Cheesy Beef Nachos Supreme

Cheesy Beef Nachos deliver bold flavor and satisfying crunch, perfect for game nights or quick gatherings. The combination of seasoned ground beef, sharp cheddar, fresh tomato, and jalapeño creates a balanced heat that’s softened by cool sour cream and bright cilantro.

📌 Pin this recipe for later

Save it to your Pinterest board so it’s one tap away at dinner time.

Ingredients

• 6 oz (about 3 cups) flat round tortilla chips
• 8 oz ground beef
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1 cup grated sharp cheddar cheese
• 1/2 cup diced tomato
• 2 sliced jalapeño peppers
• 2 tablespoons chopped fresh cilantro
• 1/4 cup sour cream

Step-by-Step Instructions

1. 1. Heat olive oil in a black round skillet over medium heat (350°F).
2. 2. Add ground beef, breaking it up; cook 5‑6 minutes until browned.
3. 3. Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper; cook another 2 minutes.
4. 4. Spread tortilla chips in an even layer over the skillet, then sprinkle cooked beef evenly on top.
5. 5. Scatter grated cheddar over the beef; let melt 2‑3 minutes until bubbly and golden.
6. 6. Remove from heat, top with diced tomato, sliced jalapeño, and chopped cilantro.
7. 7. Serve with a dollop of sour cream on the side.

Tips for Success

• Use a skillet large enough to keep chips in a single shallow pile for even crispness.
• Pat the ground beef dry before seasoning to avoid soggy nachos.
• Add jalapeño after melting cheese to keep its bright color and crunch.
• Cover the skillet with foil for the last minute if you prefer extra melty cheese.
• Serve immediately; chips will soften if left to sit.
• Adjust spice levels by reducing or increasing chili powder and jalapeño.

Storage

Store leftover nachos in an airtight container in the fridge for up to 2 days; reheat in a preheated 350°F oven for 5‑7 minutes to restore crispness. Separate cheese and sour cream if you plan to freeze; they freeze well for up to 1 month.

Notes

Keep the chip layer shallow for maximum crunch. Serve hot for the best cheese melt.

FAQs