Beef, Bean & Cheese Nachos Recipe

Arrange chips

Preheat your oven to 350°F (175°C). On a medium oven-safe plate or small baking sheet, spread 4 cups of tortilla chips in an even single layer, leaving small gaps so toppings can distribute.

Sprinkle cheeses evenly over the chips: first the shredded cheddar, then the Monterey Jack so melting is balanced.

Cook aromatics

Heat 1 teaspoon vegetable oil in a small skillet over medium heat. Add the finely chopped yellow onion and cook, stirring, for about 2 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Brown beef

Add 6 ounces ground beef to the skillet. Break it up with a spatula and cook 4–5 minutes until no longer pink.

Season and finish

Stir in 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Pour in 2 tablespoons water, scrape up any browned bits, and simmer 1–2 minutes until the mixture is slightly saucy and seasonings are incorporated. Taste and adjust salt if needed. Remove from heat.

Warm beans (optional)

Place 1/2 cup rinsed and drained black beans in a small microwave-safe bowl and heat 30–45 seconds until warm, or warm briefly in the skillet with the beef for 1 minute to combine flavors.

Assemble and melt

Spoon the seasoned beef evenly over the cheese-covered chips, distributing the beef so most chips get some. Scatter the warm black beans over the top and add sliced pickled jalapeños and diced tomatoes/pico de gallo in small clusters to disperse flavor. Place the assembled nachos in the preheated 350°F oven for 5–7 minutes, or until the cheese is fully melted and bubbling.

Finish and serve

Remove nachos from the oven. Dollop 2 tablespoons sour cream over the center or pipe in small spots, sprinkle sliced green onions and chopped cilantro, and serve with a lime wedge to squeeze over the nachos to taste.