Easy Mexican Nachos Recipe

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Jamie Murphy Modified: March 22, 2022
Easy Mexican Nachos Recipe

How To Make Easy Mexican Nachos

These crunchy and tasty nachos recipe made of pico de gallo and avocado on top of crunchy tacos is a great excuse to arrange some family night bonding.

Preparation: 17 minutes
Cooking: 13 minutes
Total: 30 minutes



  • 9oztortilla chips,(1 bag)

For the Meat filling:

  • 1tbspolive oil
  • ½cuptomato sauce
  • 1lblean ground beef
  • 4ozmild green chilis,(1 can) diced, or use hot if you like it spicy
  • 15ozblack beans,(1 can) drained and rinsed
  • ozlow-sodium taco seasoning,(1 pkg) such as Ortega which has cornstarch to thicken

For the Toppings:

  • 2cupscheddar cheese or monterey jack cheese,shredded, I use a blend of 1 cup of each
  • 1large avocado,diced, or sub guacamole
  • cupsour cream or crema Mexicana
  • cupspico de gallo,homemade or fresh store-bought


  1. Preheat oven to 375 degrees F.

  2. Spread tortilla chips out into an even layer on a rimmed 18 by 13-inch baking sheet, set aside.

  3. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.

  4. Add beef in chunks and cook, and crumble tossing beef occasionally until cooked through, about 6 minutes. Drain fat.

  5. Stir in tomato sauce, black beans, green chiles and taco seasoning.

  6. Spoon mixture evenly over chips. Sprinkle both cheeses over ground beef layer.

  7. Bake in preheated oven until cheese is melted, about 5 to 7 minutes.

  8. Top with pico de gallo and avocados.

  9. Dollop with sour cream or drizzle with crema. Serve immediately.


  • Calories: 739.92kcal
  • Fat: 38.63g
  • Saturated Fat: 13.78g
  • Trans Fat: 1.08g
  • Monounsaturated Fat: 15.40g
  • Polyunsaturated Fat: 4.88g
  • Carbohydrates: 67.26g
  • Fiber: 12.87g
  • Sugar: 6.84g
  • Protein: 32.75g
  • Cholesterol: 78.90mg
  • Sodium: 975.96mg
  • Calcium: 350.53mg
  • Potassium: 1335.98mg
  • Iron: 5.08mg
  • Vitamin A: 122.41µg
  • Vitamin C: 40.50mg
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