Baked Ground Beef Nachos

beef and refried bean nachos
Diana Rattray
  • 50 mins
  • Prep: 20 mins,
  • Cook: 30 mins
  • Yield: 4 Servings
Ratings (51)

These delicious nachos are loaded with ground beef and classic vegetable toppings and condiments. The tortilla chips are topped with a mixture taco-seasoned ground beef and refried beans along with cheddar cheese, chopped peppers, and onions.

Add pickled jalapeño rings or diced fresh jalapeño to the nachos to spice them up, and serve them with an optional garnish of sour cream and sliced green onions. 

What You'll Need

  • 1 package of ground beef (the amount is up to you)
  • 1 (16-ounce) can refried beans
  • 1 (8-ounce) can tomato sauce
  • 1/2 cup green bell pepper (chopped)
  • 1/2 cup onion (chopped)
  • 1 ( 1-ounce) envelope taco seasoning
  • 1 cup cheddar cheese (or more; shredded)

How to Make It

  1. Heat oven to 350 F (180 C/Gas 4).
  2. Heat the oil in a large, deep skillet or Dutch oven over medium heat. Cook the ground beef, stirring and breaking up until it is no longer pink. Add the refried beans, tomato sauce, chopped bell pepper and onion, and the taco seasoning mix to the pot and simmer for 10 to 12 minutes.
  3. While the beef mixture is simmering, arrange the tortilla chips in a shallow casserole dish.
  1. Spoon the hot mixture over the chips; sprinkle the shredded cheese on top and transfer to the preheated oven.
  2. Bake the nachos for 20 minutes, or until the cheese has melted and is lightly browned.
  3. Serve the nachos hot from the oven along with sour cream and other condiments, as desired.

Tips and Variations

  • Use shredded pepper jack cheese, cheddar jack, or a Mexican blend instead of plain cheddar cheese.
  • Use 1 cup of Pace Picante sauce or salsa in place of the tomato sauce.
  • Top the nachos with pickled nacho style jalapeno rings. 
  • Replace the ground beef with shaved steak, pulled pork, or bulk sausage. 
  • Add sliced ripe olives to the ground beef mixture.
  • Serve with purchased or homemade guacamole.

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Nutritional Guidelines (per serving)
Calories 698
Total Fat 23 g
Saturated Fat 12 g
Unsaturated Fat 6 g
Cholesterol 67 mg
Sodium 430 mg
Carbohydrates 81 g
Dietary Fiber 25 g
Protein 45 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)