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A tray of these homemade ground beef nachos makes a fun and easy weeknight dinner. Layer crunchy tortilla chips with cheese, zesty meat, and jalapeños, pop them in the oven for 10 minutes, and then pile them high with all of your favorite toppings.
Table of Contents
If you love nachos, be sure to try these pulled pork nachos and a tray of Crock Pot chicken nachos, too!
How to Make Beef Nachos | 1-Minute Video
This was my first time making nachos and they were easy, came out perfect & were delicious. This recipe is a keeper.
– Kathryn
A Few Tips Before You Get Started
- The Taco Seasoning. Use a packet of store-bought seasoning or make your own taco seasoning for ground beef at home with chili powder, cumin, paprika, and other zesty spices. If using the store-bought packets, follow the preparation instructions on your specific packet (they often call for water).
- The Chips. The best chips for nachos are thick, sturdy, corn tortilla chips that can stand up to the toppings. I like the freshly made-in-store chips that I find in the deli section at my grocery store. Other good options include On the Border Cafe Style or Traditional Cantina Tostitos. Just avoid the thin and crispy varieties, which tend to get soggy and/or break under the weight of the toppings.
- The Cheese. You’ll find two different types of cheese on a tray of nachos: grated cheeses or a nacho cheese sauce (typically made with Velveeta, like you find at ballparks, stadiums, and movie theaters). These homemade nachos call for real blocks of shredded cheese in any flavor combination that you prefer. I use half sharp cheddar (for its flavor and tang) and half Monterey Jack (for its oozy, melty texture). Other good options include Pepper Jack, Colby, queso fresco, and cotija cheese.
Directions
I’ll show you how to make nachos at home — it’s so darn easy! You’ll find detailed directions in the recipe card below, but here’s the overview:
- Grate the cheese by hand. I find that packages of pre-shredded cheese don’t melt as smoothly and don’t give you that ooey, gooey, cheesy texture that we all love in our nachos.
- Cook and stir the ground beef and onion in a skillet; drain off the fat.
- Add the taco seasoning (and water, if necessary); cook according to the instructions on the taco seasoning packet.
- Layer the nachos on a sheet pan by starting with half of the chips, then adding half of the cheese blend, meat, and optional jalapeño peppers. Creating multiple layers of chips, cheese, and beef on your tray ensures that most of your chips are covered with toppings. Otherwise, you end up with cheese and ground beef on the top layer…and a bunch of plain chips underneath!
- Bake the nachos until the cheese melts — about 10 -15 minutes in a 425°F oven. Nachos burn easily, so keep an eye on them and remove them from the oven when the cheese melts and the edges just start to get brown.
- Serve the nachos while they’re still warm from the oven. Nachos tend to get soggy and stale if they sit out for too long.
Toppings and Sides for Beef Nachos
One of the greatest aspects of homemade nachos is their versatility. They’re great for serving a crowd or for feeding a family of picky eaters, since everyone can customize their own portions. Favorite toppings for a nacho bar include chopped tomatoes, salsa, pico de gallo, guacamole or diced avocado, chopped lettuce, sliced radishes, quick pickled red onion, sliced green onion, fresh cilantro, sour cream, sliced black olives, additional jalapeños, and lime wedges or a squeeze of fresh lime juice.
On the side, pair the ground beef nachos with refried beans, ranch-style beans, black bean and corn salad, or a summer corn salad. Mexican cornbread, rice, or a simple green salad would also be a nice addition to the meal.
Preparation and Storage Tips
- How to Store: Nachos are definitely best when served warm, straight from the oven. Leftovers will keep in an airtight container in the refrigerator for 1-2 days, but the chips will get soggy as they sit.
- How to Reheat: Place the nachos on a baking sheet. Warm them in a 300°F oven just until heated through, about 5-10 minutes.
- How to Freeze: You can freeze the cooked, seasoned ground beef in an airtight container for up to 3 months. Thaw the meat in the fridge overnight and use it on the nachos as instructed. I do not recommend freezing the leftover baked nachos once assembled, since they will not retain their great crunchy texture.
