It’s no secret we love Mexican food at our house, and we definitely eat a lot of it! While our go-to favorites may be tacos and enchiladas, nachos are also a favorite and loved by the whole fam.
These Nachos are the ultimate easy dinner, game day snack, or party food that everyone gets excited about. Loaded with seasoned beef, melty cheese, and classic toppings, this recipe delivers HUGE flavor with minimal effort. And honestly, who doesn’t love some good nachos?!
If nachos are your love language, you will also want to try our Loaded Nachos, Homemade Salsa, and Seven Layer Dip. They are all easy, crowd-pleasing favorites that pair perfectly with Tex-Mex nights.
Why we think you’ll love it:
- Feed a crowd! This nachos recipe makes an entire sheet pan of finger-licking goodness. You can serve it as an appetizer or a main dish.
- Make it your own. Just add your favorite toppings. We’ve given several of our musts for spreading on this tray of chips and cheese.
- Easy prep. The best part is it comes together in no time (15 minutes to be exact!) for a perfect weeknight meal.
Nacho Recipe Ingredients
- Ground beef (1 pound) – provides a hearty, protein-packed base that makes these nachos filling enough for a meal. Another idea is to use ground chicken, ground turkey, shredded chicken, Pork Carnitas, or Beef Barbacoa. Do not add too much liquid to avoid soggy chips.
- Water (¾ cup) – helps the taco seasoning evenly coat the beef and creates a slightly saucy texture.
- Taco seasoning mix (1.25 ounce package) – adds bold, classic taco flavor with no extra measuring. Use store-bought or Homemade Taco Seasoning.
- Restaurant-style tortilla chips (18-ounce package) – sturdy enough to hold all the toppings without getting soggy.
- Mexican blend cheese (2-3 cups, shredded) – melts beautifully and delivers the perfect mix of creamy and sharp flavors.
- Refried beans (15.5 ounce can, heated) – add creaminess and help anchor the toppings to the chips. I love using creamy Refried Beans, but you can use black beans or pinto beans instead.
- Black olives (10 ounce can, drained and chopped) – bring a salty bite that balances the richness of the cheese and beef.
- Salsa (1 cup) – adds moisture, acidity, and extra flavor to the finished nachos. Your choice of smooth or chunky, mild or hot, store-bought or Fresh Salsa.
- Sour cream (1 cup or more) – cools things down and adds a creamy contrast to the seasoned meat.
- Cilantro (chopped) – brightens the dish with fresh flavor and color.
- Diced jalapenos (optional) – add a spicy kick for those who like heat. To make the jalapeños milder, remove the white membrane and the seeds from the center.
- Cotija cheese (optional) – finishes the nachos with a salty, crumbly topping that elevates the flavor.
How to Make Nachos
PREP. Preheat the oven to broil. Line a jelly roll pan or baking sheet with aluminum foil and lightly grease.
MEAT. In a medium skillet over medium heat, cook beef until cooked through and no longer pink.
BEANS. While ground beef is cooking, heat up refried beans in another skillet or small pot until warm and smooth. Drain fat from hamburger and add water and taco seasoning mix and simmer until the mixture is thickened.
LAYER. Start layering nachos on a baking sheet, starting with the tortilla chips, followed by half the cheese, refried beans, ground beef, and the remaining cheese.
BAKE. Broil in the oven for 3-4 minutes or until the cheese is melted.
GARNISH + ENJOY! Top your best nachos recipe with sliced olives, salsa, sour cream, cilantro, diced jalapeños, and Cotija. Serve warm.
Kristyn’s Recipe Tips
- Use a rimmed baking sheet so the toppings stay put while broiling.
- Layer the nachos evenly so every chip gets all the toppings.
- Watch closely while broiling, the cheese can melt fast under high heat!
- Warm the refried beans before layering to make them easier to spread.
- For make-ahead prep, cook the beef and shred the cheese in advance, then assemble and broil just before serving.
- To add a bit of a kick, add cayenne pepper, chili powder, red pepper flakes, jalapeños, or hot sauce when cooking up the ground beef and use a hotter Salsa.
Nachos Recipe
Equipment
- aluminum foil
Video
Ingredients
- 1 pound ground beef
- ¾ cup water
- 1 (1.25-ounce) package taco seasoning mix
- 1 (18-ounce) package restaurant-style tortilla chips
- 2-3 cups shredded Mexican blend cheese
- 1 (15.5 ounce) can refried beans, heated up
- 1 (10-ounce) can pitted black olives, drained and chopped
- 1 cup salsa
- 1 cup sour cream (or more to taste)
- Cilantro, chopped
- Diced jalapenos, optional
- Cotija cheese, optional
Instructions
- Preheat the oven to broil. Line a jelly roll pan or baking sheet with aluminum foil and lightly grease.
- In a medium skillet over medium heat, cook beef until cooked through and no longer pink.
- While ground beef is cooking, heat up refried beans in another skillet or small pot until warm and smooth.
- Drain fat from hamburger and add water and taco seasoning mix and simmer until the mixture is thickened.
- Start layering nachos on baking sheet starting with the tortilla chips followed by the half the cheese, refried beans, ground beef and the remaining cheese.
- Broil in the oven for 3-4 minutes or until the cheese is melted.
- Top with sliced olives, salsa, sour cream, cilantro, diced jalapenos and Cotija and serve warm.
Notes
- Use a rimmed baking sheet so the toppings stay put while broiling.
- Layer the nachos evenly so every chip gets cheese and beef!
- Watch closely while broiling, the cheese can melt fast under high heat!
- Warm the refried beans before layering to make them easier to spread.
- For make-ahead prep, cook the beef and shred the cheese in advance, then assemble and broil just before serving.
- To add a bit of a kick, add cayenne pepper, chili powder, red pepper flakes, jalapeños, or hot sauce when cooking up the ground beef and use a hotter Salsa.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
These nachos are best when served immediately; however, you can prepare the different elements of the dish in advance and store them until you are ready to assemble.
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. The chips will get soft the longer they are stored. To reheat, spread the nachos on a baking sheet, sprinkle on a bit more cheese, and bake at 350°F for 5-10 minutes or until the chips are crispy and the ingredients are warm throughout.
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This recipe was first shared January, 2024.
