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Easy Loaded Tailgate Nacho Bar: Best Ground Beef Recipe

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This Easy Loaded Tailgate Nacho Bar with Ground Beef is the ultimate crowd-pleaser, featuring seasoned beef, melted cheese, and a customizable toppings bar. Ready in 30 minutes, it’s perfect for game day or any gathering.

Ingredients

Scale
  • 1 lb ground beef (80/20)
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced (about ½ cup)
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ¼ tsp ground cinnamon
  • ½ tsp salt
  • ¼ tsp black pepper
  • ⅓ cup beef broth or water
  • 1 large bag (13–16 oz) restaurant-style tortilla chips
  • 3 cups shredded Mexican blend cheese (or sharp cheddar and Monterey Jack)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (4 oz) diced green chiles (mild or hot)
  • 1 cup sour cream
  • 1 cup fresh pico de gallo or salsa
  • 1 large avocado, diced (or guacamole)
  • ½ cup pickled jalapeños, drained
  • ½ cup sliced black olives (optional)
  • ¼ cup fresh cilantro, chopped
  • 2 green onions, sliced thin
  • 1 lime, cut into wedges

Instructions

  1. Preheat oven to 400°F (200°C). Line a half-sheet pan with aluminum foil or parchment paper.
  2. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 2-3 minutes until softened.
  3. Add ground beef, breaking it up with a spoon. Cook for 5-7 minutes until no pink remains. Drain excess fat if needed, leaving about 1 tablespoon.
  4. Reduce heat to medium. Add minced garlic, chili powder, smoked paprika, cumin, cinnamon, salt, and pepper. Cook for 1 minute until fragrant.
  5. Pour in beef broth or water and simmer for 2-3 minutes, scraping up browned bits, until liquid mostly evaporates. Set aside.
  6. Spread tortilla chips in an even layer on the prepared sheet pan, with slight overlap.
  7. Sprinkle half of the shredded cheese over the chips. Scatter cooked ground beef, black beans, and diced green chiles on top. Add remaining cheese.
  8. Bake for 8-10 minutes until cheese is melted and bubbly. For extra crunch, broil for 1-2 minutes, watching closely.
  9. While nachos bake, arrange toppings (sour cream, pico de gallo, avocado, jalapeños, olives, cilantro, green onions) in small bowls for the toppings bar.
  10. Remove from oven, let rest for 2 minutes, squeeze lime wedges over top, and serve immediately with toppings bar.

Notes

For best results, shred cheese from a block instead of using pre-shredded. Use sturdy restaurant-style chips to prevent sogginess. Cook ground beef up to 2 days ahead for quicker assembly. For vegetarian version, swap beef for 2 cans black beans and frozen corn. Store leftovers separately; reheat nachos at 350°F for 5-7 minutes.

Nutrition

Keywords: tailgate nachos, ground beef nachos, loaded nachos, game day food, easy nacho bar, sheet pan nachos

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