Ultimate Nacho Recipe

This recipe is full of chips, cheese, meats, beans, and all of the toppings! We love how this is made on a single baking sheet for easy cleanup. The best part of this meal? Everyone can choose their favorite toppings, leaving zero room for complaints. The perfect easy dinner for busy weeknights, a game-day party, or Cinco de Mayo!

Contents

Ingredient Notes Meat Options Toppings We Love Storage & Reheating Instructions

Why Our Recipe

Whip up a loaded nacho platter with an easy beef and bean topping.
Keep it loaded or stretch the meat across two sheet pans to feed a hungry crowd.
Pile on all your favorite toppings for a fun, build-your-own nacho night.

Ultimate Nacho Recipe chip with cheese pull.

Nachos really are everyone’s favorite appetizer (or even meal). When I make these, everyone’s on board. The crispy texture of the chips, combined with tons of gooey, melted cheese—load them up with guac, salsa, and some jalapeños for a little spicy kick—so good! Our recipe gives you the perfect ratio of meat, cheese, and toppings for the perfect bite!

Ingredient Notes

Tortilla Chips: The crunchy base. Opt for thick chips for better support for all those delicious toppings.
Ground Beef: Use 80/20 ground beef for the best flavor and texture. You can easily substitute with shredded beef, leftover carnitas, or even chicken (ground or shredded) or ground turkey. For a plant-based option, simply add more beans and omit the meat.
Taco Seasoning: Provides a zesty flavor. Make your own blend for a personalized touch.
Refried Beans: Gives a creamy texture. Swap with black beans for variety.
Cheddar Cheese: Melts perfectly for gooey goodness. Experiment with different cheeses like Monterey Jack for a twist.

Meat Options

There are a lot of options you can play around with for your protein. We make ours with ground beef, a standard 80/20 blend (also known as ground chuck), but you really can use whatever you want to perfectly customize your nachos!

Carne Asada: Level up these nachos with some juicy steak! Fire up the grill with this Carne Asada recipe, or keep it simple and make our Slow Cooker Carne Asada.

Shredded Beef: We have some great slow cooker shredded beef recipes that you can top these nachos with and even save some for later for tacos or burritos! We recommend our Slow Cooker Chili-Lime Mexican Shredded Beef or our Slow Cooker Jalapeño Beef.

Shredded Pork: Not a fan of beef? No problem. Load these nachos up with some shredded Sweet Pork or our Killer Crockpot Carnitas.

Ground Chicken or Turkey: For a leaner option, you can easily use ground chicken or turkey. Mixed with taco seasoning and covered in cheese, you can barely tell the difference.

Toppings We Love

Tomatoes: Diced tomatoes add a fresh, juicy element. Drain them to avoid sogginess.

Onions: Both green and red onions lend a sharp, tangy flavor. Red onions offer a more intense bite.

Bell Peppers: For a sweet crunch, add diced bell peppers of any color.

Jalapeños: For that essential kick. Fresh slices offer crispness, while pickled jalapeños bring tanginess and a milder heat.

Corn: Sweet corn kernels can be used fresh, grilled, or even as a salsa for a sweet pop.

Avocado/Guacamole: A creamy addition that pairs wonderfully with the heat of other toppings.

Salsa: From mild pico de gallo to fiery salsa roja, it adds moisture and spice.

Sour Cream: Offers a cool, creamy counterpoint to the heat.

Hot Sauce: A must for heat lovers. Drizzle over the top for an extra zing.

Cheese Sauce: A creamy cheese sauce (hello nacho cheese!) can be drizzled over or served on the side.

Storage & Reheating Instructions

Refrigerate in an airtight container for up to 2 days.

Reheat in the oven at 350 degrees Fahrenheit to maintain crispiness.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.