Ingredients
Scale
- 1 (13 oz) bag tortilla chips
- 1 lb ground beef
- 1 packet taco seasoning
- 1/4 cup water
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 cup pickled jalapeños, sliced
- 1/2 cup cherry tomatoes, diced
- 1/4 cup red onion, finely diced
- 1/2 cup sour cream
- 1/2 cup fresh pico de gallo
- 1 avocado, diced
- 2 tbsp fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Preheat the oven broiler on high and line a large baking sheet with parchment paper.
- In a skillet over medium heat, cook the ground beef for 5-6 minutes until browned, breaking it up as it cooks; drain excess fat.
- Stir in the taco seasoning and water, then simmer for 2 minutes until thickened.
- Spread half of the tortilla chips in an even layer on the baking sheet.
- Sprinkle half of the seasoned beef, half of the black beans, and half of both cheeses over the chips.
- Repeat with a second layer of chips, remaining beef, black beans, and cheeses.
- Scatter the pickled jalapeños over the top.
- Broil for 2-3 minutes, watching closely, until the cheese is fully melted and bubbly.
- Remove from the oven and immediately top with diced tomatoes, red onion, avocado, and cilantro.
- Dollop with sour cream and pico de gallo, then serve hot with lime wedges on the side.
Notes
Layer the chips and toppings twice so every chip gets cheese and no one ends up with a plain corner. Add cool toppings like sour cream and avocado only after broiling so they stay fresh instead of turning warm and wilted. For extra-crispy nachos, use a wire rack set inside the baking sheet.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Method: Broiling
- Cuisine: Mexican-American