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Loaded Oven Baked Nachos

Loaded oven baked nachos with seasoned beef, melty cheddar and Monterey Jack, and a fresh toppings finish. Crispy tortilla chips bake until the cheese fully melts, then everything gets piled on for a hot-and-ready party-style tray.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 6 servings
Course: Snack
Cuisine: Mexican
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

For the Nachos
  • 1 sturdy tortilla chips 1 large bag
  • 1 lb ground beef
  • 1 tbsp taco seasoning
  • 0.25 cup water ¼ cup
  • 2 cup shredded cheddar cheese 2 cups
  • 1 cup shredded Monterey Jack cheese 1 cup
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn kernels
  • 1 jalapeño sliced
Toppings
  • 1 cup diced tomatoes
  • 0.5 cup sliced black olives ½ cup
  • 0.5 cup sour cream ½ cup
  • 1 avocado diced
  • 0.25 cup chopped cilantro ¼ cup
  • 2 green onions sliced

Equipment

  • 1 sheet pan

Method
 

Bake the nachos
  1. Preheat the oven to 400°F (200°C) and set a large sheet pan inside to warm slightly while you prep.
  2. Brown the ground beef in a skillet over medium heat until no longer pink.
  3. Drain excess grease from the cooked beef.
  4. Stir in taco seasoning and water, then simmer for 2 minutes until thickened.
  5. Spread half the tortilla chips on the large baking sheet in an even layer for crisp edges.
  6. Add half the beef mixture, black beans, corn, jalapeños, and both cheeses over the chips so the center is well covered.
  7. Repeat with the remaining chips, beef mixture, beans, corn, jalapeños, and cheeses.
  8. Bake for 8–10 minutes, until the cheese is fully melted and bubbling with slight browning at the edges (visual cue: melted cheese pulls together).
  9. Remove the sheet pan from the oven and let it cool for 1–2 minutes so toppings don’t melt immediately.
Add fresh toppings and serve
  1. Top the nachos with diced tomatoes, sliced black olives, avocado, chopped cilantro, and green onions in a colorful layer.
  2. Drizzle or dollop sour cream over the top and serve immediately while the chips stay crisp.

Notes

For best crunch, arrange chips in a single layer with minimal overlap before baking. Store leftovers in the refrigerator up to 3 days; reheat in a hot oven so the chips regain some crispness (microwave will soften them). Freezing is not recommended for best texture. For a dairy-light option, use reduced-fat shredded cheese (texture will be slightly less melty but still works).