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Easy Beef Nachos

easy beef nachos Snack
Easy Beef Nachos
  • Prep 10 min
  • Total 25 min
  • Servings 8

Don’t leave your snacking to chance. Follow this time-tested cheesy beef nachos recipe for a perfectly delicious result every time. By baking your nachos in the oven, you’ll achieve the perfect gooey-to-crunchy ratio—and the maximum in snack-time satisfaction. MORE+ LESS-

Updated June 14, 2019
Old El Paso
Make with
Old El Paso

Ingredients

5
cups tortilla chips
1
lb extra lean ground beef (at least 93%)
1
package (1 ounce) Old El Paso™ taco seasoning mix
1
can (4.5 ounces) Old El Paso™ chopped green chiles, drained
2
roma (plum) tomatoes, chopped (2/3 cups)
2
medium green onions, sliced (1/4 cup)
2
cups finely shredded Colby-Monterey Jack cheese (8 ounces)

Steps

Hide Images
  • 1
    Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Set aside.
  • 2
    In 8-inch nonstick skillet, cook beef over medium heat, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix and green chiles. Cook 2 to 3 minutes longer or until beef is thoroughly cooked and seasoning is well combined.
  • 3
    Arrange half of beef mixture on chips. Top with half of other toppings. Repeat layers ending with cheese. Bake 10 to 12 minutes or until cheese is melted.

Expert Tips

  • Bump up the amount of cheese for more gooey-ness and push the amount of toppings you add. Try sliced olives, chopped avocado and pickled jalapeños after the nachos come out of the oven. Serve a bowl of sour cream mixed with finely chopped fresh cilantro and grated lime zest alongside, to dollop on individual chips.
  • Stir in a mild chunky tomato salsa or spicy green salsa verde into the cooked ground beef for a moister, saucy meat layer.
  • Try ground chicken or pork instead of ground beef to make an interesting twist to a tray of nachos—its actually just as traditional in southwestern-style nachos.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
60mg
19%
Sodium
590mg
24%
Potassium
210mg
6%
Total Carbohydrate
17g
6%
Dietary Fiber
1g
5%
Sugars
0g
Protein
19g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • It may seem as if nachos have been around forever, but it took one enterprising restaurateur, faced with a whole bunch of hungry customers, to create the supremely satisfying dish and change snacking history forever. It all started in Piedras Negras, a Mexican town near the U.S. military base in Fort Duncan, Texas. Back in 1943, there was a group of military wives who had spent the day shopping and decided they needed a late lunch right away. They went to the town’s esteemed Victory Club and beseeched the illustrious maître d’, Ignacio (“Nacho”) Anaya Moreno, to serve them something—anything—for a meal. He promised to rustle something up for them from the by-now closed kitchen. Moreno went back into the kitchen, and that’s where the magic happened, when fried tortillas, melted cheese and sliced jalapeños were assembled and baked. Moreno got the honor of naming the soon-to-be-famous dish after himself: Nachos Especiales. Check out our how to make nachos guide when you’re ready to make history with our own version. Then check out more of Betty’s best nacho recipes.

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