Made from scratch, with homemade tortilla chips and topped with guacamole, salsa and jalapeno sour cream, these loaded chili beef nachos are made for sharing!
This post may contain affiliate links. Read my privacy policy here.
Wonderfully fresh and full of flavor, these loaded chili beef nachos are loved by everyone who tries them! Homemade tortilla chips, chili seasoned beef and melted cheese are topped off with salsa, guacamole and jalapeno sour cream. Every bite is so delicious, these disappear at lightning speed!
In our house, these are affectionally know as Beast Nachos, and many have enjoyed them over the years! I love making this when we have guests as everyone can help make it together. All of the components are really easy to make, so give everyone a job and it comes together in no time at all.
Perfect to serve up on game night, or any time you have hungry mouths to feed, these nachos are made with love!
Be sure to check out my Chili Beef Enchiladas and Roasted Ground Beef Chili too!
Why you will love this recipe!
- Simple: Although there are a lot of components to this recipe, all the steps are straight forward so people of all ages can help you out making them!
- Make Ahead: You can make a lot of this dish ahead of time and assemble right before serving.
- Perfect for a crowd: Although on a couple of occasions two of us have been known to polish this off, these chili beef nachos will easily serve 6 and the recipe is easily doubled.
- Made from scratch: These nachos are so delicious because everything is fresh and vibrant. No jarred sauces or Doritos here.
How to make chili beef nachos
Be sure to scroll down for the full recipe!
- Make up the salsa, jalapeno sour cream and guacamole (photo 1).
- Brush tortillas with seasoned oil and cut (photo 2).
- Bake the tortillas til crisp and golden brown (photo 3).
- Cook the onions and add in the ground beef and seasonings (photo 4).
- Cook til the beef is browned (photo 5).
- Layer the tortilla chips, beef and shredded cheese (photo 6).
- Bake to melt the cheese (photo 7).
- Top with salsa, guacamole and jalapeno sour cream (photo 8).
Recipe Variations
I have been making these chili beef nachos for years and I love them because they are so easy to customize depending on who you are serving! You can easily add in more or less spice and if you have someone that doesn't like cilantro, simply swap it for parsley to get that fresh taste.
You can totally get creative with the toppings. I use my blender salsa recipe, but have made them with my cherry tomato salsa too. Try them with my Jalapeno Guacamole for more of a spicy kick.
Make Ahead and Storage
Although there are a lot of components in this dish, you can make a lot ahead of things ahead of time. Then, you just have to build the nachos when you are ready to serve.
- The salsa and jalapeno sour cream can be made up to 5 days ahead of time and be kept covered in the fridge.
- The guacamole can be made several hours before and be kept covered in the fridge.
- The tortilla chips will keep for 1 to 2 days in an airtight container in a cupboard.
- The chili beef will keep well for up to 4 days covered in the fridge.
Once made in full, the nachos are best enjoyed straight away as the tortilla chips can start to get a little soggy. However, if you do have leftovers, you can reheat them in the oven at 360F / 180c for 10 minutes to warm them through.
Frequently Asked Questions
Sure! These work great with ground turkey, pork or chicken if you prefer.
I like to make at least 3 layers of tortilla chips, chili beef and cheese before baking and adding the toppings. This means that you won't get any dry tortilla chips at the end, and the last bite is just as tasty as the first!
Although heating the nachos up in the microwave is quicker, it can cause the tortillas to become soggy and the cheese to get rubbery. Pop them in the oven for the best bite.
I have made these nachos with both flour and corn tortillas, both turn out great. Personally I prefer flour, but corn can absolutely be used.
This chili beef nacho recipe has been a firm favorite of ours for many years. I love getting everyone in the kitchen to help make them and it is so worth the effort! So fresh, tasty and fun to eat, this one is a keeper!
Recipe Notes and Tips
- If you like things spicier, add in some cayenne to the ground beef and top with some diced jalapenos.
- The tortilla chips bake quickly, so do keep your eye on them! Depending on your oven, you may have to rotate the sheet pan half way through cooking to brown them evenly.
- The chili beef, tortilla chips and toppings can all be made ahead of time. Don't layer and bake the nachos until you are close to serving.
