This beef nachos supreme recipe are the best easy appetizer or simple dinner. Crispy tortilla chips are topped with juicy ground beef, refried beans, creamy cheese sauce, and all your favorite nacho toppings.
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These beef nachos supreme are my copycat version of a Taco Bell classic...except they're better because they're homemade and fresh from the oven.
These loaded nachos are made with your favorite salty tortilla chip piled high with all the supreme nacho toppings. This recipe makes the perfect filling meal or crowd-pleasing Super Bowl party snack.
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📖Why This Recipe Works
- Uses queso instead of shredded cheese. Rather than layering our nachos with shredded cheese and waiting for it to melt, we're melting cheese into a homemade nacho cheese sauce, then adding that onto the loaded nachos. The texture is unmatched!
- Customizable. As with all nacho recipes, you are totally free to play around with whatever toppings you like best.
- Great for a crowd. This recipe makes a ton, so it's perfect for a filling dinner or for serving a crowd at a get-together.
This recipe is naturally gluten-free. Use vegan beef crumbles or additional refried beans to make one-half vegetarian.
🧾Ingredient Notes
Ground Beef - You'll need 1 pound ground beef for this recipe. Lean ground beef works or you can use a fattier kind. Just don't forget to drain the grease after cooking.
White Onion - I prefer the flavor of white onion, but feel free to use yellow onion or red onions instead.
Homemade Taco Seasoning - We're making a simple homemade seasoning with a blend of chili powder, salt, ground cumin, onion powder, and garlic powder. But you can substitute a taco seasoning packet.
Tortilla Chips - Choose a thicker, sturdier chip as opposed to any thinner ones.
Refried Beans - Refried black beans or refried pinto beans will work. Just use whichever you like best.
Tomatoes - I recommend Roma tomatoes for this recipe. They have a lower water content and have a firmer texture than regular tomatoes, so they're easier to chop for the nachos. You can also use pico de gallo in place the fresh tomatoes.
Sour Cream - You can't have nachos supreme without a scoop of tangy sour cream.
Green Onions - Thinly sliced green onions make the perfect fresh garnish for the nachos.
Nacho Cheese Sauce
Cheddar Cheese - I use shredded cheddar, but you could also use Monterey jack, a mix of the two, or your melty cheese of choice. Pepper jack cheese also works. Use a full-fat cheese for the queso sauce. Low-fat cheese will not work in this recipe.
Cornstarch - A little bit of cornstarch is exactly what the nacho cheese needs to get perfectly thick and creamy. That is how we keep our cheese sauce flourless!
Hot Sauce - To give the nacho cheese a little hint of spice.
Seasonings - We're giving it that classic nacho cheese flavor with a sprinkle of chili powder and salt.
See the recipe card for exact quantities.
⏲️How to Make Beef Nachos
These loaded nachos are so quick to come together. The first real step is to preheat the oven to 400ºF. While it's preheating, you can prep the rest of the recipe!
STEP 1 - Cook the Beef
In a large skillet, combine the ground beef and the chopped onion. Cook on medium-high heat until the beef is cooked through and the onion is nice and soft. This usually takes about 6 minutes.
Next, drain any excess fat out of the meat mixture, then stir in the salt, chili powder, garlic powder, onion powder, and salt. The key to maximum flavor is to add the seasonings after you drain the grease.
If you season before draining, then you'll be draining a good amount of that flavor out!
Lastly, pour ¼ cup of water into the beef, then let that simmer for 5 minutes or until the water is evaporated. This adds moisture and helps distribute the seasonings all throughout the meat.
STEP 2 - Make the Nacho Cheese
This homemade nacho cheese couldn't be simpler!
First, heat evaporated milk over medium heat in a saucepan just until it starts to simmer. Make sure you don't heat it past that or it will start to burn and create a grainy texture.
While the milk is heating up, mix together shredded cheese and cornstarch in a bowl.
Remove the pan from direct heat and slowly add the cheese mixture one handful at a time. Stir constantly until the cheese is melted. Then add your seasonings.
If the cheese isn't melting you can return the pan to low heat and stir constantly until the cheese is melted.
