Ingredients
Scale
- 2 teaspoons olive oil
- 3/4 pound ground chicken or beef (instead of chorizo)
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can black beans, rinsed
- 8 ounces thick tortilla chips (thin chips can break under toppings)
- 10 ounces sharp cheddar or pepper jack cheese, grated (about 2.5 cups)
- 1/2 small head iceberg lettuce, shredded
- 3/4 cup fresh salsa
- 1 avocado, chopped
- Fresh cilantro, pickled jalapeño, and sour cream for topping
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
Step 2: Cook the Meat and Aromatics
- Heat 2 teaspoons of olive oil in a large skillet over medium heat.
- Add ground chicken or beef, breaking it into small pieces with a wooden spoon. Cook for 6-8 minutes, until browned.
- Add chopped onion and garlic to the skillet. Sauté for 2-3 minutes until the onion becomes soft and translucent.
- Stir in black beans and cook for another 2-4 minutes until warmed through.
- Remove from heat and set aside.
Step 3: Assemble the Nachos
- Spread the tortilla chips evenly on the prepared baking sheet.
- Spoon the meat and bean mixture evenly over the chips, ensuring every bite has a good balance of ingredients.
- Sprinkle grated cheese generously on top.
Step 4: Bake to Perfection
- Place the baking sheet in the preheated oven.
- Bake for 10-12 minutes, or until the cheese is fully melted and slightly golden.
- Remove from the oven and let it cool for 2 minutes before adding fresh toppings.
Step 5: Add Fresh Toppings
- Sprinkle shredded iceberg lettuce over the nachos.
- Spoon fresh salsa evenly across the top.
- Add chopped avocado, pickled jalapeños, and fresh cilantro.
- Serve with sour cream on the side or drizzled over the top.
Notes
How to Make the Best Nachos:
- Use sturdy tortilla chips – Thin chips will become soggy quickly under heavy toppings.
- Layer the ingredients evenly – Avoid piling everything in one spot to ensure every bite is flavorful.
- Pre-cook toppings like meat and beans – This prevents the nachos from getting too soggy in the oven.
- Bake just long enough for the cheese to melt – Overbaking can make the chips overly crispy and dry.
Common Troubleshooting Tips:
- If the nachos become soggy: Use a wire rack under the chips while baking to allow airflow.
- If the cheese isn’t melting properly: Use freshly grated cheese instead of pre-shredded, which contains anti-caking agents.
- If the meat browns too quickly: Lower the heat slightly and stir frequently to prevent burning.
Efficiency Tips for Beginners:
- Pre-chop ingredients – Having everything ready before you start cooking speeds up the process.
- Use a sheet pan for easy assembly – This ensures even distribution of toppings and simplifies cleanup.
- Work in layers – If making a large batch, layer chips, cheese, and toppings in multiple layers for better flavor distribution.
- Prep Time: 15 minutes
- Cook Time: 25 minutes