Classic Nachos Recipe
Tortilla chips topped with cheddar, pizza mozzarella, green peppers, olives, jalapeños, tomatoes, green onions, and your choice of protein. Served with salsa and sour cream.
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Ingredients
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Base & Chips
Cheeses
Vegetables & Toppings
Protein (choose one)
Seasoning for Protein
Sauces & Garnishes
Method
Prepare Protein
Cook ground beef
If using ground beef: heat 1 tbs olive oil in a skillet over medium-high heat. Add 1 cup ground beef and cook, breaking up with a spoon, until no longer pink, about 5–7 minutes. Sprinkle chili powder, cumin, garlic powder, 1/2 tsp salt and 1/4 tsp pepper over the meat, stir to combine, and cook 1–2 more minutes until fragrant. Drain excess fat and set aside.
Black bean option
If using black beans: rinse and drain 1 cup canned black beans. Warm in a small saucepan with the seasoning (chili powder, cumin, garlic powder, salt, pepper) and 1 tbs water for 2–3 minutes until heated and coated.
Prep Vegetables & Cheese
Preheat the oven to 400°F (200°C). If you prefer extra-crispy chips, toss the tortilla chips with 1 tbs neutral oil in a large bowl; otherwise proceed without oil.
Thinly slice the green bell pepper and jalapeño; dice the tomato; slice the black olives; and thinly slice the green onions. Place shredded cheddar and shredded mozzarella in a bowl and toss lightly to combine.
Assemble & Bake
Arrange half of the tortilla chips in an even layer on a large rimmed baking sheet or oven-safe platter. Distribute half of the cooked protein evenly over the chips. Scatter half of the green peppers, jalapeño slices (use fewer for milder heat), black olives, diced tomato, and green onions over the protein. Sprinkle half of the cheese mixture evenly on top.
Repeat with remaining chips in a second even layer and top with the remaining protein, vegetables, and cheeses, creating two stacked layers so melted cheese holds toppings together.
Bake in the preheated oven for 8–10 minutes, or until cheese is melted and bubbling and edges of chips are lightly toasted. For a broiled finish, switch oven to broil for the last 1–2 minutes—watch closely to prevent burning.
Finish & Serve
Remove from oven and let nachos rest 1–2 minutes. Dollop salsa and sour cream around the top or serve them on the side for dipping. Sprinkle chopped cilantro and remaining sliced green onions over the nachos. Serve immediately with lime wedges for squeezing, if desired.
Note: Adjust jalapeño and green onion amounts to taste. If making for a crowd, keep salsa and sour cream in separate bowls so portions remain crisp.