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Beef Nachos – Black Beans, Jalapeños & Cheddar Melt - A Crowd-Pleasing Classic

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) ground beef
  • 1 tbsp olive oil (if needed)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper
  • 1/4 cup tomato sauce or salsa
  • 1 bag sturdy tortilla chips
  • 1 can (15 oz/425 g) black beans, drained and rinsed
  • 2 cups shredded sharp cheddar cheese
  • 1–2 fresh jalapeños, thinly sliced (or 1/3 cup pickled jalapeños)
  • Optional toppings: sour cream, diced tomatoes, avocado or guacamole, sliced green onions, chopped cilantro, lime wedges, hot sauce

Method
 

  1. Heat the oven: Preheat to 400°F (200°C). Line a large sheet pan with parchment for easy cleanup.
  2. Cook the beef: In a large skillet over medium-high heat, warm the oil. Add the onion and cook 3–4 minutes until soft. Stir in the garlic for 30 seconds.
  3. Season: Add the ground beef, breaking it up as it browns. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook until no longer pink, 5–7 minutes.
  4. Add moisture: Stir in the tomato sauce or salsa. Simmer 2 minutes to coat the beef and keep it juicy. Taste and adjust seasoning.
  5. Layer the chips: Spread tortilla chips in an even layer on the sheet pan. Aim for slight overlap, not a deep pile, so everything melts evenly.
  6. Build the nachos: Sprinkle half the cheddar over the chips. Spoon the seasoned beef evenly across. Scatter the black beans and jalapeños, then top with the remaining cheddar.
  7. Bake: Place the pan in the oven for 6–8 minutes, until the cheese is melted and bubbly.
  8. Finish with fresh toppings: Add sour cream, tomatoes, avocado, green onions, cilantro, and a squeeze of lime. Serve hot with extra jalapeños or hot sauce if you like.