Cheesy Beef Nacho Bake

Name: Cheesy Beef Nacho Bake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: Mexican-American
Ingredients: 1.6 lb ground beef (85/15); 2.6 tbsp taco seasoning; 1 1/4 lb tortilla chips; 2 cans black beans; 3/4 lb cheddar cheese; 3/8 lb Monterey Jack cheese; 3 whole jalapeño peppers; 1.6 cups salsa; 3/4 cup sour cream; 3/8 cup fresh cilantro

Layered chip bake with seasoned beef and queso for ten

Prep: 20 min
Cook: 25 min
Serves 8
Difficulty: easy

Tortilla chips are layered with seasoned ground beef, black beans, jalapeños, and two cheeses, then baked until everything melts into a scoopable nacho casserole. Top with sour cream, salsa, and cilantro at the line.

Why crews like it: Traditional nachos get soggy in the middle—this bake solves that with even cheese distribution. One pan feeds ten hungry people and stays hot longer than plated nachos.

560Cal

32gProtein

42gCarbs

30gFat

Ingredients

1.6 lb ground beef (85/15)
2.6 tbsp taco seasoning
1 1/4 lb tortilla chips
2 cans black beans
3/4 lb cheddar cheese
3/8 lb Monterey Jack cheese
3 whole jalapeño peppers
1.6 cups salsa
3/4 cup sour cream
3/8 cup fresh cilantro

Instructions

Brown the beef: Cook ground beef in a large skillet over medium-high heat, breaking into crumbles until no pink remains. Drain excess fat, stir in taco seasoning and 0.25 cup water until coated.
Prep the baking pan: Lightly grease a large sheet pan or 9x13 dish. Spread half the chips in an even layer, then half the beef, beans, jalapeños, and cheeses.
Layer and repeat: Repeat layers with remaining chips, beef, beans, jalapeños, and cheese. Press gently so layers contact each other and melt into one cohesive bake.
Bake until melted: Bake at 375°F for 18–22 minutes until cheese bubbles at edges and center reaches 165°F where beef is exposed. Rest 5 minutes before topping. Target oven/smoker temperature: 375°F.
Garnish and serve: Dollop salsa and sour cream over the hot bake and scatter cilantro. Serve with extra chips on the side for scooping the cheesy bottom layer.

Tonight's spread

Hot nacho bake with salsa, sour cream, guacamole, and lime wedges.
Jalapeño poppers or pickled veggies for crews who want extra heat on the side.

Hall tips

Add a thin layer of queso between chip layers for extra hold if the crew loves maximum cheese.
Drain beans thoroughly—wet beans steam chips into mush during baking.
Cut into squares for plate service or leave whole for communal scooping.

Meal prep

Brown beef with taco seasoning ahead and refrigerate. Assemble bake up to 2 hours before oven time. Hold finished bake at 170°F with foil if kickoff delays.

Leftovers

Reheat covered at 325°F with a splash of broth to loosen cheese.
Press cold leftovers into a pan and griddle into nacho patty melts.

Large skillet
Sheet pan or 9x13 dish
Mixing spoon
Aluminum foil
Instant-read thermometer