Name: Tex-Mex Loaded Beef Nachos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 8 ounces tortilla chips; 1 pound ground beef; 1 packet taco seasoning (about 1 oz); 1 cup canned black beans, drained and rinsed; 1 1/2 cups shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 medium tomato, diced; 1/2 cup sliced black olives; 1/2 cup chopped green onions; 1/2 cup sour cream (for serving); 1/4 cup fresh cilantro, chopped (optional)

Let Me Tell You About My Nacho Addiction

If I had a dollar for every plate of Tex-Mex Loaded Beef Nachos that disappeared mysteriously during a family ‘movie night’, I’d probably be—well, still making these nachos, but maybe with fancier cheese. First time I threw these together, I was honestly just trying to use up some leftover taco beef. Then, my brother-in-law ate so much he actually missed the plot twist in the movie. (He says it was worth it—and that’s saying something, because he’s picky. We love him anyway.) Anyway, these nachos are now my go-to when folks drop by unexpectedly or I just want something that feels like an indulgence but comes together faster than you can say “where’s the remote?” Gotta admit though: I’ve burnt my fair share of chips trying to multi-task, so watch that oven!

Why You’ll Love This Recipe

I make this whenever my kids beg for something “fun” for dinner—read: cheat night. (It works both ways. When I need a treat after a rough day, these nachos grace the table with extra jalapeños. My family goes crazy for this because the beef is super savory, there’s always way too much cheese, and you can shovel the whole mess straight from the pan if you’re too impatient to plate it up. Honestly, my only frustration was soggy chips, but, after more tries than I’d like to admit, I’ve sorted that one out. Also, there’s basically no way to make everyone unhappy, because, you know, customizable toppings.)

What You’ll Need (Plus My Weird Substitutions)

One big bag of tortilla chips (any brand works; I sometimes use the thick restaurant-style ones just because I like a sturdier crunch. My cousin, on the other hand, swears by the cheapest bag she can find. Your call.)
About 350g (3/4 lb) ground beef (I use lean for less grease, but if you want full flavor, go wild. I’ve even swapped in ground turkey in a pinch—my husband didn’t notice)
1 small onion, diced (don’t cry—wear goggles haha. Or maybe that’s just me?)
1 packet taco seasoning (I usually go homemade, but sometimes I just grab the store stuff if I’m tired. No shame.)
1/2 cup water (give or take, use your gut)
1 can black beans, drained and rinsed (pinto beans work just fine; I skip ‘em if we’re out and nobody riots)
2 cups shredded cheese (cheddar, Monterey Jack, or whatever; my grandma used Velveeta, but eh…)
1-2 jalapeños, sliced (optional, or use canned, even pickled. Or skip if spice isn’t your thing)
Fresh tomatoes, chopped (or a handful of cherry tomatoes halved—honestly whatever is not molding in your fridge)
1/4 cup pickled red onions (not traditional, but it’s my odd habit and they’re soooo good)
Green onions, sour cream, cilantro, avocado, hot sauce (all optional—load ‘em up, or go minimalist. Whatever mood you’re in)

How I Throw These Together (Cheese First, Questions Later)

Preheat your oven to 200°C (about 400°F). Or don’t, if you’re using a broiler—though, actually, I tend to think a regular oven is best for even melting.
In a frying pan, cook the ground beef with diced onion over medium heat. It should get a little brown; don’t mess with it too much or it’ll go dry. Sprinkle on the taco seasoning and stir in the water (don’t worry if it bubbles madly; it settles down). Simmer till thickened—5 minutes ish. This is where I usually sneak a taste. For science.
Grab a big baking sheet or, if you want less mess, use a rimmed metal pan (my friend insists on it, but I rebel sometimes and use a ceramic casserole). Spread out a layer of chips—don’t pile them too deep or you’ll get the dreaded soggy bottom, speaking from experience.
Spoon the hot beef mixture all over the chips, scatter beans across, and then go wild with the cheese. (Pile it on. No one likes sad, sparse nachos.) Dot with jalapeños if using.
Bake in the oven for about 7-9 minutes, until everything’s melty and bubbling, but don’t wander too far—chips burn fast. I’ve made that mistake more than once, multitasking with laundry. Rookie move.
Pull out and top with tomatoes, onions (pickled or green), cilantro, sour cream blobs, avocado slices, hot sauce…whatever you like. If it looks messy, good, you’re on track. I mean, this isn’t a fancy restaurant, right?

