Ground Beef Nachos
Layered nachos with seasoned ground beef and pinto beans, topped with warm nacho cheese sauce and fresh toppings.
Servings: 8 servings
Ingredients
Ingredients
- ?2 tablespoonsolive oil
- ?1 pound 450 gramsground beef
- ?15 ounce 440 gramscan pinto beansdrained and rinsed
- ?1/2 cupchunky salsa
- ?2 1/2 tablespoonstaco seasoning
- ?1/2 cupwater
- ?16 ounces 450 gramstortilla chips
- ?15 ounces 440 gramsnacho cheese sauceor 1 recipe of homemade cheese sauce
- ?Pickled jalapeno peppers
- ?Pico de gallo
- ?Sour cream
- ?Guacamole
- ?Green onionssliced
- ?Fresh cilantrosliced
Instructions
Instructions
- Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until shimmering.
- Add 1 pound (450 grams) ground beef to the skillet. Cook, breaking it apart with a spatula or wooden spoon, until no longer pink.
- Drain excess fat from the skillet (use a heatproof spoon or carefully tilt the pan and pour off fat), then return the skillet with the beef to the stovetop over medium heat.
- Add 15 ounces (440 grams) drained and rinsed pinto beans, ½ cup chunky salsa, 2½ tablespoons taco seasoning, and ½ cup water to the beef. Stir to combine.
- Cook the beef-and-bean mixture, stirring occasionally, for 5–7 minutes or until most of the water has evaporated and the mixture looks saucy. If it dries out too much, add a tablespoon or two of water as needed. Remove from heat and set aside.
- On a half-sheet-size sheet pan, arrange 16 ounces (450 grams) tortilla chips in one even layer using half the chips.
- Spread half of the beef-and-bean mixture evenly over the first layer of chips. Add the remaining tortilla chips in a single layer on top, then spread the remaining beef-and-bean mixture over the top layer of chips.
- Warm 15 ounces (440 grams) nacho cheese sauce (or your prepared homemade cheese sauce) over low heat on the stovetop or according to package directions until pourable.
- Pour the warmed cheese sauce evenly over the assembled nachos.
- Top the nachos with pickled jalapeno peppers, pico de gallo, sour cream, guacamole, sliced green onions, and sliced fresh cilantro to taste.
- Serve the nachos immediately.
Equipment
- 12-inch stainless steel skillet
- Baking sheet, half size
- Spatula
Notes
The toppings you add to your nachos are up to you!Use my suggestions, or add any of your favorites.
Replace the pinto beansin this recipe with any other type of canned beans. You can also use refried beans to create a creamier meat mixture.
If you’re using store-bought taco seasoning, you might need to add more liquid to the pan.Many brands include starch in the mixture, which is great for thickening the sauce but can sometimes make it too thick.
Homemade cheese sauce is easy to make, so if you have a few minutes to whip up a fresh batch, I highly recommend it.
Use any type of ground meator protein in this recipe!
Buy sturdy tortilla chipsthat will hold up to the cheese sauce and toppings. I got these chips from Costco.
For easy cleanup, line the tray with foil before assembling the nachos.
Make Ahead:Cook the beef and bean mixture one to 2 days ahead of time. Store it in the refrigerator in an airtight container. Reheat it on the stovetop or in the microwave when you’re ready to assemble and serve the nachos.
Replace the pinto beansin this recipe with any other type of canned beans. You can also use refried beans to create a creamier meat mixture.
If you’re using store-bought taco seasoning, you might need to add more liquid to the pan.Many brands include starch in the mixture, which is great for thickening the sauce but can sometimes make it too thick.
Homemade cheese sauce is easy to make, so if you have a few minutes to whip up a fresh batch, I highly recommend it.
Use any type of ground meator protein in this recipe!
Buy sturdy tortilla chipsthat will hold up to the cheese sauce and toppings. I got these chips from Costco.
For easy cleanup, line the tray with foil before assembling the nachos.
Make Ahead:Cook the beef and bean mixture one to 2 days ahead of time. Store it in the refrigerator in an airtight container. Reheat it on the stovetop or in the microwave when you’re ready to assemble and serve the nachos.