- Prep time15 mins
- Cook time12 mins
- Servings6
- DifficultyEasy
- CategorySnack
Nachos fail when they are piled like a mountain — the top burns while the bottom steams soggy. The fix is a single layer on a sheet pan, with cheese and toppings distributed edge to edge so every chip gets something. Two cheeses work best: a melty one (Monterey Jack) and a flavorful one (cheddar). Wet toppings — salsa, sour cream, guacamole — go on after baking, never before.
Ingredients
- 1 large bag (about 250 g) sturdy tortilla chips
- 300 g (10 oz) ground beef
- 1 tbsp taco seasoning
- 1 can (400 g) black beans, drained and rinsed
- 2 cups (200 g) shredded Monterey Jack
- 1 cup (100 g) shredded cheddar
- 1 jalapeño, sliced
- 1 tomato, diced
- 1/4 red onion, diced
- Sour cream, guacamole and salsa, to serve
- Fresh cilantro and lime wedges, to serve
Method
- Heat the oven to 200 C (400 F). Brown the beef in a skillet, breaking it up; stir in the taco seasoning and a splash of water. Simmer 3 minutes.
- Spread the chips in a single layer on a large sheet pan.
- Scatter over the beef, black beans and both cheeses, distributing evenly to the edges.
- Bake 10 to 12 minutes, until the cheese is fully melted and bubbling.
- Top with jalapeño, tomato and onion. Add dollops of sour cream and guacamole.
- Finish with cilantro and serve immediately, with lime wedges and salsa on the side.
Tips for success
- Single layer, edge to edge — no chip left behind is the rule.
- Grate your own cheese; pre-shredded cheese has anti-caking starch and melts poorly.
- Wet toppings after baking keep the chips crisp to the last bite.
Watch video tutorial
Prefer to watch it being made? This from Lounging with Lenny walkthrough covers the same loaded nachos step by step — the spoken narration doubles as an audio tutorial.