Ignacio Anaya, in Piedras Negras, Mexico, near the Texas border, in 1943.

How do I keep nachos from getting soggy?

Layer, bake briefly, and add wet toppings like salsa and sour cream after baking.

Loaded Beef Nachos

Sheet-pan nachos layered with tortilla chips, seasoned ground beef, black beans and two cheeses, baked bubbly and loaded with pico de gallo, jalapeños, guacamole and sour cream. Serves 6.

Naturally gluten-free Vegetarian with swaps High-proteinNo added sugar

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

Prep 15 min
Cook 20 min
Total 35 min
Yield 6 servings
Heat 🌶🌶 Medium
Level Easy

Updated November 4, 2026

Sheet pan of loaded beef nachos with melted cheese, beans, jalapeños, pico de gallo, guacamole and sour cream

Nachos were invented in 1943 in Piedras Negras, just across the river from Eagle Pass, Texas, by a restaurant host named Ignacio "Nacho" Anaya. The original was tortilla chips, cheese and jalapeños; the loaded sheet-pan version is pure Tex-Mex party food.

Layer the chips and toppings twice so every chip gets some cheese.

Ingredients

1 pound ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup water
1 (13 ounce) bag tortilla chips
1 (15 ounce) can black beans, drained and rinsed
2 cups shredded Cheddar
2 cups shredded Monterey Jack
Pickled jalapeños, pico de gallo, guacamole, sour cream and sliced green onions, for topping

To make it vegetarian

For the ground meat, use a plant-based ground meat, or cooked lentils mixed with finely chopped mushrooms.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.

What you’ll need

large skillet
large rimmed baking sheet

Instructions

Cook the beef. Brown the beef in a skillet, breaking it up, and drain the fat. Add the spices, salt and water and simmer 5 minutes.
Layer. Heat the oven to 400°F. Spread half the chips on a large rimmed baking sheet. Top with half the beef, beans and cheese. Repeat.
Bake. Bake 8 to 10 minutes, until the cheese is melted and bubbling.
Top and serve. Top with jalapeños, pico de gallo, guacamole, sour cream and green onions and serve right away.

Nutrition per serving (estimated)

840Calories

52 gCarbohydrates

6 gFiber

46 gNet carbs

40 gProtein

52 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-protein Gluten-free Budget-friendly Vegetarian with swapsNo added sugar

Tips

Brown the ground beef until no pink remains, or 160°F on an instant-read thermometer.
Use thick, sturdy chips so they hold the toppings.
Add cold toppings after baking so they stay fresh.

Storage and leftovers

Nachos are best right away. Refrigerate the leftover beef separately up to 4 days and build a fresh tray; refrigerated nachos turn soggy.

Questions about this recipe

Who invented nachos?: Ignacio Anaya, in Piedras Negras, Mexico, near the Texas border, in 1943.
How do I keep nachos from getting soggy?: Layer, bake briefly, and add wet toppings like salsa and sour cream after baking.

More Tex-Mex recipes

All Tex-Mex recipes | All recipes | Cooking guide and safe temperatures