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Chef Amber

Loaded Cheesy Ground Beef Nachos (Ready in 20 Minutes)

Crispy tortilla chips loaded with seasoned ground beef, melted cheese, black beans, and all your favorite toppings. The ultimate crowd-pleasing appetizer.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6
Course: Appetizer
Cuisine: Mexican
Calories: 485
Ingredients Method Notes

Ingredients
  

  • Tortilla Chips: One 12-oz bag of sturdy restaurant-style chips that won't break under the weight of toppings
  • Ground Beef: 1 lb (80/20 blend for the best flavor and moisture)
  • Taco Seasoning: 2 tablespoons of homemade or store-bought blend
  • Black Beans: One 15-oz can, drained and rinsed
  • Cheddar Cheese: 2 cups shredded for sharp, bold flavor
  • Monterey Jack Cheese: 1 cup shredded for smooth melting
  • Pico de Gallo: 1 cup fresh salsa for brightness
  • Guacamole: ½ cup for creamy richness
  • Sour Cream: ½ cup for tangy coolness
  • Green Onions: 3 stalks thinly sliced for mild onion flavor
  • Fresh Cilantro: ¼ cup chopped for herbal freshness
  • Lime: 1 lime cut into wedges for squeezing

Method
 

  1. Step 1: Preheat your oven to 400°F and line a large baking sheet with parchment paper or aluminum foil for easy cleanup. If you have a pizza stone, even better, as it will keep the bottom chips crispier.
  2. Step 2: Cook the ground beef in a large skillet over medium-high heat, breaking it apart with a wooden spoon as it browns. Cook for 6-8 minutes until no pink remains and the meat has developed some caramelized brown bits. Drain excess fat if needed, then stir in the taco seasoning and 2 tablespoons of water. Simmer for 2 minutes until the seasoning coats the meat.
  3. Step 3: Build your first nacho layer by spreading half the tortilla chips in an even layer on the prepared baking sheet. Sprinkle half the seasoned beef over the chips, followed by half the black beans and half of both cheeses. This first layer is your foundation.
  4. Step 4: Create the second layer by adding the remaining chips on top, then repeat with the rest of the beef, beans, and cheese. This double-layer technique ensures everyone gets fully loaded nachos instead of plain chips at the bottom.
  5. Step 5: Bake in the preheated oven for 8-10 minutes until the cheese is completely melted, bubbly, and starting to turn golden brown at the edges. Remove from the oven and immediately top with pico de gallo, dollops of guacamole and sour cream, green onions, and cilantro. Serve with lime wedges on the side.

Notes

Notes: Nutrition Facts (per serving): Carbs: 35g | Protein: 24g | Fat: 28g