If there’s one snack that always disappears fast at my house, it’s these Tex-Mex Loaded Beef Nachos.
They’re cheesy, beefy, and full of flavor in every bite. Perfect for a movie night, weekend hangout, or when you’re just craving something hearty and easy to make.
The best part? You can build them all on one sheet pan, toss them in the oven, and boom—nacho heaven in under 30 minutes.
Why I Love This Recipe
This one brings back memories of game nights and weekend hangouts. The smell of seasoned beef sizzling on the stove, the cheese bubbling in the oven—it’s always the kind of thing that gets everyone hovering near the kitchen. You can load them however you like, but I always go with this combo because it’s super satisfying and easy to prep.
- All the toppings go on one sheet
- Quick to make, super filling
- Great for feeding a group
- Totally customizable
Servings: 4
Cook Time: 25 minutes
What You’ll Need
- 1 bag (10 oz) tortilla chips
- 1 lb ground beef (80/20)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp taco seasoning
- 1/4 cup water
- 2 cups shredded cheddar cheese
- 1/2 cup canned black beans, drained and rinsed
- 1/3 cup diced tomato
- 1/4 cup sliced jalapeños (fresh or jarred)
- 1/4 cup sliced green onions
- 1/4 cup chopped cilantro
- 1/3 cup sour cream
- 1/3 cup guacamole
Why This Recipe Works (Quick Science)
Nachos are all about layering flavor. Heating the chips in the oven with the cheese and beef helps everything melt together. The fat from the beef carries the taco seasoning flavor, while the shredded cheddar melts smoothly and clings to the chips. Keeping the cold toppings like sour cream and guac off until the end keeps everything fresh and not soggy.
Pro Tips
- Use a sheet pan for even baking and easy cleanup.
- Don’t overlayer—too many toppings on one chip makes it soggy.
- Warm your chips a few minutes before topping for extra crunch.
- Use pre-shredded cheese only if it’s a good melting kind; otherwise shred your own for best results.
- Scoop-style chips hold toppings better.
Tools You’ll Need
- Large skillet
- Wooden spoon or spatula
- Sheet pan
- Parchment paper
- Small bowls for toppings
- Cheese grater (if shredding yourself)
Substitutions and Variations
- Meatless? Use lentils, veggie crumbles, or skip the beef.
- Cheese options: Try Monterey Jack or a Mexican blend.
- Add-ons: Corn, red onion, or diced avocado.
- Spicy? Add hot sauce or use fresh jalapeños.
Make Ahead Tips
You can cook the beef a day ahead. Just store it in an airtight container in the fridge and reheat before layering.
How to Make Tex-Mex Loaded Beef Nachos
Step 1: Cook the Ground Beef
Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 lb ground beef. Season with 1/2 tsp salt and 1/2 tsp pepper. Break it up with a wooden spoon and cook until browned, about 6–7 minutes.
Step 2: Add Taco Seasoning and Simmer
Add 1 tbsp taco seasoning and 1/4 cup water. Stir to combine. Let it simmer 2–3 minutes until the liquid reduces and beef is coated in the seasoning.
Step 3: Prep the Sheet Pan
Line a sheet pan with parchment paper. Spread out the entire 10 oz bag of tortilla chips in an even layer.
Step 4: Add Cheese and Beef
Sprinkle 2 cups shredded cheddar cheese evenly over chips. Spoon the cooked taco beef evenly over the cheese.
Step 5: Add Beans and Jalapeños
Sprinkle 1/2 cup black beans and 1/4 cup sliced jalapeños evenly across the chips.
Step 6: Bake
Place the sheet pan in the oven at 375°F for 8–10 minutes, or until the cheese is melted and bubbly.
Step 7: Add Fresh Toppings
Once out of the oven, immediately top with 1/3 cup diced tomato, 1/4 cup sliced green onions, 1/4 cup chopped cilantro, 1/3 cup sour cream (dolloped), and 1/3 cup guacamole (dolloped).
Leftovers & Storage
Nachos are best fresh, but if you do have leftovers, scrape off the toppings and store the chips and beef separately. Reheat the beef and make a new mini batch the next day. Avoid microwaving the assembled nachos—it makes them soggy.
Common Mistakes
- Overloading chips: Too many wet toppings = soggy nachos.
- Not preheating the oven: Cold oven = uneven melting.
- Uneven layering: You want every chip to have something on it!
- Skipping parchment: Makes cleanup way harder.
What to Serve With
- Fresh lime wedges
- A crunchy slaw or side salad
- Sweet corn or elote
- Iced tea, lemonade, or sparkling water
FAQ
Can I use chicken instead of beef?
Totally—use shredded rotisserie chicken or ground chicken with the same seasoning.
Can I make this in the microwave?
Nope. The oven is best to get melty cheese and crispy chips.
What’s the best cheese for nachos?
Cheddar melts great, but Monterey Jack or pepper jack are awesome too.
Final Thoughts
These Tex-Mex Loaded Beef Nachos are the kind of recipe you’ll make once and want again next weekend. They’ve got crunch, melt, spice, and all the good toppings. If you try them out, I’d love to hear how they turned out or what you added to make them your own. Leave a comment—I’m always down to chat about nachos!