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Loaded beef nachos topped with sliced avocado, jalapeños, tomatoes, sour cream, and fresh cilantro served in a black skillet.

Loaded Beef Nachos Recipe

These loaded beef nachos are the ultimate crowd-pleaser, perfect for game days, casual dinners, or whenever you’re craving something cheesy and satisfying. They come together in just 30 minutes and are endlessly customizable!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings
Calories: 321kcal
Author: Sandra

Ingredients

  • 1 lb ground beef [Note 1]
  • 1 small onion diced
  • 1 bell pepper diced
  • 1 can 15 oz black beans, undrained [Note 2]
  • 1 packet taco seasoning or homemade seasoning blend [Note 3]
  • Tortilla chips enough to cover the baking sheet in a single layer [Note 4]
  • 1 1/2 cups cheddar cheese shredded [Note 5]
  • Sour cream for serving (optional)
  • Sliced jalapeños for topping (optional)
  • Fresh cilantro chopped (optional)
  • Sliced avocado for topping (optional)

Instructions

  • In a large skillet, cook the ground beef over medium heat until browned, breaking it apart with a wooden spoon or spatula as it cooks. Drain any excess fat. [Note 6]
  • Add the diced onion and bell pepper to the skillet with the beef and sauté for 4-5 minutes, until softened. Stir occasionally to prevent sticking.
  • Stir in the taco seasoning and the entire can of black beans (including the liquid). Let the mixture simmer for 3-4 minutes, allowing the flavors to blend and the liquid to thicken slightly. [Note 7]
  • Preheat the oven to 350°F (175°C). On a baking sheet, spread out a single layer of tortilla chips. Top with the beef and bean mixture, spreading it evenly across the chips. Sprinkle shredded cheddar cheese on top.
  • Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the cheese is melted and bubbly.
  • Remove the nachos from the oven and top with optional toppings like sour cream, sliced jalapeños, fresh cilantro, and avocado slices. Serve immediately.

Notes

  1. We recommend 80/20 ground beef. It provides just the right amount of moisture from fat. 
  2. Using the liquid from the black beans instead of draining them keeps the beef and bean mixture moist and flavorful. It eliminates the need for added water.
  3. You can use store-bought taco seasoning for convenience, or make your own:
    • 1 tablespoon chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika (use smoked paprika for extra depth of flavor)
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon salt (adjust to taste)
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon cayenne pepper (optional, for extra heat) Instructions: Mix all the spices together in a small bowl. Use the full blend in the recipe as a substitute for a store-bought taco seasoning packet. You can also store any extra in an airtight container for up to 6 months.
  4. Thicker tortilla chips work best for this recipe, as they can hold up to the toppings without getting soggy. Avoid using thin and crispy chips, which can become too delicate for the beef and cheese layers.
  5. Use freshly shredded cheese for the best melt. Pre-shredded cheese contains anti-caking agents that can prevent it from melting as smoothly. You can also mix cheddar with other cheeses like Monterey Jack for extra flavor.
  6. Draining excess fat: This step is important to avoid greasy nachos. After browning the beef, drain the fat carefully to keep the nachos from becoming soggy.
  7. Simmering the mixture: Allow the beans and their liquid to simmer with the beef and seasoning. The liquid will reduce slightly, enhancing the flavor and creating a moist, saucy topping for your nachos.

Nutrition

Calories: 321kcal | Carbohydrates: 4g | Protein: 20g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 250mg | Potassium: 294mg | Fiber: 1g | Sugar: 2g | Vitamin A: 920IU | Vitamin C: 27mg | Calcium: 219mg | Iron: 2mg