Nachos with meat

Name: Nachos with meat
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 6
Ingredients: Nachos 7 oz; Cheddar cheese 4.6 oz; Edam cheese 4.5 oz; Jalapeno peppers to taste; Coriander to taste; Ground beef 10.5 oz; Precooked black beans (drained weight) 1 cup; Red onions large 1; Garlic 1 clove; Water &frac13; cup; Powdered coriander to taste; Powdered cumin to taste; Green Peperoncino to taste; Oregano dry to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Piccadilly tomatoes 1 cup; Red onions small 1; Jalapeno peppers small 1; Lime juice ½; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste

it de fr es br

Gluten Free

Difficulty: Easy
Prep time: 40 min
Cook time: 40 min
Serving: 6
Cost: Average

PRESENTATION

Nachos with meat are the ultimate party starter, no doubt about it. They're like, instant fun and flavor at any gathering. Really good stuff. These are far from basic—this loaded nachos recipe is all about layers of crispy homemade corn chips, juicy seasoned beef, and melty cheese. And listen, in the Tex-Mex world, folks really know how to turn a simple snack into a whole meal. This version? Totally does that. Imagine a generous scoop of tender ground beef on top, with black beans adding extra heartiness. Plus, there's pico de gallo—a fresh salsa made with diced tomatoes and onions—that adds a tangy kick to every bite. And the jalapeños? They bring a touch of heat. Then there's creamy guacamole on the side. So so good. Every bite is a mix of melty, spicy, and moist textures, creating a true Tex-Mex celebration on your plate.

Here's the deal: what sets these beef nachos apart is how much you can pile on while keeping it super casual. A tray of nachos with meat like this? It's basically an invite for everyone to grab a handful, share a laugh, and just dig in—no utensils required, which is great. That’s the essence of great Mexican appetizers, especially when the cheese is gooey and the chips are fresh from the oven, still a bit golden on the edges. Really, the combination of beans, meat, and pico de gallo is perfection, especially with thicker homemade chips for that real crunch. Some folks might add extra nachos toppings—maybe a dollop of sour cream or more salsa—but to be honest, this easy nachos recipe is packed with so much flavor, you won’t feel like anything’s missing. Whether you’re catching a game, hosting friends, or just craving something cheesy and satisfying, these ground beef nachos totally capture the fun, social vibe that makes Tex-Mex food a go-to for all kinds of parties. For real, with every bite, you’re getting a taste of that bright, festive spirit that makes gatherings unforgettable.

INGREDIENTS

Nachos 7 oz (200 g)

Cheddar cheese 4.6 oz (130 g)

Edam cheese 4.5 oz (130 g)

Jalapeno peppers to taste

Coriander to taste

For the meat: Ground beef 10.5 oz (300 g); Precooked black beans 1 cup (250 g) - (drained weight); Red onions 1 - large; Garlic 1 clove; Water ⅓ cup (80 g); Powdered coriander to taste; Powdered cumin to taste; Green Peperoncino to taste; Oregano to taste - dry; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For the pico de gallo: Piccadilly tomatoes 1 cup (200 g); Red onions 1 - small; Jalapeno peppers 1 - small; Lime juice ½; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Nachos with meat

To make the nachos with meat, start with the meat: clean and finely chop the red onion 1, then remove the inner sprout from the garlic 2 and finely chop it as well 3.

Heat a splash of oil in a saucepan, then add the chopped garlic and onion 4, salt 5, and let it simmer gently for about 10 minutes 6. Set aside.

In the same saucepan, heat another splash of oil, then add the ground beef 7 and brown it well, breaking it up with a spoon 8. At this point, add the chopped garlic and onion you set aside 9.

Season with the powdered spices: cumin 10, chili pepper 11, and coriander 12.

Add the dried oregano 13 and pepper 14. Finally, add the beans 15.

Pour in the water 16 and mix well 17, then continue to cook over medium heat for about 15 minutes. You should obtain a rather dry ragù 18.

In the meantime, prepare the pico de gallo: wash and dice the tomatoes into about 1 cm (0.5 inch) cubes 19 and transfer them to a bowl. Trim the jalapeno pepper 20, remove the seeds, and finely chop it 21.

Finely chop the parsley 22 and the onion. Add the onion 23 and the chili pepper to the bowl with the tomatoes 34.

Season with lime juice 25, oil 26, and salt, then mix well and set aside 27. Finally, cut both the cheddar and edam into small cubes.

You are ready to assemble everything: place the nachos on a 21x28 cm (8x11 inch) baking tray 28, then sprinkle them with some of the cheddar 29 and edam cubes 30.

Distribute the meat all over the surface 31, then cover with the remaining cheese 32. Bake in a preheated fan oven at 220°F (430°F) for about 5 minutes 33.

When the cheese has melted, take the tray out of the oven 34 and garnish with the pico de gallo 35, some jalapeno slices, and freshly chopped coriander. Your nachos with meat are ready to be enjoyed 36!

Storage

It is recommended to consume the nachos with meat immediately, otherwise the chips will absorb the moisture from the toppings and become soft.

The meat and bean topping can be prepared in advance and stored in the refrigerator for up to 2 days in an airtight container, or it can be frozen.

Tip

For a crunchy result, it is important that the meat and bean mixture is not too watery, so make sure the liquid in the pan has evaporated.

If you want, you can further enrich the recipe by adding guacamole or pickled gherkins.

You can use packaged chips or make them yourself starting from the dough of corn tortillas: follow our nachos recipe!

For the translation of some texts, artificial intelligence tools may have been used.

Nachos with meat

PRESENTATION

INGREDIENTS

How to prepare Nachos with meat

Storage

Tip

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