Super Bowl Loaded Nachos with Beef (Print View)
Crispy chips loaded with seasoned beef, beans, melted cheese, and fresh toppings—ideal for entertaining and game-day gatherings.
# What You'll Need:
→ Beef and Beans
01 - 1 pound ground beef, 85% lean
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 can (15 ounces) black beans, drained and rinsed
06 - 1 packet (1 ounce) taco seasoning or 2 tablespoons homemade taco seasoning
07 - 1/4 cup water
08 - Salt and pepper to taste
→ Assembly and Toppings
09 - 12 ounces sturdy tortilla chips
10 - 2 cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
12 - 1 large jalapeño, thinly sliced
13 - 1 medium tomato, diced
14 - 1/2 cup sliced black olives
15 - 1/4 cup chopped fresh cilantro
16 - 1/2 cup sour cream
17 - 1/2 cup prepared guacamole
18 - 1/4 cup sliced green onions
19 - Lime wedges for serving
# How to Make:
01 - Preheat oven to 400 degrees Fahrenheit.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, approximately 2 to 3 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add ground beef to the skillet, breaking it into small pieces with a spoon. Cook until browned and cooked through, approximately 5 to 6 minutes. Drain excess fat if necessary.
04 - Sprinkle taco seasoning over the cooked beef and add water. Stir to combine thoroughly. Add drained black beans and cook until the mixture is heated through and thickened, approximately 2 to 3 minutes. Season with salt and pepper to taste. Remove from heat.
05 - Spread half of the tortilla chips evenly on a large rimmed baking sheet. Spoon half of the beef and bean mixture over the chips. Sprinkle with half of both cheddar and Monterey Jack cheeses. Repeat the layering process with remaining chips, beef mixture, and cheeses.
06 - Distribute jalapeño slices and black olives over the layered nachos.
07 - Place the baking sheet in the preheated oven and bake for 8 to 10 minutes, or until the cheese is fully melted and bubbly.
08 - Remove nachos from oven. Scatter diced tomatoes, green onions, and fresh cilantro over the hot nachos. Serve immediately with dollops of sour cream and guacamole on the side. Garnish with lime wedges.
# Expert Suggestions:
01 -
- The layering technique guarantees every single chip gets its fair share of toppings—no more disappointing naked chips hiding at the bottom of the pile.
- This recipe scales brilliantly for any gathering, from a quiet family movie night to that chaotic Super Bowl party where your brother-in-law invited his entire office without warning.
02 -
- Never skip draining the excess fat from the beef—I once left it in thinking it would add flavor, and ended up with soggy chips that collapsed under the weight of the toppings.
- If you're serving these at a party, consider baking and serving in two separate batches staggered by 30 minutes—fresh nachos are infinitely better than ones that have been sitting out.
03 -
- Warming your serving platter in the oven for a few minutes before transferring the finished nachos helps keep everything hot longer—a trick I learned from a Mexican restaurant owner who took pity on my soggy nacho attempts.
- Keep a few extra chips on the side for scooping up any fallen toppings from the platter—those messy bits at the bottom often have the most concentrated flavors.