Stuff I’ve Learned (Seriously, Try This)

If you put too much beef on, the bottom chips get kinda limp. Actually, I usually save some for taco lunches the next day and everybody’s happy.
Melt the cheese thoroughly. Impatience = half-melted cheese which is, let’s face it, nobody’s favorite.
Chop all the toppings ahead if people eat fast; otherwise, you’ll miss half the fun/laughter at the table.

Things I Tweak (Some Good, Some…Not So Much)

I once tried blue corn chips, which looked cool but honestly tasted kind of blah to me. Maybe you’ll have better luck?
Pulled pork is amazing in place of beef. I’ve done chicken too, but it’s gotta be spicy or it disappears into the cheese (in a bad way).
I’ve swapped in vegan cheese and vegan beef for my best friend—it mostly works, but nothing melts like the real stuff. Just saying.

Equipment (But, Like, Don’t Stress Over It)

Baking sheet or casserole dish. If you don’t have one, I’ve literally used a pizza pan. It gets messy, but hey, more reason to eat it fast.
Frying pan for the beef.
Mixing spoon, spatula, or really, whatever you have on hand. I’ve probably used a fork a time or two.

Stashing Leftovers (If You Even Get One Bite Left)

Technically, you can keep leftovers in a covered container in the fridge—24 hours, let’s say. But honestly, in my house, these nachos never last more than a day (if they even make it that far). If you do reheat, do it in the oven for best crunch—not the microwave unless you like chip mush. Which, I mean, maybe someone does?

Bringing It to the Table (Our Little Nacho Ritual)

I like plunking the whole tray in the middle of the table, warning everyone it’s still volcanically hot (someone ignores me every time, you know who you are). Sometimes we do a quick lime squeeze over the whole thing. My partner always grabs the corner with the most cheese. Fair is fair, so maybe hide your favorite corner with extra toppings, I won’t tell.

Lessons I’ve Learned (AKA: Oops, Don’t Do This)

I once totally rushed the cheese melting step and, wow, that was a sad plate of nachos. Lesson? Give it a couple more minutes until it’s legit bubbly.
Don’t stack chips too high. Just trust me on this—unless you love chip shrapnel everywhere.
Actually, now I usually add beans after the beef so they get a bit crisp on top. Tastes better, I swear.

Nacho FAQ (Because Apparently I Talk About These a Lot)

Can I make this ahead of time?: I get this one a lot—honestly, nachos are best straight from the oven. You can prep the beef mixture and toppings ahead, but don’t assemble till the last minute. Soggy chips haunt my dreams!
What if I don’t like spicy food?: No biggie, just leave out the jalapeños—or try sweet peppers for color. You do you.
Any vegan options?: Yep! Go with vegan cheese and plant-based ground (I tried Impossible Beef once; actually surprised me). Also, Minimalist Baker has great vegan nacho tips.
What’s best to serve with these?: We like a simple side salad or just some fresh salsa and guac—sometimes a cold beer if it’s the weekend (or lemonade for the kids).
Why do my chips always get soggy?: Ah, the eternal question. Make sure your beef isn’t too saucy, and don’t bury everything under a mountain of toppings. Also, eat fast, or at least keep an extra bag of chips handy to rescue the stragglers at the bottom.

And, you know, if you get a chance, try a few other nacho recipes—half the fun is experimenting. Just, um, don’t blame me if you start making these every other week. I might be right there with you, elbow deep in cheese.

Tex-Mex Loaded Beef Nachos: My Favorite Party Recipe