Description
Discover the best beef nachos recipe with refried beans, cheese, and fresh toppings – a crowd‑pleasing snack in minutes!
Ingredients
Scale
- 1 pound (450 g) ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional for heat)
- ½ cup beef broth
- 1 (15‑oz) can refried beans
- 1 (10‑oz) bag tortilla chips (about 8 oz)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup sliced black olives
- ½ cup diced tomatoes
- ¼ cup chopped fresh cilantro
- 1 jalapeño, thinly sliced (optional)
- ¼ cup sour cream
- 1 lime, cut into wedges
- Salt and freshly ground black pepper, to taste
Instructions
- Brown the beef: Heat olive oil in a large skillet over medium‑high heat. Add the ground beef, breaking it up with a wooden spoon. Cook 5‑6 minutes until browned. Drain excess fat.
- Build the flavor base: Add diced onion to the beef and sauté 3 minutes until translucent. Stir in garlic and cook another 30 seconds.
- Season: Sprinkle chili powder, cumin, smoked paprika, and cayenne (if using). Stir to coat the meat, then pour in beef broth. Simmer 3‑4 minutes until the liquid reduces and the mixture is thick. Season with salt and pepper.
- Warm the beans: While the beef simmers, place the refried beans in a small saucepan over low heat. Stir occasionally until smooth and heated through, about 3 minutes.
- Assemble the nachos: Preheat your oven to 375°F (190°C). On a large, rimmed baking sheet, spread half of the tortilla chips in an even layer. Dollop half of the warm refried beans over the chips, then spoon half of the seasoned beef on top. Sprinkle with half of the cheddar and Monterey Jack cheeses.
- Layer again: Add the remaining chips, beans, beef, and cheese. This double‑layer ensures every bite gets flavor.
- Bake: Place the sheet in the oven and bake 8‑10 minutes, or until the cheese is fully melted and starts to turn golden at the edges.
- Finish with fresh toppings: Remove from the oven and immediately scatter sliced black olives, diced tomatoes, jalapeño slices, and chopped cilantro over the hot nachos.
- Serve: Add dollops of sour cream around the tray, squeeze a lime wedge over each serving, and enjoy while the chips are still crisp.
Notes
- Don’t overload the chips. Too many toppings can make the chips soggy. Keep each layer thin and even.
- Use a hot oven. A high temperature melts cheese quickly without steaming the chips.
- Pre‑cook the beef well. Let the broth reduce so the meat isn’t watery, which helps keep the nachos crisp.
- Fresh lime juice. A quick squeeze right before eating brightens the flavors and cuts through the richness.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Beef recipes
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: nachos recipe beef refried beans