Things to Eat With Nacho and Beef

A tray of these easy homemade nachos with ground beef makes a fun weeknight dinner or a festive party appetizer. Learn how to make nachos by just layering the chips, cheese, meat and jalapeños on a pan, and then popping them in the oven for nearly 10 minutes. Pile on your favorite toppings -- such as tomatoes, sour foam, avocados, olives and cilantro -- or permit your guests customize their plates. A simple loaded nachos recipe is always welcome at the table!

Overhead shot of a hand reaching and picking up simple homemade nachos recipe on a tray

Beef Nachos Recipe

There's something so fun nigh a meal that you lot can eat with your easily! Homemade nachos are a favorite effectually hither, since nosotros can pattern our own plates to make them exactly how we want them. Ready up a nacho bar -- it's a perfect dinner for picky eaters!

My youngest keeps his beefiness nachos simple with simply the cheese, fries, meat and salsa, while the rest of united states of america pile on the toppings. With zesty footing beef, two different types of melty, gooey cheese, and plenty of fresh ingredients like avocado, tomatoes, and dark-green onions, it'southward a delicious combination of flavors and textures. Best of all, the meal is quick, easy, and perfect for busy weeknights!

What kind of cheese practice yous put on nachos?

Y'all'll find two different types of cheese on nachos: grated cheeses or a cheese sauce (typically fabricated with Velveeta, like you find at brawl stadiums and movie theaters). These bootleg nachos call for existent blocks of shredded cheese in whatsoever flavor combination that y'all adopt. I use one-half sharp cheddar (for its flavor and tang) and one-half Monterey Jack (for its oozy, melty texture). Other proficient options include Pepper Jack and Colby.

Bowl of grated cheddar and Monterey Jack cheeses

Ingredients for Homemade Nachos

This is a quick overview of the ingredients that yous'll need for a uncomplicated nachos recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the mail service.

Footing beef: adds a hearty, satisfying, and flavorful component to the nachos, which turns them into a main course rather than just a snack or side dish.
Onion: cooks with the ground beef for even more flavor.
Taco seasoning: use a package of store-bought seasoning or make your own seasoning alloy at home. If using the store-bought packets, follow the preparation instructions on your specific packet (they oftentimes call for water).
Tortilla fries: pick a thick, sturdy variety that tin stand upwardly to all of the toppings (not a thin and crispy version).
Grated cheese: I like a blend of both cheddar cheese and Monterey Jack cheese, but you lot can substitute with Pepper Jack, American, Colby, or Colby Jack. Endeavour sprinkling on some Mexican cheese like cotija or queso fresco!
Pickled jalapeños: for a little chip of estrus! These are optional, so experience free to omit them for a more mild dish.

Baking sheet full of the best beef nachos recipe

How to Brand Nachos in Oven

I'll show you how to make nachos at home -- it's so darn easy! If you lot can brownish some ground beef, you're halfway in that location...

Melt and stir the ground beef and onion in a skillet; drain off the fat.
Add together the taco seasoning (and h2o, if necessary); cook according to the instructions on the taco seasoning packet.
Layer the nachos on a baking sheet, starting with half of the chips, then sprinkle with one-half of the cheese, half of the meat, and half of the jalapeños. Echo the layers.
Bake the nachos until the cheese melts. Accept one bite and taste the flavorful combination!

Process shot showing how to make homemade nachos with ground beef

How Long to Bake Nachos

Go on an eye on the nachos and pull them out when the cheese is melted and the edges first to brownish slightly, about 10-15 minutes in a 425°F.

Horizontal shot of loaded nachos supreme

Toppings for Nachos

1 of the greatest aspects of bootleg nachos is their versatility. They're great for serving a crowd or for feeding a family of picky eaters, since everyone can customize their own portions. Set upwards a nacho bar and let your friends and family add any of these toppings:

Chopped tomatoes
Salsa
Pico de Gallo
Guacamole or diced avocado
Chopped cerise onion or sliced green onion
Fresh cilantro
Dollop of sour foam
Sliced black olives
Jalapeños

What to Serve with Homemade Nachos

If you're looking to circular out your Mexican-inspired meal with another dishes, effort serving the baked nachos with refried beans, ranch-style beans, black bean and corn salad or a summer corn salad. Mexican cornbread, rice, or a unproblematic green salad would likewise be a dainty addition to the meal.

Storage

Nachos are definitely best when served warm, straight from the oven. Leftovers will go along in an airtight container in the refrigerator for 1-two days, but the chips will go soggy every bit they sit.

How to Reheat

Place the nachos on a baking sheet. Warm them in a 300° F oven just until heated through, about v-ten minutes.

Can I freeze homemade nachos?

You can freeze the cooked, seasoned ground beef in an closed container for upward to 3 months. Then thaw the meat and use on the nachos equally instructed. I do non recommend freezing the leftover baked nachos once assembled, since they will not retain their great crunchy texture.

