Ultimate Nachos Recipe

Tortilla Chips – use sturdy tortilla chips so they don’t fall apart or get soggy, don’t use “thin and crispy kind.”

Ground Beef – use ground beef that is 90/10 meat to fat ratio. You can swap this with ground chicken or turkey if preferred.

Black Beans – Make sure to drained and rinse the black beans prior to using.

Cheeses – I love using a combination of Pepper Jack and Monterrey Jack cheeses for my nachos. For the very best flavor and consistency, try to make sure to get a block and grated right off the block yourself. If you wish, use Colby Jack cheese as alternative.

Pico de Gallo – If you have a few extra minutes, consider making your own homemade pico de gallo!

Jalapeños – Jalapeños are a milder chili pepper. With that being said, if you have a sensitivity with peppers, you can either remove the seeds or choose young peppers since they’re less spicy. Young peppers have smooth, firm skin. Older peppers are spicier and have visible veins.

Taco Seasoning – if you’re in a rush, you can always use store bought mix but of course, it’s best to use homemade. Taco seasoning is a simple combination of chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper.

See recipe card for complete information on ingredients and quantities.

Cook the beef and onions. Preheat a pan over medium heat and add oil. Add diced onion and sauté until transparent and starts to brown. Add ground beef and break it up as much as you can (1).

Add black beans. Cover and cook until cooked about half way, then break it up some more and add the seasoning (2). Mix well and continue to cook until meat is fully done. Stir black beans into the ground beef and let them heat through for a minute or two (3). Take the pan off heat.

PRO TIP: For easy serving and cleaning, make sure to line the baking sheet with parchment paper!

Prepare the first layer. Spread the tortilla chips on the prepared baking sheet in an even layer but overlapping each other slightly. Evenly spread the grated cheese over the chips covering the chips (4).

PRO TIP: I like to pop the chips in the oven for a minute or so for the cheese to start melting at this point, but that’s optional.

Add the beans and beef. Spread cooked beef and bean mixture evenly over the cheese (5).

Tips for the Best Nachos

• Don’t prepare nachos ahead of time and don’t let them sit too long! The longer nachos sit, the soggier the chips will become from natural juices released by the toppings.
• To help prevent the chips from getting soggy, make sure to use sturdy chips, not “thin and crispy”, and the spread cheese first.
• Spread the toppings evenly! It’s the worst when you pull out a chip and there’s barely anything on it. No one likes a naked nacho.
• This nachos recipe is completely customizable, so play around with your favorite toppings!

Variations to Try

• Change up the meats. Chorizo makes a wonderful substitution to beef, so use Mexican chorizo and cook it the same way you would the beef topping. You can also use Chicken, simply cook it and dice it before adding to nachos.
• Make it meatless. If you don’t wish to use meat at all, simply increase amount of vegetables and beans.
• Use refried beans instead of black beans if you prefer.
• Use pico de gallo, sour cream, Guacamole, and/or Salsa as toppings of your choice. Use them all or make your own combinations.
• Use Pickled Jalapeños and/or Pickled Onions as toppings instead of fresh ones for a more tangy taste.

Toppings to Try

• Cheeses like Monterrey Jack, Colby Jack, and Pepper Jack are my favorite! You can also get even cheesier with something like Nacho Cheese or Queso Blanco.
• Vegetables like jalapeños (or other chili peppers), sliced avocados and tomatoes or pico de gallo are all great additions.
• You can never go wrong with a squeeze of fresh lime juice.