Beef nacho pie takes all the flavors of loaded nachos—seasoned ground beef, melted cheese, salsa, and crunchy tortilla chips—and bakes them into a hearty, sliceable casserole. It’s a crowd-pleasing weeknight dinner that comes together in about an hour, and it holds up well for leftovers. The chips soften slightly on the bottom while staying crisp on top, giving you the best of both textures in every bite.
Ingredients
- 1 lb (450 g) ground beef (85% lean)
- 1 tbsp (15 ml) olive oil
- 1 small yellow onion, diced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 packet (1 oz / 28 g) taco seasoning (or 2 tbsp homemade)
- 1/2 cup (120 ml) water
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 can (10 oz / 283 g) diced tomatoes with green chilies (like Rotel), undrained
- 1 bag (13 oz / 368 g) restaurant-style tortilla chips
- 2 cups (226 g) shredded cheddar cheese
- 1 cup (113 g) shredded Monterey Jack cheese
- 1/2 cup (120 ml) sour cream (for serving)
- 1/4 cup (10 g) fresh cilantro, chopped (for serving)
- 1 jalapeño, thinly sliced (optional, for serving)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onion is soft, about 6–8 minutes. Drain off any excess fat.
- Add the minced garlic and cook for 1 minute until fragrant. Stir in the taco seasoning and water. Let it simmer for 2–3 minutes until slightly thickened.
- Stir in the black beans and diced tomatoes with green chilies. Cook for another 2 minutes, then remove from heat. The mixture should be saucy but not watery.
- Spread a single layer of tortilla chips over the bottom of the prepared baking dish. You’ll use about half the bag. Slightly overlap them—this forms the base crust.
- Spoon half of the beef mixture evenly over the chips. Sprinkle with half of both cheeses.
- Repeat the layers: remaining chips, remaining beef mixture, and remaining cheeses.
- Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly and the edges are lightly browned. The internal temperature of the beef mixture should reach 160°F (71°C) as per USDA FSIS safe minimum for ground meat.
- Let the pie rest for 5 minutes before slicing. This helps it hold together when you cut it.
- Serve warm, topped with sour cream, cilantro, and jalapeño slices if desired.
Tips
- Drain the beef well: After browning, pour off the fat to prevent a greasy pie. You can also blot the cooked meat with paper towels.
- Use thick chips: Restaurant-style or thick-cut tortilla chips hold up better than thin ones. Thin chips may turn to mush.
- Don’t overmix the layers: Gently press the chips down rather than stirring them into the beef. You want distinct layers so the pie slices cleanly.
- Make it spicier or milder: Use hot taco seasoning and add a diced jalapeño to the beef mixture for heat. For mild, use regular diced tomatoes instead of ones with green chilies.
Serving Suggestions
Serve the nacho pie straight from the baking dish with extra sour cream, salsa, guacamole, or pico de gallo on the side. A simple green salad with lime vinaigrette balances the richness. It’s also great for game day—cut into squares and serve with toothpicks.
Variations
- Chicken nacho pie: Swap the ground beef for 2 cups (280 g) of shredded cooked chicken. Add it with the beans and tomatoes—no need to brown it first.
- Vegetarian version: Omit the beef and add an extra can of black beans or pinto beans, plus a cup of corn kernels. Increase the taco seasoning to 1.5 packets to keep the flavor bold.
- Breakfast nacho pie: Replace the beef with 8 large beaten eggs, scrambled lightly with the onion and garlic. Cook until just set, then layer with the chips and cheese. Bake until the cheese melts.
- Add veggies: Sauté 1 bell pepper (diced) with the onion, or stir in 1 cup (150 g) of frozen corn (thawed) with the beans.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of baking. The pie will keep for 3–4 days. To reheat, place a slice on a microwave-safe plate and heat in 30-second bursts until hot, or warm it in a 350°F (175°C) oven for 10 minutes to restore some crispness. Avoid freezing—the chips become soggy after thawing.
Frequently Asked Questions
Can I make this ahead of time? Yes, assemble the pie (without baking) up to 24 hours ahead. Cover and refrigerate, then bake as directed, adding 5–10 minutes to the baking time since it starts cold.
What if I don’t have taco seasoning? Mix 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, and 1/2 tsp salt. This equals about 1 packet.
Can I use ground turkey or chicken? Absolutely. Use 1 lb (450 g) of ground turkey or chicken. Since they are leaner, add an extra tablespoon of oil to the skillet to prevent sticking. Cook until the internal temperature reaches 165°F (74°C) for poultry.
Why is my pie watery? This usually happens if the tomatoes and beans aren’t drained well. Make sure to drain and rinse the beans, and let the beef mixture simmer until most of the liquid has evaporated before layering.
Can I use corn chips instead of tortilla chips? Yes, Fritos-style corn chips work well and add a different flavor. They are sturdier and hold up nicely.
How do I keep the bottom chips from getting soggy? The bottom layer will soften, which is expected. To minimize sogginess, avoid adding extra liquid to the beef mixture and don’t let the assembled pie sit too long before baking.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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