Baked Nachos Tex-Mex Style (Printable version)

Crispy chips layered with seasoned beef, melted cheese, and vibrant toppings. Perfect for sharing in 30 minutes.

# Needed ingredients:

→ Beef Mixture

01 - 1 tablespoon olive oil
02 - 1 pound ground beef
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 cup tomato sauce

→ Nachos Base

11 - 8 ounces tortilla chips

→ Cheese

12 - 2 cups shredded cheddar cheese
13 - 1 cup shredded Monterey Jack cheese

→ Toppings

14 - 1 cup cherry tomatoes, diced
15 - 1/2 cup canned black beans, drained and rinsed
16 - 1/4 cup sliced black olives
17 - 1/4 cup sliced jalapeños, fresh or pickled
18 - 1/4 cup red onion, finely diced
19 - 1/4 cup chopped fresh cilantro
20 - 1 avocado, diced
21 - 1/2 cup sour cream
22 - 1/2 cup salsa

# How to make it:

01 - Preheat oven to 400 degrees Fahrenheit.
02 - Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, sauté for 2 minutes until fragrant.
03 - Add ground beef to the skillet and cook until browned, breaking apart with a spoon, approximately 5 minutes.
04 - Stir in chili powder, cumin, smoked paprika, salt, and pepper. Add tomato sauce and simmer for 2 minutes. Remove from heat.
05 - Arrange half the tortilla chips on a large baking sheet or oven-safe platter. Top with half the beef mixture and half the cheeses. Layer remaining chips, beef, and cheese.
06 - Bake in the oven for 8 to 10 minutes, until cheese is melted and bubbling.
07 - Remove from oven and immediately sprinkle with cherry tomatoes, black beans, olives, jalapeños, and red onion.
08 - Garnish with cilantro and avocado. Serve hot with sour cream and salsa on the side.

# Expert Suggestions:

01 -
  • Everything cooks in under half an hour, so it's ready faster than delivery.
  • The layering technique means every single chip gets cheese and toppings, no sad naked corners.
  • It scales up or down effortlessly, whether you're feeding two or twelve.
  • You can prep the beef ahead and just assemble when guests arrive.
02 -
  • Layer the cheese between the chips, not just on top, or the bottom layer will be dry and sad.
  • Don't overbake or the chips will turn bitter and hard, pull them the moment the cheese bubbles.
  • Add the fresh toppings after baking so they stay crisp and vibrant, not wilted.
  • Use a sturdy baking sheet, flimsy ones warp in high heat and your nachos will slide everywhere.
03 -
  • Warm your tortilla chips in the oven for two minutes before building, it makes them crispier and helps the cheese stick better.
  • Grate your own cheese instead of buying pre-shredded, it melts smoother and doesn't have that weird coating.
  • If you're feeding a crowd, use two baking sheets and rotate them halfway through so both batches come out perfectly melted.
  • Dice your avocado at the very last second and toss it with a squeeze of lime juice to keep it from browning.
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