Oven-Baked Nachos Loaded with Beef, Veggies, and Cheese Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the nachos.
- 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.
- 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.
- 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.
- Bake: Place the assembled nachos in the preheated oven and bake for 30 minutes, or until the cheese is perfectly melted and bubbly.
- 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
