Easy Nachos

Ingredients

• 255 g (9 oz)tortilla chips
• 15 ml (1 tbsp)olive oil
• 120 ml (½ cup)tomato sauce
• 454 g (1 lb)lean ground beef (85–90% lean)
• 1 can, 113 g (4 oz)mild diced green chillies (or hot, if you like it spicy)
• 1 can, 425 g (15 oz), drained and rinsedblack beans
• 1 packet, 35 g (1.25 oz)low-sodium taco seasoning
• 225 g (2 cups)shredded cheddar or Monterey Jack cheese (or 115 g (1 cup) of each)
• 1 largeavocado, diced (or guacamole)
• 80 ml (⅓ cup)sour cream or Mexican crema
• 360 ml (1½ cups)pico de gallo, homemade or fresh shop-bought

Instructions

1. 1

   Preheat oven

   Heat the oven to 190°C (375°F).

2. 2

   Arrange chips

   Spread the tortilla chips in an even layer on a rimmed 46 × 33 cm (18 × 13-inch) baking sheet and set aside.

3. 3

   Cook beef

   Warm the olive oil in a 30 cm (12-inch) non-stick frying pan over medium-high heat. Add the beef in chunks and cook, breaking it up and turning it occasionally, until cooked through, about 6 minutes. Drain off the fat.

4. 4

   Season mixture

   Stir the tomato sauce, black beans, green chillies and taco seasoning into the beef.

5. 5

   Layer cheese

   Spoon the mixture evenly over the chips. Scatter both cheeses over the beef layer.

6. 6

   Melt cheese

   Bake in the preheated oven until the cheese has melted, about 5–7 minutes.

7. 7

   Finish and serve

   Top with pico de gallo and avocado. Add spoonfuls of sour cream or drizzle over the crema, then serve straight away.

What are nachos?

Nachos are a Tex-Mex dish of tortilla chips topped with ingredients such as cheese, meat, beans and fresh garnishes. They are commonly served as a shared platter, with toppings spread across the chips.

This version builds flavour with seasoned beef and black beans, then balances the warm, melted topping with pico de gallo, avocado and a cool, creamy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 529 calories, 25g protein, 43g carbs, 30g fat.

The tortilla chips and beans provide much of the carbohydrates, while the beef and cheese contribute protein. Most of the fat comes from the beef, cheese, avocado and sour cream or crema. Serve with a green salad or extra fresh vegetables to add a lighter, crisp contrast.

The beef and beans

Ground beef: Breaking it into chunks in the pan helps it brown and cook evenly; crumble it as it cooks, then drain away the fat before adding the other ingredients.

Black beans: Draining and rinsing the beans removes their canning liquid, so they mix neatly into the beef without making the topping watery.

Taco seasoning: The packet seasons the beef and beans in one step, while tomato sauce helps bring the mixture together.

Keep the chips crisp

Even layer: Spread the chips across the baking sheet rather than piling them up, so the toppings can reach more of the platter.

Quick bake: The oven is only needed to melt the cheese. Take the tray out as soon as it is melted, before the chips have time to soften under the toppings.

Fresh toppings matter

Pico de gallo: Add it after baking to retain its fresh, bright character and keep its moisture from soaking into the chips in the oven.

Avocado and cream: Diced avocado adds a soft contrast, while sour cream or crema brings a cool, tangy finish. These toppings are best added just before serving.

Timing and doneness

Beef: Cook it for about 6 minutes, breaking it up as it goes, and check that it is cooked through before stirring in the beans and seasonings.

Cheese: Bake for 5–7 minutes, checking near the end; the nachos are ready when the cheese has melted. Serve them promptly for the best contrast between crisp chips and warm toppings.

How to serve them

Serve the tray straight from the oven while the cheese is still soft and the chips are crisp. Put extra pico de gallo, sour cream or crema alongside for anyone who wants more.

For a more substantial meal, pair the nachos with a simple green salad or sliced vegetables; both bring a fresh contrast to the rich toppings.

Recipe notes & tips

• Use a rimmed baking sheet to keep the toppings from slipping off the tray.
• Drain the cooked beef well before mixing in the sauce and beans.
• Spread the beef mixture over the chips as evenly as you can for a more balanced platter.
• Keep the bake short and watch for the cheese to melt rather than waiting for the chips to brown.
• Dice the avocado just before serving to keep it looking fresh.
• Serve immediately after adding the pico de gallo and creamy topping.

Variations

• Hotter chillies: Use hot diced green chillies for more heat.
• Cheese blend: Combine cheddar and Monterey Jack for a mix of tang and melt.
• Guacamole: Swap the diced avocado for guacamole.
• Crema finish: Use Mexican crema instead of sour cream for a pourable topping.
• Homemade pico: Use homemade pico de gallo for a fresh, custom mix.

Common mistakes to avoid

• Crowded chips: A deep pile can leave chips underneath without toppings; spread them in a single even layer.
• Wet beef mixture: Excess fat can make the chips greasy; drain the beef before adding the sauce and beans.
• Overbaking: A long bake can soften the chips; remove the tray once the cheese has melted.
• Early fresh toppings: Baking the pico de gallo and avocado can make them lose their fresh texture; add them after the oven.
• Late serving: Nachos soften as they stand; bring them to the table as soon as they are topped.

How to store

These nachos are best eaten straight away, as the toppings soften the chips. Refrigerate leftovers in a covered container and use within 1 day; reheat in the oven until warm, knowing the chips may not stay crisp. For better leftovers, store the beef mixture and fresh toppings separately from the chips.

Frequently asked questions