Baked Nachos with Ground Beef (Printable)

Crispy chips loaded with seasoned beef, melted cheese, beans, and vibrant toppings. Perfect for sharing anytime.

# 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, 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 Make It:

01 - Preheat oven to 400°F (200°C).
02 - Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté for 2 minutes until fragrant.
03 - Add ground beef and cook until browned, breaking apart with a spoon, for approximately 5 minutes.
04 - Stir in chili powder, cumin, smoked paprika, salt, and 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 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 cilantro and avocado. Serve hot with sour cream and salsa on the side.

# Expert Tips:

01 -
  • Everything gets baked together so every chip has cheese, beef, and crunch in one bite.
  • You can prep the beef ahead and just assemble and bake when guests arrive.
  • It works as an appetizer, a main dish, or that thing you make when the fridge is full of random toppings.
  • Leftovers reheat surprisingly well if you cover them and use a low oven.
02 -
  • If you pile all the toppings on before baking, the fresh ingredients turn soggy and the nachos lose their contrast.
  • Layering twice instead of once is the difference between a few loaded chips and a pan where every bite is perfect.
  • Thick tortilla chips are non-negotiable because thin ones will shatter under the weight and heat.
03 -
  • Use a mix of cheddar and Monterey Jack because cheddar alone can get greasy and Jack alone can be bland.
  • Add the fresh toppings after baking so they stay crisp and vibrant instead of wilted and sad.
  • If you're feeding a crowd, use two sheet pans and bake them on separate racks, rotating halfway through.
  • A squeeze of lime over the finished nachos right before serving brightens everything and cuts through the richness.
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