Nachos de Carne Molida (Ground Beef Nachos) are a Tex-Mex classic made with crispy tortilla chips, flavorful seasoned ground beef, and plenty of cheese.
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It can be oven-baked or assembled separately for individual servings and typically topped with jalapeños, refried beans, guacamole, and sour cream-making it perfect for game day, parties, or a quick family dinner.
In this oven-baked Nachos de Carne Molida recipe, crispy tortilla chips are layered with seasoned ground beef and cheese, then baked until hot and the cheese is melted.
My version features simple, flavorful components like homemade guacamole, quick bean dip, and fresh toppings. It's easy to make, customizable, and always a crowd-pleaser.
Ingredients You'll Need
- Ground beef: Adds rich, savory flavor and cooks quickly. Can be substituted with ground turkey, chicken, or a plant-based meat alternative.
- Tortilla chips: Serve as the base for layering. Use sturdy store-bought chips or homemade ones. Check out my recipe for homemade tortilla chips here.
- Shredded cheese: Melts into the layers, binding everything together. A Mexican blend works best, but cheddar, Monterey Jack, mozzarella, or pepper Jack can be used.
- Black beans: Used for a quick bean dip that adds creaminess and protein. Substitute with refried beans, pinto beans, or kidney beans, or omit if adding whole beans on top.
- Guacamole: Provides freshness and creamy contrast. I include a homemade version in this recipe, but store-bought works just fine, or you can substitute with sliced avocado if needed.
- Fresh salsa: Adds acidity and brightness. This recipe includes a quick homemade version, but store-bought pico de gallo or jarred salsa are convenient and tasty alternatives.
- Jalapeños: Bring heat and flavor. Use them fresh or pickled, or substitute with serrano peppers for more spice, mild peppers for less heat, or chipotle for a smoky kick.
- Sour cream: Balances the richness with a cool, tangy finish.Can be replaced with plain Greek yogurt.
See the recipe card for quantities.
How to Make Nachos de Carne Molida
Note: Full instructions are provided in the recipe card below.
Mix jalapeño, onion, cilantro, salt, lime juice, and tomatoes in a bowl. Adjust seasoning.
Microwave beans, water, and bouillon until hot (2 min). Mash until spreadable.
Heat the oil and cook the beef until browned (6-10 minutes).
Add the onion (4-5 minutes), then the garlic (1 minute).
Stir in chili powder, cumin, coriander, oregano, and cayenne.
Add tomato paste, sugar, chipotle, and adobo; cook for 1 minute.
Add water and simmer until nearly all the liquid has been absorbed (5-7 minutes). Stir in lime juice.
Preheat oven to 400°F. Line a baking sheet with parchment.
Layer half chips, half beef, 2 cups cheese, and half jalapeños.
Repeat this process with the remaining chips, beef, cheese, and jalapeños.
Bake for 7-10 minutes, until the cheese melts. Serve with salsa, beans, guacamole, and garnishes.
Hint: For extra-crispy nachos, warm the chips in the oven for a few minutes before layering; this helps prevent them from getting soggy once topped with the beef and cheese.
Storage, Make Ahead, & Freezing
Storage: Assembled nachos do not store well, as the chips become soggy. If you have leftovers, reheat them in a 350°F oven for 10 to 15 minutes until warmed and slightly crisp.
Make Ahead: The beef mixture can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Reheat before assembling.
The quick beans and salsa can be prepared up to 1 day in advance and kept covered in the fridge. Guacamole is best fresh, but can be made a few hours ahead.
Here's a trick: don't throw away the avocado pits-press them into the guacamole before covering. Then press plastic wrap directly against the surface, making sure there's no air in contact. This helps minimize browning and keeps it looking fresh.
Freeze: Freezing is not recommended for assembled nachos. However, the cooked beef mixture can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat before using.
Camila's Tips & Variations
- For extra-crispy nachos, warm the chips in the oven for a few minutes before layering to prevent sogginess.
- Prefer milder heat? Remove the seeds and membranes from the jalapeños, or use pickled jalapeño slices instead.
- Swap ground beef for ground turkey or chicken for a lighter version.
- If you're not using the blended bean dip, consider sprinkling well-drained canned black beans, corn kernels, or sliced black olives on top before baking. These toppings add extra flavor, texture, and color.
- Serve nachos directly on the baking sheet.
Frequently Asked Questions
Can I make these nachos without beef?
Yes, you can substitute the ground beef with cooked shredded chicken, ground turkey, or even a plant-based meat alternative. You can also go fully vegetarian by using extra beans, corn, and cheese.
How do I keep nachos from getting soggy?
Start with sturdy tortilla chips and avoid adding too much wet topping before baking. Pre-warming the chips in the oven helps, and layering cheese directly on the chips can act as a moisture barrier. Serve immediately after baking.
Can I make this recipe spicy or mild?
Absolutely. For mild nachos, omit the jalapeños and chipotle. For extra heat, add more chipotle, use serrano chiles, or drizzle with hot sauce before serving.
