Simple Cheesy Nachos

This easy cheesy nacho recipe is fully loaded with seasoned beef, hearty black beans, and melty cheese, all piled high on crispy tortilla chips. Perfect for a quick weeknight meal or a crowd-pleasing party snack, these nachos come together in just 35 minutes.

Cuisine: Mexican-Inspired
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8

Here’s a great video that shows the process of making cheesy nachos.

Why You’ll Love Making It

• Quick & Easy: This recipe is your secret weapon for a satisfying meal on a busy night. In just 35 minutes, you can have a delicious, crowd-pleasing dish on the table with minimal fuss.
• Fully Customizable: Think of this recipe as a canvas for your culinary creativity. You can stick to the classic toppings or go wild with additions like jalapeños, avocado, different beans, or extra cheese to make it uniquely yours.
• Perfect for Sharing: Whether it’s game night, a movie marathon, or a casual get-together with friends, a big platter of nachos is the ultimate communal comfort food that always brings people together.
• One-Pan Convenience: The entire dish is assembled and baked on a single sheet pan, which means you spend less time on cleanup and more time enjoying your incredible creation.
• Great for Leftovers: Don’t let extra taco meat go to waste! It’s the perfect starter for another meal. Use it for tacos, quesadillas, burrito bowls, or even a hearty nacho-inspired salad the next day.

Ingredients

• 1 pound lean ground beef (85/15 recommended): Using 85/15 ground beef provides a great balance of rich flavor from the fat while not being overly greasy. You can also substitute with ground turkey or chicken for a leaner option.
• 1 ounce taco seasoning (1 packet, or 2-3 tbsp homemade): A store-bought packet is convenient, but for superior flavor without fillers, try making your own. A simple homemade blend includes chili powder, cumin, paprika, garlic powder, onion powder, and oregano.
• ⅓ cup water: This helps the taco seasoning dissolve and evenly coat the meat, creating a savory sauce that clings to every crumble.
• ¾ cup canned black beans (drained and rinsed): Rinsing canned beans removes excess sodium and starch. Pinto beans are a great alternative. For a meatless version, you can double the beans.
• 8 ounces tortilla chips: The foundation of your nachos! Choose thick, sturdy, restaurant-style chips that can handle the weight of the toppings without breaking or becoming soggy.
• 4 cups shredded Mexican cheese blend: For the best melt, it’s highly recommended to shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. A combination of Monterey Jack and a medium Cheddar is a fantastic choice for superior meltiness and flavor.
• 4 green onions, thinly sliced, divided: These add a fresh, mild bite that cuts through the richness of the beef and cheese.
• Optional Toppings: Diced tomatoes, sliced jalapeños (fresh or pickled), fresh cilantro, sour cream, guacamole, salsa, black olives, diced red onion.

Instructions

Step 1: Preheat & Prep

Position a rack in the center of your oven and preheat to 375°F (190°C). For easy cleanup, line a large, rimmed baking sheet with parchment paper.

Step 2: Cook the Beef

In a large skillet over medium-high heat, cook the ground beef. Use a spoon or spatula to break it into small crumbles. Cook for about 5–7 minutes, until no pink remains. Drain off any excess grease to prevent the nachos from becoming soggy. Return the skillet to the heat, stir in the taco seasoning and water, and bring to a simmer. Let it cook for 4–5 minutes, stirring occasionally, until the sauce has thickened and coats the meat. Stir in the drained and rinsed black beans to warm them through.

Step 3: Assemble the Nachos

The key to great nachos is strategic layering to avoid sogginess. First, spread the tortilla chips in an even layer on the prepared baking sheet. Sprinkle half of the shredded cheese directly over the chips. This creates a protective barrier against the moisture from the beef. Next, spoon the seasoned beef and bean mixture evenly over the cheese-covered chips. Top everything with the remaining shredded cheese and sprinkle with half of the sliced green onions.

Step 4: Bake Until Melty

Place the baking sheet in the preheated oven and bake for 8–10 minutes. You’ll know they’re ready when the cheese is completely melted, bubbly, and just starting to brown at the edges. Keep a close watch during the last few minutes to ensure they don’t overbake.

Step 5: Add Toppings & Serve

Remove the nachos from the oven. Immediately sprinkle with the remaining green onions. Add your favorite fresh, cold toppings like diced tomatoes, jalapeños, or cilantro. To keep the nachos crisp, serve wetter toppings like salsa, sour cream, and guacamole on the side for dipping.

FAQs

How do I prevent my nachos from getting soggy?
The best way to prevent soggy nachos is to create a barrier between the chips and wet toppings. Sprinkling a layer of cheese directly on the chips before adding the meat helps shield them. Additionally, using thick, sturdy chips is crucial, and always serve wet toppings like salsa, guacamole, and sour cream on the side.

Can I make these nachos ahead of time?
You can prepare the components in advance to save time. The beef mixture can be cooked, cooled, and stored in the refrigerator for up to 3 days. You can also pre-shred the cheese. However, for the best and crispiest results, you should assemble and bake the nachos just before serving.

How do I store and reheat leftovers?
To store leftovers, place them in an airtight container in the refrigerator. Before reheating, scrape off any cold toppings like sour cream or lettuce. The best way to reheat nachos is in the oven or a toaster oven at 300°F (150°C) for 10-15 minutes, or until the cheese is re-melted and the chips are crisp again. An air fryer also works well at 300°F for 3-5 minutes. Avoid the microwave, as it will make the chips soft and soggy.

Can I make a vegetarian version?
Absolutely! To make vegetarian nachos, you can simply omit the ground beef and double the amount of black beans. Other great meat substitutes include lentils, crumbled tofu, sautéed mushrooms, or a plant-based ground “beef” product.