Go Back

Loaded Oven Baked Nachos

Loaded oven baked nachos piled with seasoned beef and a melty cheddar–Monterey Jack cheese layer, then finished with fresh tomato, jalapeño, olives, and avocado. Baked until the chips turn crisp and the cheese fully melts for a hot, crunchy snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 6 servings
Course: Snack
Cuisine: Mexican
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

tortilla chips
  • 1 large bag tortilla chips
ground beef
  • 1 lb ground beef
olive oil
  • 1 tbsp olive oil
taco seasoning
  • 1 packet taco seasoning
water
  • 0.33 cup water
shredded cheddar cheese
  • 2 cup shredded cheddar cheese
shredded Monterey Jack cheese
  • 2 cup shredded Monterey Jack cheese
black beans
  • 1 cup black beans drained
jalapeño
  • 1 jalapeño jalapeño sliced
Roma tomato
  • 1 Roma tomato Roma tomato diced
black olives
  • 0.25 cup sliced black olives
green onions
  • 2 green onion green onions sliced
sour cream
  • 0.5 cup sour cream
cilantro
  • 0.25 cup cilantro chopped
avocado
  • 1 avocado avocado diced

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Bake the nachos
  1. Preheat the oven to 400°F (200°C) with the rack positioned in the middle. This prepares the oven for even crisping.
  2. Heat the olive oil in a cast iron skillet over medium heat until shimmering. This cues the skillet is hot enough to brown the beef.
  3. Add the ground beef to the skillet and cook until fully cooked, breaking it up as it browns. The visual cue is no pink remains.
  4. Drain excess grease from the skillet. This keeps the nachos from becoming oily.
  5. Stir in the taco seasoning and water, then simmer for 3 minutes. The mixture should look evenly coated and slightly thickened.
  6. Spread the tortilla chips evenly on a large sheet pan. Keep a single layer so they bake crisp.
  7. Sprinkle half the shredded cheddar cheese over the chips. You want the chips visibly coated with cheese.
  8. Add the seasoned beef and black beans over the cheese layer. Distribute so toppings are spread across the pan.
  9. Top with the remaining shredded cheddar cheese, the shredded Monterey Jack cheese, and the sliced jalapeños. The surface should be fully covered for melting.
  10. Bake for 8–10 minutes at 400°F (200°C) until the cheese melts and bubbles. Watch for lightly browned cheese edges.
Finish and serve
  1. Remove the nachos from the oven. The cheese should still be fluid and glossy.
  2. Top with the diced Roma tomato, sliced black olives, and diced avocado. Add these on top so they stay fresh and vibrant.
  3. Finish with the sliced green onions, chopped cilantro, and sour cream. Serve immediately so the chips stay crisp.

Notes

Pro tip: bake on a sheet pan in a single layer so the chips stay crisp under the cheese. Store leftover toppings (beef mixture and chopped fresh toppings) in the fridge up to 3 days, and refrigerate assembled nachos up to 1 day though chips will soften; freeze the cooked beef mixture up to 2 months. Dietary swap: use a lean ground turkey or plant-based taco filling to reduce saturated fat without changing the build.