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Loaded Beef Nachos

Crispy tortilla chips layered with seasoned ground beef, melted cheddar, beans, and fresh toppings — the ultimate crowd-pleasing nacho recipe ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American, Mexican
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Nachos Base
  • 12 oz tortilla chips sturdy restaurant-style
  • 1 lb ground beef 80/20 blend
  • 15 oz pinto or black beans canned, drained and rinsed
  • 2 cups shredded cheddar cheese freshly shredded
  • 1 cup shredded Monterey Jack cheese freshly shredded
Beef Seasoning
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne pepper adjust to taste
  • 1 lime juiced
Fresh Toppings
  • 2 roma tomatoes diced
  • 0.5 red onion finely diced
  • 2-3 jalapeños sliced fresh or pickled
  • 0.5 cup fresh cilantro roughly chopped
  • 2 green onions sliced
For Serving
  • 1 cup sour cream
  • 1 cup guacamole
  • 0.5 cup salsa or pico de gallo

Equipment

  • Large baking sheet or aluminum tray
  • Large skillet
  • Wooden spoon
  • Cheese grater

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet or place an aluminum tray on the oven rack.
  2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 5–7 minutes, breaking it apart, until browned. Drain excess fat.
  3. Add chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper to the beef. Add 2–3 tbsp water, stir well, and simmer for 2 minutes. Squeeze lime juice over beef and remove from heat.
  4. Spread half the tortilla chips on the tray. Top evenly with half the beef, half the beans, half the cheddar, and half the Monterey Jack.
  5. Repeat with the remaining chips, beef, beans, and both cheeses for a full second layer.
  6. Bake for 10–12 minutes until cheese is fully melted, bubbling, and lightly golden at the edges.
  7. Remove from oven and immediately top with diced tomatoes, red onion, jalapeños, cilantro, and green onions.
  8. Serve immediately with sour cream, guacamole, and salsa on the side.

Notes

For best results, shred your own cheese — pre-shredded varieties contain anti-caking agents that prevent smooth melting. The beef can be made up to 2 days ahead and refrigerated. Leftovers reheat well in the oven at 350°F for 5–7 minutes.