Nachos Deluxe
Fully loaded nachos deluxe with seasoned beef, molten cheese, jalapeños, pico, guac, and sour cream—built in layers so every chip has a topping for Super Bowl snacking. Ground beef cooked to a food-safe 160°F before assembly.
đź›’Ingredients
- 1 pound ground beef (80/20 or 85/15)
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1/3 cup water
- 1 large bag sturdy tortilla chips (about 12–13 ounces)
- 3 cups shredded Mexican-blend or cheddar cheese, divided
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup corn kernels (frozen thawed or canned drained)
- 1/2 cup pickled jalapeño slices
- 1 cup pico de gallo or diced tomatoes with onion and cilantro
- 1 cup guacamole
- 1/2 cup sour cream
- 2 green onions, sliced
- Hot sauce for serving
🔧Kitchen Tools Needed
- Large skillet
- Rimmed baking sheet
- Instant-read thermometer
- Spatula
đź“ťInstructions
- 1
Preheat oven to 400°F. Brown ground beef in a skillet over medium-high until no pink remains and it reaches 160°F, 7–9 minutes. Drain fat. Stir in taco seasoning and water; simmer 2–3 minutes.
- 2
On a large rimmed sheet pan, layer half the chips, half the cheese, half the beef, beans, and corn. Repeat with remaining chips, cheese, and beef.
- 3
Bake 8–12 minutes until cheese is fully melted and everything is steaming hot.
- 4
Top with jalapeños, pico, dollops of guacamole and sour cream, and green onions. Serve immediately with hot sauce.
- 5
Leftover topped nachos sog quickly—refrigerate meat and cheese components within 2 hours up to 3 days; reheat beef to 165°F and rebuild fresh chips.
🥗Nutrition Information
⚡Calories per serving: 520
🏷️Recipe Tags
âť“Frequently Asked Questions
How do I keep chips from sogging?
Use thick restaurant-style chips, layer cheese under wet toppings, and add cold toppings after baking.
Chicken instead of beef?
Use shredded cooked chicken heated to 165°F with the same seasoning.
Vegetarian?
Skip beef; double beans and add sautéed peppers.
Queso instead of shredded cheese?
Warm queso and drizzle after baking for ultra-gooey nachos.
Food safety?
Ground beef to 160°F; leftovers of meat/cheese to 165°F; don’t leave the tray out over 2 hours.
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