Ultimate Chili Beef Nachos

If I’m craving something crunchy, spicy, cheesy, and irresistibly satisfying, these Ultimate Chili Beef Nachos always hit the spot. They’re more than a snack—they’re a full-on experience that brings comfort food straight to the center of the table. Whether it’s game day, movie night, or a last-minute gathering, I find myself making this recipe over and over again.

Why You’ll Love This Recipe

I love how versatile and fun these nachos are to build and eat. Each bite is loaded with layers of savory chili beef, melted cheese, and fresh toppings that explode with flavor. Here’s why I always come back to this one:

• Bold, Tex-Mex-inspired flavor with spices, beef, and gooey cheese
• One-skillet chili beef that’s simple and deeply savory
• Customizable toppings to suit any taste or dietary need
• Oven-baked crispness that gives every chip the right balance of crunch and melt
• Perfect for feeding a crowd—or for turning into a cozy solo dinner

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chili Beef
1 tablespoon olive oil
1 pound ground beef (80/20 or lean)
1 small onion, finely chopped
2 garlic cloves, minced
1 jalapeño, finely diced (optional)
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder (adjust to taste)
¼ teaspoon cayenne pepper (optional)
1 tablespoon tomato paste
½ cup crushed tomatoes or tomato sauce
½ cup canned black beans, rinsed and drained
Salt and pepper, to taste

For the Nachos
1 large bag tortilla chips (10–12 oz)
1½ to 2 cups shredded cheese (cheddar, Monterey Jack, or blend)
¼ cup pickled jalapeños (optional)
1 fresh tomato, diced
¼ red onion, finely chopped
1 avocado, diced or mashed
¼ cup chopped fresh cilantro
1 tablespoon lime juice
¼ cup sour cream or crema
¼ cup salsa or pico de gallo
Hot sauce (optional)

Directions

Step 1: Make the Chili Beef

I start by heating olive oil in a large skillet over medium heat. I sauté chopped onions until soft, then stir in garlic and jalapeño until fragrant.

Next, I brown the ground beef, breaking it up with a wooden spoon. Once browned, I stir in cumin, smoked paprika, chili powder, and cayenne. After a couple minutes, I mix in the tomato paste, then pour in crushed tomatoes and black beans.

I let this simmer for 8–10 minutes until thickened, seasoning with salt and pepper to taste.

Step 2: Assemble the Nachos

I preheat my oven to 375°F. On a baking sheet, I spread out a layer of tortilla chips, spoon chili beef over them, then sprinkle cheese generously on top. I sometimes add another layer of chips, beef, and cheese if I want a stacked effect.

I bake the nachos for 8–10 minutes, just until the cheese is fully melted and bubbly.

Step 3: Add Fresh Toppings

Once the nachos are out of the oven, I finish them with diced tomatoes, red onion, avocado, cilantro, and pickled jalapeños. I squeeze over lime juice and add dollops of sour cream and salsa. If I’m feeling bold, I add hot sauce too.

Servings and Timing

Servings: 4 large portions
Prep Time: 15 minutes
Cook Time: 25 minutes
Assembly & Bake: 10 minutes
Total Time: 50 minutes

Variations

• Vegetarian Nachos: I use lentils or plant-based crumbles instead of beef and double the beans.
• Pulled Chicken Nachos: I swap ground beef with cooked shredded chicken mixed with taco seasoning.
• BBQ Beef Nachos: I use barbecue sauce instead of tomatoes and skip the beans.
• Skillet Nachos: I build everything in a cast-iron pan and serve straight from the stove.
• Mini Nacho Trays: I make personalized baking trays with custom toppings for each guest.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container for up to 2 days.
Reheating: I reheat in a 350°F oven for 8–10 minutes until warmed through and crisp. I avoid microwaving since it makes the chips soggy.
Tip: If possible, I store the fresh toppings separately and add them after reheating.

FAQs

Can I make the chili beef ahead of time?

Yes, I often make it the night before and reheat before layering the nachos. The flavors get even better.

What kind of chips work best for nachos?

I go for thick-cut or restaurant-style tortilla chips—they hold up under the toppings without getting soggy.

Can I use a different protein?

Definitely. Ground turkey, pulled chicken, or even chorizo work great in place of ground beef.

How do I keep nachos from getting soggy?

I drain any excess fat from the chili beef and layer everything evenly. I also add fresh toppings only after baking.

Can I make this in the microwave?

I wouldn’t. The oven gives the cheese that melty, bubbly finish and keeps the chips crispy.

Conclusion

These Ultimate Chili Beef Nachos are more than just a snack—they’re a crave-worthy dish I keep in rotation all year long. With layers of spiced beef, melted cheese, and vibrant toppings, they’re always the first thing gone at any gathering. Whether I serve them with cold drinks on the weekend or whip them up for a weeknight treat, they never disappoint.

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