Beef and Bean Nachos
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Beef and Bean Nachos are a perfect party food that everyone will love. Bake for just 15 minutes, top with your favorite condiments and dig in. Let’s get this party started!
Try our Tinga Tostadas next!
Easy Beef Nachos Recipe
I don’t know about you, but I love eating nachos for a meal. Not that I do it very often, but hey, every once in a while I choose to eat “junk” for dinner. Gimme a big ‘ole beer and a tray of nachos (to share, of course), and I’m a happy camper.
There are so many flavors and textures in this sheet pan snack. I love that they taste salty, creamy, crunchy, and spicy all at the same time.
Why This Recipe Works:
- SIMPLE – After you make the meat and bean mixture, these are a breeze. In fact, cook the beef in advance and it’s even easier.
- IMPRESSIVE – We love serving these at parties and everyone is always impressed. They are pretty to look at and tasty to eat!
- FILLING – Lots of protein in this tray of nachos so that is always a good thing.
- DELICIOUS – I enjoy “junk food” on a Friday or Saturday night. Yes please.
Ingredients needed for Beef and Bean Nachos:
- Olive Oil – Used to sauté the veggies.
- Onion, jalapeno, and garlic
- Beef – Use lean ground beef or any version you prefer. You could even use ground turkey or ground sausage.
- Spices – Cumin, red pepper flakes, kosher salt, and freshly ground black pepper.
- Beans – Use one can of black beans. Pinto or cannellini would also work.
- Other canned goods – Fire-roasted diced tomatoes, Mexicorn and green chiles (strained well).
- Chips – I used a combo of corn tortilla chips and blue tortilla chips.
- Cheese – A combo of sliced cheddar cheese and shredded Mexican cheese for maximum cheesiness!
- Toppings – Top the baked nachos with avocado slices, sour cream, cilantro, and jalapeno slices!
How to make Beef and Bean Nachos:
Saute veggies. In a medium stock pot over medium-high heat, add olive oil. Add diced onion and jalapeno and cook until softened, approximately 4 minutes. Then add garlic and stir for another 30 seconds.
Add beef and seasonings. Add the ground beef and seasonings – the cumin, red pepper flakes, kosher salt, and freshly ground black pepper. Cook until the beef is completely done.
Add canned veggies. Pour in the black beans, Mexicorn, fire-roasted tomatoes, and green chilies. Stir and cook over medium heat until liquids are absorbed. You don’t want soggy nachos!
Prep for baking. Preheat oven to 375 degrees. Prep a baking sheet with parchment paper.
Assemble nachos. Layer half of the corn and blue tortilla chips, half of the sliced cheese, half the beef and bean mixture, and repeat – more chips, sliced cheese, and beef and bean mixture. Top with shredded cheese.
Bake. Bake for 15-20 minutes, or until nachos are slightly browned on top, and the cheese is bubbly hot.
Serve. To serve, add the avocado slices, sour cream, and jalapeño slices.
We love the beef and bean mixture on other things too, like tacos, quesadillas, taco salads, and tostadas.
Kitchen Tools Used: (affiliate links)
Beef and Bean Nachos
For the meat and beans:
- 1 Tablespoon olive oil
- 1 medium onion – diced
- 1 medium jalapeno – diced (with or without seeds)
- 2 cloves garlic – diced
- 1 pound lean ground beef
- 1 Tablespoon ground cumin
- 1 teaspoon red pepper flakes
- kosher salt & freshly ground black pepper – to taste
- 1 15 oz. can black beans – rinsed and drained
- 1 8 oz. can Mexicorn – drained
- 1 15 oz. can fire-roasted tomatoes – drained
- 1 small can green chilies
For the other nacho ingredients:
- 12 oz. tortilla chips – combination of blue chips and corn chips
- 8 oz. sliced cheddar cheese
- 8 oz. shredded Mexican cheese
- sliced cherry tomatoes, avocado slices, sour cream, cilantro – to serve
For the meat and beans:
- Heat a medium saucepan on the stove and add olive oil. When hot, add onion and sauté until soft and translucent. Add garlic and cook for 30 more seconds.
- Add ground beef, cumin, salt and pepper – and cook until brown and crumbled. Drain excess grease and return to pot.
- Add beans, corn, tomatoes, salsa, and chilies. Stir and continue to cook for about 15 minutes, or until most of the liquid is absorbed. Set aside.
For the nachos:
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper. Layer chips, sliced cheese, meat and bean mixture. Repeat by adding more chips, sliced cheese, meat and bean mixture. Add shredded cheese to the top and bake for approximately 15-20 minutes.
- To serve, top with avocado slices, sour cream, jalapeno slices, and cilantro.
What exactly is “Mexican cheese”? What kind of cheese?
The Mexican cheese that I use is a shredded blend of both Monterey Jack and sharp Cheddar cheese.
So it’s not a secret I love Tex-Mex and nachos are my JAM!! I could eat this entire pan, all the flavors are so perfect.
The meat and bean mixture is delicious. I cook for only one so I just put chips on a plate, putting mixture on top with shredded cheese on top of that and microwave until cheese melts. I freeze the rest for more nachos and tacos.
That sounds great too, Shelby!! Thanks for your sweet comments!
Going to a party and need an awesome appetizer! Here it is! Satisfaction Guaranteed!