Simple Beef Nachos Recipe

Not only are these nachos topped with plenty of ground beef, but you’ll also see lots of toppings like peppers and onions, too. Here’s what you need.

• 1-2 lbs of ground beef
• 1 (16 oz) can refried beans
• 1 (8 oz) can tomato sauce
• 1/2 C green bell pepper (chopped)
• 1/2 C onion (chopped)
• 1 ( 1 oz) envelope taco seasoning (low-sodium if you need to)
• 1 cup minimum cheddar cheese (shredded)

How to Make It

• Preheat oven to 350 F.
• Heat the oil in a large, deep cast iron skillet or Dutch oven over medium heat. Cook the ground beef until it is no longer pink. Add everything except the cheese to the pot and simmer for 10 to 12 minutes.
• While the beef mixture is simmering, arrange the tortilla chips in a shallow casserole or another baking dish. Glass Pyrex works wonders, too.
• Spoon the hot mixture over the chips, and sprinkle the shredded cheese on top. Place in the preheated oven.
• Bake the nachos for 20 minutes, or until the cheese has melted and lightly browned.
• Serve the nachos hot from the oven along with sour cream and any other condiments you might want

Tips and Variations

• Change up the cheese and use pepper jack or a Mexican blend.
• Use 1 cup of salsa in place of the tomato sauce.
• Top the nachos with pickled nacho-style jalapeño rings.
• Replace the ground beef with shaved steak, pulled pork, or sausage pieces.

Serve with guacamole.

This recipe is a fantastic recipe for beef nachos, and it is supremely easy to follow. You’ll also see that people who made it also rated it 5 stars. Here’s what you need.

• 5 cups tortilla chips
• 1 lb ground beef
• 1 cans (4.5 oz) Old El Paso chopped green chiles, drained
• 1 package (1 oz) Old El Paso taco seasoning mix (low sodium if needed)
• 2 Roma (plum) tomatoes, chopped
• 2 medium green onions, sliced
• 2 cups shredded Colby-Monterey Jack cheese

How to Make It

• Preheat oven to 400 F. Line a 12-inch pizza pan or 15x10x1-inch pan with foil. Remember to spray it with cooking spray. Spread half of the chips evenly on the pan. Set the pan aside.
• In a skillet, cook the ground beef over medium heat until the beef is brown, and then drain the grease.
• Stir in the taco seasoning mix and green chilis. Cook for 2 to 3 minutes until beef is thoroughly cooked and well combined.
• Arrange half of the beef mixture on the chips. Top with half of the other toppings.
• Repeat each of the layers ending with cheese.
• Bake your sheet of nachos for 10 to 12 minutes or until the cheese is fully melted. Add any extra toppings you may want.

Preheat oven to 400 F. Line a 12-inch pizza pan or 15x10x1-inch pan with foil. Remember to spray it with cooking spray. Spread half of the chips evenly on the pan. Set the pan aside.

In a skillet, cook the ground beef over medium heat until the beef is brown, and then drain the grease.

Stir in the taco seasoning mix and green chilis. Cook for 2 to 3 minutes until beef is thoroughly cooked and well combined.

Arrange half of the beef mixture on the chips. Top with half of the other toppings.

Repeat each of the layers ending with cheese.

Bake your sheet of nachos for 10 to 12 minutes or until the cheese is fully melted. Add any extra toppings you may want.

• Adjust oven rack to middle position and preheat oven to 400 F.
• Heat a 12-inch cast-iron skillet over medium heat for 3 minutes. Add oil and heat it until shimmering.
• Add onion and cook until softened about 5 minutes.
• Add ground beef and cook until no longer pink, about 5 minutes.
• Stir in all of the spices and cook until fragrant, about 1 minute.
• Stir in broth, scraping up any browned bits, and cook until the broth is nearly evaporated about 2 minutes.
• Transfer the mixture to a medium bowl and stir in 1 cup Monterey Jack and 1 cup cheddar.
• Wipe the skillet clean with paper towels. Spread half of the tortilla chips evenly in a now-empty skillet.
• Sprinkle 1/2 cup Monterey Jack and 1/2 cup cheddar over the chips, then top with half of the beef mixture, followed by half of the jalapeños.
• Repeat layering with remaining chips, 1/2 cup Monterey Jack, 1/2 cup cheddar, beef mixture, and jalapeños.
• Transfer the skillet to the oven and bake the nachos until the cheese is melted and is just beginning to brown, 10 to 15 minutes. Sprinkle with green onions and serve.

