Classic Beef Nachos with Jalapeños

A single-layer sheet-pan of crisp tortilla chips gets seasoned beef, beans, two cheeses, and pickled jalapeños, then quick-bakes until melted.

27 min

5 people sharing

Ingredients

12 oz sturdy restaurant-style tortilla chips

1 tbsp neutral oil

1 lb 90% lean ground beef

1 tsp chili powder

1 tsp ground cumin

1/2 tsp garlic powder

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 cup water

1 can (15 oz) black beans, drained and rinsed

6 oz sharp cheddar cheese, freshly grated

6 oz Monterey Jack cheese, freshly grated

1/3 cup pickled jalapeño rings, drained

1 cup chunky salsa

1/2 cup sour cream

3 scallions, thinly sliced

Large rimmed sheet pan · Large skillet · Box grater · Instant-read thermometer

Keep chips crisp

Drain the beans and jalapeños well, and keep the beef lightly saucy rather than wet before layering.

Finish at the table

Add salsa and sour cream after the quick bake so cool, juicy toppings do not soften the chips in the oven.

01. Heat oven to 425 F with a rack in the center so the nachos can bake quickly.

02. Drain beans and jalapeños, grate both cheeses, and slice scallions while the oven warms.

03. Brown beef in oil over medium-high heat, breaking it into crumbles; cook to 160 F, then spoon off excess fat if needed.

04. Stir in chili powder, cumin, garlic powder, salt, pepper, and water. Simmer 2 minutes until fragrant and lightly saucy.

05. Spread chips mostly in one layer on a large rimmed pan, with only light overlap at the edges.

06. Scatter beans and beef evenly across chips, cover with cheddar and Monterey Jack, then distribute the jalapeños.

07. Bake 4 to 6 minutes, checking early; pull the pan as soon as the cheese is glossy and melted.

08. Add salsa, sour cream, and scallions after baking, then serve immediately while chip edges are crisp.