Appetizer: United States – Classic Tex-Mex Nachos Grande

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

12–16 oz (340–450 g) sturdy tortilla chips
1 lb (450 g) ground beef
1 packet taco seasoning (or homemade)
2 cups (200 g) shredded cheddar and Monterey Jack blend
1 can pickled jalapeños, sliced
1 cup (240 ml) diced tomatoes or pico de gallo
1 / 2 cup (75 g) sliced black olives (optional)
Sour cream and guacamole, for serving

Show original ingredient measurements

12–16 oz / 340–450 g sturdy tortilla chips
1 lb / 450 g ground beef
1 packet taco seasoning (or homemade)
2 cups (200 g) shredded cheddar and Monterey Jack blend
1 can pickled jalapeños, sliced
1 cup (240 ml) diced tomatoes or pico de gallo
1 / 2 cup (75 g) sliced black olives (optional)
Sour cream and guacamole, for serving

Instructions

1. Preheat broiler (or oven to 425°F/220°C). Brown ground beef in a skillet, drain, stir in taco seasoning and a little water, simmer until thickened.  
2. Spread half the chips on a large baking sheet or ovenproof platter, sprinkle half the cheese, then half the beef; repeat to form layers.  
3. Top with jalapeños and olives.  
4. Broil or bake until cheese is melted and bubbly, 3–6 minutes under broiler or 6–8 minutes at 425°F.  
5. Remove, scatter diced tomatoes or pico de gallo, and serve with sour cream and guacamole.