Easy Cheesy Tex-Mex Nachos (Print Version)

A quick Tex-Mex dish with crispy chips, melted cheese, seasoned beef, and fresh colorful toppings baked together.

# Components:

→ Protein

01 - 1/2 lb ground beef (alternatively ground turkey or plant-based mince)

→ Spices

02 - 1 tsp chili powder
03 - 1/2 tsp ground cumin
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/4 tsp salt
08 - 1/4 tsp black pepper

→ Base

09 - 7 oz tortilla chips (about 1 large bag)

→ Cheese

10 - 2 cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese

→ Toppings

12 - 1 medium tomato, diced
13 - 1/2 small red onion, finely chopped
14 - 1 small jalapeño, thinly sliced (optional)
15 - 1/4 cup canned black beans, drained and rinsed
16 - 1/4 cup canned sweet corn, drained
17 - 2 tbsp sliced black olives (optional)
18 - 2 tbsp chopped fresh cilantro

→ To Serve

19 - Sour cream, salsa, and guacamole

# Directions:

01 - Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil for easy clean-up.
02 - In a skillet over medium-high heat, cook ground beef, breaking it up with a spoon, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if necessary.
03 - Stir in chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for 1 minute until fragrant then remove from heat.
04 - Spread tortilla chips evenly over the prepared baking sheet. Top with cooked beef mixture, then sprinkle black beans and corn evenly over the top.
05 - Scatter shredded cheddar and Monterey Jack cheese evenly across the nachos.
06 - Bake for 8 to 10 minutes or until cheese is melted and bubbling.
07 - Remove from oven and immediately top with diced tomato, red onion, jalapeño slices, olives, and chopped cilantro.
08 - Serve hot with sour cream, salsa, and guacamole on the side.

# Expert Advice:

01 -
  • Everything cooks on one tray, so there's barely any cleanup afterward.
  • The cheese gets crispy at the edges and gooey in the middle, which is exactly what nachos should be.
  • You can double or triple the batch without any extra effort, just use more sheet pans.
  • It works as a meal or a snack depending on how hungry everyone is.
02 -
  • Don't add the fresh toppings before baking or they'll wilt and get watery.
  • If you layer the chips too thick, the bottom ones stay pale and chewy instead of crisp.
  • Let the beef cool for a minute before adding it to the chips, or the residual heat will start melting the cheese unevenly.
03 -
  • Use parchment paper instead of foil if you want the bottom chips to stay extra crispy.
  • Shred your own cheese instead of buying pre-shredded. It melts smoother and doesn't have that anti-caking coating.
  • If you're making these for a big group, prep the beef and toppings ahead of time, then assemble and bake right before serving.
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