1-First Step: Heat the oven and prep the pan Start by preheating your oven to 400°F or 200°C. Line a half-sheet pan, about 18 x 13 inches, with foil for easier cleanup, then coat it with nonstick spray. This helps keep the chips from sticking and makes serving much easier later. It is worth taking a minute to set everything up before you start cooking. Once the beef is done, the assembly moves quickly, and you do not want to be scrambling for toppings while the cheese is waiting in the oven.

2-Second Step: Cook the meat mixture Place a skillet over medium-high heat and warm the 1 tablespoon olive oil. Add the 1 pound ground beef and cook it until browned and fully cooked, about 5 to 7 minutes. If needed, drain off any excess fat so the nachos do not turn greasy. Next, stir in the taco seasoning and 1/2 cup savory salsa. Let the mixture cook for 1 to 2 minutes until it thickens and coats the meat. The goal is a saucy filling that is flavorful but not too wet. That way, the chips stay crisp longer.

3-Third Step: Build the chip base Spread the 11 ounces of corn tortilla chips evenly across the prepared sheet pan. You can use a single layer or a slightly doubled layer, depending on how many chips you want under each bite. A doubled layer gives you a sturdier base and can help with crispness. Try to cover the pan as evenly as possible. If all the chips pile up in one area, the toppings will not melt evenly. The better the base layer looks, the more balanced the final pan will taste.

4-Fourth Step: Add the toppings Spoon the beef mixture evenly over the chips. Then scatter on the black beans, corn, black olives, and shredded cheese. Make sure the cheese reaches most of the pan so it can melt down into all the nooks and crannies. This is the point where the nachos start looking party-ready. The mix of savory beef, beans, sweet corn, salty olives, and melty cheese creates that loaded nacho flavor people expect from a game day tray.

5-Fifth Step: Bake just until the cheese melts Place the sheet pan in the oven and bake for 5 to 6 minutes. Watch closely. Cheese can go from melted to burned very quickly, especially around the edges. You want bubbly, melted cheese, not dark brown spots. If the cheese is melted but not quite as golden as you like, you can broil for 1 to 2 minutes instead. Stay nearby the whole time if you broil, since it can brown fast. In most ovens, the nachos are ready in very little time.

6-Final Step: Finish with fresh toppings and serve Once the pan comes out of the oven, top it with the diced Roma tomato, red onion, jalapeños, and chopped cilantro. Add the sour cream on the side or dollop it over the top before serving. Serve the nachos right away while the cheese is still warm and the chips still have crunch. This recipe serves 6 to 8 as an appetizer. If you are feeding a bigger crowd, you can scale up the meat and salsa, or make a second pan. Since nachos taste best fresh, it is smarter to make extra than to hope for great leftovers later.