- Feel free to add more cheese if you like!
More Mexican Recipes
Chilli Beef Nachos
Ingredients
- 8 flour tortillas
- juice of 1 lime
- 2 tablespoons oil
- ½ teaspoon salt
- 1 teaspoon garlic powder
Spicy Beef
- ½ red onion (finely diced)
- 1 pound ground beef (450g)
- 1 tablespoon hot chilli powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 tablespoon dried oregano
- pinch of black pepper
Jalapeno Sour Cream
- 2 tablespoons pickled jalapenos
- 1 tablespoon juice from the pickled jalapenos
- 1 cup sour cream (250ml)
- salt and pepper
Blender Salsa
- 16 ounces cocktail tomatoes halved (454g)
- 1 small blister pack fresh cilantro finely chopped
- juice and zest of 1 lime
- ½ tablespoon jarred crushed chilies (this is for a mild salsa, add more if you like it spicy!)
- 2 garlic cloves peeled
- ½ red onion roughly chopped into thirds
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon ground cumin
Guacamole
- 2 avocados
- juice of 1 lime
- salt added to taste
To serve
- 1½ cups shredded cheese of your choice (150g)
- finely chopped cilantro
Instructions
Tortilla Chips
- Preheat the oven to 400F / 200c.
- Mix together the oil and seasonings in a small bowl.juice of 1 lime, 2 tablespoons oil, ½ teaspoon salt, 1 teaspoon garlic powder
- One at a time, brush the oil over the tortillas and cut 8 even pieces like a pizza.8 flour tortillas
- In batches, places the tortilla chips on a foil lined baking sheet. Bake for around 4 to 5 minutes til browned and crispy. Set to one side.
Chili beef
- In a bowl, mix together the herbs and spices for the meat.1 tablespoon hot chilli powder, ½ teaspoon ground cumin, ½ teaspoon garlic powder, 1 tablespoon dried oregano, pinch of black pepper
- Heat a tablespoon of oil in a skillet and place on a medium high heat. Once hot add in the red onion and cook til soft.½ red onion
- Add in the ground beef and the mixed seasoning.1 pound ground beef
- Cook, breaking up with a spatula until the beef is browned. Set to one side.
Jalapeno Cream
- In a blender, put the jalepenos, juice and sour cream and blend until everything is mixed. Cover and place in the fridge until needed.2 tablespoons pickled jalapenos, 1 tablespoon juice from the pickled jalapenos, 1 cup sour cream
Blender Salsa
- Place all of the ingredients into your blender.16 ounces cocktail tomatoes, 1 small blister pack fresh cilantro, juice and zest of 1 lime, ½ tablespoon jarred crushed chilies, 2 garlic cloves, ½ red onion, 1 tablespoon sugar, ½ teaspoon salt, ½ teaspoon ground cumin
- Pulse a few times until the ingredients are processed and combined, but stop when you still have a chunky consistency.
- Taste for seasoning and stir additional salt, sugar or chili into the salsa to suit your tastes. Cover and place in the fridge until needed.
Guacamole
- Put the guacamole ingredients into a bowl and lightly mash. Cover and place in the fridge until needed.2 avocados, juice of 1 lime, salt
Build the nachos
- Pre-heat the oven to 250F / 120ºc
- Place a layer of tortilla chips on a large serving platter. Spoon over about ¼ of the chili beef and sprinkle over ¼ cup of grated cheese. Repeat for a second layer. Top with remaining tortilla chips, beef and cheese.1½ cups shredded cheese of your choice
- Place in the oven for 10minutes until the cheese has melted.
- Top with the guacamole and salsa and drizzle over the jalapeno cream. Finish with fresh cilantro. Serve!
Notes
- If you like things spicier, add in some cayenne to the ground beef and top with some diced jalapenos.
- The tortilla chips bake quickly, so do keep your eye on them! Depending on your oven, you may have to rotate the sheet pan half way through cooking to brown them evenly.
- The chili beef, tortilla chips and toppings can all be made ahead of time. Don't layer and bake the nachos until you are close to serving.
Leave a Reply