tex_mexEasynon vegetariangluten freenut freehigh protein

Nachos

Name: Nachos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 200 g tortilla chips (thick, restaurant-style); 300 g ground beef (lean); 200 g cheddar cheese (shredded); 1 pcs tomato (medium, diced); 0.5 pcs onion (medium, finely diced); 1 pcs jalapeño (fresh, thinly sliced); 2 pcs garlic (cloves, minced); 1 tsp chili powder; 0.5 tsp cumin powder; 1 pinch smoked paprika; 1 pinch salt; 1 pinch black pepper; 1 tsp oil; 4 tbsp sour cream (for serving); 2 tbsp cilantro (chopped, for garnish); 1 pcs lime (cut into wedges, for serving)

RATING

4.6/5(185)

TASTE SCORE

9/10

Crispy, golden tortilla chips piled high with melted cheddar cheese, savory seasoned ground beef, and fresh toppings like tomato, onion, and jalapeño. This crowd-pleasing sheet pan nachos recipe comes together in under 30 minutes, making it the ultimate game day or movie night snack.

PREP

10m

COOK

15m

SERVES

1 CUP

706 cal

SERVINGS

METHOD · 6 STEPS

prep
Preheat the oven and prep the toppings.
1.Preheat oven to 400°F (200°C).
2.Dice the tomato and onion finely. Slice the jalapeño into thin rounds. Chop the cilantro.
3.Shred the cheddar cheese if not pre-shredded.
saute · ~7 min
Cook the seasoned ground beef.
1.Heat 1 tsp oil in a skillet over medium-high heat.
2.Add ground beef and cook, breaking it apart, until browned (5-6 min).
3.Add minced garlic, chili powder, cumin, smoked paprika, salt, and pepper.
4.Stir and cook for 1 minute until fragrant. Remove from heat.
TIPDrain excess fat from the beef after browning for crispier nachos.
assemble
Assemble the nachos.
1.Spread tortilla chips in an even layer on the baking sheet.
2.Spoon the seasoned beef evenly over the chips.
3.Scatter shredded cheddar cheese generously over the top.
bake · ~7 min
Bake until the cheese is melted and bubbly.
Place the baking sheet in the preheated oven and bake for 5-7 minutes, until the cheese is fully melted and the chips are warmed through.
TIPWatch closely after 5 minutes — cheese can go from melted to burnt quickly.
assemble
Add the fresh toppings.
1.Remove the baking sheet from the oven.
2.Scatter diced tomato, diced onion, and sliced jalapeño evenly over the nachos.
3.Dollop sour cream in small spoonfuls across the top.
4.Sprinkle chopped cilantro over everything.
TIPAdd fresh toppings right after baking while the cheese is hot, so the cold sour cream creates a nice contrast.
serve
Serve immediately with lime wedges.
Serve the nachos right on the baking sheet or transfer to a large platter. Squeeze lime wedges over individual portions at the table.
TIPEat immediately — nachos get soggy as they sit.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use thick restaurant-style chips so they hold up under the toppings without breaking.
2
Drain excess fat from the beef after browning to prevent soggy chips.
3
Spread chips in a single even layer so every chip gets some cheese and topping.
4
Add fresh toppings like tomato and jalapeño after baking to keep them crisp and bright.
5
Watch the nachos closely in the oven after 5 minutes — cheese burns quickly.
6
Serve immediately on the sheet pan to keep chips crunchy and cheese stretchy.
7
For even cheese melt, use freshly shredded cheddar instead of pre-shredded (it melts better).