This Ground Beef Nachos recipe is loaded with layers of chips, beans, seasoned ground beef and cheese all piled up and warmed in the oven with a drizzle of sour cream.
If you’re feeling crazy, try making my Puff Pastry Nachos too. It’s an alternative way to enjoy this Mexican favorite.
You know what’s great about nachos? So many things! But the best part is that you can decide if you want to have them as an appetizer or serve them for dinner as a low-effort, fun and easy meal! Since everyone loves this nostalgic tray of chips and melted cheese and toppings of your choice, they are always very well received.
Ingredients Needed:
- Ground Beef: You’ll need one pound of ground beef for this recipe.
- Taco Seasoning: I use a packet of taco seasoning in this ground beef nachos recipe for ease. But I’ve included instructions in the recipe tips below for making homemade taco seasoning.
- Refried Beans: Any kind of refried beans will do, but I like the flavor of the spicy jalapeno refried beans. They’re really not very spicy.
- Tortilla Chips: Use your favorite brand (or restaurant-style) of sturdy tortilla chips.
- Cheese: We are using a blend of pepper jack and sharp cheddar cheese for this recipe, but you can be creative with your cheese choices. Just make sure you use good melting cheeses.
- Jalapeno Peppers: No need to use fresh jalapenos unless you like to torture yourself with fiery hot bites of nachos. Use the jarred jalapeno slices, which are much more mild. Leave them out if you don’t like the extra spicy flavor blast.
- Sour Cream: Regular or light sour cream are just fine. You can also opt to use Mexican crema.
- Lime: You’ll be combining lime juice with the sour cream. Freshly squeezed will be best.
- Cilantro: Fresh cilantro is used for garnish. Plus, it adds flavor to the nachos. If you are a cilantro-hater, it’s okay to leave it out.
How to build Ground Beef Nachos:
The complete, printable recipe is at the end of this post.
- In a large skillet. cook the beef. Discard any fat. Add the taco seasoning and a little bit of water. Heat and stir until the water evaporates. Move the seasoned meat to a bowl.
- Heat the refried beans in the pan, until warmed.
- Preheat the oven to 450 degrees F.
- On a large ovenproof platter, baking sheet or baking dish, spread one layer of chips, then spoonfuls of beans, then 1/2 of the beef, 1/2 of the cheese and some jalapeno slices. Repeat with a second layer. Bake 5 to 8 minutes, until hot and cheeses have melted.
- Whisk together the sour cream and lime juice. Drizzle over the nachos. Garnish with cilantro. Serve!
Recipe Tips
- One of the most important things to note for making successful nachos is to choose sturdy, good quality chips. Avoid thin and crispy tortilla chips. The last thing you want is soggy nachos!
- Use freshly grated cheese for nachos. It melts much better than the pre-shredded cheese.
- Do not use the microwave to make nachos. The oven or broiler will give you the best melt and keep all of the other ingredients intact and toasty.
- Add some homemade salsa, pico de gallo, sliced olives, green onion or guacamole on top.
- Make your own taco seasoning: combine 2 teaspoons of paprika and cumin with 1 teaspoon each of oregano, onion powder, garlic powder and cornstarch. Add 1/2 teaspoon each of salt, cayenne pepper and sugar + 1/4 teaspoon pepper. Brown your taco meat and then add the seasoning and about 1/3 cup water. Simmer until coated and thickened.
- Leftover nachos don’t really keep, so plan to eat them all!
Substitution Suggestions:
- Try using a blend of cheeses. Be creative! I suggest experimenting with cotija cheese, Gruyere cheese, Gouda cheese and Monterey jack.
- Ground beef is just one option for the protein added to nachos. You can also use chopped steak, ground turkey, chicken or pulled pork.
What You’ll Love About This Recipe:
- Building these nachos in layers ensures that your chips will be coated with cheese and all of the other good things.
- It’s easy to make nachos with leftover steak or leftover chicken!
- Ground Beef Nachos make for a filling and indulgent dinner, but they’re also great to serve on Game Day or Cinco de Mayo.
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In a large skillet, cook the beef, breaking it apart with a spatula, over medium high heat until the beef is browned and the fat is rendered, about 5 minutes. Spoon out and discard any fat in the pan. Add the taco seasoning to the beef and about ¼ cup of water. Heat and stir on medium until the water has evaporated. Remove the seasoned meat to a bowl.
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To the pan, add the refried beans. Heat until just warmed, so the beans have a chance to loosen up.
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Preheat the oven to 450℉.
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On a large, oval ovenproof platter or in a large baking dish, spread 1 layer of chips. Top with spoonfuls of ½ of the beans, then ½ of the beef mixture, cheeses, and jalapeños. Repeat with a 2nd layer of chips, beans, beef, cheese, and jalapeños. Bake until the cheeses are melted and the mixture is hot, 5 to 8 minutes. Remove from the oven.
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In a small bowl, whisk together the sour cream and lime juice, with a pinch of salt. Drizzle over the nachos, garnish with cilantro, and serve immediately.
Serving: 1serving, Calories: 614kcal, Carbohydrates: 49g, Protein: 29g, Fat: 34g, Saturated Fat: 14g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 92mg, Sodium: 1110mg, Potassium: 378mg, Fiber: 6g, Sugar: 4g, Vitamin A: 967IU, Vitamin C: 6mg, Calcium: 421mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.