Nachos have a reputation for being a great party food or a fantastic comfort food. These beef nachos from The Food Network are no exception. Here’s what you need.

• 2 bags corn tortilla chips
• 1 tbsp extra-virgin olive oil
• 1 lb ground sirloin
• 2 cloves garlic, chopped
• 1 small onion, chopped
• 1 jalapeño pepper, seeded and chopped
• 1 tsp salt
• 1 1/2 tsp dark chili powder
• 1 1/2 tsp ground cumin
• 2 tsp to 1 tbsp cayenne pepper
• 1 can black beans, 15 ounces, drained
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 C milk
• 3/4 lb pepper jack cheese, shredded

Pico de Gallo

• 4 vine ripe tomatoes, seeded and chopped
• 1 jalapeño pepper, seeded and finely chopped, for medium to hot heat level
• 1 small white onion, chopped
• 1/4 C cilantro leaves, finely chopped
• Salt

How to Make It

• Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
• Combine Pico de Gallo ingredients in a bowl and set aside.
• Heat a 12-inch nonstick skillet over medium-high heat. Add oil, garlic, onion, and peppers to the pan and cook for 2 minutes.
• Add meat and cook until no longer pink. Season meat with salt and other spices. Cook the meat for 5 minutes, then stir in beans and reduce heat to low.
• In a medium saucepan, melt the butter and add the flour to it. Cook the flour and butter for approximately 1 to 2 minutes over medium heat.
• Whisk in milk. When milk comes to a bubble, that’s when you stir in the cheese. Remove the cheese sauce from the heat.
• Pour cheese sauce over the chips and top them evenly with the beef, beans, and the Pico de Gallo. Serve immediately.

Beef nachos for the win thanks to The Pioneer Woman. These look absolutely delicious and sound even better. Here’s what you need.

• 1 Tablespoon Olive Oil
• 1 whole Yellow Onion, Diced
• 2 lbs Ground Beef
• 1/2 tsp Chili Powder
• 1/2 tsp Paprika
• 1/2 tsp Cumin
• 1/4 tsp Crushed Red Pepper
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1 can (14-5 oz) Pinto Beans, Chili Beans, Or Ranch Style Beans
• 1/2 C Hot Water
• Tortilla Chips
• 1-1/2 C Grated Cheddar Cheese
• 1-1/2 C Monterey Jack Cheese
• 6 whole Roma Tomatoes, Diced
• 1 whole Jalapeño, Diced Finely
• 1/2 bunch Cilantro Leaves, Chopped
• Juice Of 1 Lime
• 1/2 tsp Salt
• 1 whole Avocado, Pitted And Diced
• Sour Cream (optional)

How to Make It

• In a skillet over medium heat, add the olive oil and half the onion. Cook it until it starts to soften, then add the ground beef.
• Cook the beef until it is no longer pink, then drain the grease.
• Add the spices and stir to combine. Add the beans, and hot water, and stir. Reduce the heat to low and let it simmer while you prepare the rest.
• To make the Pico de Gallo, combine the rest of the onion with the tomato, jalapeño, cilantro, lime juice, and 1/2 teaspoon salt. Stir it all together and set it aside.
• Place a layer of tortilla chips on a platter or plate. Top with a layer of the beef/bean mixture.
• Sprinkle 1-1/4 cup of the cheddar cheese across the beef.
• Add another layer of chips, then another layer of the beef/bean mixture, and then the Monterey Jack cheese.
• Add a final small layer of chips, then a small layer of beef and beans, then a final sprinkling of cheddar.
• Microwave for 45 seconds at a time until the cheese is melted and bubbly. Alternatively, if your plate is oven-safe, you can put it into the oven at 325 F until the cheese is melted.
• Sprinkle on diced avocado, remaining Pico de Gallo, and whatever other toppings you might like.

Serve immediately.

Okay, so maybe not the best, but definitely one of the best foods out there. Beef nachos can be tasty, and they don’t always have to be the same old thing.

If you don’t have some of the ingredients like cilantro, you can always substitute with parsley. You can also substitute dried onion or garlic powder for the fresh ingredients if you absolutely have to. Of course, fresh always tastes better, but sometimes you have to work with what you have.

With these recipes, you can make a few variations of nachos that will all end up tasting great. Enjoy!