Cheesy nachos are a quick and reliable choice when you want a hot meal without much effort. You brown some ground beef, season it with taco spices, and layer it over sturdy tortilla chips with plenty of shredded cheese. A brief trip to the oven melts the cheese over the meat and chips.
Jump to:
Once out of the oven, fresh toppings like pico de gallo, green onions, and jalapenos add a bright contrast to the rich cheese and savory beef. The entire process takes about 30 minutes from start to finish. You can customize the toppings based on what you have in the fridge.
Why You'll Love This Recipe
- Cooking the beef with taco seasoning and water creates a thick sauce that clings to the meat instead of making the chips soggy
- Spreading the chips in a single, even layer on a large baking sheet ensures every chip gets covered with cheese and beef
- Adding the cold, fresh toppings after baking keeps the vegetables crisp and prevents the pico de gallo from releasing too much liquid into the chips
Essential Ingredients
- Ground beef: An 80/20 blend provides good flavor, but you can use leaner ground beef. You will just need to drain less fat.
- Tortilla chips: Choose thick, sturdy chips rather than thin restaurant-style ones. Sturdy chips hold up better under the heavy meat and cheese.
- Cheese: Cheddar, Monterey Jack, or a blend of both work well. Block cheese that you grate yourself will melt better.
- Pico de gallo: You can find this fresh in the produce section of most grocery stores or make your own using diced tomatoes, onions, and cilantro.
- Taco seasoning: Use a store-bought packet or your own homemade blend of chili powder, cumin, and garlic powder.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Brown and season the beef: Cook the ground beef in a skillet over medium heat until it is fully browned and reaches a safe 160°F (71°C). Drain the excess grease, then stir in the taco seasoning and water. Simmer this mixture for a few minutes until the liquid thickens and coats the meat.
Assemble the chips and cheese: Arrange the tortilla chips on a large baking sheet in a single layer. Distribute the seasoned beef evenly over the chips. Cover the meat and chips with an even layer of shredded cheese.
Bake and add toppings: Place the baking sheet in a 350°F (175°C) oven. Bake for a few minutes until the cheese is completely melted. Take the pan out and immediately top the nachos with pico de gallo, sliced jalapenos, and chopped green onions.
You Must Know
- Ground beef needs to be cooked to a safe internal temperature of 160°F (71°C) to prevent foodborne illness
- Shredding cheese from a block melts smoother than using pre-shredded bagged cheese, which contains anti-caking agents
- If you prefer a milder dish, omit the fresh jalapeno or swap it for mild canned green chiles
Serving Ideas
Serve these warm nachos with a side of black beans or a simple green salad dressed with a lime vinaigrette. A bowl of guacamole also pairs well with the fresh toppings.
Storing & Reheating
Store leftover nachos in an airtight container in the refrigerator for up to 2 days. The chips will become soft in the fridge. To reheat, place them on a baking sheet in a 350°F (175°C) oven for about 5 minutes until hot. Do not freeze this dish.
FAQ
How do I keep the chips from getting soggy?
Use thick, sturdy tortilla chips and drain the beef fat well. Adding wet toppings like pico de gallo or sour cream only after baking helps keep the chips crisp.
Can I make these in the microwave?
You can melt the cheese in the microwave, but the oven yields a much better texture. The dry heat of the oven keeps the chips crisp, while the microwave often makes them soft and chewy.
Can I use a different type of meat?
Ground turkey or chicken will work in place of the beef. Cook them the same way, making sure poultry reaches a safe internal temperature of 165°F (74°C).
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Cheesy Nachos
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Ground beef seasoned with taco spices is layered over tortilla chips with shredded cheese and baked until melted, then topped with fresh vegetables.
Ingredients
- 1 lb (450 g) ground beef
- 1/4 cup (25 g) taco seasoning
- 1/4 cup (60 ml) water
- 1 large bag (about 13 oz or 370 g) tortilla chips
- 16 oz (450 g) shredded cheddar or Monterey Jack cheese
- 1 cup (200 g) pico de gallo
- 1 fresh jalapeno, seeded and sliced
- 1/4 cup (25 g) chopped green onions
- Sour cream, red onion, and fresh cilantro for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Place a large skillet over medium heat and add the ground beef. Cook the meat until it is browned and reaches a safe internal temperature of 160°F (71°C) on a meat thermometer. Drain and discard the excess fat.
- Add the taco seasoning and water to the browned beef. Stir well to coat the meat evenly.
- Let the mixture simmer for 3 to 5 minutes, stirring occasionally, until the liquid reduces and thickens. Remove the skillet from the heat.
- Spread the tortilla chips in an even layer across a large baking sheet.
- Spoon the seasoned ground beef evenly over the chips. Sprinkle the shredded cheese evenly across the top of the meat and chips.
- Bake for 5 to 8 minutes, watching closely until the cheese melts completely.
- Remove the pan from the oven. Scatter the pico de gallo, sliced jalapeno, and green onions over the hot cheese.
- Serve right away with sour cream, red onion, and cilantro if desired.
Notes
- Ground beef needs to be cooked to a safe internal temperature of 160°F (71°C) to prevent foodborne illness.
- Shredding cheese from a block melts smoother than using pre-shredded bagged cheese, which contains anti-caking agents.
- If you prefer a milder dish, omit the fresh jalapeno or swap it for mild canned green chiles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Baking
- Cuisine: Tex-Mex
