Nachos Recipe
Classic sheet-pan nachos layered with seasoned ground beef, black beans and melted cheese, then finished with jalapeños, tomatoes, red onion, cilantro and sour cream.
Contains: Milk
This recipe contains milk. If you need to avoid gluten or other allergens, check the labels of the tortilla chips, pickled jalapeños and other packaged ingredients you use because formulations and cross-contact can vary.
WHY IT WORKS
Why This Recipe Works
01
Layer for Even Coverage
Building the nachos in two layers spreads the beef, beans and cheese through the whole pan instead of leaving a pile of bare chips underneath.
02
Cook the Beef First
Browning and seasoning the ground beef before assembly keeps the nachos from becoming greasy and ensures the meat is fully cooked before the cheese melts.
03
Finish Fresh
Tomatoes, red onion, cilantro and sour cream go on after baking so they stay cool and fresh against the hot, crisp chips and melted cheese.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
Use these cooking tools without leaving the recipe. Change the servings, switch measurements, keep a private note in this browser, and use any timer buttons shown below the method steps.
Ingredient quantities have been scaled. Cooking time, oven temperature, pan size and method timings are unchanged.
My Notes
Ingredients
- Nachos
-
-
-
-
Tools
-
Tools
-
-
-
-
-
-
-
- Fresh Toppings
-
-
Tools
-
-
Tools
Method
Tap a step number as you finish it.
Timed steps show a timer button beneath the instruction.
-
Heat the oven to 400°F. Line an 18 by 13-inch rimmed sheet pan with parchment paper if you want easier cleanup.
-
Put the ground beef in a large skillet over medium-high heat. Cook for about 6 to 8 minutes, breaking it into small crumbles, until browned and the center of the largest pieces reaches 160°F. Drain excess fat if needed, then stir in the chili powder, cumin, garlic powder, onion powder, salt and black pepper.
-
Spread half of the tortilla chips over the sheet pan. Scatter over half of the seasoned beef, black beans, Monterey Jack, cheddar and pickled jalapeños.
-
Add the remaining chips and repeat with the remaining beef, beans, cheeses and jalapeños so the toppings are distributed through two layers.
-
Bake for 8 to 10 minutes, until the cheese is fully melted and the chips are hot around the edges.
-
Remove the pan from the oven. Scatter over the diced tomato, red onion and cilantro, then add small spoonfuls of sour cream across the top. Serve immediately.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
160°F / 71°C
The ground beef should reach 160°F before it is added to the nachos. The final oven step is for melting the cheese and heating the assembled toppings rather than cooking raw meat.
Make Ahead
Cook and season the ground beef up to 2 days ahead, cool it promptly and refrigerate it in a covered container. Reheat the beef briefly before assembling the nachos, and wait to layer the chips and toppings until just before baking so the chips stay crisp.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Use sturdy plain corn tortilla chips so they hold up under the toppings. Drain the black beans well, and grate the cheese from a block if you want the smoothest melt.
Useful Substitutions
Ground turkey can replace the beef in the same quantity. Colby Jack can replace the Monterey Jack, and pinto beans can replace the black beans without changing the method.
INGREDIENT QUALITY
Quality Note
Use sturdy plain corn tortilla chips and drain the cooked beef and black beans well. Grating the cheese from a block helps it melt smoothly and reduces the chance of dry, powdery patches on top.
SPEND LESS
Cost-Saving Tip
Compare the unit price of block cheese with pre-shredded cheese. If the block is better value, grate it yourself and use the same total weight in the recipe.
COOKING TIPS
Tips
Use Sturdy Chips
Thin chips can soften quickly under hot toppings. Choose sturdy corn tortilla chips that can support the beef, beans and cheese.
Cook the Beef Until Done
Break the beef into small crumbles and cook it through before assembling the nachos. Drain excess fat if needed so it does not soak into the chips.
Build Two Layers
Layer half the chips and toppings first, then repeat. This gives more chips some beef, beans and melted cheese instead of concentrating everything on top.
Add Fresh Toppings Last
Add the tomato, red onion, cilantro and sour cream only after the nachos leave the oven so the chips stay crisper and the fresh toppings keep their texture.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftover nachos within 2 hours in a covered container and use them within 3 to 4 days. The chips will soften as they sit.
Freezing
Freezing assembled nachos is not recommended because the chips lose their crisp texture. The cooked seasoned beef can be frozen separately for up to 3 months.
Reheat in the Oven
Remove any cold toppings, spread the nachos on a baking sheet and reheat at 350°F for about 8 to 10 minutes, until hot and the cheese is melted again.
Reheat in the Microwave
Microwave leftovers in short intervals until hot, but expect the chips to soften. For better texture, use the oven or an air fryer for a small portion.
ESTIMATED PER SERVING
Nutrition
1 of 8 appetizer servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Nachos FAQs
How do I keep nachos from getting soggy?
Drain the cooked beef and black beans well, use sturdy chips, and add juicy fresh toppings only after baking. Serve the nachos soon after they come out of the oven.
What cheese melts best on nachos?
A mix of Monterey Jack and sharp cheddar gives both smooth melting and stronger cheese flavor. Grating cheese from a block usually gives a smoother melt than pre-shredded cheese.
Can I make the beef ahead of time?
Yes. Cook and season the beef, cool it promptly, then refrigerate it in a covered container for up to 2 days. Reheat it briefly before assembling the nachos.
Can I use a different kind of bean?
Yes. Drained pinto beans are a straightforward substitute for black beans and work with the same quantities and method.
Can I assemble nachos ahead of time?
It is better to prepare the components ahead and assemble just before baking. Fully assembled nachos can soften as the chips absorb moisture from the toppings.
Looking for Something Else to Cook?
Browse more SinOrSlim recipes or use the recipe tools to adapt what you already have.