Name: Crispy Beef and Cheddar Nachos
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1 lb (450g) ground beef (80/20); 1 small onion, finely diced (optional); 2 garlic cloves, minced; 2 tbsp taco seasoning (or homemade: 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, ½ tsp oregano, ½ tsp garlic powder, ½ tsp onion powder, salt & pepper); ¼ cup tomato sauce or salsa; 2 tbsp water; 8-10 oz (225-280g) sturdy tortilla chips; 3-4 cups (about 12 oz / 340g) freshly shredded sharp cheddar cheese; 1-2 jalapeños, thinly sliced (fresh or pickled); 2 Roma tomatoes, diced; 3-4 green onions, sliced; ½ cup sour cream; Optional extras: cilantro, guacamole, salsa, black olives, lime wedges

These irresistible crispy beef and cheddar nachos feature layers of golden tortilla chips topped with richly seasoned ground beef, gooey melted cheddar cheese, and fresh toppings like jalapeños, tomatoes, sour cream, and green onions. Baked until bubbly and crisp, they’re perfect for game days, parties, or indulgent movie nights with bold Tex-Mex flavor in every bite.

Why You’ll Love This Recipe

You’ll adore this recipe because it delivers maximum crunch, flavor, and cheesiness without the sogginess that plagues many nachos. The ground beef gets deeply seasoned with classic taco spices and a touch of tomato for moisture and richness, then layered thoughtfully so every chip gets some love.

Sharp cheddar melts beautifully into a golden, stretchy blanket, while baking ensures the chips stay ultra-crispy. It’s fast (under 30 minutes total), uses pantry staples, feeds a crowd affordably, and feels like a restaurant appetizer right at home.

Customize the heat, pile on extras, and watch everyone fight over the cheesy edges—it’s pure comfort food joy that’s impossible to resist.

Yield: 6 Serves

Crispy Beef and Cheddar Nachos

Crispy tortilla chips loaded with seasoned beef, melted cheddar, and fresh toppings—ultimate cheesy nacho perfection!

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 25 minutes

Ingredients

For the Beef:

1 lb (450g) ground beef (80/20)
1 small onion, finely diced (optional)
2 garlic cloves, minced
2 tbsp taco seasoning (or homemade: 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, ½ tsp oregano, ½ tsp garlic powder, ½ tsp onion powder, salt & pepper)
¼ cup tomato sauce or salsa
2 tbsp water

For the Nachos:

8-10 oz (225-280g) sturdy tortilla chips
3-4 cups (about 12 oz / 340g) freshly shredded sharp cheddar cheese
1-2 jalapeños, thinly sliced (fresh or pickled)
2 Roma tomatoes, diced
3-4 green onions, sliced
½ cup sour cream
Optional extras: cilantro, guacamole, salsa, black olives, lime wedges

Instructions

Preheat and prep — Fire up your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup—this is your nacho canvas!
Brown the beef — In a large skillet over medium-high heat, cook the ground beef and diced onion (if using), breaking it up with a spoon, until browned and no pink remains (about 5-7 minutes). Drain excess fat if needed.
Season that beef — Add minced garlic and cook 30 seconds until fragrant. Stir in taco seasoning, tomato sauce, and water. Simmer 3-4 minutes until thickened and super flavorful—taste and adjust salt or spice!
Layer the base — Spread half the tortilla chips in a single, even layer on the prepared sheet pan—don't overlap too much for maximum crispiness.
First cheese shower — Sprinkle about ⅓ of the shredded cheddar evenly over the chips—this creates a cheesy foundation.
Add the beef magic — Spoon the warm seasoned beef evenly over the cheese, then top with another generous layer of chips.
Cheese it up big time — Pile on the remaining cheddar cheese all over—be generous; this is what makes them irresistibly gooey!
Bake to bubbly perfection — Pop the tray in the oven for 8-10 minutes until cheese is fully melted and edges of chips are golden and crisp. For extra char, broil 1-2 minutes (watch like a hawk!).
Load on the fresh goodies — Remove from oven and immediately scatter diced tomatoes, sliced jalapeños, green onions, and dollops of sour cream. Add cilantro, guac, or salsa if desired.
Serve and devour — Grab forks (or just dive in with hands!) and enjoy these hot, crispy, cheesy nachos straight from the pan—grab the corner pieces for extra crunch!

Notes

Freshly grated cheese melts way better than pre-shredded. Add cold toppings post-bake to keep them vibrant. For a party-size portion, use two sheet pans and double the recipe.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 281Total Fat 17gSaturated Fat 7gUnsaturated Fat 10gCholesterol 80mgSodium 469mgCarbohydrates 7gFiber 1gSugar 3gProtein 22g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Layer chips in a single layer first, then add toppings in thin layers—avoid piling too high to keep everything crisp.
Use freshly grated cheddar for superior melting and flavor (pre-shredded has anti-caking agents that affect texture).
Bake on a parchment-lined sheet pan for easy cleanup and even crisping.
Broil for the last 1-2 minutes for extra bubbly, golden cheese (watch closely to avoid burning).
Drain beef well after browning to prevent soggy nachos.
Add cold toppings (sour cream, guac, salsa) after baking so they stay fresh and don’t wilt.
For extra crunch, lightly spray chips with oil before baking.
Serve immediately—nachos are best hot and fresh!

Ingredients Notes

Tortilla chips (sturdy restaurant-style or thick-cut) are key for holding up under toppings without turning mushy—avoid thin, fragile ones. Ground beef (1 lb, 80/20) offers great flavor and juiciness; leaner cuts dry out.

Taco seasoning blend includes chili powder for mild heat, cumin for earthiness, garlic/onion powder for savoriness, paprika for color, oregano for herbal notes, salt/pepper, and optional cayenne. A bit of tomato sauce or salsa keeps it saucy.

Sharp cheddar cheese (freshly shredded) melts smoothly with tangy bite—mix with Monterey Jack for extra creaminess if desired. Fresh toppings: jalapeños (fresh or pickled) for heat, diced tomatoes for juiciness, green onions for bite, sour cream for cool creaminess, and optional cilantro or lime for brightness.

Variations and Substitutions

Switch it up effortlessly! Use ground turkey or chicken for a lighter take, or chorizo for spicy flair. Go vegetarian with black beans, refried beans, or seasoned lentils instead of beef. For spicier, add chipotle powder, hot sauce, or extra jalapeños/habaneros. Try a cheese blend like pepper jack, Colby, or queso fresco crumbles on top.

Add black beans, corn, or olives to the beef layer for heartiness. Swap cheddar for Monterey Jack or a Mexican blend. Make it gourmet with guacamole, pico de gallo, or pickled red onions after baking. For gluten-free, ensure chips are certified GF. Low-carb? Use cheese crisps or pork rinds as the base.

Storage Options

Nachos don’t store well once assembled (they get soggy), so bake only what you’ll eat fresh. Store cooked seasoned beef in an airtight container in the fridge for up to 4 days or freeze for 2-3 months. Keep chips and cheese separate.

Reheat beef on stovetop with a splash of water, then assemble and bake fresh batches. Cold toppings like sour cream and salsa last 3-5 days refrigerated.