These are the heart of the nachos, providing richness, spice, and a satisfying bite.

• 1 tablespoon olive oil
• 1 pound (450 g) ground beef (80/20 or lean)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz / 400 g) diced tomatoes or tomato sauce
• 1 tablespoon tomato paste (optional, for richer flavor)
• 1 can (15 oz / 425 g) black beans or kidney beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika (optional, for a smoky note)
• ¼ teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper, to taste

For the Nacho Base

• 1 large bag tortilla chips (about 10–12 oz / 280–340 g)
• 2–3 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

For Toppings (Customize to your taste)

• Sliced jalapeños (fresh or pickled)
• Diced fresh tomatoes
• Sliced green onions
• Chopped fresh cilantro
• Sour cream or Greek yogurt
• Guacamole or sliced avocado
• Salsa or pico de gallo
• Lime wedges

You can mix and match toppings depending on what you have on hand, your heat preference, and the occasion. That flexibility is one of the magical things about nachos—they can be as simple or as loaded as you like.