This recipe is full of chips, cheese, meats, beans, and all of the toppings! We love how this is made on a single baking sheet for easy cleanup. The best part of this meal? Everyone can choose their favorite toppings, leaving zero room for complaints. The perfect easy dinner for busy weeknights, a game-day party, or Cinco de Mayo!
Why Our Recipe
- Whip up a loaded nacho platter with an easy beef and bean topping.
- Keep it loaded or stretch the meat across two sheet pans to feed a hungry crowd.
- Pile on all your favorite toppings for a fun, build-your-own nacho night.
Nachos really are everyone’s favorite appetizer (or even meal). When I make these, everyone’s on board. The crispy texture of the chips, combined with tons of gooey, melted cheese—load them up with guac, salsa, and some jalapeños for a little spicy kick—so good! Our recipe gives you the perfect ratio of meat, cheese, and toppings for the perfect bite!
Ingredient Notes
- Tortilla Chips: The crunchy base. Opt for thick chips for better support for all those delicious toppings.
- Ground Beef: Use 80/20 ground beef for the best flavor and texture. You can easily substitute with shredded beef, leftover carnitas, or even chicken (ground or shredded) or ground turkey. For a plant-based option, simply add more beans and omit the meat.
- Taco Seasoning: Provides a zesty flavor. Make your own blend for a personalized touch.
- Refried Beans: Gives a creamy texture. Swap with black beans for variety.
- Cheddar Cheese: Melts perfectly for gooey goodness. Experiment with different cheeses like Monterey Jack for a twist.
Meat Options
There are a lot of options you can play around with for your protein. We make ours with ground beef, a standard 80/20 blend (also known as ground chuck), but you really can use whatever you want to perfectly customize your nachos!
Carne Asada: Level up these nachos with some juicy steak! Fire up the grill with this Carne Asada recipe, or keep it simple and make our Slow Cooker Carne Asada.
Shredded Beef: We have some great slow cooker shredded beef recipes that you can top these nachos with and even save some for later for tacos or burritos! We recommend our Slow Cooker Chili-Lime Mexican Shredded Beef or our Slow Cooker Jalapeño Beef.
Shredded Pork: Not a fan of beef? No problem. Load these nachos up with some shredded Sweet Pork or our Killer Crockpot Carnitas.
Ground Chicken or Turkey: For a leaner option, you can easily use ground chicken or turkey. Mixed with taco seasoning and covered in cheese, you can barely tell the difference.
Toppings We Love
Tomatoes: Diced tomatoes add a fresh, juicy element. Drain them to avoid sogginess.
Onions: Both green and red onions lend a sharp, tangy flavor. Red onions offer a more intense bite.
Bell Peppers: For a sweet crunch, add diced bell peppers of any color.
Jalapeños: For that essential kick. Fresh slices offer crispness, while pickled jalapeños bring tanginess and a milder heat.
Corn: Sweet corn kernels can be used fresh, grilled, or even as a salsa for a sweet pop.
Avocado/Guacamole: A creamy addition that pairs wonderfully with the heat of other toppings.
Salsa: From mild pico de gallo to fiery salsa roja, it adds moisture and spice.
Sour Cream: Offers a cool, creamy counterpoint to the heat.
Hot Sauce: A must for heat lovers. Drizzle over the top for an extra zing.
Cheese Sauce: A creamy cheese sauce (hello nacho cheese!) can be drizzled over or served on the side.
Storage & Reheating Instructions
Refrigerate in an airtight container for up to 2 days.
Reheat in the oven at 350 degrees Fahrenheit to maintain crispiness.
More TexMex Ground Beef Recipes…
I made this when my 2 teenage grandsons were here and they loved it!!! Thank you so much. I made it just the way you did.
– Lynda S.
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.
Are sliced Kalamata olives ok or are they too “Greek” tasting?
Personally, I love the more bold flavor of Kalamata olives so I’d love them just fine on nachos.
I LOVE BOLD TOPINGS THE MORE THE FLAVOR 💯😋😋
Hi All, I love so many things you do. I usually don’t leave comments, but wanted to say that I have been making nachos like this for a long time but a little differently. I love tacos and nachos. I will say that I think is much better if the ground meat (ground beef or ground venison) is cooked with some chopped yellow onion (half), a serrano pepper (1 seeded, deveined and chopped small), and a couple of garlic cloves along with homemade taco seasoning. I also add some sliced black olives (more a preference than traditional). I then turn up the heat on this mixture and add a 1/4 of a bottle of Dos Equis and cook it off. Gives a great flavor to the meat and keeps it moist. I like to use canned refried pinto or refried black beans, but instead of water to thin out, I use my favorite jarred or homemade salsa to thin out. To me is not complete without sprinkling a little of the pickled jalapeño juice over the top of the cheese (sharp or extra sharp is best) to give it a little kick and also helps make a nice crust with the cheese. If you like heat, then sprinkle pickled jalapeños over the top as well. At the end of the bake, turn on the broiler for a few minutes to brown the cheese a little. Love making nachos this way, but the flavor profile can be kicked up. Best regards.