Skillet Beef Nachos are a great way to bring fun to any occasion! Layers upon layers of warm tortilla chips loaded with flavorful, seasoned ground beef, gooey cheese, and loads of fresh veggies, this dish is bound to make anyone’s day just a little brighter. If you love these ground beef nachos, be sure to try my Irish Nachos, too!

Beef Nachos

Ingredients & Substitutions

Meat: I love ground beef for nachos. However, you could certainly make these with ground turkey or ground chicken. In fact, if you prefer chicken, check out my Skillet Chicken Nachos!

Beef Mixture: Once the ground beef and onion have been cooked, combine them with refried beans and taco seasoning.

Cheese: It’s all about personal preference when it comes to cheese. For beef nachos, I love both mild cheddar cheese and Monterey Jack cheese. Try them out with your favorite kinds of cheese.

Tortilla Chips: For this recipe, any type of tortilla chips can be used, such as corn or flour tortilla chips. I like to use a sturdy chip that will hold up in the oven, doesn’t get soggy, and can hold a big pile of toppings. For a crispy texture, choose a thin tortilla chip. For a soft and chewy texture, choose a thicker tortilla chip. Ultimately, the type of tortilla chip used is a personal preference!

Toppings: Choices for toppings are endless! I have given you some options, but feel free to add more or substitute with your favorites.

How to Make Nachos in a Skillet

Can I Make Beef Nachos Without a Skillet?

Yes! I love the skillet method for these nachos because not only does the skillet hold in every bit of topping that may fall off, it holds its heat longer than a sheet pan and keep your nachos warm and perfect. However, you can also use a lined baking sheet. We do that occasionally, especially if we need to double the recipe. Just wrap a cookie sheet in aluminum foil and follow the rest of the instructions exactly the same way.

A Skillet Filled with Layers of Beef Nachos and Topped with Melted Cheese, Tomato, Sour Cream, and Lime.

How to Serve Nachos

  • Dice all of your topping ingredients ahead of time.
  • Have salsa, more sour cream, and plates and napkins ready because once they are done folks will want to dig in!
  • If you have picky eaters, the topping can go on the side in small dishes.  People can pile on the ingredients they like and skip the ones they don’t.
beef-nachos-blog
5 from 3 votes

Beef Nachos

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Skillet Beef Nachos are a great way to bring the fun to any occasion! Layers upon layers of warm tortilla chips loaded with flavorful, seasoned ground beef, gooey cheese, and loads of fresh veggies, this dish is bound to make anyone’s day just a little brighter. 

Ingredients

NACHOS

  • 1 pound (453 g) ground beef, cooked
  • 1 small onion, diced and cooked
  • 1 tablespoon taco seasoning
  • 15 ounces refried beans
  • 1 large bag tortilla chips
  • 2 cups (113 g) mild cheddar cheese, shredded
  • 2 cups (113 g) monterey jack cheese, shredded
  • ½ cup (86 g) black beans, rinsed, drained

TOPPINGS

  • ½ avocado, diced
  • 1 large tomato, diced
  • ¼ cup scallions, sliced
  • ¼ cup cilantro, chopped
  • ½ cup jalapeños, diced
  • sour cream, for drizzling

Instructions

  • Preheat oven to 425ºF.
  • In a medium bowl, combine cooked hamburger, cooked onion, refried beans and taco seasoning. Mix well.
  • To a large, oven-safe skillet, add ⅓ of the tortilla chips. Top with the beef-bean mixture, ⅓ of the cheese, and ⅓ of the black beans. Repeat two more layers.
  • Bake until cheese is melted, about 10 minutes.
  • Top with tomato, avocado, green onions and cilantro. Drizzle with sour cream.

Video

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A Skillet Filled with Layers of Beef Nachos and Topped with Melted Cheese, Tomato, Sour Cream, and Lime.
These Beef Nachos are also in my book, Homestead Recipes!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I carmalize the onions. And use pinto beans vs black beans. I also combine the beans with the meat mixture. So good. My teenager begs me to make it.

  2. I love this recipe and will definitely be making it and several others. Thank you so much for all your delicious recipes.

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