Loaded Beef Nachos

These Loaded Beef Nachos are my idea of the perfect party food—crispy chips piled high with seasoned beef, gooey cheese, and all the fixings. Whether I’m hosting game night or just want something indulgent for dinner, this recipe always satisfies. The best part? I can customize every layer just the way I like it.

Why You’ll Love This Recipe

I love this nacho recipe because it’s easy, crowd-pleasing, and super versatile. It starts with a base of hearty, taco-seasoned ground beef and ends with a mountain of fresh, colorful toppings. I can keep it simple or go all out—it always hits the spot. Plus, it only takes about 30 minutes from start to finish!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Beef:

• 1 lb ground beef

• 1 packet taco seasoning

• ⅓ cup water

For the Nachos:

• 1 large bag (12–16 oz) tortilla chips

• 2 cups shredded cheddar cheese

• 1 cup refried beans (optional)

• ½ cup nacho cheese sauce (optional)

• ½ cup sour cream

• ½ cup guacamole

• ½ cup salsa or pico de gallo

• 1 small can sliced black olives (optional)

• ¼ cup pickled jalapeños

• 1 small diced tomato

• 2–3 chopped green onions

• Fresh cilantro, for garnish (optional)

directions

1. Cook the Beef

1. In a skillet over medium heat, I brown the ground beef until fully cooked, breaking it up with a spatula.

2. I drain the excess grease, then add the taco seasoning and ⅓ cup of water.

3. I let it simmer for 5 minutes until the sauce thickens and the flavors meld.

2. Preheat the Oven

4. I preheat the oven to 375°F (190°C).

3. Layer the Nachos

5. On a large baking sheet, I spread out a generous layer of tortilla chips.

6. I spoon the seasoned beef evenly over the chips.

7. I add dollops of refried beans and sprinkle the shredded cheddar all over.

8. If I’m using nacho cheese sauce, I drizzle it over the top.

4. Bake

9. I bake the nachos for 8–10 minutes, just until the cheese is melted and bubbly.

5. Add Cold Toppings

10. I remove the nachos from the oven and immediately top them with sour cream, guacamole, salsa or pico de gallo, black olives, jalapeños, tomatoes, green onions, and fresh cilantro.

6. Serve

11. I serve them right away, while they’re hot and crispy!

Servings and timing

This recipe makes 4–6 servings depending on how hungry we are. It takes 15 minutes to prep, 10 minutes to bake, and comes together in about 25–30 minutes total.

Variations

• I swap the ground beef for shredded chicken or pulled pork when I want a different protein.

• I make it vegetarian by using black beans, grilled veggies, or plant-based meat alternatives.

• I add corn, avocado, or even chopped lettuce for extra color and texture.

• I love using a mix of cheeses like Monterey Jack, pepper jack, or a Mexican blend.

storage/reheating

Nachos are best fresh, but if I have leftovers, I store them uncovered in the fridge so they don’t get too soggy. To reheat, I spread them out on a baking sheet and bake at 375°F for 8–10 minutes to re-crisp the chips and melt the cheese. I avoid microwaving—it makes them limp.

FAQs

Can I make nachos ahead of time?

I prep the toppings and cook the beef ahead, but I don’t assemble until just before baking. That keeps the chips from getting soggy.

What chips work best?

I use thick, sturdy tortilla chips so they hold up under the toppings without breaking or getting soggy.

Can I use a different cheese?

Yes! I love cheddar for its sharpness, but Monterey Jack, queso fresco, or a Mexican blend all work great.

How do I keep the nachos from getting soggy?

I layer carefully, avoiding too much moisture near the chips. I bake just until melted, then add cold toppings at the end.

What should I serve with nachos?

I often pair them with a side of Mexican rice, a fresh salad, or cold drinks like iced tea or margaritas if I’m entertaining.

Conclusion

These Loaded Beef Nachos are everything I want in a comfort food—easy, cheesy, and endlessly customizable. I love how fast they come together and how every bite is packed with flavor and texture. Whether I’m feeding a crowd or treating myself, this recipe is always a winner.