Mexican Burger Nachos
In this Mexican burger nachos recipe, you'll learn to use your hamburger as toppings for your favorite nachos. Read to learn more.
Equipment
Large skillet (10-12 inch)
Sheet pan (10x15 inch / 25x38cm)
Large mixing bowl
Colander
Instant-read thermometer
Ingredients
1 pound ground beef (minced beef) - 80/20 lean-to-fat ratio, about 450g
10.5 oz tortilla chips - about 300g
½ medium tomato - diced
2 stalks green onions (scallions or green shallots) - thinly sliced 30g- 4 tablespoons cheese sauce - or queso dip ; optional, about 60ml
- 4 tablespoons chunky salsa - mild, medium, or hot to taste, about 60ml
1 ½ cups cheddar cheese - shredded, 170g / 6 oz
½ cup sour cream - for serving
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles with a wooden spoon, for 6-8 minutes until no pink remains and the internal temperature reaches 160°F / 71°C. Drain the fat thoroughly by tilting the skillet and spooning it out, or transferring the beef to a colander set over a bowl. Set the drained beef aside.1 pound ground beef (minced beef)
- Preheat oven to 400°F / 200°C (205°C fan-forced). Line a 10x15 inch (25x38cm) sheet pan with parchment paper or aluminium foil for easy cleanup. Arrange tortilla chips in a single even layer across the pan.10.5 oz tortilla chips
- In a large mixing bowl, combine the drained ground beef, diced tomato, 1/2 cup (55g) of the shredded cheddar, salsa, and cheese sauce (if using). Toss until the meat is evenly coated.1 pound ground beef (minced beef), 1/2 medium tomato, 1 1/2 cups cheddar cheese, 4 tablespoons chunky salsa, 4 tablespoons cheese sauce
- Spread the beef mixture evenly over the tortilla chips. Sprinkle the remaining 1 cup (115g) shredded cheddar and sliced green onions over the top. Bake on the middle rack for 10 minutes, or until the cheese is fully melted. Switch the oven to broil (high) and broil for 1-2 minutes, watching constantly, until the cheese is golden and bubbly. Do not walk away — cheese can scorch in seconds under a broiler.10.5 oz tortilla chips, 1 1/2 cups cheddar cheese, 2 stalks green onions (scallions or green shallots)
- Remove from the oven carefully — the pan will be very hot. Serve immediately with sour cream and extra salsa on the side for dipping. Nachos are best eaten within 15-20 minutes while the chips are still crisp.1/2 cup sour cream, 4 tablespoons chunky salsa
Notes
Storage: Keep leftover nachos in an airtight container in the fridge for up to 3 days. Reheat on a baking sheet at 375°F / 190°C for 8-10 minutes to re-crisp the chips. Avoid the microwave — it will make the chips soggy.
Make-ahead: Brown and drain the ground beef mixture up to 2 days ahead. Store in the fridge and assemble nachos fresh when ready to bake.
Freezer option: Freeze the cooked, drained beef mixture in a freezer bag for up to 3 months. Thaw overnight in the fridge and build fresh nachos. Do not freeze assembled nachos — the chips will turn to mush.
Substitutions: Swap cheddar for Monterey Jack or a Mexican cheese blend. Use ground turkey or chicken for a leaner option. Corn chips or thick restaurant-style tortilla chips hold up best under heavy toppings.
Pro tip: Drain the beef thoroughly by tilting the skillet and spooning out the fat, or transfer the meat to a colander set over a bowl. Excess grease is the number one reason nachos turn soggy.
Nutrition
Serving: 1servingCalories: 907kcalCarbohydrates: 56gProtein: 36gFat: 61gSaturated Fat: 22gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 141mgSodium: 834mgPotassium: 604mgFiber: 5gSugar: 3gVitamin A: 950IUVitamin C: 4mgCalcium: 449mgIron: 4mg
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