Make the most delicious ground beef nachos, just like the loaded nachos from your favorite restaurant! Top crispy tortilla chips with nacho cheese, seasoned ground beef, pinto beans, and all of your favorite taco toppings.
Cheesy ground beef nachos make the most amazing snack, and I’ve been known to serve beef nachos, chicken nachos, and tater tot “totchos” for dinner on busy weeknights.
This easy recipe for ground beef nachos has all of the flavors you’d expect on taco night, including delicious beef, cooked with beans, salsa, and taco seasoning.
Add that ground taco beef to a big tray of tortilla chips, cover it with cheesy sauce, and then finish it with sour cream, guacamole, and more nacho toppings to create the perfect Tex-Mex meal or appetizer.
You’ll also love using ground beef to make my Beef Enchilada Casserole recipe!
Why You’ll Love This Recipe
- You Don’t Need to Bake These! – Instead of melting cheese onto the chips in the oven, this nachos recipe uses creamy nacho cheese sauce, so you don’t need to bake it. Skipping that step means that you’ll have nachos ready to eat in no time at all!
- Traditional Flavors – This recipe uses ingredients and flavors you’re already familiar with and enjoy. These beef nachos are just like your family’s favorite tacos but in a fun-to-eat chips and cheese format.
- Make it Your Own – Everyone likes different toppings on their nachos, so you can choose what you want to add! You can also let everyone choose their own toppings so that each person has a customized plate of chips to eat.
Ingredients In Ground Beef Nachos
Here’s what you need to make this delicious taco night feast:
- Ground Beef: I like to use lean ground beef for tacos (or steak mince). It’s flavorful and cooks up with less grease and more meat left in the pan.
- Beans: Pinto beans are my favorite, they are creamy and substantial, and help to extend the ground beef further, making this an economical taco night meal! If you’re in the UK, look for borlotti beans. You can also throw in any type of canned beans you have on hand. Just be sure to drain and rinse them first.
- Taco Seasoning: I make my own taco seasoning from scratch, so I always have some on hand.
- Salsa: I love the flavor that comes from adding chunky tomato salsa to taco beef. Plus, this shortcut means that we don’t need to chop up onions or garlic to cook with the mixture.
- Nacho Cheese Sauce: Store-bought nacho cheese sauce is delicious on nachos, and is what you’re served in many restaurants. Try Tostitos salsa con queso or canned cheese sauce that you’ll find near the Mexican foods at the store. Nachos can also be made with homemade cheese sauce – try my smoked queso dip!
- Tortilla chips: Use your favorite chips. White corn, yellow corn, triangles, circles, they all work! This recipe uses a whole 16-ounce bag, so it’s enough to feed a small crowd.
- Nacho Toppings: This is the fun part! Salsa, chopped herbs, veggies, and sauces like sour cream and guacamole can be added to your nachos.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Ground Beef Nachos
Start by cooking up a perfectly seasoned blend of beef and beans, then load up the best tray of nachos ever!
- Brown Beef: In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook while breaking it apart until it’s fully cooked and no longer pink. Drain the fat away, and return the pan of beef to the stove.
- Add Seasonings and Beans: Stir in the drained pinto beans, salsa, taco seasoning, and ½ cup of water. Cook for 5-7 minutes or until most of the water has evaporated, leaving a flavorful sauce.
Tip!
The meat mixture should look saucy. If you accidentally cook off too much of the liquid, just add a bit more water or salsa until you have the right consistency.
- Spread Out the Chips: Use a sheet pan to create lots of surface area! Spread half of the tortilla chips out in an even layer.
- Cover with Cheese and Meat: Spoon the meat mixture over the chips, layering chips, then half of the meat, then the rest of the chips, then the rest of the meat. Warm the nacho cheese, and pour it all over.
Toppings for Beef Nachos
What do you like on your nachos? Great, add some of that! There are no real rules when it comes to the best toppings for nachos, just add your favorites and enjoy! Here are some ideas if you’re stuck:
- Salsa: Add your favorite type of salsa to your nacho tray. Try my recipes for Salsa Verde and Salsa Ranchera.
- Diced tomatoes, diced onions, or pico de gallo.
- Pickled red onions
- Shredded lettuce, chopped cilantro, or sliced green onion
- Sliced black olives
- Fresh or canned corn. Cut the kernels off an ear of grilled corn to add to nachos, it’s so good!
- More Cheese! Sprinkle on some grated cheddar or Mexican blend cheese. Cotija cheese can also lend a salty, traditional finish.
- Jalapenos: Either fresh or pickled will add heat to the party! You can also try a few shakes of hot sauce.
- Sour Cream: Plain sour cream is good, but you can make it even better by turning it into a flavorful lime crema sauce instead. Use unsweetened Greek yogurt as a healthier alternative.
- Avocado: Slice up a ripe avocado, or turn it into my delicious homemade guacamole.
Recipe Tips
- If you’re using store-bought taco seasoning, you might need to add more liquid to the pan. Many brands include starch in the mixture, which is great for thickening the sauce but can sometimes make it too thick.
- Homemade cheese sauce is easy to make, so if you have a few minutes to whip up a fresh batch, I highly recommend it.
