Baked Nachos with Ground Beef (Print)

Crispy chips layered with seasoned beef, melted cheese, jalapeños, tomatoes, and fresh toppings in just 30 minutes.

# What you'll need:

→ Beef Mixture

01 - 1 tablespoon olive oil
02 - 1 pound ground beef
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 cup tomato sauce

→ Nachos Base

11 - 8 ounces tortilla chips

→ Cheese

12 - 2 cups shredded cheddar cheese
13 - 1 cup shredded Monterey Jack cheese

→ Toppings

14 - 1 cup cherry tomatoes, diced
15 - 1/2 cup canned black beans, drained and rinsed
16 - 1/4 cup sliced black olives
17 - 1/4 cup sliced jalapeños
18 - 1/4 cup red onion, finely diced
19 - 1/4 cup chopped fresh cilantro
20 - 1 avocado, diced
21 - 1/2 cup sour cream
22 - 1/2 cup salsa

# How To Make It:

01 - Preheat oven to 400°F.
02 - Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic; sauté for 2 minutes until fragrant.
03 - Add ground beef to the skillet and cook until browned, breaking apart with a spoon, approximately 5 minutes.
04 - Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper. Add tomato sauce and simmer for 2 minutes. Remove from heat.
05 - Arrange half the tortilla chips on a large baking sheet or oven-safe platter. Top with half the beef mixture and half the combined cheeses. Layer remaining chips, beef, and cheese.
06 - Bake in the oven for 8 to 10 minutes, until cheese is melted and bubbling.
07 - Remove from oven and immediately sprinkle with cherry tomatoes, black beans, olives, jalapeños, and red onion.
08 - Garnish with fresh cilantro and diced avocado. Serve hot with sour cream and salsa on the side.

# Expert Tips:

01 -
  • Everything cooks on one pan and comes together in under half an hour, so cleanup is as easy as the cooking.
  • The layers mean every single chip gets some beef, some cheese, and some of that perfect crispy edge.
  • You can raid your fridge for toppings and make it yours without following any rules.
  • It feeds a crowd or just you on a Tuesday night when you need something satisfying fast.
02 -
  • Don't skip the double layer or you'll end up with naked chips at the bottom that nobody wants.
  • Add the fresh toppings after baking, not before, or the tomatoes will turn soggy and the cilantro will wilt into nothing.
  • Use a big enough pan so the chips spread out in a single layer, otherwise the cheese won't reach everything evenly.
03 -
  • Toast your tortilla chips in the oven for 3 minutes before building the nachos if they've been open for a while and lost their crunch.
  • Grate your own cheese instead of buying pre-shredded because it melts smoother and doesn't have that powdery coating.
  • Drizzle a little hot sauce or lime juice over the finished nachos just before serving for a bright, tangy kick that wakes everything up.
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