I personally love the slight-sogginess of cheesy nachos. But I understand not wanting a soupy mess. Here are some of my tips to keep nachos from getting soggy:  Bake the nachos in an even layer on a baking sheet. You could even bake them on the lower rack of your oven if you like them really crispy. Drain excess moisture/fat from the meat. If your meat mixture has excess moisture, be sure to drain it off before adding the meat to the nachos.   Employ the two-layers-of-cheese method. The cheese "protects" the chips from any juices that might leak off from the other ingredients.  Pre-bake the chips. Some recipes call for pre-baking the chips for a few minutes before adding the toppings. I personally don't do this as I don't find it necessary, but if you like extra crispy chips then I recommend giving it a try.