Loaded Nachos with Beef and Cheese

Name: Loaded Nachos with Beef and Cheese
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1 lb (454 g) ground beef, 80% lean, cold, straight from the fridge; ½ medium (80 g) yellow onion, finely chopped (about ½ cup); 2 cloves (6 g) garlic cloves, minced; 1 tbsp (8 g) chili powder; 2 tsp (4 g) ground cumin; 1 tsp (2 g) smoked paprika; ½ tsp (3 g) kosher salt; 1 tbsp (16 g) tomato paste; ¼ cup (60 ml) water; 10 oz (285 g) thick tortilla chips, whole or lightly broken chips, no crumbs; 15 oz can (425 g) canned black beans, drained and rinsed, then patted dry (about 1½ cups / 240 g beans); 8 oz (225 g) sharp cheddar cheese, freshly grated (about 2½ cups loosely packed); 4 oz (115 g) Monterey Jack cheese, freshly grated (about 1 cup); ½ cup (70 g) pickled jalapeño slices, drained well and patted dry; 1 large (150 g) ripe tomato, seeded and cut into ¼-inch (6 mm) dice; 1 large (150 g) ripe avocado, pitted, peeled and cut into ½-inch (1 cm) cubes; 3 whole (45 g) scallions, thinly sliced; ¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional); ½ cup (120 g) sour cream, stirred smooth; 1 whole (70 g) lime, cut into 6 wedges

From the MyKitchenBank Kitchen

A sheet-pan platter of sturdy tortilla chips layered with spiced ground beef, black beans, sharp cheddar and pickled jalapeños, then baked until bubbly. Building two layers means every chip gets its share of toppings.

Prep: 25 min
Cook: 22 min
Wait: 2 min
Total: 49 min
Makes: 1 large sheet-pan platter (6 party-snack servings)

Jump to recipe ♡ Save

Ingredients

6 servings

For the beef
1 lb (454 g) ground beef, 80% lean, cold, straight from the fridge
½ medium (80 g) yellow onion, finely chopped (about ½ cup)
2 cloves (6 g) garlic cloves, minced
1 tbsp (8 g) chili powder
2 tsp (4 g) ground cumin
1 tsp (2 g) smoked paprika
½ tsp (3 g) kosher salt
1 tbsp (16 g) tomato paste
¼ cup (60 ml) water
For the nachos
10 oz (285 g) thick tortilla chips, whole or lightly broken chips, no crumbs
15 oz can (425 g) canned black beans, drained and rinsed, then patted dry (about 1½ cups / 240 g beans)
8 oz (225 g) sharp cheddar cheese, freshly grated (about 2½ cups loosely packed)
4 oz (115 g) Monterey Jack cheese, freshly grated (about 1 cup)
½ cup (70 g) pickled jalapeño slices, drained well and patted dry
To finish
1 large (150 g) ripe tomato, seeded and cut into ¼-inch (6 mm) dice
1 large (150 g) ripe avocado, pitted, peeled and cut into ½-inch (1 cm) cubes
3 whole (45 g) scallions, thinly sliced
¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional)
½ cup (120 g) sour cream, stirred smooth
1 whole (70 g) lime, cut into 6 wedges

Equipment (7)

13×18-inch (33×46 cm) rimmed half-sheet baking pan
Parchment paper
12-inch (30 cm) skillet
Wooden spoon or sturdy spatula
Box grater
Instant-read thermometer
Colander or fine-mesh strainer

Steps

Before you start

Grate the cheese yourself from blocks. Pre-shredded cheese contains anti-caking starch and melts less smoothly.
Choose thick, sturdy tortilla chips. Thin chips turn soggy under the beef and beans.
Position an oven rack in the center of the oven and line a 13×18-inch (33×46 cm) rimmed baking sheet with parchment paper.
Have all the cold toppings chopped before the nachos go in the oven. They are best served within minutes of baking.

