Nachos Recipe

Preheat oven to 400°F (200°C). Spread 8–10 cups of tortilla chips in an even layer on a large rimmed baking sheet or oven-safe platter. Reserve a few handfuls of chips for scooping later.

Scatter half the shredded cheddar and half the Monterey Jack evenly over the chips. This first layer will help toppings adhere.

Cook the beef

Heat 1 tsp olive oil in a skillet over medium-high heat. Add 12 oz ground beef and season with 1/4 tsp salt and 1/8 tsp black pepper. Break meat into small pieces and cook until browned, about 5–7 minutes.

Drain excess fat if necessary. Add 2 tbsp taco seasoning and 2 tbsp water to the skillet, stir to combine, and simmer 1–2 minutes until sauce thickens and coats the meat. Taste and adjust seasoning.

Stir in 1 cup drained black beans and warm through for 1 minute. Remove from heat.

Distribute the cooked beef-and-bean mixture in even mounds over the first cheese-layered chips.

Sprinkle the remaining shredded cheddar and Monterey Jack evenly over the assembled chips and toppings so every chip has some cheese above it.

Place the baking sheet on the middle rack of the preheated oven and bake 6–8 minutes until cheese is fully melted and bubbling. For a slightly browned top, broil on high for 30–60 seconds — watch closely to avoid burning.

While cheese melts, dice 1 Roma tomato, finely dice 1/4 cup red onion, slice 1 jalapeño (if using), chop 2 tbsp cilantro, and slice 2 green onions.

When nachos come out of the oven, immediately scatter the diced tomato, red onion, jalapeño slices, cilantro, and green onion over the hot cheese so flavors meld.

Add dollops of 1/2 cup sour cream, 1/2 cup guacamole, and 3/4 cup salsa across the tray (or serve these on the side for dipping). Top with pickled jalapeños if desired and arrange 2 lime wedges alongside for squeezing.

Serve the nachos hot, with reserved chips for scooping if you set some aside. Recommend serving family-style so everyone can pull from the tray; expected to share among 3 people.