Easy Cheesy Baked Nachos (Printable)

A quick, flavorful Tex-Mex tray with melted cheeses, seasoned beef, and fresh toppings all baked together.

# Components:

→ Protein

01 - 0.5 lb ground beef (alternatively ground turkey or plant-based mince)

→ Spices

02 - 1 tsp chili powder
03 - 0.5 tsp ground cumin
04 - 0.5 tsp smoked paprika
05 - 0.5 tsp garlic powder
06 - 0.5 tsp onion powder
07 - 0.25 tsp salt
08 - 0.25 tsp black pepper

→ Base

09 - 7 oz tortilla chips (approx. 1 large bag)

→ Cheese

10 - 2 cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese

→ Toppings

12 - 1 medium tomato, diced
13 - 0.5 small red onion, finely chopped
14 - 1 small jalapeño, thinly sliced (optional)
15 - 0.25 cup canned black beans, drained and rinsed
16 - 0.25 cup canned sweet corn, drained
17 - 2 tbsp sliced black olives (optional)
18 - 2 tbsp fresh cilantro, chopped

→ To Serve

19 - Sour cream, salsa, and guacamole

# Method:

01 - Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - In a skillet over medium-high heat, crumble and cook ground beef until browned and cooked through, about 5 to 6 minutes. Drain any excess fat.
03 - Add chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper to the beef. Cook, stirring, for 1 minute until aromatic. Remove from heat.
04 - Arrange tortilla chips evenly on the prepared baking sheet. Layer the seasoned beef over the chips, then evenly distribute black beans and corn over the top.
05 - Sprinkle shredded cheddar and Monterey Jack cheese evenly over the assembled chips and toppings.
06 - Bake in the preheated oven for 8 to 10 minutes, or until the cheese has melted and is bubbling.
07 - Remove from oven and immediately top with diced tomato, chopped red onion, sliced jalapeño, black olives, and chopped cilantro.
08 - Serve hot with sour cream, salsa, and guacamole on the side.

# Expert Advice:

01 -
  • Everything cooks on one tray, so cleanup is as easy as crumpling parchment paper and tossing it.
  • You can swap proteins, add extra veggies, or go fully plant-based without losing any of the flavor or satisfaction.
  • It comes together faster than delivery and tastes twice as good when the cheese is still bubbling hot from the oven.
02 -
  • Don't pile the chips too high or the bottom layer will steam instead of crisp, turning into a soggy mess.
  • Add fresh toppings only after baking, or the tomatoes will release water and the cilantro will wilt into oblivion.
  • If you're doubling the recipe, use two trays and swap their positions halfway through baking so everything melts evenly.
03 -
  • Use two types of cheese for depth—one sharp, one creamy—and shred them yourself for the smoothest melt.
  • Toast your spices in the pan with the beef for just 30 seconds to unlock oils and aromas you didn't know were hiding.
  • Line your tray with foil under the parchment if you're worried about drips, and cleanup becomes literally zero effort.
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