Mini Taco Nachos
Transform your next snack session or party spread with these irresistible Mini Taco Nachos! This crowd-pleasing recipe layers crispy tortilla chips with seasoned ground beef and gooey melted cheddar cheese, baked to perfection in just minutes. Topped with vibrant pico de gallo, creamy guacamole or diced avocado, tangy sour cream, and briny sliced black olives, each bite is a fiesta of bold, zesty flavors. Perfect as an appetizer or casual dinner, these nachos come together effortlessly with only 15 minutes of prep time and a quick 10-minute bake. Garnish with fresh cilantro for a pop of color and freshness, and serve immediately for a guaranteed hit. Whether you're hosting game day, a family gathering, or just craving the ultimate Tex-Mex comfort food, Mini Taco Nachos deliver big flavor in every crispy, cheesy bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Ground beef
- 2 tablespoons Taco seasoning
- 0.25 cup Water
- 8 ounces Tortilla chips
- 2 cups Shredded cheddar cheese
- 0.5 cup Pico de gallo
- 1 cup Guacamole or diced avocado
- 0.5 cup Sour cream
- 0.25 cup Sliced black olives
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon or spatula as it cooks, about 5-7 minutes.
Once the beef is fully cooked, drain any excess grease. Stir in the taco seasoning and 1/4 cup of water. Let the mixture simmer for 2-3 minutes, then remove from heat.
Spread the tortilla chips in a single layer on the prepared baking sheet, ensuring even coverage so all chips get topped.
Sprinkle half of the shredded cheddar cheese evenly over the chips. Add the cooked taco-seasoned beef on top, spreading it out evenly. Finish with the remaining cheese.
Bake in the preheated oven for 8-10 minutes, or until the cheese is completely melted and bubbly.
Carefully remove the nachos from the oven and let them cool slightly. Top with pico de gallo, guacamole or diced avocado, sour cream, sliced black olives, and fresh cilantro, if using.
Serve immediately and enjoy your Mini Taco Nachos!
Nutrition Facts
Calories |
3882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.5 g | 380% | |
| Saturated Fat | 112.6 g | 563% | |
| Polyunsaturated Fat | 37.3 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 6834 mg | 297% | |
| Total Carbohydrate | 182.0 g | 66% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 12.4 g | ||
| Protein | 156.2 g | 312% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2167 mg | 167% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2760 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
