Loaded Beef Nachos – Easy Sheet-Pan Recipe
These beef nachos are the classic comfort food to have during the football season. It's such an easy dish to make that everyone will surely enjoy eating.
Equipment
Large skillet (12-inch / 30cm)
Sheet pan or large oven-safe platter
Box grater or cheese grater
Wooden spoon or spatula
Colander or paper towels for draining fat
Ingredients
1 pound ground beef (minced beef) - 450g, also called minced beef
1 tablespoon yellow onion - minced, about 10g
¼ cup taco sauce - 60ml
1 teaspoon chili powder
¼ teaspoon salt
⅛ teaspoon paprika
12 ounces tortilla chips - 340g
16 ounces refried beans - 450g, one 15-oz can
1 large jalapeño - sliced
¼ cup black olives - sliced, 35g
1 ½ cups Monterey Jack cheese - shredded and divided, 170g
3 tablespoons hot sauce - 45ml
1 cup sour cream - 240g
1 cup guacamole - 240g
Instructions
- Heat a large skillet (12-inch / 30cm) over medium-high heat. Add the ground beef and minced onion, breaking the meat apart with a wooden spoon. Cook for 6–8 minutes, stirring frequently, until the beef is fully browned with no pink remaining and the onion is translucent. Carefully drain off the excess fat using a colander or by tilting the pan and spooning it out.1 pound ground beef (minced beef), 1 tablespoon yellow onion
- Remove the skillet from the heat. Stir in the taco sauce, chili powder, salt, and paprika until the beef is evenly coated and the seasoning is thoroughly combined.1/4 cup taco sauce, 1 teaspoon chili powder, 1/4 teaspoon salt, 1/8 teaspoon paprika
- Set the oven to broil (high). On a sheet pan or large oven-safe platter, spread half the tortilla chips in an even layer. Spoon half the seasoned beef mixture and half the refried beans over the chips. Scatter half the jalapeño slices, half the black olives, and 1/2 cup (55g) of the shredded cheese on top. Drizzle with half the hot sauce if using. Repeat with the remaining chips, beef, beans, jalapeños, olives, and another 1/2 cup (55g) of cheese.12 ounces tortilla chips, 16 ounces refried beans, 1 large jalapeño, 1/4 cup black olives, 1 1/2 cups Monterey Jack cheese, 3 tablespoons hot sauce
- Sprinkle the remaining 1/2 cup (55g) of Monterey Jack cheese evenly over the top layer.1 1/2 cups Monterey Jack cheese
- Place the pan under the broiler on the top rack, 4–6 inches (10–15cm) from the heating element. Broil for 2–3 minutes, watching constantly, until the cheese is fully melted and beginning to turn golden brown in spots. Remove immediately — it can go from melted to burnt in seconds.
- Serve the nachos immediately while the chips are still crisp. Dollop cold sour cream and guacamole on top or serve them on the side for dipping. Do not put sour cream or guacamole under the broiler.1 cup sour cream, 1 cup guacamole
Notes
Storage: The cooked beef mixture can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat in a skillet over medium heat until it reaches 160°F / 71°C before assembling fresh nachos. Do not store assembled nachos — the chips will turn soggy within an hour.
Make-Ahead: Brown and season the beef mixture up to a day in advance. Store refrigerated, then assemble on chips and broil when ready to serve.
Substitutions: Swap Monterey Jack for mild cheddar or a Mexican cheese blend. Use ground turkey instead of beef for a lighter version. Swap refried beans for black beans if preferred.
Pro Tips: Shred your own cheese from a block instead of using pre-shredded — it melts more smoothly because it lacks the anti-caking coating found on bagged cheese. Use thick, restaurant-style tortilla chips for the best crunch.
Sodium Note: This recipe is naturally high in sodium due to the refried beans, tortilla chips, taco sauce, and hot sauce. To reduce sodium, use low-sodium refried beans and reduced-sodium tortilla chips.
Nutrition
Serving: 1servingCalories: 1182kcalCarbohydrates: 88gProtein: 44gFat: 75gSaturated Fat: 27gPolyunsaturated Fat: 12gMonounsaturated Fat: 28gTrans Fat: 1gCholesterol: 152mgSodium: 3020mgPotassium: 911mgFiber: 17gSugar: 9gVitamin A: 2525IUVitamin C: 25mgCalcium: 538mgIron: 6mg
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