Loaded Beef Nachos

Are you looking an easy snack that promises to be a hit at any party or gathering? You need to try these Loaded Beef Nachos! Packed with savory spices, lean taco seasoned ground beef, gooey cheese and a colorful array of fresh toppings over crunchy tortilla chips, these nachos are very flavorful and delicious.

These easy beef nachos would be great for game day during football season, Cinco de Mayo, a family fun night, or a casual get-together with friends.

The basis for the Loaded Beef Nachos is taco seasoned ground beef made with a homemade taco seasoning. If this is a combination that you like check out One Pan Taco Skillet, Taco Soup, Taco Chili and Taco Salad. They are all made with seasoned taco meat.

If you prefer your nachos without meat, check out this Vegetable Nacho recipe. You might also like Dorito Nachos which are made with ground chicken. If you want to try an easy vegetarian creamy dip made with salsa, black olives, cheese and veggies check out Taco Dip.

If you like these loaded nachos, you might also like Loaded Chicken Quesadilla which are made with black beans, red onions, corn, bell pepper, chicken and melty cheese.

SOME THINGS TO KNOW:FAQ’S

INGREDIENT TIPS:

Choose thick, restaurant-style tortilla chips as they hold up better under the weight of the toppings and will not become soggy too quickly.
Adding a dollop of sour cream or Greek yogurt on top of nachos can add a refreshing contrast to the spices.
Make sure your avocado is ripe for that perfect creamy texture. Check out How to Tell If an Avocado is Ripe.

SPECIAL EQUIPMENT NEEDED:

Large Skillet: Used for cooking and browning the ground beef and for mixing in the spices. A non-stick skillet can be particularly useful for easy cleanup.
Baking Sheet: Necessary for assembling and baking the nachos. Consider using a large baking sheet to spread out the chips in a single layer, which helps in even cooking and cheese melting. A 13″ round paella pan was used to make this recipe in the post.
Cheese Grater: If you buy block cheese, you will need a grater to shred it. Freshly grated cheese melts better than pre-shredded cheese, which often contains anti-caking agents.
Cutting Board and Knife: Essential for chopping the vegetables and dicing the avocado. Having a good, sharp knife can make this task much easier.
Measuring Spoons and Cups: Important for measuring out the spices, water, and other ingredients accurately, especially if you are not using a taco seasoning packet and are measuring individual spices.
Spatula or Wooden Spoon: Useful for stirring and breaking up the ground beef as it cooks.

SUBSTITUTIONS:

You can easily substitute a 1.25 ounce package of taco seasoning mix if you do not have all of the spices needed to make the homemade seasoning blend. This is readily available at the grocery store.
For a leaner option, use ground turkey or chicken instead of ground beef. It will still absorb the flavors well and can be a healthier choice.
Colby Jack Cheese can be substituted with Monterey Jack cheese, pepper jack, cheddar cheese, or a Mexican cheese blend. You could also use a crumbly cheese like Queso Blanco or Cotija cheese.
Use any type of tortilla chips you prefer, such as blue corn, white corn, or even flavored chips like lime or jalapeño.

HOW TO STORE LOADED BEEF NACHOS:

You can store the loaded beef nachos in the refrigerator for 2-3 days. The crispiness of the chips however will be affected. Let the nachos cool to room temperature before storing them. Transfer the nachos into an airtight container and place them into the refrigerator.
Freezing nachos is not recommended because the chips can become soggy when thawed. However, you can freeze the beef topping separately. Place the cooked and cooled beef into a freezer-safe bag or container. It can be frozen for up to 2 months. Cheese, if stored separately, can also be frozen in a freezer-safe bag.

HOW TO REHEAT LOADED BEEF NACHOS:

The loaded beef nachos will be best if they are reheated in the oven. Preheat the oven to 350°F (175°C). Spread the nachos onto a baking sheet in a single layer. If they were stored with toppings, you might want to add a bit more cheese to freshen them up. Bake for about 5-10 minutes or until heated through and the cheese is bubbly. This method helps maintain some of the crunch of the chips.
Reheating the nachos in the microwave is quick but can make the chips soggy. Place a serving of nachos on a microwave-safe plate. Heat on high for about 30 seconds to 1 minute, just until the cheese is melted and the toppings are warm.

In a small bowl, combine the chili powder, cumin, oregano, garlic powder, onion powder, salt and pepper. Set aside.

Add the ground beef to a large skillet over medium heat and cook until it is no longer pink and lightly browned. This will take about 8- 10 minutes. As it is cooking, stir ground beef and break up any chunks by pressing down on it with a fork.

Add the seasoning mixture and water to the cooked ground beef. Simmer the beef mixture over low heat until all of the water is evaporated.

Line a large rimmed baking sheet (21” x 15” or 18” x 13”) or any large flat pan with a single layer of chips that are overlapping to completely cover the pan.

Cover the layer of tortilla chips evenly with the ground beef mixture.

Sprinkle the shredded cheese evenly over the layer of ground beef.

Add the green pepper and orange bell pepper evenly over the layer of cheese.

Bake the loaded beef nachos for 10-12 minutes until you have melted cheese that is starting to brown around the edges. Remove the nachos from the oven. Sprinkle the tomatoes, green onions and avocado cubes evenly over the nachos.