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Beef Nachos Recipe

Name: Betty C's Bar and Grills Beef Nachos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef (80/20); 1 tbs olive oil; 0.5 cup yellow onion, finely diced; 2 tsp garlic, minced; 1 tsp chili powder; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 tbs tomato paste; 0.25 cup beef broth or water; 8 oz tortilla chips; 2 cup cheddar cheese, shredded; 1 cup monterey jack cheese, shredded; 0.25 cup pickled jalapeños, sliced; 0.5 cup ripe tomatoes, seeded and diced; 0.25 cup green onions, thinly sliced; 2 tbsp fresh cilantro, chopped; 0.5 cup sour cream; 0.5 cup guacamole or mashed avocado; 2 each lime wedges; 1 tsp hot sauce (optional)

Inspired by Betty C's Bar and Grill

Time35m

Serves4

Make Beef Nachos Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef

1 lb ground beef (80/20)

1 tbs olive oil

1/2 cup yellow onion, finely diced

2 tsp Garlic, minced

1 tsp Chili powder

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

1 tbs tomato paste

1/4 cup beef broth or water

Chips & Cheese

8 oz tortilla chips

2 cup Cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

Toppings

1/4 cup pickled jalapeños, sliced

1/2 cup ripe tomatoes, seeded and diced

1/4 cup green onions, thinly sliced

2 tbsp Fresh cilantro, chopped

1/2 cup Sour cream

1/2 cup guacamole or mashed avocado

2 each Lime wedges

1 tsp hot sauce (optional)

Method

Beef

Prepare and cook aromatics

Heat a large skillet over medium heat. Add olive oil and let warm for 30 seconds. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Brown the beef

Increase heat to medium-high and add the ground beef to the skillet. Use a spatula to break it into small pieces. Cook until no longer pink and edges begin to brown, about 6–8 minutes.

Season and simmer

Stir in chili powder, ground cumin, smoked paprika, kosher salt, black pepper, and tomato paste. Cook, stirring, for 1 minute to bloom the spices. Pour in the beef broth (or water), scrape up any browned bits from the pan, and reduce heat to medium-low. Simmer until mixture is slightly thickened and most liquid has evaporated, about 3–4 minutes. Taste and adjust seasoning if needed. Keep warm off the heat.

Assemble & Bake

Preheat and prepare baking sheet

Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet or oven-safe platter with parchment paper or lightly grease it.

Layer chips and cheese

Spread half of the tortilla chips in an even layer across the baking sheet. Sprinkle half of the shredded cheddar and monterey jack evenly over the chips. Spoon half of the cooked beef evenly over the cheese layer. Repeat with the remaining chips, cheeses, and beef to form two stacked layers for better melt coverage.

Bake until cheese melts

Place the assembled sheet in the preheated oven and bake until the cheese is fully melted and bubbling, about 6–8 minutes. For extra browning, switch to the broiler for 30–60 seconds—watch closely to prevent burning.

Finish & Serve

Add toppings

Remove the nachos from the oven. Immediately sprinkle the pickled jalapeños, diced tomatoes, and sliced green onions over the hot cheese. Dollop sour cream and guacamole across the nachos or serve them on the side for guests to add. Sprinkle chopped cilantro and drizzle hot sauce if using. Serve lime wedges on the side for squeezing.

Serve

Serve the nachos hot on the baking sheet or transfer to a large platter. Encourage guests to dig in while the cheese is still gooey. Leftovers can be reheated briefly in a 350°F (175°C) oven for 5–7 minutes.