Ground Beef Nachos

5 from 4 votes

A tray of these easy loaded beef nachos makes a fun weeknight dinner or game day snack. Layers of seasoned ground beef, melty cheese, and crispy tortilla chips come together in about 30 minutes.

Course Appetizer, Dinner

Cuisine American, Mexican

Keyword beef nachos, easy ground beef nachos, ground beef nachos, homemade nachos, loaded beef nachos

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 529kcal

Author Blair Lonergan

Equipment

large rimmed baking sheet

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 400°F. Line a large rimmed baking sheet with foil or parchment paper and 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 and return the beef to the skillet.
Add taco seasoning (and water if called for on the packet). Cook according to the package instructions, letting most of the liquid evaporate.
Arrange half of the tortilla chips on the prepared baking sheet. Top with half of the cheese, half of the beef mixture, and half of the jalapeños (if using). Repeat layers with remaining ingredients.
Bake until the cheese melts and edges just start to turn golden, about 10 to 15 minutes. Watch closely to prevent burning.
Remove from oven, add desired toppings, and serve immediately.

Video

Notes

Grate cheese by hand. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Freshly grated cheese gives you that ooey, gooey texture.
Use sturdy chips. Thick, restaurant-style corn tortilla chips hold up best under toppings. Avoid thin, crispy varieties that get soggy or break.
Drain the beef well. Excess grease will make your chips soggy. Let the seasoned beef simmer until most liquid evaporates.
Layer in two rounds. This ensures every chip gets cheese and toppings, not just the ones on top.
Watch the oven closely. Nachos can burn quickly. Remove them as soon as the cheese is bubbly and edges are golden.
Serve immediately. Nachos are best straight from the oven. The longer they sit, the soggier the chips become.
Make-ahead option. Cook and season the beef up to 3 days ahead. Reheat before assembling and baking.

Nutrition