Description
A crowd-pleasing, easy-to-make nacho recipe featuring seasoned ground beef, a double layer of melted cheddar and Monterey Jack cheese, and fresh toppings. Perfect for parties, game days, or a hearty meal.
Ingredients
Scale
- 1.5 pounds ground beef (80/20 fat ratio)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 packet taco seasoning (28g) or homemade mix
- 1/2 cup water
- 1 can (15oz) black beans, drained and rinsed
- 1/2 cup corn (frozen or canned)
- 2 cups sharp cheddar cheese, shredded
- 1.5 cups Monterey Jack cheese, shredded
- 1/2 cup queso fresco or cotija, crumbled
- 1/2 cup jalapeños, sliced
- 4 stalks green onions, thinly sliced
- 1/2 cup black olives, sliced
- 1 cup salsa (medium or thick)
- 1/2 cup cilantro, chopped
- 2–3 bags (12-16oz total) sturdy tortilla chips
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet (18×13 inch) with parchment paper.
- In a large skillet over medium-high heat, brown the ground beef, breaking it up with a wooden spoon. Cook for 5-6 minutes until no longer pink. Drain excess fat if necessary.
- Add the diced onion to the beef and cook for 2 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
- Stir in taco seasoning and water. Simmer for 2-3 minutes until liquid reduces and coats the beef.
- Stir in drained black beans and corn. Remove from heat and set aside.
- Spread a single layer of tortilla chips on the prepared sheet pan. Sprinkle half of the shredded cheddar and Monterey Jack cheese over the chips.
- Evenly distribute the beef mixture over the cheese. Sprinkle the remaining cheese on top.
- Scatter jalapeños, black olives, and the white parts of the green onions over the top.
- Bake for 5-7 minutes until cheese is fully melted and bubbling with golden spots.
- Remove from oven. Immediately sprinkle crumbled queso fresco or cotija on top.
- Garnish with green onion greens, fresh cilantro, and serve with salsa on the side.
Notes
Shred your own cheese for better melting; pre-shredded cheese contains anti-caking agents. Drain beans and corn thoroughly to prevent soggy nachos. Add fresh toppings like cilantro and green onions after baking to maintain crunch. Serve salsa on the side to keep chips crisp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 450
- Sugar: 3
- Sodium: 680
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 4
- Protein: 22
Keywords: nachos, ground beef, cheese, party snack, super bowl, easy dinner, mexican food, crowd pleaser