Beef nachos

Total Time:   23 min   Prep: 12 min  Cook:  11 min  Serves: 8
Difficulty: Easy

Who doesn’t love crispy, crunchy, gooey nachos? It’s no wonder nachos are a favorite game-day snack. Add extra jalapenos, chopped cilantro, or a drizzle of fresh lime juice to brighten things up, if desired. In Texas, classic nachos are toasty tortilla chips topped with refried beans, melted cheddar, Monterey Jack, or pepper Jack cheese, and fresh or pickled jalapeño slices. This recipe, loaded with a savory ground beef mix, is an even heartier spin that is guaranteed to please eager football fans and hungry ranch hands alike.


Baked low fat tortilla chips

32 item(s)

WW Reduced fat shredded Mexican style blend cheese

½ cup(s)

Cooking spray

2 spray(s)

Uncooked 93% lean ground beef

6 oz

Dried oregano

½ tsp



Table salt

½ tsp, or more to taste

Canned diced tomatoes

¾ cup(s), with adobe (smoky/spicy) or chipolte (hot)

Canned refried black beans

⅔ cup(s)

Uncooked scallion(s)

½ cup(s), finely sliced


Jalapeño pepper(s)

2 medium, finely minced (or to taste; do not touch seeds with bare hands)


  1. Preheat broiler to high. Arrange tortilla chips on a nonstick baking sheet in a single layer but close together; set aside.

2. Coat a large nonstick skillet with cooking spray; heat over medium heat. Add beef and cook until browned, breaking up meat as it cooks, about 3 to 4 minutes. Season with oregano and salt; stir in tomatoes and beans. Cook until heated through, stirring occasionally, about 3 to 5 minutes.

3. Spoon beef mixture over chips; sprinkle with cheese. Broil until cheese melts, about 30 seconds to 1 minute. Remove from broiler; sprinkle with scallions and jalapenos. Yields 4 chips with toppings per serving.