Everyday Nachos Recipe

Preheat & Prepare Pan

Preheat the oven to 400°F (200°C). If using a rimmed baking sheet, line with parchment paper or foil for easy cleanup. Lightly brush or spray the sheet with the neutral oil so the bottom layer of chips doesn't stick.

Arrange half of the tortilla chips in an even layer on the prepared sheet, covering most of the surface but leaving small gaps so cheese can meld between chips.

Sprinkle half of the shredded cheddar and half of the Monterey Jack evenly over the first chip layer. Add the remaining chips on top to form a second layer, then finish by sprinkling the remaining cheeses over the top so cheese melts through the layers.

Bake in the preheated oven for 6–8 minutes, or until cheese is fully melted and bubbly. Alternatively, you can melt the cheese on the chips under a broiler for 1–2 minutes—watch closely to avoid burning.

While the oven heats, cook the seasoned beef so it's ready when chips come out. Heat 1 tsp oil in a medium skillet over medium-high heat.

Add the chopped onion and cook 2–3 minutes until softened. Add the minced garlic and cook 30 seconds more until fragrant.

Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned and no longer pink, about 5–7 minutes.

Stir in chili powder, ground cumin, smoked paprika, salt, and pepper. Add the tomato paste and 2 tbs water, stir to combine and let simmer 1–2 minutes so flavors meld. Taste and adjust seasoning as needed. Remove from heat and keep warm.

If using frozen corn, briefly sauté or microwave to thaw and remove excess moisture. If using canned, drain well. Warm the black beans and corn together in a small saucepan over medium heat for 1–2 minutes, or stir into the cooked beef mixture for a combined topping.

Drain any excess liquid so beans and corn are not watery before layering atop the melted cheese.

Remove the baked cheesy chips from the oven. Immediately distribute the seasoned ground beef evenly over the cheese layer (if using).

Scatter the warmed black beans and corn evenly over the top. Add pickled jalapeño slices to taste.

Return the sheet to the oven for 2–3 minutes if you want the toppings to warm together, or serve immediately for crisper chips.

Top the nachos with diced tomato, sliced green onion, chopped cilantro, and diced avocado or spoonfuls of guacamole. Dollop sour cream in several spots or drizzle across the nachos.

Sprinkle crumbled queso fresco or cotija and drizzle hot sauce or salsa as desired. Serve with lime wedges for squeezing over individual portions.