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    Home » Recipes » Beef

    Oven-Baked Nachos with Ground Beef and Cheese

    Published: Feb 13, 2022 · Modified: Dec 31, 2022 by Kaylie This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    These delicious oven-baked nachos with flavorful ground beef and melted cheese are the perfect appetizer for game day or your next potluck. They're topped with homemade sweet pickled jalapeños, and will take your nachos to the next level!

    Hand holding nacho chip with toppings.

    Serve these amazing baked nachos with your favorite salsa and dips right on the sheet pan, for an easy and no fuss serving dish. Be game day ready with these ultimate nachos, guacamole (no cilantro) recipe and fresh spinach artichoke dip! 

    Jump to:
    • Ingredients & notes
    • Ingredients for pickled jalapeños
    • Equipment
    • Instructions
    • Pro Tips
    • Frequently Asked Questions
    • More appetizer recipes to try out
    • Oven Baked Nachos with Ground Beef

    Ingredients & notes

    Ingredients for nachos.

    Tortilla Chips – Use your favorite kind, white or yellow corn, triangle or round cut

    Ground Beef – I recommend 80/20 (80% beef / 20% fat), which stays a bit juicer after you bake the nachos

    Taco Seasoning – Try my flavor bomb taco seasoning mix, or use your favorite store-bought brand.

    Cooking oil – Use a neutral flavored oil for searing the ground beef

    Cheese – Cheddar adds a nice, salty flavor, and monterey jack melts perfectly (feel free to substitute pepper jack if you like it spicy!)

    Optional toppings and dips - Cilantro, diced tomatoes, diced red onion, sour cream and salsa.

    Ingredients for pickled jalapeños

    Ingredients for pickled jalapenos.

    Jalapeños – These peppers aren’t too spicy, especially after a quick pickling. If you’re pressed for time, feel free to substitute canned jalapeños (but trust me, the extra step of home pickling is worth it!)

    White Vinegar – The main acid component for pickling

    Garlic – Adds a punch of flavor and complexity to the pickled jalapeños

    Sugar – If you like your peppers spicier, use less

    Salt

    Equipment

    Sheet pan – You’ll need a large one, ideally a full sheet pan (15 inches by 20 inches).

    Canning jar For the pickled jalapeños use a canning jar with lid, 16 ounce or glass storage container with lid.

    Instructions

    Steps on how to make pickled jalapenos.

    Make the pickled jalapeños:

    1). In a medium sized pot, add the vinegar, water, sugar, salt and garlic, then bring to a boil.

    2). Add sliced jalapenos to the pickling liquid, then turn off the heat/move the pot off the burner. Let it sit for 10 minutes.

    3). Strain the jalapenos, keeping the pickling liquid.

    4). Add the jalapeños to a clean and sterilized jar. Fill the jar with the liquid, ensuring that the jalapeños are fully submerged, and set aside to cool. 

    Steps on how to make ground beef and baked nachos.

    Make the ground beef and nachos.

    1). Cook the ground beef with the taco seasoning.

    2). On a baking sheet, add the tortilla chips, then top with cooked meat followed by the cheese. Bake at 350 degrees Fahrenheit for about 8-10 minutes, until the cheese just melts (but is not burnt).

    Optional: to use your baking sheet as a serving tray, make space on the tray for where the ramekin/dipping bowls will be.

    Baked nacho with ground beef, cheese, toppings and dip on tray.

    3). Remove the pan from the oven, and top with the pickled jalapeños, tomato, red onion and cilantro.  Add salsa and sour cream to your ramekins, then place them on the pan. Serve immediately and enjoy!

    Pro Tips

    • I use 80/20 ground beef.  You can use leaner beef, but because the fat content is lower, the meat tends to dry out quicker, especially after you bake it.  
    • No need to drain the fat when cooking the beef, keep it in for the extra flavor and it prevents it from drying out too much.
    • I like to serve the salsa and condiments on the side, so the chips don’t get soggy.  That way, your family and friends can add whatever they prefer. 
    • Make sure to drain or shake off the pickling liquid from the jalapeños before placing on the chips, this will help keep them from getting soggy.
    • Pickled jalapeños can be stored in the fridge for up to two weeks.

    Frequently Asked Questions

    Is it better to bake or broil nachos?

    Baking will get your chips evenly warm and crispy with melted cheese. Broiling may burn the chips and cheese. 

    Do you put salsa on nachos before baking?

    No, you don’t want to put on any "wet" dips or toppings on the chips before baking.