1
Prep the toppings
- Grate the cheddar and Monterey Jack and toss them together in a bowl.
- Rinse and drain the black beans, then pat them dry with paper towels.
- Drain the jalapeños and pat dry.
- Chop the onion, mince the garlic, dice the tomato and avocado, and slice the scallions.
- Keep the avocado, tomato, scallions, cilantro and sour cream in the fridge until serving.
+ Show details− Hide details
Ready when: All toppings are chopped, and the beans and jalapeños are dry to the touch.
Tip: Dry beans and jalapeños keep extra moisture off the chips, so they stay crisp.
2
Preheat and line panOven 425°F / 220°C
- Place a rack in the center of the oven and preheat to 425°F (220°C).
- Line a 13×18-inch (33×46 cm) rimmed baking sheet with parchment paper.
+ Show details− Hide details
Ready when: The oven has reached 425°F (220°C) by the time the beef is seasoned.
3
Brown the beef
- Heat a 12-inch (30 cm) skillet over medium-high heat for 1 minute.
- Add the ground beef and break it into small crumbles with a spoon.
- Cook, stirring occasionally, for 6 to 8 minutes, until no pink remains and the edges are browned.
- Tilt the pan and spoon off all but about 1 tablespoon of the fat.
+ Show details− Hide details
Ready when: The beef is browned with no pink, and its internal temperature reads 160°F (71°C).
Tip: Don't stir constantly. Letting the beef sit for 1 to 2 minutes at a time gives it better browning.
4
Season the beef
- Reduce the heat to medium.
- Add the onion to the beef and cook for 3 minutes, stirring, until softened and translucent.
- Add the garlic, chili powder, cumin, smoked paprika, salt and tomato paste.
- Stir for 1 minute, until the spices smell fragrant and the tomato paste darkens slightly.
+ Show details− Hide details
Ready when: Onion is translucent and the spices smell toasty, not burnt.
Tip: If the spices start to stick or scorch, add the water right away.
5
Simmer until saucy
- Pour in the ¼ cup (60 ml) water and scrape up any browned bits from the bottom of the pan.
- Simmer, stirring now and then, for about 4 minutes, until the liquid has reduced and clings to the meat.
- Remove from the heat and taste, adding a pinch more salt if needed.
+ Show details− Hide details
Ready when: No liquid pools when you drag a spoon across the pan; the beef looks moist, not soupy.
Tip: A wet filling makes soggy nachos, so reduce it fully.
6
Build first layer
- Spread half of the chips (about 5 oz / 140 g) in an even layer on the lined pan, overlapping slightly.
- Scatter over half of the beef, half of the beans, half of the jalapeños and half of the cheese mixture (about 1¼ cups / 170 g), covering the chips all the way to the edges.
+ Show details− Hide details
Ready when: Few bare chips are visible.
Tip: Chips at the edges burn first, so make sure they are covered with toppings.
7
Build second layer
- Pile the remaining chips on top, then add the rest of the beef, beans, jalapeños and cheese in the same order.
- Finish with a final even sprinkle of cheese.
+ Show details− Hide details
Ready when: The top is blanketed with cheese and toppings.
8
Bake the nachosOven 425°F / 220°C
- Bake on the center rack at 425°F (220°C) for 8 to 10 minutes, until the cheese is fully melted, bubbling at the edges and just starting to turn golden in spots.
- Check at 8 minutes.
- The chips at the edges should be toasty, not dark brown.
+ Show details− Hide details
Ready when: Cheese is completely melted and bubbling, with light golden spots.
Tip: Stay nearby. Chips go from toasted to burnt quickly in the last 2 minutes.
9
Rest and top
- Remove the pan from the oven and let it rest for 2 minutes so the cheese sets slightly.
- Top with the tomato, avocado, scallions and cilantro.
- Dollop with sour cream and serve right away on the pan with lime wedges for squeezing over.
+ Show details− Hide details
Ready when: Cheese has stopped bubbling and holds together when a chip is lifted.
Tip: Add cold toppings after baking so the avocado and sour cream don't turn warm and watery.

Good to know

Tips

Grating cheese from a block gives the smoothest melt; mixing two cheeses balances sharp flavor with creaminess.
Layering the toppings in two rounds, rather than all on top, makes sure chips in the middle are loaded too.
For a bigger crowd, bake two pans at once on separate racks and swap their positions halfway through, adding 1 to 2 minutes.
Keep the oven rack in the center. A rack that is too high can burn the chips before the cheese melts underneath.

Make ahead

"Cook the beef filling up to 3 days ahead, cool it, and refrigerate in an airtight container. Reheat it in a skillet or microwave until steaming before layering. Grate the cheese and chop the tomato and scallions up to 1 day ahead. Cut the avocado just before serving."

Storage & reheating

"Nachos are best eaten right away. Leftover cooked beef keeps 3 to 4 days in the fridge or up to 3 months in the freezer; reheat until steaming hot (165°F / 74°C). Leftover assembled nachos can be refrigerated in an airtight container for 1 day and reheated on a sheet pan at 400°F (200°C) for 5 to 6 minutes, though the chips will be softer. Do not leave at room temperature for more than 2 hours."

Substitutions

ground beef, 80% lean → ground turkey or ground chicken. Add 1 tablespoon of oil to the pan because these are leaner, and cook to 165°F (74°C).
Monterey Jack cheese → pepper Jack cheese. Adds a little more heat and melts just as well.
sour cream → plain full-fat Greek yogurt. Slightly tangier; thin with a teaspoon of lime juice if too thick.
canned black beans → pinto beans. Use the same amount, drained, rinsed and dried.