and a reduced-fat Mexican cheese blend.