- Instead of adding pinto beans, stir a can of refried beans into the meat. This will make the mixture delicious and creamy!
- Buy Sturdy Tortilla Chips that will hold up to the cheese sauce and toppings. I got these chips from Costco.
- I poured the cheese sauce over the top of the chips, but you can layer the chips with cheese sauce in between if you want to be sure that it coats every chip! Doing it this way will be helpful if you want to use a round tray to make a tower of nachos, rather than spreading them on a sheet pan.
- For easy cleanup, line the tray with foil before assembling the nachos.
- Make a Nacho Bar! Since these nachos aren’t baked, everyone can make their own plate. Set out chips, warm cheese sauce, the meat mixture, and all of the toppings, and let your family and friends go nuts!
- Make Ahead: Cook the beef and bean mixture a day ahead of time. Reheat it on the stovetop or in the microwave when you’re ready to assemble and serve the nachos.
Storing Tips
Nachos should be enjoyed immediately since the chips will get soggy if they sit too long with cheese sauce on them!
You can keep the cooked taco beef mixture in the fridge for up to 2-3 days though.
Instead of making a big tray of nachos with this recipe, you can reheat the meat in smaller portions as needed to make nachos for 1 or two people.
What To Serve With Ground Beef Nachos
I love turning nacho night into a full Mexican food feast! Let everyone choose from favorites like Grilled Shrimp Tacos, Mexican Rice, and Chicken Enchilada Soup.
For Dessert, try Sopapilla Cheesecake squares, or a fresh Mexican Fruit Salad. If you really want to celebrate, make these fun Pinata Cupcakes with a surprise inside!
Recipe FAQs
Of course! Lean ground beef is ideal, but you can use fattier blends of ground beef if you prefer. Ground turkey or chicken can also be used.
Yes. If you want to use shredded cheese, you’ll need to bake the nachos with the cheese added to the chips for a few minutes so that it will melt.
Cut the recipe in half to make a smaller tray of nachos, or double it if you want to feed a large crowd.
More Tex Mex Recipes
All Mexican →
Loaded Ground Beef Nachos are a delicious meal idea! Make these for dinner this week, or serve them up for your friends at your next football party!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Ground Beef Nachos
Equipment
- Baking sheet, half size
Ingredients
- 2 tablespoons olive oil
- 1 pound (450 grams) ground beef
- 15 ounce (440 grams) can pinto beans drained and rinsed
- ½ cup chunky salsa
- 2 ½ tablespoons taco seasoning
- ½ cup water
- 16 ounces (450 grams) tortilla chips
- 15 ounces (440 grams) nacho cheese sauce or 1 recipe of homemade cheese sauce
Toppings (suggested):
- Pickled jalapeno peppers
- Pico de gallo
- Sour cream
- Guacamole
- Green onions sliced
- Fresh cilantro sliced
Instructions
- In a 12 inch skillet, heat olive oil over medium-high heat. Add the ground beef and cook while breaking it apart with a spatula or wooden spoon until no longer pink. Drain fat and return to the stovetop.
- Add pinto beans, salsa, taco seasoning, and water. Give everything a stir, and cook for 5-7 minutes or until most of the water has evaporated. You want the meat to look saucy, so add more liquid if needed. Remove from heat, and set aside.
- To a half sheet size sheet pan, add half of the tortilla chips in one layer, then top with half of the meat, followed by the remaining tortilla chips, and the rest of the meat.
- Warm the cheese sauce over low heat on the stovetop, or according to the package directions. Pour the cheese sauce all over the nachos, and add your toppings (jalapenos, pico de gallo, sour cream, guacamole, and fresh herbs). Serve immediately.
Notes:
- The toppings you add to your nachos are up to you! Use my suggestions, or add any of your favorites.
- Replace the pinto beans in this recipe with any other type of canned beans. You can also use refried beans to create a creamier meat mixture.
- If you’re using store-bought taco seasoning, you might need to add more liquid to the pan. Many brands include starch in the mixture, which is great for thickening the sauce but can sometimes make it too thick.
- Homemade cheese sauce is easy to make, so if you have a few minutes to whip up a fresh batch, I highly recommend it.
- Use any type of ground meat or protein in this recipe!
- Buy sturdy tortilla chips that will hold up to the cheese sauce and toppings. I got these chips from Costco.
- For easy cleanup, line the tray with foil before assembling the nachos.
- Make Ahead: Cook the beef and bean mixture one to 2 days ahead of time. Store it in the refrigerator in an airtight container. Reheat it on the stovetop or in the microwave when you’re ready to assemble and serve the nachos.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Sam says
These nachos were a huge hit for Super Bowl a few days ago! I made the homemade cheese sauce and it really put things over the top.
Little Sunny Kitchen says
That’s wonderful, Sam! Thank you for sharing!
Jamie says
Loved these beef nachos! We made them for the Super Bowl and they were a big hit!
Little Sunny Kitchen says
I’m so glad to hear that they were a hit, Jamie! Thanks for the great review!
Matt says
These ground beef nachos are so good and super easy to make. They are incredibly addicting as well. Great party food!
Little Sunny Kitchen says
Thank you for the wonderful review, Matt! I’m so glad to hear that you enjoyed these nachos!