Ingredients
Equipment
Method
- In a large skillet over medium-high heat, cook ground beef until no longer pink and fully cooked, 8-12 minutes, breaking it up as it cooks.
- Drain excess grease. Return beef to skillet and stir in Spanglish Asadero Carne Asada Seasoning. Simmer 2-4 minutes until well combined. Remove from heat.
- Preheat oven to 350°F. Line a large baking sheet with parchment or foil.
- Spread tortilla chips in an even layer on the baking sheet.
- Spoon seasoned ground beef over the chips.
- Scatter drained black beans evenly across the top.
- Sprinkle shredded sharp cheddar and Mexican blend cheese over everything.
- Bake 10-12 minutes until cheese is fully melted and begins to brown slightly on the edges.
- Remove from oven.
- Top immediately with pico de gallo, dollops of sour cream, and guacamole.
- Serve warm right from the baking sheet.
Nutrition
Notes
- Use the full seasoning amount — The Spanglish Asadero Carne Asada Seasoning seasons the beef from the inside out. Cut the amount and you get flat-tasting beef regardless of how much cheese or topping you stack on top.
- Get actual browning on the beef — Don't rush the stovetop step. Let it develop real color — actual browning, not just gray cooked-through meat. That crust adds flavor the seasoning builds on, and it improves texture throughout the nacho.
- Preheat the oven fully — Give it at least 15 minutes to reach 350°F before the pan goes in. A partially heated oven changes the melt time, produces uneven browning on the cheese, and can leave you with a soggy chip layer underneath.
- Build in layers, not piles — Single layer of chips, evenly distributed beef and beans across the whole pan. Nachos fail in the middle when everything's stacked in the center and the edges go bare.
- Top cold after the oven — Pico de gallo, sour cream, and guacamole go on after the pan comes out. They go soggy and lose texture if they bake.
- Drain the beans well — Undrained beans add water to the top layer, which softens chips during baking. Rinse and drain thoroughly before scattering.
- Serve straight from the baking sheet — nachos don't wait. Set out lime wedges and your go-to hot sauce on the side so people can adjust. Fresh cilantro and finely diced white onion scattered on at the last second add brightness and cut through the richness of the cheese.
- For a bigger spread, pair with Mexican rice or warm beans on the side. Cold drinks, a bowl of extra chips and salsa, and you have a full setup without much extra work.
- Loaded nachos don't store well fully assembled — chips absorb moisture overnight and go soft. If you're planning ahead, store the seasoned ground beef and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef in a skillet over medium heat with a splash of water or broth.
- When you're ready to eat, assemble fresh chips on the sheet pan, layer the reheated beef and beans, and bake as directed. Don't try to reheat fully assembled nachos — the chips turn to mush and the cold toppings go warm and watery. Two minutes of fresh assembly beats bad reheated nachos every time.