About this recipe
Loaded Pulled Beef Nachos are messy in the absolute best way[cite: 3]. Crispy chips are piled high with tender shredded beef, melted cheese, beans, jalapeños, salsa, and sour cream[cite: 3]. Hitting the chips with warm beef right off the bat means the cheese actually melts fast and evenly[cite: 3]. Plus, saving the cold toppings for the end keeps your foundation perfectly crisp. It makes a massive, highly shareable game-day snack or fun dinner that is ready in 30 minutes[cite: 3].
Why You'll Love This Recipe
You can clean out the fridge by tossing on whatever leftover taco meat, beans, and cheese you happen to have lying around.
Ingredients
Nachos
- 1 large bag tortilla chips (12 to 14 oz)
- 2 cups cooked pulled beef (warm)
- 2 cups shredded Mexican cheese blend
- 1 cup black beans (drained and rinsed)
- 1/2 cup pickled jalapeños
- 1/2 cup pico de gallo or salsa
- 1/3 cup sour cream
- 1/4 cup fresh cilantro
- 1 whole lime (cut into wedges)
Ingredient Notes
Tortilla chips
Grab the thickest, sturdiest restaurant-style chips you can find. Thin chips will just snap straight under the weight of the heavy beef and cheese.
Equipment
Sheet pan
A rimmed half-sheet pan works perfectly to hold all the toppings.
Knife
Cutting board
Instructions
Prepare pan
Preheat your oven to 400°F / 200°C[cite: 3]. Spread the entire bag of tortilla chips out on a large sheet pan[cite: 3]. Try to arrange them in an even layer so that every single chip has a chance to catch some cheese and meat.
Add toppings
Top the dry chips with your warm pulled beef, then scatter over the drained black beans[cite: 3]. Cover the whole pile generously with the shredded Mexican cheese blend[cite: 3].
Bake
Bake for about 8 to 10 minutes, just until the cheese is completely melted and bubbly[cite: 3]. Keep an eye on the pan toward the end so the exposed edges of the chips do not burn.
Finish
Pull the nachos from the oven and immediately top them with the pickled jalapeños, pico de gallo, and sour cream[cite: 3]. Scatter the fresh cilantro over everything and serve with those fresh lime wedges for squeezing[cite: 3].
Serve
Serve the pan immediately while the chips are still hot and crisp[cite: 3].
Common Mistakes to Avoid
Cold toppings too early
Salsa and sour cream are always best added after baking[cite: 3]. Dumping wet toppings on before the oven just guarantees a pan of soggy chips.
Tips
- Adding some cheese between the layers, instead of just dumping it on top, helps guarantee every single chip gets toppings[cite: 3].
- Warm your beef up before building the nachos so the cheese melts much faster in the oven[cite: 3].
Substitutions
- Pulled pork, shredded chicken, or basic taco meat can easily replace the pulled beef[cite: 3].
- Pinto beans or refried beans work great as a direct swap for the black beans[cite: 3].
- Add some serious heat with extra hot sauce, fresh raw jalapeños, or a spicy chipotle crema[cite: 3].
What to Serve With It
Serve these right off the hot sheet pan in the middle of the table so everyone can just dig in.
Storage
Nachos are honestly best eaten right off the pan while fresh[cite: 3]. If you really want to save leftovers, try to store your wet toppings in a completely separate container when possible[cite: 3]. Reheat the leftover chips and meat right back on a sheet pan in the oven until they are warm and crisp again[cite: 3]. Microwaving them will just turn everything into a rubbery mess.
Nutrition
- Serving Size
- 1 serving
- Calories
- 640
- Protein
- 34g
- Carbohydrates
- 58g
- Fat
- 32g
- Fiber
- 7g
- Sugar
- 4g
- Sodium
- 1230mg
FAQ
Can I make nachos ahead?
You can easily prep and chop all your toppings ahead of time. Just wait to actually assemble and bake the pan until right before serving[cite: 3].
How do I prevent soggy nachos?
Start out with sturdy chips. Then make absolutely sure you add all your wet toppings—like salsa and sour cream—after the nachos come out of the oven[cite: 3].
What beef should I use?
You can use shredded chuck roast, leftover pot roast, birria-style beef, or sweet barbecue pulled beef[cite: 3]. They all work perfectly.
Recipe Card
Loaded Pulled Beef Nachos
Crispy tortilla chips loaded with pulled beef, melted cheese, beans, jalapeños, salsa, and sour cream.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 6
- Category
- Dinner Recipes
- Cuisine
- Tex Mex Inspired
- Difficulty
- Easy
- Cost
- Moderate
Ingredients
Nachos
- 1 large bag tortilla chips (12 to 14 oz)
- 2 cups cooked pulled beef (warm)
- 2 cups shredded Mexican cheese blend
- 1 cup black beans (drained and rinsed)
- 1/2 cup pickled jalapeños
- 1/2 cup pico de gallo or salsa
- 1/3 cup sour cream
- 1/4 cup fresh cilantro
- 1 whole lime (cut into wedges)
Instructions
- Prepare pan: Preheat your oven to 400°F / 200°C[cite: 3]. Spread the entire bag of tortilla chips out on a large sheet pan[cite: 3]. Try to arrange them in an even layer so that every single chip has a chance to catch some cheese and meat.
- Add toppings: Top the dry chips with your warm pulled beef, then scatter over the drained black beans[cite: 3]. Cover the whole pile generously with the shredded Mexican cheese blend[cite: 3].
- Bake: Bake for about 8 to 10 minutes, just until the cheese is completely melted and bubbly[cite: 3]. Keep an eye on the pan toward the end so the exposed edges of the chips do not burn.
- Finish: Pull the nachos from the oven and immediately top them with the pickled jalapeños, pico de gallo, and sour cream[cite: 3]. Scatter the fresh cilantro over everything and serve with those fresh lime wedges for squeezing[cite: 3].
- Serve: Serve the pan immediately while the chips are still hot and crisp[cite: 3].
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