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.
Sounds so yummy can’t wait to make it.
5 stars
Four cups or so of suggested additional toppings? Sounds good idea to me! And thanks for the chili powder recipe.
Just made this for lunch, easy and delish!!
Very, very tasty and a huge hit at a teen-age party. I could hardly make these fast enough to keep the wolves at bay! LOL! Really delicious blend of ingredients and so very easy to make. I made exactly per direction and wouldn’t change a thing. Good quality cheddar that you shred yourself is a must. Never shall a boxed Velveeta loaf darken my pantry doorstep again!
As a culinary veteran, to make this a true 5 star rated dish, make the effort and crank up the ingredient quality,example, genuine Italian cheddar, Dutch Guada, fresh herbs/spices/onions. If you desire a meat touch as a topping, which makes this wake up your taste buds; ground sirloin porterhouse with one roasted garlic bud in olive oil. Infuse the extra garlic oil to the steak meat, stir. Don’t over cook it!
You want a real crunchy chips, bake them 375 for 15. You want them crispy and hot.
You don’t want soggy chips! More heat?, switch Jalapeno to Scotch Bonnet…
Bake complete on middle rack at 400 for 20. Garnish with chopped fresh Cilantro, diced scallions and Greek Black Kalamata olives.
Bon appetit!!
Great andomit beans for guests that don’t eat beans for some silly reason also add chopped cilantro
This is the best ever recipe for Nachos, also made the guacamole to go on the side. My family devoured the tray. I love the idea of making spice mix myself, I know what goes into.
This will be added on the menu regularly!!!!
I love your videos and weekly news letter!! Thank you so much!!
We had cravings for Nachos today and when I came across this recipe I decided to give it a try. I didn’t alter anything. Made the Nacho’s as described. Served it with sour cream, guacamole, home-made Pico de Gallo and it was perfect. I used only green onions on the Nachos since the Pico is made with red onion. It was delicious. Thank you!
(PS. The only thing I would do different is the next time I would add the cold ingredients and put it back in the oven for maybe 1 minutes so the Nachos are really warm.)