Ground Beef Dinner Nachos to Satisfy Late-Night Cravings

When the evening stretches on longer than expected and hunger sneaks up, there’s nothing quite like a plate of ground beef dinner nachos to answer the call. This dish combines comfort and flavor with a bit of that effortless, come-together feel that makes cooking feel less like a chore and more like a small celebration at home.

I remember one night when I got distracted halfway through dinner prep—somewhere between the sizzle of the beef and the melting cheese, I realized I’d completely forgotten to set the timer, and the chips got just a little crispier than planned. It wasn’t a disaster, though; in fact, that extra crunch made the whole thing even more satisfying. The sharp cheddar and Monterey Jack cheese bubbling over the seasoned beef, the fresh pop of cilantro and tomatoes, and the creamy dollop of guacamole all came together in a way that felt both indulgent and familiar. It’s the kind of meal you don’t rush through, even if you’re tempted.

Why You’ll Love It:

• Hearty and filling without being complicated, this recipe feels like a feast even on a weeknight.
• The combination of spices and fresh toppings brings layers of flavor that keep you reaching back for more.
• It’s simple — and that’s kind of the point. No need for fancy ingredients or hours in the kitchen.
• Perfect for sharing, but I won’t judge if you keep most of it to yourself.

If you’re worried about making it too spicy or too rich, you can always dial back the jalapeños or swap sour cream for a lighter yogurt. It’s forgiving and flexible.

Ground Beef Dinner Nachos

Print Recipe

A hearty and flavorful ground beef dinner nachos recipe loaded with seasoned beef, melted cheese, and classic toppings perfect for a satisfying meal or game day snack.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4

Ingredients

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1 tablespoon olive oil
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup tomato sauce
8 ounces tortilla chips
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 jalapeño, thinly sliced
1/2 cup sliced black olives
1/2 cup diced tomatoes
1/4 cup chopped fresh cilantro
1/2 cup sour cream
1/2 cup guacamole

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Instructions

Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Drain excess fat from the skillet if necessary.
Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper.
Add the tomato sauce and stir to combine. Cook for 2-3 minutes until heated through and slightly thickened. Remove from heat.
Spread the tortilla chips evenly on a large oven-safe baking sheet or dish.
Evenly distribute the seasoned ground beef mixture over the chips.
Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the beef and chips.
Top with sliced jalapeños and black olives.
Bake in the preheated oven for 8-10 minutes until the cheese is melted and bubbly.
Remove from the oven and sprinkle diced tomatoes and chopped cilantro on top.
Serve immediately with sour cream and guacamole on the side or dolloped on top.

Kitchen Notes: You don’t need any special gear to pull this off—just a sturdy skillet and an oven-safe dish will do. I usually serve these nachos alongside a simple green salad or some crunchy pickled veggies to cut through the richness. If you want to mix it up, try swapping black olives for sliced pickled jalapeños or adding a handful of corn kernels right before baking for a touch of sweetness. Sometimes, I toss in a few beans because why not? It’s not traditional, but it’s tasty enough to keep coming back for.

FAQ:

Can I make these ahead? Leftovers keep well for a couple of days in the fridge, but I recommend reheating in the oven to keep the chips crisp.

What if I don’t have all the spices? Use what you have—chili powder and cumin are the basics, but don’t stress the rest.

Is this good for a crowd? Definitely! Just scale up the ingredients and use a larger baking dish.

Ready to turn that late-night hunger into a plate of warm, cheesy goodness? Scroll down, save the recipe, and get cooking. This is nacho ordinary dinner.