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Loaded Nachos With Ground Beef - Easy, Crowd-Pleasing Comfort Food

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the beef:
  • 1 pound ground beef (80/20 or 85/15)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 cup water or beef broth
  • For the cheese sauce (optional but recommended):
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk (warm)
  • 1 1/2 cups freshly shredded sharp cheddar (or a blend of cheddar and Monterey Jack)
  • 1/4 teaspoon salt, to taste
  • 1/4 teaspoon ground cayenne or chipotle powder (optional)
  • For assembly:
  • 1 large bag sturdy tortilla chips
  • 1 1/2 cups shredded Monterey Jack or pepper jack (if not using cheese sauce, double this)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or thawed frozen)
  • 1 medium jalapeño, thinly sliced (optional)
  • 1 large tomato, seeded and diced
  • 1/3 cup red onion, finely diced
  • 1 avocado, diced or sliced
  • 1/2 cup sour cream or Mexican crema
  • 1/2 cup salsa or pico de gallo
  • Fresh cilantro, chopped
  • Lime wedges, for serving

Method
 

  1. Prep your station: Preheat your oven to 375°F (190°C). Line a large sheet pan with parchment for easy cleanup. Warm the milk for the cheese sauce and shred your cheeses so everything is ready.
  2. Cook the beef: Heat a large skillet over medium-high. Add the ground beef and cook, breaking it up with a spoon, until browned with some crispy bits, about 5–7 minutes. Drain excess fat if needed.
  3. Add aromatics and spices: Push beef to one side. Add onion to the empty space and sauté 2 minutes until softened. Stir in garlic for 30 seconds. Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 1 minute to bloom the spices.
  4. Simmer and finish: Stir in tomato paste and water (or broth). Simmer 2–3 minutes until thick and saucy. Taste and adjust salt. Turn off heat.
  5. Make the cheese sauce: In a small saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in warm milk until smooth. Simmer gently, whisking, until slightly thickened, 2–3 minutes. Off heat, add shredded cheddar a handful at a time until melted. Season with salt and cayenne if using. Keep warm on low.
  6. Build the base layer: Spread half the chips on the sheet pan. Scatter half the beef, half the beans, and half the corn. Sprinkle with a handful of shredded cheese or drizzle some cheese sauce.
  7. Add the second layer: Repeat with remaining chips, beef, beans, and corn. Top with the rest of the shredded cheese or more sauce. Layering ensures even coverage and fewer naked chips.
  8. Bake to melt: Bake 6–8 minutes until the cheese is melted and the edges of the chips are toasty. If using only cheese sauce, you can skip baking and assemble directly, but a quick bake warms everything through.
  9. Add fresh toppings: Remove from the oven and immediately top with jalapeño slices, tomato, red onion, avocado, and cilantro. Drizzle with sour cream and spoon over salsa or pico. Serve with lime wedges.
  10. Serve right away: Nachos are best enjoyed hot. Bring the whole tray to the table and let everyone dig in.