STEP 3 - Assemble and Bake
In a microwave-safe dish, heat the refried beans just until softened. They don't need to heat all the way through, but warming them slightly helps them spread more easily onto the nachos.
Next, line two baking sheets with foil or parchment paper then spread tortilla chips in a generous layer on each baking sheet.
Top the chips off with a layer of beans, beef, and nacho cheese, then bake for 5-10 minutes or until everything is heated through.
Top with the garnishes and dig in!
🥗What to Serve with Nachos
What you serve with your nachos totally depends on how you want to serve them!
You can, of course, enjoy them as an appetizer alongside more classic appetizer recipes. Try gluten-free pigs in a blanket, gluten-free pizza rolls, or cream cheese stuffed peppers.
You can also serve them as an entrée with a side of chimichurri rice, corn ribs, or a simple side salad.
👩🏻🍳 Expert Tips
- Choose the right tortilla chip. Thick and sturdy chips are going to hold up much better under all the toppings than anything thin. Make sure you use good ones for the best nachos.
- Shred your own cheese. Pre-shredded cheeses contain an anti-caking agent that can cause a gritty texture when melted. I recommend shredding your own cheese for the smoothest, creamiest cheesy texture.
🌡️Storage
Assembled nachos are definitely best served right away for better quality. The longer they sit with all the toppings, the softer and soggier the chips will become.
However, there are a couple of ways you can prep this recipe in advance for easy assembly later on!
- Cook the beef: You can prepare the beef mixture, let it cool completely, then store it in an airtight container in the fridge for 3-4 days.
- Make the nacho cheese: The nacho cheese can be prepared, then stored in the fridge for 3-4 days. Slowly reheat on the stove over low heat while stirring constantly.
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💬Frequently Asked Questions
The best toppings are whatever you want them to be! Nachos and nacho toppings are incredibly customizable, so basically whatever you think sounds good is fair game.
My favorite toppings for beef nachos are diced tomatoes, sour cream, and green onions. Here are just a few other topping ideas; black olives, jalapeños, diced green chiles, shredded lettuce, Avocado crema, or bacon crumbles.
Typically beans and meat go under the cheese. Then the cheese goes on top.
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📖 Recipe
Beef Nachos Supreme
Ingredients
- 1 pound ground beef
- ½ cup white onion chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ¾ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 bags tortilla chips
- 1 cup canned refried beans
- ¾ cup tomatoes diced
- ¾ cup sour cream
- ½ green onions thinly sliced
Queso
- 3 cups cheddar cheese shredded
- 1 ½ teaspoons cornstarch
- 12 ounces evaporated milk one can
- 2 teaspoons hot sauce
- ¼ teaspoon chili powder
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350F degrees.
- In a large skillet brown the ground beef and onion until the beef is cooked through, about 6 minutes. Drain off excess oil Stir in the salt, chili powder, garlic powder, onion powder, and salt. Add a ¼ cup of water. Simmer for 5 minutes or until water has evaporated.1 pound ground beef, ½ cup white onion, 1 tablespoon chili powder, 1 teaspoon cumin, ¾ teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon garlic powder
- While the beef is cooking heat the refried beans in the microwave for 2 minutes, stirring halfway through.1 cup canned refried beans
- Line two baking sheets with foil. Spread the tortilla chips out on the foil. Top with the beans, beef, and queso. Bake for 5 to 10 minutes.2 bags tortilla chips
- Garnish with tomatoes, green onions, and sour cream.¾ cup tomatoes, ¾ cup sour cream, ½ green onions
Queso
- In a saucepan, heat evaporated milk over medium heat until it comes to a simmer. While the milk is warming combine cheese and cornstarch. Remove the pan from the heat and stir in the cheese 1 cup at a time until all the cheese has been incorporated and it has completely melted into the sauce. Stir in the hot sauce, chili powder, and salt.3 cups cheddar cheese, 1 ½ teaspoons cornstarch, 12 ounces evaporated milk, 2 teaspoons hot sauce, ¼ teaspoon chili powder, ⅛ teaspoon salt
Notes
- Half of a taco seasoning packet can be substituted for the seasonings on the beef.
Equipment
- Aluminum foil or parchment paper
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