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Easy Beef Nachos Recipe

Cheesy, beefy sheet pan nachos baked to perfection and topped with all your favorites.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 8 servings
Calories: 641kcal
Author: Lucy Brewer

Ingredients

For the Nachos

  • 1 tablespoon oil
  • 1 medium yellow onion, diced
  • 1 pound ground beef
  • 2 tablespoons taco seasoning
  • 1 15-ounce can refried beans
  • ¼ cup water
  • 8 ounces tortilla chips
  • 1 cup shredded Cheddar cheese
  • 3 cups shredded Monterey Jack cheese
  • ⅓ cup pickled jalapeños

For the Toppings

  • ½ cup salsa
  • ½ cup nacho cheese sauce
  • ¾ cup sour cream
  • 1 avocado, diced
  • 3 tomatoes, diced
  • ¼ cup finely sliced green onions
  • 3 tablespoons finely chopped cilantro
  • 1 lime, cut into slices

Instructions

  • Preheat the oven to 400 degrees F.
  • In a large skillet set over a medium heat, add 1 tablespoon oil. When it’s hot, add 1 medium yellow onion, diced and cook until soft.
    Chopped onions are being sautéed in a light-colored pan on a white surface.
  • Add 1 pound ground beef and cook until browned, breaking it up well with the back of a wooden spoon or ground beef chopper.
    A white skillet containing cooked ground beef and diced onions on a light-colored surface.
  • Drain any fat from the beef, then add 2 tablespoons taco seasoning and cook for one minute or until fragrant.
    Ground beef cooking in a white skillet with taco seasoning sprinkled on top, viewed from above.
  • Add 1 15-ounce can refried beans and 1/4 cup water and mix well. Cook for a couple of minutes, then remove from the heat.
    Cooked ground beef with sauce in a white skillet, viewed from above on a light-colored surface.
  • On a large baking sheet, add 8 ounces tortilla chips. Spread them out into an even layer.
    A metal baking tray filled with scattered yellow corn tortilla chips on a light stone surface.
  • Top with half of the 1 cup shredded Cheddar cheese and half of the 3 cups shredded Monterey Jack cheese.
  • Carefully add the ground beef mixture in an even layer on top of the tortillas and cheese.
    Sheet pan with nachos topped with ground meat, shredded cheese, and sliced jalapeños on a light-colored surface.
  • Scatter over 1/3 cup pickled jalapeños, then top with the remaining cheese.
    A baking sheet topped with tortilla chips, cooked ground meat, and shredded cheese, ready to be baked.
  • Bake in a preheated oven for 15 minutes or until the cheese is melted and bubbling.
  • Remove from the oven and scatter over the toppings.
    A sheet pan filled with loaded nachos topped with cheese, sour cream, diced tomatoes, avocado, jalapeños, green onions, salsa, and lime wedges.

Notes

  • This recipe can be very easily adapted to suit your food preferences. For vegetarian nachos, skip the ground beef and use veggie mince or black beans instead.
  • The toppings can also be customized. We used store-bought jars of salsa and nacho cheese, but you can make your own salsa, pico de Gallo or cheese sauce if you prefer.
  • Adding some cheese to the tortillas before you add the ground beef helps keep the tortilla chips from getting soggy.
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