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restaurant style beef nachos

Restaurant Style Beef Nachos Recipe

Make this restaurant style beef nachos recipe on busy weeknights when you're in a rush to get dinner on the table. They also make a great game day snack!
Loaded with southwest flavors, these ground beef nachos will become a family favorite at your house. It might just become your newest go-to recipe!
Course Recipes
Cuisine Mexican
Keyword beef for nachos, loaded nachos recipe, mexican food, restaurant style beef nachos, spicy, tex mex
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 424kcal
Author Jenn


  • 1 Tablespoon extra virgin olive oil
  • ¾ medium red onion finely chopped
  • 2-3 large cloves garlic finely minced
  • Sea salt and black pepper to taste
  • 1 pound ground beef
  • 1 large bag 11-14 oz. tortilla chips
  • 1 8- oz. bag 4-cheese Mexican blend finely shredded
  • 2 large green onions green parts only, sliced thin
  • 1 6- oz. can black olives chopped
  • 1 large jalapeño pepper sliced thin
  • 1 large ripe avocado seeded and chopped
  • 2 T. fresh lemon juice
  • 2 T. fresh cilantro finely chopped


  • Prepare taco seasoning and pico de gallo and set aside
  • Place the top oven rack in the center position and pre-heat the oven to 350°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat and set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the remaining three-quarters chopped red onion and minced garlic. Season with salt and black pepper, to taste, and stir to combine. Sauté, stirring occasionally, until the onion is soft and starts to develop a bit of color, approximately 5 minutes.
  • Add the beef and break up into small pieces with a spatula. Add 2 tablespoons of the taco seasoning mix and stir to combine. Cook, stirring occasionally until the beef is browned. Remove from heat and set aside.
  • Spread the tortilla chips into an even, overlapping layer on the prepared baking sheet. Using a slotted spoon, evenly distribute the seasoned, browned beef on top of the tortilla chips.
  • Add the cheese on top of the beef and nachos in an even layer and place in the preheated oven for 5-7 minutes, or until the cheese is completely melted.
  • Remove baking sheet from oven and cool slightly before topping with sliced green onion, chopped black olives, Pico de Gallo, and sliced jalapeño pepper.
  • Toss the avocado with the fresh lemon juice and spoon on top of the nachos. Sprinkle with the fresh cilantro and serve immediately. Enjoy!



Feel free to use a taco seasoning packet and store-bought pico de gallo if you're in a rush.


Serving: 1serving | Calories: 424kcal | Carbohydrates: 11g | Protein: 26g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 478mg | Fiber: 4g | Sugar: 1g