Beef Enchilada Nachos Recipe

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If you love a truly delicious nacho recipe that fills up your soul as much as it fills up your tummy, then than these beef enchilada nachos are the dish you need to make for dinner tonight.

You might also be interested in my other nacho recipes. Try these chili nachos, these sheet pan nachos, these bacon jalapeno nachos, or these steak nachos.

If you are at a loss for what to make for dinner tonight, a simple sheet pan meal is always a great answer. They are easy, delicious, and create minimal clean up, which is always a good thing.

Why You’ll Love This Recipe

• Quick and easy to make.
• Uses simple, healthy ingredients.
• A fun way to enjoy enchilada flavors without rolling tortillas.
• Perfect for sharing!

About The Enchilada Sauce

I give the amount of jarred enchilada sauce in case you can find one with good ingredients in your area. That said, if your aim is clean eating, it is very difficult to find an enchilada sauce that actually works for this style of eating. Most contain some type of sugar, preservative, or oil that clean eaters avoid. So if that’s. you, my enchilada sauce recipe is incredibly authentic and delicious. Make a quick batch before you start making the nachos and keep some on hand in your fridge or freezer.

Pro Recipe Tips

1. Best Cheese for Melting: Use a mix of cheddar, Monterey Jack, or a Mexican cheese blend.
2. Protein Swap: If beef isn’t your favorite, try shredded chicken, ground turkey, or even black beans for a vegetarian option.

Recipe Variations

• Low-carb option: Serve over mini bell pepper halves instead of chips.
• Extra-loaded nachos: Add refried beans or black beans between layers.
• Breakfast nachos: Top with fried eggs.

What You’ll Need To Make Beef Enchilada Nachos

Extra virgin olive oil – Or any light-flavored oil you prefer.

Ground beef – Or you can use any ground meat you like best.

Canned diced green chilies – No sugar added.

Canned black beans – No sugar added

Red onion – In a pinch, yellow onion will work too.

Garlic powder – Or garlic granules.

Salt – Whatever you normally use for cooking.

Ground black pepper

Paprika

Ground cumin

Corn tortilla chips – Look for all natural chips. blue corn chips are also yummy here and tend to hold up better if you like to add more wet ingredients. They tend to be sturdier than yellow corn chips.

Red enchilada sauce – See notes above. You are welcome to buy some, but check ingredients. Otherwise, it’s not hard or complicated to make your own sauce. It’s actually quite quick and easy.

Mexican cheese blend – Shredded

Optional Toppings:

• Sour cream
• Cherry tomatoes – halved
• Fresh jalapeño – sliced
• Lime juice
• Fresh cilantro – chopped

How To Make Beef Enchilada Nachos

Preheat the oven to 400°F. and line a baking sheet with parchment paper.

Prep and measure all ingredients.

Spread the tortilla chips in an even layer on the baking sheet.

Heat a large skillet over medium-high heat with olive oil and add the chopped onion. Cook until softened.

Add the ground beef to the skillet and cook until browned, about 7 to 10 minutes.

Drain any excess grease and season with salt, pepper, paprika, cumin, and garlic powder.

Stir in the green chilies and enchilada sauce. Heat until the sauce is warmed through.

Pour the meat sauce over the chips on your sheet pan.

Top with black beans.

Sprinkle the whole baking sheet with cheese.

Bake in the oven, uncovered, until the cheese is melted, about 8 to 10 minutes. Watch closely to prevent the chips from burning.

Remove from the oven, dollop with sour cream, and garnish with chopped cilantro. Add optional toppings like diced tomato, sliced jalapeño, and a squeeze of lime juice, if desired. Serve immediately after baking to keep the chips crispy. Enjoy!

Storage

Store any leftovers in an airtight container and keep in the fridge for up to 3 days. Try to avoid storing with garnishes on top. It makes reheating leftovers more difficult.

How To Reheat Nachos

Oven Method (Best for Crispiness)

1. Preheat your oven to 300°F (150°C).
2. Spread the nachos in a single layer on a baking sheet. If they’re piled up, they’ll reheat unevenly.
3. Cover loosely with foil to prevent burning.
4. Bake for 10-15 minutes, or until heated through and the cheese is a bit melty.
5. Remove from oven and add fresh toppings like sour cream, salsa, or guacamole.

Skillet Method (Fastest Option)

1. Heat a large, dry skillet over medium heat. Do not use any oil.
2. Place the nachos in the pan in a single layer.
3. Cover with a lid for 2-3 minutes to help the cheese melt. You can add extra cheese here to freshen things up a bit.
4. Uncover and cook for another 2-3 minutes to crisp up the chips.
5. Serve immediately with fresh toppings.

Microwave Method (Least Crispy, But Works in a Pinch)

1. Place the nachos on a microwave-safe plate in a single layer.
2. Microwave in 20-30 second intervals until the cheese is warm.
3. For extra crispiness, transfer to a preheated oven for a few minutes after microwaving.

Reheating Tip: Avoid reheating nachos with wet toppings (like sour cream or guac). Scrape those off before reheating and add them fresh once the nachos are warmed.

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