Overhead shot of the best homemade nachos recipe with toppings

Recipe Variations -- How to Make Nachos

Add beans to the nachos before baking. A tin can of drained, rinsed black beans or pinto beans would work well.
Omit the meat and prepare vegetarian nachos.
Swap out the basis beef and use ground turkey or ground chicken. Leftover pulled pork is also bully on nachos!
Drizzling the top of the nachos with sour cream or salsa gives the platter a restaurant-quality finishing touch!
Use Doritos chips instead of patently tortilla chips.
Double the recipe and bake the nachos on two divide trays. Similarly, you can cutting the ingredients in half if you're feeding a smaller family.

Tips for the Best Homemade Nachos Recipe

Grate the cheese by hand. I find that packages of pre-shredded cheese don't melt as smoothly and don't requite yous that ooey, gooey, cheesy texture that nosotros all love in our nachos.
Layer the nachos past starting with one-half of the chips, then adding half of the cheese, meat and optional jalapeño peppers. Creating multiple layers of chips, cheese and beef on your tray ensures that most of your fries are covered with toppings. Otherwise, yous stop up with cheese and ground beef on the top layer...and a bunch of plain chips underneath!
Utilise thick, sturdy corn tortilla chips that can stand up to the toppings. I similar the freshly made-in-store fries that I find in the bakery department at my grocery store. Other expert options include On the Border Cafe Style or Traditional Cantina Tostitos. Only avoid the thin and crispy varieties, which tend to become soggy and/or intermission under the weight of the toppings.
Nachos fire hands, and then keep an eye on them and remove them from the oven when the cheese melts and the edges merely start to go dark-brown.
Serve the nachos while they're still warm from the oven. Nachos tend to get soggy and stale if they sit out for too long.

Overhead shot of a tray of homemade nachos

More Mexican-Inspired Recipes to Attempt

Crock Pot Chicken Nachos
Craven Enchilada Casserole
Taco Skillet with Rice
Rex Ranch Chicken
Like shooting fish in a barrel Chicken Tortilla Soup
Taco Quesadillas

Homemade Nachos with Ground Beefiness

A tray of these easy homemade nachos with ground beefiness makes a fun weeknight dinner or a festive party appetizer.

Course Appetizer, Dinner

Cuisine American, Mexican

Keyword baked, beef nacho recipe, piece of cake, homemade nachos, homemade nachos with footing beefiness, simple

Prep Fourth dimension fifteen minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings half-dozen - viii people

Calories 529 kcal

1 lb. ground beef
½ cup finely chopped onion
ane (i ounce) parcel taco seasoning mix (or use homemade taco seasoning blend)
1 large bag tortilla chips (nigh xi ounces)
4 cups grated cheese (effort cheddar, Monterey Jack, Pepper Jack, Colby, or a combination of these)
½ cup pickled jalapeños, patted dry (optional)
Optional toppings: chopped lycopersicon esculentum, salsa, sour cream, sliced blackness olives, chopped greenish onions, fresh cilantro, diced avocado or guacamole

Preheat oven to 425° F. Grease a large rimmed baking sheet or line with foil or parchment; set aside.
In a large skillet over medium-loftier heat, cook the ground beef and onion until the onion is tender and the meat is no longer pinkish. Bleed off the fatty; render beefiness and onion to the skillet. Add taco seasoning (and water if called for on the packet). Cook according to the instructions on the seasoning packet.
Suit half of the tortilla chips on the prepared baking canvass. Tiptop fries with half of the beef mixture, half of the cheese, and half of the jalapeños (if using).
Repeat layers once more than.
Bake in the oven until the cheese melts, about 10-15 minutes. Add optional toppings; serve immediately.

Grate the cheese by hand. I detect that packages of pre-shredded cheese don't melt as smoothly and don't give you that ooey, gooey, cheesy texture that we all dear in our nachos.
Layer the nachos past starting with half of the chips, then calculation half of the cheese, meat and optional jalapeño peppers. Creating multiple layers of chips, cheese and beef on your tray ensures that most of your chips are covered with toppings. Otherwise, you finish up with cheese and basis beefiness on the height layer...and a bunch of plain fries underneath!
Use thick, sturdy corn tortilla fries that can stand up upwardly to the toppings. I like the freshly made in-store chips that I find in the bakery section at my grocery store. Other good options include On the Border Buffet Style or Traditional Cantina Tostitos. Simply avert the thin and crispy varieties, which tend to get soggy and/or break nether the weight of the toppings.
Nachos burn easily, then keep an heart on them and remove them from the oven when the cheese melts and the edges just start to get brown.
Serve the nachos while they're still warm from the oven. Nachos tend to get soggy and stale if they sit out for also long.

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Source: https://www.theseasonedmom.com/homemade-nachos/