Save to Pinterest I pulled these nachos together on a random Tuesday when my fridge was half-empty and friends texted they were coming over in an hour. I spread chips on a sheet pan, browned whatever beef I had, and dumped cheese on top without measuring. When I pulled them out of the oven, bubbling and golden, everyone hovered around the pan with forks before I could even plate them. That night taught me that nachos don't need a occasion, they create one.
I made this for my sister's birthday once because she refused to pick a restaurant. She sat cross-legged on the kitchen floor with the sheet pan between us, and we picked off the corners where the cheese had turned lacy and brown. She said it was better than any place we could have gone, and I believed her because she kept reaching for more even when she was full.
Ingredients
- Ground beef: Brown it until it gets crispy bits at the edges, those carry the most flavor and stop the nachos from getting soggy.
- Yellow onion: Dice it small so it melts into the meat and sweetens as it cooks, you won't even see it but you'll miss it if you skip it.
- Garlic: Add it after the onion or it'll burn and turn bitter, just 30 seconds in the pan is enough.
- Taco seasoning: I use the packet because it's consistent, but you can mix your own with cumin, chili powder, and paprika if you have them.
- Tortilla chips: Buy the thickest ones you can find, thin chips shatter under the weight of toppings and you'll end up with a pile of crumbs.
- Cheddar and Monterey Jack: Cheddar gives you sharpness, Jack gives you melt, together they make a cheese layer that holds everything together.
- Cherry tomatoes: Dice them small and add them after baking, hot tomatoes make the chips soggy and nobody wants that.
- Jalapeño: Slice it thin so every bite has a little heat, or leave it out if your crowd can't handle spice.
- Black olives: They add a salty punch that balances the richness of the cheese and sour cream.
- Corn: Drain it well and pat it dry, wet corn will steam your nachos instead of topping them.
- Cilantro: Chop it just before serving so it stays bright green and doesn't wilt into the cheese.
- Sour cream: Dollop it on at the end so it stays cold and creamy against the hot cheese.
- Avocado: Cut it right before serving or it'll turn brown, and use ripe ones that give a little when you press them.
- Red onion: It's sharp and crunchy, a good contrast to all the soft melted things happening below.
- Lime wedges: Squeeze them over the top right before you eat, the acid wakes up every other flavor on the plate.
Instructions
- Get your oven ready:
- Preheat to 400 degrees and line your biggest sheet pan with parchment or foil. This step saves you from scraping cheese off the pan later.
- Cook the onion and garlic:
- Heat olive oil in a skillet over medium heat, add the onion and let it soften for two minutes. Toss in the garlic and stir for 30 seconds until it smells like something good is happening.
- Brown the beef:
- Add the ground beef and break it apart with your spatula, let it cook until it's browned and starting to crisp, about five or six minutes. If there's a pool of grease, drain most of it off.
- Season and simmer:
- Stir in the taco seasoning and water, let it bubble and thicken for two or three minutes. The meat should look glossy and smell like a taco truck.
- Layer the chips:
- Spread your tortilla chips in one even layer on the prepared sheet pan. Don't pile them too high or the ones on the bottom won't get any cheese.
- Add beef and cheese:
- Scatter the cooked beef over the chips, then shower both cheeses on top as evenly as you can. Don't be shy, this is nachos.
- Bake until bubbly:
- Slide the pan into the oven for eight to ten minutes, until the cheese is melted and starting to bubble at the edges. Watch it near the end so it doesn't burn.
- Pile on the toppings:
- Pull the pan out and immediately add tomatoes, jalapeños, olives, corn, red onion, and cilantro. Finish with dollops of sour cream and avocado, then serve hot with lime wedges on the side.
Save to Pinterest One night I made these for a group of people who didn't know each other well, and by the time the pan was empty, everyone was laughing and reaching across each other for the last chip. Nachos have this way of breaking down walls, maybe because you can't eat them politely, or maybe because cheese just makes people happy.
Make It Your Own
Swap the beef for black beans if you want to keep it vegetarian, or use shredded chicken if that's what you have. I've added leftover carnitas, chorizo, even roasted sweet potato when I was cleaning out the fridge. The nachos don't care, they'll still turn out.
Serving and Storing
Nachos are best eaten straight from the oven, still hot and crispy. If you have leftovers, store the chips and toppings separately or everything will turn to mush. Reheat the chips and cheese in the oven, not the microwave, or you'll end up with rubber.
What to Serve Alongside
I usually set out a bowl of salsa and guacamole on the side, along with extra lime wedges and hot sauce for people who like things spicy. If you want to make it a full meal, add a simple side salad or some Mexican rice.
- A cold beer or margarita makes these taste even better.
- Pickled jalapeños on the side let people control their own heat level.
- Extra napkins are not optional, these get messy and that's part of the fun.
Save to Pinterest These nachos have saved me more times than I can count, from last-minute guests to nights when I just didn't want to cook anything complicated. They're proof that the best food doesn't need a recipe, just a hot oven and a willingness to pile things on a pan.
Common Recipe Questions
- → How do I make the beef topping flavorful?
Sauté diced onions and garlic before adding ground beef. Season with taco seasoning and a splash of water to create a rich, savory mixture.
- → Can I use different cheeses?
Yes, try blending cheddar with Monterey Jack or pepper jack for a creamy, melty texture and mild heat.
- → What are good fresh toppings to add?
Cherry tomatoes, sliced jalapeños, black olives, corn, red onion, and cilantro add freshness and texture.
- → How can I make this dish gluten-free?
Use certified gluten-free tortilla chips to accommodate gluten sensitivities without altering the flavors.
- → What’s the best way to serve it?
Serve immediately after baking with dollops of sour cream and slices of ripe avocado, plus lime wedges for squeezing.
- → Can I prepare this ahead of time?
Cook the beef mixture in advance and store separately. When ready, layer, add cheese, and bake for best texture and flavor.