More Ground Beef Dinner Ideas
The Easiest Burrito Recipe
45 minutes mins
Stuffed Peppers with Rice
1 hour hr
4-Ingredient Ground Beef Casserole
35 minutes mins
Ground Beef Nachos
Ingredients
- 1 lb. ground beef
- ½ cup finely chopped onion
- 1 (1 ounce) packet taco seasoning mix (or use homemade taco seasoning blend)
- 1 large bag tortilla chips (about 11 ounces)
- 4 cups grated cheese (try cheddar, Monterey Jack, Pepper Jack, Colby, or a combination of these)
- ½ cup pickled jalapeños, patted dry (optional)
- Optional toppings: chopped tomato, salsa, sour cream, sliced black olives, chopped green onions, fresh cilantro, diced avocado or guacamole
Instructions
- Preheat oven to 425°F. Grease a large rimmed baking sheet or line with foil or parchment; set aside. In a large skillet over medium-high heat, cook the ground beef and onion until the onion is tender and the meat is no longer pink. Drain off the fat; return beef and onion to the skillet. Add taco seasoning (and water if called for on the packet). Cook according to the instructions on the seasoning packet.
- Arrange half of the tortilla chips on the prepared baking sheet. Top chips with half of the beef mixture, half of the cheese, and half of the jalapeños (if using). Repeat layers once more.
- Bake in the oven until the cheese melts, about 10-15 minutes. Add optional toppings; serve immediately.
Video
Notes
- Grate the cheese by hand. I find that packages of pre-shredded cheese don’t melt as smoothly and don’t give you that ooey, gooey, cheesy texture that we all love in our nachos.
- Use thick, sturdy corn tortilla chips that can stand up to the toppings. I like the freshly made in-store chips that I find in the bakery section at my grocery store. Other good options include On the Border Cafe Style or Traditional Cantina Tostitos. Just avoid the thin and crispy varieties, which tend to get soggy and/or break under the weight of the toppings.
- Nachos burn easily, so keep an eye on them and remove them from the oven when the cheese melts and the edges just start to get brown.
Nutrition
Ground Beef Nacho Recipe Variations
- Add beans to the nachos before baking. A can of drained, rinsed black beans or pinto beans would work well. You might like to season the beans for more flavor.
- Omit the meat for vegetarian nachos.
- Swap out the ground beef and use ground turkey or ground chicken. Leftover pulled pork is also great on nachos!
- Drizzling the top of the nachos with sour cream or salsa gives the platter a restaurant-quality finishing touch!
- Use Doritos chips instead of plain tortilla chips.
- Double the recipe and bake the nachos on two separate trays. Similarly, you can cut the ingredients in half if you’re feeding a smaller family.
This recipe was originally published in August, 2021. It was updated in July, 2024.
Looks delicious.
Thanks, Claudia!
I used my own taco seasoning instead of packaged.I added an undrained can of Rotel tomato & green chili instead of 1/4 cup of water..Also topped with chopped onion,lettuce,& tomatoes before serving. Along with the squeeze guacamole & sour cream.Delicious. Thank you for sharing.
Sounds perfect, Sallye! Thanks for your note!
what iron pan is this?
Hi, Charles! That’s the carbon steel oval roaster from Smithey. Here’s the link: https://smithey.com/collections/carbon-steel/products/carbon-steel-oval-roaster
This was my first time making nachos and they were easy, came out perfect & were delicious. This recipe is a keeper.
Thank you, Kathryn! We’re so glad you enjoyed them.
Hi Blair:
My name is Vincent and I’m a single guy who recently was kind of pushed into cooking. It turns out I like it and I’m getting bored with the normal stuff I make.
I want to expand my cooking skills and meals. But I LOVE your basic, home cooked, farm food.
I haven’t looked on your website a lot yet, but I plan to.
I stumbled upon your site looking for a “down to earth” recipe for nachos.
I found one that’s perfect for me, along with some other types of recipes that also look delicious.
I’m going to try your nachos and come back for more.
THANK YOU
Vincent
Hi Vincent,
WE’re so happy to have you here and appreciate your kind words! We hope you enjoy the nachos and any other recipes you try.