Ingredients
Equipment
Method
Cook the beef filling
- Brown the ground beef in a skillet over medium-high heat until no longer pink, then add the taco seasoning and cook according to the package directions.
- Keep stirring so the seasoning evenly coats the beef, and cook until the mixture thickens slightly, about 5–7 minutes.
Layer and broil the nachos
- Spread the tortilla chips on a large baking sheet in an even layer so they lay flat for melting.
- Sprinkle half the shredded Mexican cheese blend over the chips to form a base layer.
- Add the seasoned beef, black beans, and sliced jalapeños in an even distribution over the cheese.
- Sprinkle the remaining cheese over the top for full coverage and a bubbling surface.
- Broil on high for 3-5 minutes, watching closely until the cheese is melted and bubbly.
Top and serve
- Remove from the oven and immediately top the nachos with diced tomatoes, sliced black olives, sour cream, guacamole, and salsa.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
Pro tip: layer cheese in two passes (half on first, half on top) so every chip gets coated as the cheese melts. Store leftovers in an airtight container in the fridge up to 2 days; reheat in an oven or toaster oven for best crispness. Freezing is not recommended because toppings and chips lose texture. For a dairy-reduced option, use a reduced-fat Mexican cheese blend and choose a lighter sour cream or omit it.