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overhead view of Loaded Cheesy Beef Nachos
Olga

Loaded Cheesy Beef Nachos

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These loaded cheesy beef nachos are perfect for game day or a party. Tortilla chips are topped with seasoned ground beef, Monterey Jack and Oaxaca cheeses, and baked until melted and bubbly. Finished with black beans, salsa roja, tomatoes, jalapeños, and fresh cilantro, these nachos are packed with flavor. Serve with guacamole, sour cream, and lime wedges for a complete snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Appetizer, Tapas
Cuisine: American
Calories: 496
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 lb ground beef 85/15
  • 1/2 sweet onion finely diced
  • 1/2 tsp roasted cumin powder
  • 1/8 tsp coriander powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
Salt to taste
  • White pepper to taste
  • 1 can 8 oz tomato sauce
  • 1 tbsp water
For the Nachos
  • Tortilla chips enough to cover a baking sheet
  • 1 cup nacho cheese homemade or from a jar
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup black beans rinsed and drained
Toppings
  • 1/2 cup diced tomatoes
  • 1/2 cup tomatillo salsa
  • 1/2 cup mild salsa
  • 1/4 cup pickled jalapenos sliced
  • Sour cream
  • Fresh cilantro leaves chopped

Equipment

  • 1 Skillet
  • 1 Baking Sheet
  • 1 Wooden Spoon
  • 1 Grater

Method
 

  1. Cook the beef. Preheat a thick-bottomed skillet over medium heat. Add the ground beef and break it down with a wooden spoon, cooking until it browns. Add the onion and let it sweat out a bit. Add the roasted cumin, coriander, onion powder, garlic powder, smoked paprika, salt and white pepper, and cook until slightly browned. Pour in the tomato sauce, cover, and let it cook down well. Add the water, cover again, cook a few more minutes, then stir and turn off the heat.
  2. Preheat the oven. Set it to 350F and line a large baking sheet with parchment paper.
  3. Layer. Spread the tortilla chips in a single layer. Drizzle on nacho cheese, then add shredded cheddar and Monterey Jack. Scatter over the drained black beans, then the ground beef. Finish with more shredded cheddar, another drizzle of nacho cheese, and a few more black beans.
  4. Bake. Bake for 10 to 15 minutes, until the cheese has melted through.
  5. Top and serve. Add the diced tomatoes, tomatillo salsa, mild salsa, pickled jalapenos, sour cream and fresh cilantro leaves. Serve immediately.

Nutrition

Calories: 496kcalCarbohydrates: 30.2gProtein: 33gFat: 31.6g

Notes

  • Use sturdy tortilla chips. Thin ones go soggy under the toppings. Mi Nina is my favorite, and Vista Hermosa holds up well too.
  • Preheat the baking sheet for a few minutes before the chips go on, so the bottom layer stays crisp.
  • Shred your own cheese from a block. Pre-shredded has anti-caking agents that stop it melting smoothly.
  • The beef keeps three days in an airtight container and freezes for a month. Reheat in a large skillet over medium-high heat with a splash of water, or microwave in short bursts and stir between each one.

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