Baked Nachos with Ground Beef (Printable)

Crispy tortilla chips layered with seasoned beef, melted cheese, and vibrant toppings for the ultimate Tex-Mex treat.

# What You 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, fresh or pickled
18 - 1/4 cup red onion, finely diced
19 - 1/4 cup fresh cilantro, chopped
20 - 1 avocado, diced
21 - 1/2 cup sour cream
22 - 1/2 cup salsa

# How-To Steps:

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, 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 Advice:

01 -
  • Everything cooks on one pan, so cleanup is as easy as the recipe itself.
  • The layering technique ensures every chip gets its share of toppings and melted cheese.
  • You can adapt it to whatever you have in the fridge or whatever your crowd craves.
  • It comes together in thirty minutes, making it perfect for last minute guests or weeknight cravings.
02 -
  • Don't skip the layering step—piling everything on top means the bottom chips stay naked and sad.
  • Use a baking sheet with edges to catch any cheese that bubbles over, saving you from a smoky kitchen.
  • Add delicate toppings like avocado and cilantro after baking, or they'll turn brown and wilted.
  • Let the beef cool for a minute before layering so the chips don't get soggy from the steam.
03 -
  • Grate your own cheese from a block instead of buying pre-shredded—it melts smoother and tastes sharper.
  • Toast your spices in the dry skillet for thirty seconds before adding the beef to unlock their full flavor.
  • Use two types of cheese for complexity, and don't be shy with the amount—this is nachos, not a salad.
  • If you're feeding a crowd, double the recipe and use two baking sheets so everyone gets a hot, cheesy portion.
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