    What is the best cheese to put on nachos?

    Most soft, mild cheeses work well, like colby, pepper jack and mozzarella. Many of the larger grocery stores wi carry “Mexican Blend” or “Quesadilla Blend” shredded cheese mixtures, which are perfect for oven-baked nachos.  

    More appetizer recipes to try out

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    Close up image of nacho chip with toppings.

    Oven Baked Nachos with Ground Beef

    Kaylie
    Delicious and filling oven baked nachos made with tortilla chips, ground beef and topped with cheese.  It’s the perfect appetizer to make for game day or next potluck. Topped with homemade sweet pickled jalapenos that will take your nachos to the next level!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Total Time 35 minutes mins
    Course Appetizer
    Cuisine American
    Servings 4 people
    Calories 1284 kcal

    Equipment

    • baking sheet
    • 1 16 ounce canning jar for pickled jalapenos

    Ingredients
      

    For the nachos

    • 1 pound tortilla chips
    • 1 pound ground beef preferably 80/20
    • 3 cups combination monterey jack and cheddar, schredded
    • taco seasoning (try my recipe or use store bought)
    • 1 tablespoon cooking oil

    For pickled sweet jalapenos

    • 6-8 jalapenos, sliced thin
    • 1 cup white vinegar
    • 1 cup water
    • 2 clovess garlic, minced
    • 4 tablespoons sugar
    • 1 tablespoon kosher salt

    Topping and dips

    • cilantro leaves
    • 2 tomatoes, diced
    • ¼ cup red onion, diced
    • salsa for dipping
    • pico de gallo for dipping
    • sour cream for dipping
    • guacamole for dipping

    Instructions
     

    Sweet Pickled Jalapeños

    • In a medium sized pot, add the vinegar, water, sugar, salt and garlic, then bring to a boil.
    • To sterilize the canning jar: in a separate pot, bring 20 ounces of water to a boil. In the clean jar (or glass storage container), pour the boiling water to the top. Let it sit for at least 5 minutes. Then pour out the water.
    • Strain the jalapenos, reserving the pickling liquid. Add the jalapenos to the jar, then fill the canning jar with the liquid. Set aside to cool.

    Nachos with ground beef

    • Preheat oven to 350 degrees Fahrenheit.
    • In a large skillet, heat the cooking oil on medium high heat.  Once the oil is hot, add the ground beef and cook until it’s browned, breaking up any large chunks.
    • Add the taco seasoning and cook for another 5 minutes, or until beef is fully cooked.
    • On a large sheet pan, lay out the tortilla chips. Optional: to use the sheet pan as a serving platter, make space on the pan to add your dipping bowls/ramekins.
    • Top the chips evenly with the cooked ground beef and cheese.
    • Place the pan on the middle rack of the oven and bake for 8 minutes, or until cheese melts (but is not burnt).
    • Remove the pan from the oven, and top with the pickled jalapeños, tomato, red onion and cilantro.  If using the baking pan as your serving platter, add salsa and cilantro-lime sour cream to ramekins and place them on the pan.
    • Serve immediately!

    Notes

    *Nutritional facts provided are only an estimate, accuracy is not guaranteed.
    • I use 80/20 ground beef.  You can use leaner beef, but because the fat content is lower, the meat tends to dry out quicker, especially after you bake it. 
    • No need to drain the fat when cooking the beef, keep it in for the extra flavor and it prevents it from drying out too much.
    • Make sure to drain or shake off the pickling liquid from the jalapeños before placing on the chips, this will help keep them from getting soggy.
    • Pickled jalapeños can be stored in the fridge for up to two weeks.

    Nutrition

    Serving: 4peopleCalories: 1284kcalCarbohydrates: 90gProtein: 50gFat: 81gSaturated Fat: 30gPolyunsaturated Fat: 15gMonounsaturated Fat: 28gTrans Fat: 1gCholesterol: 170mgSodium: 2829mgPotassium: 705mgFiber: 7gSugar: 15gVitamin A: 1080IUVitamin C: 26mgCalcium: 841mgIron: 6mg
    Tried this recipe?Tag @apeachyplate or hashtag #apeachyplate!

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    Hello, I’m Kaylie -a licensed registered nurse and mommy to two hungry little boys who oversee my taste-test kitchen. Here you’ll find tasty recipes made with real ingredients that I cook for my family – from healthy and nourishing, to savory and comforting. I hope you enjoy, from my family to yours!

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    Hand holding a nacho chip with toppings.
    Nachos with toppings and dip on a baking sheet.

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