Oven-Baked Nachos Loaded with Beef, Veggies, and Cheese Recipe

Introduction

Oven-Baked Nachos are a delicious and satisfying party favorite that combine crispy tortilla chips with savory sautéed beef, fresh vegetables, and gooey melted cheese. This recipe layers flavors and textures for a crowd-pleasing snack or meal you can enjoy anytime.

Ingredients

• 2 large bags tortilla chips (13 oz. bags)
• For the sautéed beef:
• 1 lb lean ground beef
• 3 tablespoons taco seasoning
• For the toppings:
• 1 can black beans, drained
• 1 orange pepper, diced
• 1 small red onion, diced
• 1 cup cherry tomatoes, sliced
• Kernels from 2 ears of corn
• 1 can black olives, sliced
• 1 can green olives, sliced
• 2 scallions, chopped
• 2 jalapeños, thinly sliced
• 2 cups Monterey Jack cheese
• 2 cups cheddar cheese
• For the sauce:
• ½ cup sour cream
• Juice of 2 limes
• ¼ teaspoon kosher salt
• For garnish:
• 1 avocado, chopped
• 2 tablespoons chopped cilantro

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Prepare the sauce by mixing sour cream, lime juice, and kosher salt in a small bowl. Stir well, then transfer to a squeeze bottle and refrigerate until ready to use.
3. Step 3: In a medium skillet over medium-high heat, cook the ground beef, breaking it up as it browns. When the beef loses its pink color, stir in the taco seasoning and cook for an additional minute. Drain excess fat by transferring the beef to a paper towel-lined strainer.
4. Step 4: Line the inside of a 10-inch springform pan with parchment paper, creating a collar that rises about two inches above the top edge.
5. Step 5: Begin assembling the nachos by spreading a handful of tortilla chips evenly into the pan. Add a layer of cooked beef, followed by a small amount of the assorted vegetables and black beans. Sprinkle 1 cup of Monterey Jack cheese over the top.
6. Step 6: Repeat the layering process three more times, alternating the cheese between Monterey Jack and cheddar for variety.
7. Step 7: Crush any remaining chips and sprinkle them, along with the remaining beef and vegetables, over the top layer.
8. Step 8: Bake the assembled nachos in the preheated oven for 30 minutes, or until the cheese is fully melted and bubbly.
9. Step 9: Carefully remove the springform pan from the oven and place it on a large plate. Using oven mitts, release the springform ring and gently lift it away from the nachos. Peel off and discard the parchment paper collar.
10. Step 10: Drizzle the prepared sour cream sauce over the top, then sprinkle with chopped avocado and cilantro. Serve immediately while warm.

Tips & Variations

• For extra spice, add diced jalapeños directly into the layers or sprinkle with hot sauce before serving.
• Swap the ground beef for shredded cooked chicken or turkey for a different protein option.
• Use a mix of cheeses like pepper jack or queso fresco for more flavor depth.
• If you don’t have a springform pan, a deep baking dish lined with parchment will work just as well.

Storage

Store leftover nachos in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F until warmed through to avoid soggy chips. Add fresh avocado and cilantro after reheating for the best taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these nachos ahead of time?

You can prepare the beef and chop the vegetables in advance, but it’s best to assemble and bake the nachos just before serving to keep the chips crispy.

What can I substitute for the taco seasoning?

If you don’t have taco seasoning, mix chili powder, cumin, garlic powder, onion powder, paprika, and a pinch of salt for a homemade blend that works great.

Oven-Baked Nachos Loaded with Beef, Veggies, and Cheese Recipe

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★★★★★

4.5 from 113 reviews

This Oven-Baked Nachos recipe is a flavorful, layered Tex-Mex delight featuring seasoned sautéed ground beef, a colorful mix of fresh vegetables, black and green olives, and two types of melted cheeses. Topped with a tangy lime-infused sour cream sauce, avocado, and cilantro, these nachos are perfect for parties or a hearty snack.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 to 8 servings 1x
• Category: Snack
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chips

• 2 large bags tortilla chips (13 oz. each)

Sautéed Beef

• 1 lb lean ground beef
• 3 tablespoons taco seasoning

Toppings

• 1 can black beans, drained
• 1 orange pepper, diced
• 1 small red onion, diced
• 1 cup cherry tomatoes, sliced
• Kernels from 2 ears of corn
• 1 can black olives, sliced
• 1 can green olives, sliced
• 2 scallions, chopped
• 2 jalapeños, thinly sliced
• 2 cups Monterey Jack cheese
• 2 cups cheddar cheese

Sauce

• ½ cup sour cream
• Juice of 2 limes
• ¼ teaspoon kosher salt

Garnish

• 1 avocado, chopped
• 2 tablespoons chopped cilantro

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the nachos.
2. Prepare Sauce: In a small bowl, mix sour cream, fresh lime juice, and kosher salt until smooth. Transfer the mixture into a squeeze bottle and refrigerate until ready to use, which helps the sauce to blend its flavors and be easy to drizzle.
3. Cook Beef: Heat a medium skillet over medium-high heat. Add the lean ground beef, breaking it up with a spatula as it cooks until no longer pink. Stir in the taco seasoning and cook an additional minute to infuse flavor. Place the cooked beef on a paper towel-lined strainer to drain excess fat.
4. Assemble Nachos: Line the inside of a 10-inch springform pan with parchment paper, creating a collar extending about two inches above the rim. Begin by spreading a handful of tortilla chips evenly on the bottom of the pan. Layer with a handful of cooked beef, followed by a small portion of the diced vegetables and beans. Sprinkle with 1 cup of Monterey Jack cheese. Repeat this layering process three more times, alternating the cheese used between Monterey Jack and cheddar, making for four total layers. Top with crushed remaining chips and any leftover meat and vegetables.
5. Bake: Place the assembled nachos in the preheated oven and bake for 30 minutes, or until the cheese is perfectly melted and bubbly.
6. Serve: Carefully remove the pan using oven mitts and place on a large plate. Release the springform ring and gently lift it away. Peel off and discard the parchment paper. Drizzle the lime sour cream sauce over the top, then sprinkle chopped avocado and cilantro evenly. Serve immediately for best flavor and texture.

Notes

• Using a springform pan helps contain the layers and makes for elegant presentation but can be substituted with a deep baking dish lined with parchment paper.
• For extra heat, add more jalapeños or top with hot sauce after baking.
• Vegetarian option: omit beef and add extra beans or meat substitutes seasoned similarly.
• To make it gluten-free, ensure taco seasoning and all canned ingredients are certified gluten-free.
• Leftover nachos can be stored covered in the refrigerator for up to 2 days but are best enjoyed fresh.

Keywords: oven-baked nachos, layered nachos, ground beef nachos, Mexican snack, cheesy nachos, party appetizer