Description
Crispy tortilla chips layered with melty cheeses, seasoned beef, beans, and bright fresh toppings for a crunchy, saucy, crowd-pleasing platter.
Ingredients
Scale
- 12 oz thick-cut tortilla chips
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup cooked black beans, rinsed and drained
- 1 lb ground beef
- 1 tbsp taco seasoning
- 1 small red onion, finely diced
- 2 medium tomatoes, diced
- 2 fresh jalapeños, thinly sliced
- 1 large avocado, diced
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Preheat oven to 375°F (190°C) and line a large baking sheet with parchment.
- Brown ground beef in a skillet over medium heat, stir in taco seasoning, and cook 1 to 2 minutes until fragrant. Fold in black beans and remove from heat.
- Spread half the chips on the baking sheet, sprinkle with half the cheddar and Monterey Jack, then add half the beef-bean mix, red onion, and jalapeños.
- Repeat with remaining chips, cheeses, and toppings to build a second layer.
- Bake 10 to 12 minutes until cheese is melted and bubbling.
- Top immediately with tomatoes, avocado, and cilantro. Dollop with sour cream.
- Serve hot with lime wedges for squeezing and enjoy.
Notes
- Note: Shred cheese yourself for the best melt.
- Keep fresh toppings off the tray until after baking to preserve texture.
- Use sturdy, restaurant-style chips to prevent sogginess.
- Reheat leftovers on a baking sheet at 350°F until warm and crisp.
Nutrition
- Serving Size: about 1/6 tray
- Calories: 430
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 55 mg
Keywords: ultimate loaded nachos, sheet pan nachos, beef nachos, game day snacks, party appetizers, easy nachos recipe, Tex-Mex nachos