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Beef Nachos

Beef Nachos

These ultimate loaded beef nachos combine perfectly seasoned ground beef, two types of melty cheese, and fresh toppings using a double-layer technique that ensures every chip gets its fair share of the good stuff. Ready in 30 minutes, they're perfect for game day or dinner!
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Cook Time 30 minutes
Course Appetizer, Dinner, Snack
Cuisine American, Mexican, Tex-Mex
Servings 4

Equipment

  • Large baking sheet
  • Skillet
  • Aluminum foil (optional)

Ingredients
  

For the beef

  • 1 pound ground beef (80/20 lean-to-fat ratio)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 tablespoons taco seasoning (store-bought or homemade)
  • 1/4 cup water
  • Salt to taste

For the nacho base

  • 1 large bag (13-16 oz) tortilla chips, preferably thick-cut restaurant style
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
  • 1-2 jalapeños, thinly sliced (remove seeds for less heat)

For the cold toppings (add after baking)

  • 1 cup pico de gallo or fresh salsa
  • 1 large avocado, diced, or guacamole
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, thinly sliced
  • Lime wedges for serving

Instructions
 

Step 1: Prepare the Beef

  • Heat olive oil in a large skillet over medium-high heat until shimmering.
  • Add diced onion and cook for 2-3 minutes until softened and translucent.
  • Add ground beef and break it apart with a wooden spoon. Season with a pinch of salt.
  • Cook the beef until no pink remains, about 5-7 minutes, stirring occasionally.
  • Add minced garlic and cook for another 30 seconds until fragrant.
  • Sprinkle taco seasoning over the beef mixture and stir to coat evenly.
  • Pour in 1/4 cup water, stir well, and let simmer for 2-3 minutes until most of the liquid has evaporated but the meat remains moist.
  • Remove from heat and set aside.

Step 2: Preheat and Prep

  • Position an oven rack about 6 inches from the broiler and preheat your broiler to high.
  • Cover a large baking sheet with aluminum foil for easier cleanup (optional) or lightly oil the sheet.
  • Combine the shredded cheddar and Monterey Jack cheeses in a bowl and mix well.

Step 3: Build Your Nacho Masterpiece

  • Layer 1: Spread half of the tortilla chips in an even layer on the prepared baking sheet. Don't crowd them too much – a little overlap is okay, but you want most chips to have direct access to toppings.
  • Sprinkle half of the seasoned beef evenly over the chips.
  • Add half of the black beans and corn scattered over the beef layer.
  • Top with half of the shredded cheese mixture and half of the jalapeño slices.
  • Layer 2: Repeat the process – remaining chips, then beef, beans, corn, cheese, and jalapeños.

Step 4: Broil to Perfection

  • Place the baking sheet under the broiler and cook for 2-4 minutes, until the cheese is completely melted, bubbly, and just starting to brown in spots.
  • Watch carefully! Broilers can quickly turn "perfectly melted" into "charcoal" if unattended. The goal is melty, slightly browned cheese, not a nacho inferno.
  • Remove from the oven when the cheese is bubbling and the edges of some chips are just beginning to darken.

Step 5: Add the Cold Toppings

  • Immediately dollop spoonfuls of sour cream across the hot nachos.
  • Scatter the diced avocado or small scoops of guacamole over the top.
  • Spoon pico de gallo or salsa in various spots.
  • Sprinkle with chopped cilantro and green onions.
  • Serve immediately with lime wedges on the side for squeezing over the top.
  • Stand back and watch them disappear!