This recipe is full of chips, cheese, meats, beans, and all your favorite toppings! We especially love how this is made on a single baking sheet, making clean up an absolute breeze. The best part of this meal? Everyone can choose their favorite toppings, leaving zero room for complaints. Whether you’re making nachos on a busy weeknight, game-day party, or cinco de Mayo, this is sure to be a crowd pleaser!
Why You’ll Love This Recipe
- Easy to make and load on your family’s personal favorite toppings.
- Made on a single sheet pan with quick prep and cook time.
- Can easily be adjusted to make more or less so you can feed a group of any size without much additional effort.
Ingredient Notes
- Tortilla Chips: The crunchy base; opt for thick chips for better support.
- Ground Beef: Adds savory depth. Substitute with shredded beef, leftover carnitas, or even chicken (ground or shredded) or ground turkey. For a plant-based option, you can simply add more beans and omit the meat or use your favorite vegetarian crumbles
- Taco Seasoning: Provides a zesty flavor. Make your own blend for a personalized touch.
- Refried Beans: Offers a creamy texture. Swap with black beans for variety.
- Cheddar Cheese: Melts beautifully for gooey goodness. Experiment with different cheeses like Monterey Jack for a twist.
Topping Ideas
- 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 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 can be drizzled over or served on the side.
Storage & Reheating Instructions
- Refrigerate: Store in an airtight container for up to 2 days.
- Reheat: Warm in the oven at 350 degrees Fahrenheit to maintain crispiness.
- Freezing: Not recommended, as it affects the texture and quality.
More TexMex Ground Beef Recipes
Homemade Beef Enchiladas
55 mins
Ground Beef Tacos
25 mins
Crispy Frito Pie
50 mins
Tasty Taco Casserole
50 mins
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, Facebook Watch, or 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.
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.