Method
- Step 1: Preheat oven to 375°F and line large rimmed baking sheet (18x13 inches or half-sheet pan) with parchment paper or aluminum foil for easy cleanup. Set aside while you prepare toppings.Step 2: Heat large skillet over medium-high heat, add ground beef breaking it into crumbles, and cook for 6-8 minutes until deeply browned with no pink remaining. Drain excess grease, then stir in taco seasoning and ¼ cup water. Simmer for 2-3 minutes until liquid absorbs and meat looks glossy and well-seasoned. Remove from heat.Step 3: Spread half the tortilla chips in even layer across prepared baking sheet. Top with half the seasoned ground beef, half the black beans, half the corn, half the black olives, half the jalapeños, and half the shredded cheddar cheese, distributing everything as evenly as possible.Step 4: Add second layer: spread remaining chips over first layer, then repeat with remaining ground beef, beans, corn, olives, jalapeños, and cheese. This two-layer construction ensures every chip gets adequate toppings and prevents bottom chips from staying naked and sad.Step 5: Bake nachos in preheated oven for 10-12 minutes until cheese is fully melted and bubbling, and edges of chips just begin to turn golden brown. Watch carefully during final minutes to prevent burning—nachos go from perfect to overdone quickly.Step 6: Remove hot nachos from oven and immediately top with fresh ingredients: diced tomatoes, diced avocado, diced red onion, and dollops of sour cream scattered across surface. Sprinkle generously with fresh chopped cilantro.Step 7: Serve immediately while cheese is still hot and gooey, with lime wedges on the side for squeezing over individual portions, plus extra salsa if desired. For best experience, eat nachos within 15-20 minutes while chips remain crispy—nachos don't hold well and become soggy as they sit, so this is a dish best enjoyed fresh from oven.
Notes
Nutrition Facts (per serving): Carbs: 38g | Protein: 22g | Fat: 24g