This Epic Beef Nacho Supreme is one of the most delightful, fun meals we have on rotation. Tortilla chips loaded with seasoned ground beef and topped with cheese fresh veggies, and sour cream – it’s a one-sheet flavor bomb that is always a big hit for parties, potlucks, and BBQs. Even kids will love to help make this fun dinner on weeknights.

For an epic BBQ, try our Texas Rib Rub Recipe to use with meats, potatoes, and even vegetables.

Why You Will Love This Epic Beef Nacho Supreme Recipe

These Beef Nachos are so popular with my family, that I decided to use a meal prep hack for quick dinners. I buy a bulk pack of ground beef enough for multiple meals. Then I cook it with onions and taco seasoning. Once cooled, I portion them out and freeze them in individual freezer-safe containers to use for later. Since the main prep is out of the way, all I have to do is assemble the ingredients and layer the nacho sheet.

This recipe is made for entertaining and can feed a crowd on a budget. It makes a great appetizer for barbeques, as well as the main meal. All you need is a pitcher of margaritas to get the party going!

Ground beef is one of the cheaper meats you can buy, and bulk packs make them even more economical. I also pack bulk-sized grated cheese packs for the same reason.

The vegetables can be chopped while the cheese is melting, and dinner is ready in under 20 minutes! Just one sheet dinner has proteins, and veggies, as well as gluten-free carbs. And my fussy kids happily eat the whole thing, which makes this dish a winner. And the best thing is all ingredients are available easily in all major supermarkets in Australia.

Ingredients needed to make Epic Beef Nacho Supreme

Nacho base: Tortilla Chips – Use any tortilla chips, or large flour tortillas cut up and crisped up in an oven or an air fryer.

For the seasoned beef: Olive oil, raw onions, ground beef, taco seasoning, and salt to taste.

I use red onions as they can also be used raw for layering. Just chop up 2 onions, and keep some aside for layering.

I generally avoid using lean beef, as it’s the fat that gives flavor and keeps the beef moist. However, use any beef as per your preference.

Use any readymade taco seasoning you can find in your supermarket. For homemade seasoning see our recipe for Texas Rib Rub.

Canned / Frozen / Cold Section: : Corn, black beans, sour cream, jalapenos, grated cheese

I have used good old cheddar cheese for these beef nacho supreme. You can also add a bit of grade parmesan for a sharper taste. Jalapenos used are pickled from a jar. You can also serve Jalapenos on the side if serving to young children or those with low tolerance to heat.

Fresh vegetables: Red onions, tomatoes, cilantro. Roma tomatoes are a sweeter variety and perfect for these nachos.

Side Note: I find it handy to write my weekly grocery list as per my local supermarket’s layout. It helps me avoid going back and forth between aisles because I forgot something.

For the Nacho Base:

• Tortilla chips (or large flour tortillas cut and crisped in the oven or air fryer)

For the Seasoned Beef:

• 1 tablespoon olive oil
• 2 medium onions, diced (use red onions if preferred for raw toppings)
• 1 lb ground beef (use beef with some fat for better flavor)
• 2 tablespoons taco seasoning (store-bought or homemade)
• Salt to taste

Toppings:

• 1 can black beans, drained and rinsed
• 1 can corn (drained if canned; thawed if frozen)
• 1 cup shredded cheddar cheese (or a mix of cheddar and Parmesan for extra flavor)
• 1 cup diced Roma tomatoes
• 1/4 cup pickled jalapenos (optional)
• 1/2 cup sour cream
• Fresh cilantro leaves, for garnish
• Additional taco seasoning, for sprinkling

How to create Epic Beef Nacho Supreme – step-by-step with photos.

Sauteeing the beef

Heat olive oil in a pan on medium heat. Add diced onions, and sautee till they are transparent. Add beef mince and break up all lumps with a fork. Stir till the beef turns brown and looks completely cooked. Add taco seasoning and mix well. Taste and add salt if required. Now you are ready to layer the ground beef nachos.

For baking:

Preheat the oven to 350 F / 175 C. Place a sheet of baking paper on your baking sheet. This makes it easier to clean later.

What is the best way to layer Beef Nachos Supreme?

1: Add tortilla chips as the base layer

2. Spread the sauteed seasoned beef over tortilla chips.

3. Drain canned black beans, and spread them over the beef.

4. Corn: If using frozen corn kernels, thaw them in a microwave first. If using canned, drain the liquid out and spread them over the beans.

5. Add a layer of grated cheese next. Now your sheet nachos are ready to be baked or broiled.

6. Bake for about 10-15 minutes till the cheese has melted. If using more authentic cheese like Queso Cotija, please note that it won’t melt like cheddar. It can be just crumbled and sprinkled over the nachos.

7. Now add diced raw onions

8. Add diced tomatoes

9. With a spoon, add blobs of sour cream.

Lastly sprinkle with a bit of taco seasoning, jalapenos, and cilantro leaves.

Some Useful Tips and Notes

How do you keep corn chips from getting soggy on nachos?

If you have Chilli Con Carne, you can use that for this Nacho recipe as well. However, the liquid in the chilli can make your tortilla chips soggy during baking. To prevent this, first, bake the chips with a cheese layer. Once the cheese is all melted over the chips, it will form a buffer between the chilli and chips. Warm the chilli, layer it as per the recipe, and serve immediately. This may go soggy if left in the fridge, so only make what you can eat.

2. For homemade taco seasoning, check out our recipe.

Frequently Asked Questions About Beef Nachos

What cheese do Mexican restaurants use on nachos?

Queso Cotija is a sharp-tasting cheese used in Mexican restaurants. It is a bit like parmesan cheese and doesn’t melt. It is used to crumble over various dishes that call for this cheese.

Can Beef Nachos be broiled instead of baked?

Since broiling only uses top-down heat, it is a great way to melt the cheese and crisp up the tortilla chips. Keep on medium heat and check doneness after 5 minutes, as cheese can burn quickly.