Blue-Ribbon Beef Nachos are the kind of dish that turn an ordinary gathering into a celebration. Loaded with layers of crisp tortilla chips, seasoned ground beef, melted cheese, and all the toppings you could dream of, these nachos are a crowd-pleaser that never disappoints. The “blue-ribbon” name comes from the winning combination of bold flavors and satisfying textures that make them taste like a prize-worthy dish. Perfect for game nights, parties, or even a casual dinner, this recipe takes nachos from a quick snack to a hearty meal.
The secret to making great nachos is balance—seasoned beef with just the right amount of spice, chips that stay crisp under melted cheese, and toppings that add freshness, creaminess, and crunch. By building in layers and finishing with colorful garnishes, you get a platter that looks as good as it tastes.
Cooking Time: 30 minutes
Serving: 6–8 portions
Ingredients
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1 lb ground beef
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1 tbsp olive oil
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1 medium onion, diced
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3 garlic cloves, minced
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1 packet taco seasoning (or 2 tbsp homemade spice blend of chili powder, cumin, paprika, oregano, and cayenne)
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1/4 cup water
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1 large bag tortilla chips (about 12 oz)
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2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
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1 can black beans, rinsed and drained
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1 jalapeño, sliced (optional for spice)
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1 cup diced tomatoes
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1/2 cup red onion, finely chopped
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1/2 cup sour cream
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1 avocado, diced or mashed into guacamole
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1/4 cup fresh cilantro leaves
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Lime wedges for serving
Instructions
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Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
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Add ground beef, breaking it apart with a spoon. Cook until browned. Drain excess fat if needed.
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Stir in taco seasoning and water, simmering until the beef is well coated and slightly saucy. Remove from heat.
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Preheat oven to 375°F (190°C). Line a baking sheet or ovenproof platter with parchment for easy cleanup.
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Spread half the tortilla chips in an even layer. Top with half the beef, black beans, and cheese. Repeat with a second layer of chips, beef, beans, and cheese.
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Bake for 10 minutes, until the cheese is melted and bubbling.
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Remove from oven and immediately top with fresh tomatoes, red onion, jalapeño slices, avocado or guacamole, and cilantro. Drizzle with sour cream or serve it on the side.
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Serve hot with lime wedges for a squeeze of brightness.
Nutrition (per serving, approx.)
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Calories: 460
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Protein: 22 g
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Fat: 24 g
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Carbohydrates: 39 g
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Fiber: 6 g
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Sugar: 3 g
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Sodium: 620 mg
Tips
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Use a thick, sturdy tortilla chip to prevent sogginess.
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Layering the nachos ensures every bite has beef and cheese instead of just the top layer.
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For extra richness, add a drizzle of queso or nacho cheese sauce before baking.
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You can swap ground beef for shredded chicken, pulled pork, or even roasted veggies for variety.
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Serve immediately—nachos are best enjoyed hot before the chips soften.