Curious about the health benefits of avocado and why guacamole is more than just delicious?
Read this detailed guide from Harvard T.H. Chan School of Public Health on the nutritional value of avocados and their role in a balanced diet.
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Recipe
Nachos de Carne Molida
Equipment
- Parchment paper (optional)
Ingredients
For the Quick Beans:
- 1 (16 oz) can pinto or black beans, drained and rinsed
- ¼ cup water
- ¼ teaspoon Knorr chicken bouillon or kosher salt , adjust to taste
For the Quick Pico de Gallo Salsa:
- 1 small jalapeño chile or serrano , minced
- 1 small red, white or yellow onion , minced
- ¼ cup fresh cilantro leaves or Italian parsley, if cilantro is not to your liking , chopped
- ¼ teaspoon kosher salt , adjust to taste
- ⅛ teaspoon ground black pepper
- 1 tablespoon fresh lime juice (from 1 lime)
- 2 small tomatoes , cored and diced or substituted with one (14-ounce) can diced tomatoes, drained
For the Fresh Guacamole:
- 2 medium ripe avocados (preferably Haas), halved, pitted, and cut into ½-inch pieces
- 1 plum tomato , cored, seeded, and diced (⅛-inch pieces)
- 1 small red, white, or yellow onion , minced
- 1 small jalapeño, serrano chile or 1 chipotle chile in adobo sauce , minced (stemmed; seeded or unseeded, depending on desired heat)
- 1 small bunch fresh cilantro , finely minced
- Kosher salt , to taste
- 1 tablespoon fresh lime juice (about ½ lime)
For the Ground Beef:
- 2 tablespoons extra virgin olive oil or vegetable oil
- 1 pound (450 g) 90% lean ground beef
- 1 medium yellow onion , finely chopped
- 3 garlic cloves , minced
- 1-2 tablespoons chili powder
- ½ teaspoon light brown sugar (or granulated sugar)
- ½ teaspoon dried oregano
- ½ teaspon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt , adjust to taste
- 2 tablespoons tomato paste
- 1 tablespoon minced canned chipotle chile in adobo plus 1 to 2 tablespoons adobo sauce , optional, if you want it to be spicy
- ½ cup water
- 1 tablespoon fresh lime juice
For the Nachos:
- 1 (13oz) bag tortilla chips
- 1 pound (16 oz / about 4 cups) shredded Mexican blend cheese
- 2 jalapeño peppers , thinly sliced into rounds (optional)
For Serving (Optional):
- Lime wedges
- Sour cream
Instructions
- For the quick salsa, in a small bowl, combine the jalapeño, onion, cilantro, salt, lime juice, and tomatoes. Stir well to combine. Taste and adjust the seasoning with more salt or lime juice if needed, then set aside.
- Alternatively, pulse all ingredients except the tomatoes in a food processor until minced, about five 1-second pulses, scraping down the sides of the bowl as needed. Add the tomatoes and pulse until roughly chopped, about two 1-second pulses.
- For the quick beans, microwave beans, water, and ¼ teaspoon chicken bouillon salt in a bowl until hot, about 2 minutes. Mash beans with a potato masher until spreadable.
- Alternatively, blend all bean ingredients in a food processor until smooth.
- For the spicy ground beef, heat the oil in a large nonstick skillet over medium heat until hot and shimmering, about 2 minutes. Add the ground beef and cook, stirring constantly and breaking it up with a wooden spoon, until browned and crispy on the edges, about 6 to 10 minutes.
- Add the chopped onion and cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the chili powder, cumin, coriander, oregano, and cayenne pepper.
- Stir in the tomato paste, sugar, chipotle, and adobo sauce, and cook for about 1 minute until the paste darkens slightly. Pour in the water, bring to a simmer, and cook over medium-low heat until the mixture is nearly dry, about 5 to 7 minutes. Stir in the lime juice and set aside.
- For the nachos, preheat the oven to 400°F and set an oven rack in the middle position. Line a rimmed baking sheet with parchment paper. Spread half of the tortilla chips in an even layer, then top with half of the beef mixture, 2 cups of shredded cheese, and half of the jalapeño slices.
- Repeat the layers with the remaining chips, beef, cheese, and jalapeños. Bake until the cheese is melted and bubbly, about 7 to 10 minutes. Remove from the oven and serve the nachos directly on the baking sheet, along with the salsa, beans, guacamole, and optional garnishes such as sour cream and lime wedges.
Notes
The quick beans and salsa can be prepared up to 1 day in advance and kept covered in the fridge. Guacamole is best fresh, but can be made a few hours ahead.
Here's a trick: don't throw away the avocado pits—press them into the guacamole before covering. Then press plastic wrap directly against the surface, making sure there's no air in contact. This helps minimize browning and keeps it looking fresh. Freeze: Freezing is not recommended for assembled nachos. However, the cooked beef mixture can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat before using.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
