Chef's Tip
Use a combination of cheeses for the best flavor and meltability. Pre-shredded cheese contains anti-caking agents that prevent proper melting, so grating your own results in a much creamier texture.
Instructions
- Preheat oven to 375°F. Line a large, rimmed baking sheet with foil or parchment paper.
- In a large skillet over medium-high heat, cook ground beef until browned, about 7-8 minutes, breaking it up as it cooks.
- Drain excess fat, then add taco seasoning and 1/4 cup water. Simmer for 2-3 minutes until liquid is absorbed. Remove from heat.
- Arrange half of the tortilla chips in an even layer on the prepared baking sheet.
- Sprinkle with half the cooked beef, half the black beans, and half of both cheeses.
- Add a second layer of chips, then top with remaining beef, beans, and cheeses.
- Bake for 8-10 minutes, until cheese is completely melted and edges of chips begin to brown.
- Remove from oven and immediately top with jalapeños, dollops of sour cream and guacamole, pico de gallo, green onions, and cilantro.
Plating
Serve nachos directly on the warm baking sheet or transfer to a large platter. Place small bowls of additional sour cream, guacamole, and pico de gallo on the side for guests to add more toppings as desired.
Storage & Reheating
Nachos are best enjoyed immediately after preparation. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven until cheese remelts, about 5-7 minutes. Store wet toppings separately and add after reheating.
About This Recipe
This loaded nachos recipe captures the essence of The Ground Round's popular shareable appetizer. The technique of layering ensures every chip gets toppings, avoiding the disappointment of naked chips at the bottom. The combination of fresh and cooked toppings creates a perfect balance of flavors and textures that makes this dish a crowd-pleaser.