Why You’ll Love This Recipe
I love these nachos because they go far beyond the usual sprinkle-of-cheese-and-call-it-a-day method. The homemade nacho cheese sauce ensures every chip gets its fair share of cheesy goodness, and the seasoned beef packs serious flavor thanks to a custom spice blend. It’s a layered masterpiece that feels indulgent but is surprisingly easy to pull together. Whether I’m feeding friends or just treating myself, these nachos always hit the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Beef:
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olive oil
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garlic cloves
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finely chopped onion
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ground beef (mince)
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tomato paste
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water
Nachos Seasoning:
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onion powder (or garlic powder)
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dried oregano
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salt
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cumin powder
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paprika
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cayenne pepper (optional for heat)
For the Nachos:
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good-quality corn chips (sturdy, not thin)
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grated cheese (cheddar, Monterey Jack, gruyere, or a blend)
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nachos cheese sauce (see tip below)
For Serving:
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sliced scallions or shallots
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guacamole
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pico de gallo
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sour cream
Directions
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Cook the Beef:
I heat olive oil in a skillet over high heat and sauté the garlic and onion until translucent. I add the ground beef and break it up as it browns. Once cooked through, I stir in the nachos seasoning, tomato paste, and water. I let it simmer for another 2 minutes and then set it aside. -
Preheat the Oven:
I set the oven to 350°F (180°C). -
Assemble the First Layer:
On a baking tray, I spread half of the corn chips in a single layer. I drizzle about 1 cup of warm nachos cheese sauce over the chips, then top with half the beef and half the grated cheese. I make sure to cover the cheese sauce with beef and cheese to prevent it from drying out in the oven. -
Add the Second Layer:
I layer on the remaining corn chips, drizzle over the rest of the nachos cheese sauce, then top with the remaining beef and cheese. -
Bake:
I bake for about 15 minutes, just until the cheese is fully melted and everything is hot. -
Serve:
I serve the nachos immediately, garnished with scallions and with sides of guacamole, pico de gallo, and sour cream.
Servings and timing
This recipe serves 8–12 people, depending on the occasion and how hungry everyone is.
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Prep Time: 20 minutes
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Cook Time: 15 minutes
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Total Time: 35 minutes
Variations
When I want to change things up, I sometimes use pulled chicken instead of beef or add a layer of refried beans. For a vegetarian version, I skip the meat and load up with seasoned black beans and sautéed peppers. If I want it extra spicy, I mix chopped jalapeños into the beef or add hot sauce to the cheese sauce.
storage/reheating
Nachos are best enjoyed fresh, but if I have leftovers, I store them without the cold toppings. I reheat them in the oven at 300°F (150°C) for about 10 minutes to crisp them back up. If I know I’ll have leftovers, I serve toppings like sour cream and guacamole on the side to keep the chips from going soggy.
FAQs
Can I use store-bought taco seasoning instead?
Yes, I substitute one packet of store-bought taco seasoning when I’m short on time, but I love using the homemade blend for deeper flavor and better control of the spice level.
What kind of cheese works best?
I prefer a mix—cheddar for sharpness and Monterey Jack or gruyere for meltability. The nachos cheese sauce really ties everything together, so I always make sure it’s warm and pourable before assembling.
How do I keep the chips from getting soggy?
I use sturdy corn chips and make sure all of the nacho cheese sauce is covered with either beef, grated cheese, or more chips before baking. Exposed sauce tends to dry out or form a skin, so I layer carefully.
Can I make this ahead of time?
I prep the beef and cheese sauce ahead of time and store them separately. When I’m ready to serve, I assemble and bake fresh so the chips stay crispy.
What sides go best with nachos?
Guacamole, pico de gallo, and sour cream are my go-tos. I also love serving them with pickled jalapeños, hot sauce, or even a simple green salad to round things out.
Conclusion
These Ripper Beef Nachos are everything nachos should be: cheesy, crunchy, and layered with bold flavor. With that rich, homemade cheese sauce and perfectly seasoned beef, every chip is loaded with something delicious. It’s a party on a pan—easy to make, fun to eat, and guaranteed to impress. Whether I’m hosting friends or just treating myself, this is the kind of recipe that never lets me down.
Print
Ripper Beef Nachos
- Total Time: 35 minutes
- Yield: 8–12 servings
- Diet: Gluten Free
Description
These fully loaded beef nachos are layered with spiced ground beef, a creamy homemade cheese sauce, and baked to melty perfection—perfect for game day or any party spread!
Ingredients
Beef:
1 tbsp olive oil
2 garlic cloves, minced
½ onion, finely chopped
1 lb (500 g) ground beef
2 tbsp tomato paste
2 tbsp water
Nachos Seasoning:
1 tsp each onion powder, dried oregano, salt
2 tsp each cumin powder, paprika
¼ tsp cayenne pepper (adjust to taste)
Nachos:
14 oz (400 g) corn chips (use sturdy chips, not thin ones)
2 cups grated cheese (cheddar, tasty, gruyere, or Monterey Jack)
1 batch Nachos Cheese Sauce, warm (see Note 3)
Sides / Garnish:
Sliced scallions (shallots)
Guacamole (homemade or store-bought)
Pico de Gallo (see note below)
Sour cream
Instructions
Cook the beef:
Heat olive oil in a skillet over medium-high heat. Add garlic and onion; cook until softened. Add ground beef and cook, breaking it up until browned.
Add seasoning:
Stir in Nachos Seasoning, tomato paste, and water. Cook for 2 more minutes. Remove from heat and set aside.
Preheat oven:
Preheat to 350°F (180°C).
Assemble nachos (layer 1):
Spread half the corn chips in a single layer on a baking tray. Drizzle about 1 cup of warm Nachos Cheese Sauce over the chips. Top with half the beef mixture and half the grated cheese.
Assemble nachos (layer 2):
Repeat with remaining chips, cheese sauce, beef, and cheese — ensuring the cheese sauce is mostly covered to prevent browning.
Bake:
Bake for about 15 minutes, until cheese is fully melted and bubbly.
Serve:
Garnish with sliced scallions and serve hot with guacamole, Pico de Gallo, and sour cream on the side.
Notes
Cheese Sauce Tip: Keep the Nachos Cheese Sauce warm and pourable. Reheat gently in the microwave before assembling; do not thin with milk or water or the chips will get soggy.
Chip Choice: Use thick, sturdy corn chips — thin ones will soften quickly.
Pico de Gallo: Combine diced tomatoes, chopped red onion, cilantro, lime juice, salt, and pepper.
Variation: Substitute homemade seasoning with 1 packet taco seasoning for convenience.
Make-Ahead: Prepare the beef and cheese sauce in advance; assemble and bake just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer, Game Day
- Method: Baking / Oven
- Cuisine: Tex-Mex
