Grandma’s cheesy beef and bean nachos are the perfect way to switch up taco night or serve for a lowkey party or movie night. You don’t need to head out for great flavor, you can make these at home with little effort.
These filling nachos are a family favorite.
Packed with plenty of meat, beans, and cheese, they make a filling snack or appetizer and you could definitely eat these for dinner.
Serve them for dinner and your kids will thank you!
After all, what’s better than digging into a huge pile of nachos loaded with all the toppings?
Here are the ingredients you’ll need for these delicious nachos.
- Lean ground beef – Use lean for this to avoid excessive grease, but you can use a different cut if you prefer.
- Dark red kidney beans – Red kidney beans work well, but you could use black beans if you prefer.
- Taco seasoning – You can choose your favorite brand. Make sure to include the recommended water based on the packet you use.
- Block cheese– Both mild cheddar cheese and Monterrey jack cheese. The block cheese doesn’t have any anti-caking agents (wax) on it the way shredded cheese does, ensuring a better melt.
How to make
Nachos are super easy to make and come together in about 30 minutes.
To start, place brown the ground beef in a large skillet.
When you’re done, drain any excess grease and return the beef to the skillet.
Next, add the beans, seasoning packets, and amount of water called for and then stir together until combined.
Allow the mixture to thicken by simmering on the stove top. Be sure to stir on occasion.
Serving and storing
Serving these beef and bean nachos is super simple.
Just spoon a heaping portion on top of your favorite nacho variety.
You could also use it as a sort of dip for your nachos if you prefer.
For added flavor, you can top the nachos with sour cream, jalapenos, more cheese, shredded lettuce, salsa, or guac.
To store, I recommend keeping the meat, beans, and cheese in the casserole dish.
You can then reheat in the oven set at 300 degrees until it is warmed through.
I don’t recommend saving nachos covered in the mixture because they will get soggy.
Tips and tricks
- Top the nachos with your favorite toppings like sour cream, salsa, jalapenos, and guac.
- Thinner cheese slices melt better, so I recommend using thinner slices.
- Store the meat and cheese mixture in the fridge, but I don’t recommend storing nacho chips that are covered in the mixture. They will get soggy.
Other bar food you might like
Grandma’s cheesy beef and bean nachos are a favorite bar style and Mexican restaurant -esque appetizer in our house.
Make these nachos when you want restaurant quality at home.
If you love this, check out these other recipes perfect for at home home snacking:
- Irish Pub Style Nachos
- Crockpot Asian Meatballs
- Air Fryer Taco Seasoned Oyster Crackers
- Bang Bang Shrimp Tacos
- Cheeseburger Nachos
If you’ve tried this GRANDMA’S CHEESY BEEF AND BEAN NACHOS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Grandma's Cheesy Beef & Bean Nachos
- 1 1/2 - 2 lbs lean ground beef
- 2 15 oz cans dark red kidney beans rinsed & drained
- 2 packets taco seasoning + the water called for on the packet instructions
- 8 oz block mild cheddar cheese thinly sliced
- 8 oz block Monterrey jack cheese thinly sliced
- In a large skillet, cook the ground beef until browned. Drain off any excess grease and return the beef to the skillet.
- Add the beans, seasoning packets, and amount of water called for. Stir together until combined.
- Bring the mixture to a simmer, and let it cook until the sauce has thickened- stirring occasionally.
- Transfer this mixture to a casserole dish, and using a spatula spread it out evenly in the bottom of the dish.
- Alternating the cheeses, layer the sliced cheese evenly out overtop of the meat mixture until all the cheese is gone and the mixture covered.
- Bake the dish at 350° for 15-20 minutes, until heated through and all the cheese is melted.
- Serve by spooning the beef & cheese out over individual plates of nachos.
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