Super easy, cheesy, sheet-pan Mexican Nachos in the oven!!
I asked the girls today what they would want if I would make them absolutely anything. Their resounding response? “Nachos!!!” So what could I do? Yep, make Mexican Nachos!
I like to make my Mexican Nachos in the oven to get the cheese super melty. Then I add black beans and beef that’s been tossed with one of my favorite salsas…then more cheese. More oven time then the cool toppings that balance the rest perfectly. Avocado is a must for me as well as sour cream, but that’s because jalapeños are even higher on my must-have nacho topping list. The girls aren’t as into the spicy jalapeño scene, but I figure I’ll convert them one of these days. Hopefully before they’re teenagers.
Here’s a quick tutorial on how I make these easy, cheesy Mexican Nachos in the oven!
I also call these my “fork & knife” Mexican nachos which I’m guessing is pretty self-explanatory. They’re just so loaded with so much deliciousness that you need utensils! Which are really my kind of nachos. If you’re gonna go there, you need to really go there. No messing around with my Mexican nachos :)
The girls love these and would eat them for breakfast if I let them. I’ve made these for everything from parties to lunches with friends and everyone always loves them! I purposely keep the ingredients in their own little “sections” so that people can take what they like and leave the rest. And the black beans can be added just to one side of the pan for the non-bean lovers (do they even exist?).
All of these ingredient amounts should really be considered suggestions as you can make these any way you like. The only thing I wouldn’t change too much is the beef-to-salsa ratio as more salsa could make it “soupy” (unless you use a chunky kind) and not enough won’t have enough flavor. But play around with it and make it how you’ll enjoy it most!
- 1 pound ground beef
- 1 cup salsa, Herdez tomatillo works really well in this recipe
- kosher salt & freshly ground pepper
- 4-6 cups tortilla chips
- 3-4 cups shredded Mexican-blend cheese, divided
- 1 can black beans, rinsed and drained well
- sliced or minced jalapeño, sour cream, diced tomatoes, sliced green onions, chopped cilantro
- Preheat oven to 350F.
- Cook ground beef in a large skillet over medium heat until no pink remains. Drain off fat. Season with salt and pepper then stir in salsa. Set aside.
- Place tortilla chips on a sheet pan and top with 2 cups shredded cheese (or more, if desired). Place in oven for three minutes. Remove from oven and top with black beans then beef/salsa mixture. Top with remaining cheese; place back in oven for another 5-7 minutes or until cheese is completely melted.
- Remove from oven, add toppings and serve immediately!