GRIDDLE NACHOS WITH BEEF EASY

Forget everything you thought you knew about ordinary nachos because we’re about to elevate them to griddle greatness! Imagine layers of crispy tortilla chips piled high with seasoned ground beef, melty cheese, and all your favorite toppings, sizzling to perfection on a hot griddle. This Griddle Nachos With Beef recipe is guaranteed to be your new go-to for game day, movie night, or any time you need a seriously satisfying snack – I promise you’ll never make nachos the same way again!

What You’ll Need: The Ingredients

For the Beef:

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 packet (1 ounce) taco seasoning
• 1/2 cup water

For the Nachos:

• 1 large bag (10-12 ounces) tortilla chips
• 4 cups shredded cheddar cheese (or your favorite blend)
• Optional Toppings:
  • Diced tomatoes
  • Sliced jalapeños
  • Sour cream
  • Guacamole
  • Salsa
  • Black olives, sliced
  • Chopped cilantro
  • Queso Fresco

Equipment:

• Large griddle or cast-iron skillet
• Large mixing bowl
• Spatula

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Brown the Beef

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the ground beef and cook, breaking it up with a spatula, until browned.
3. Drain off any excess grease. This is important to avoid soggy nachos!

Step 2: Season the Beef

1. Add the chopped onion and minced garlic to the skillet with the browned beef. Cook for 2-3 minutes, until softened.
2. Stir in the taco seasoning and water.
3. Bring to a simmer and cook for 5-7 minutes, or until the liquid has reduced and the beef is nicely seasoned. Keep warm.

Step 3: Assemble the Griddle Nachos

1. Preheat your griddle or cast-iron skillet to medium heat. You want it hot enough to melt the cheese but not so hot that the chips burn.
2. Spread a layer of tortilla chips evenly over the surface of the griddle. Don’t overcrowd it – you might need to work in batches.
3. Sprinkle a generous layer of shredded cheese over the chips.
4. Spoon the seasoned ground beef evenly over the cheese.
5. Add any other toppings you want to melt with the cheese, such as jalapeños.

Step 4: Griddle to Perfection

1. Cook the nachos on the griddle for 5-7 minutes, or until the cheese is melted and bubbly and the chips are warmed through. Keep a close eye on them to prevent burning – this is where the magic happens!
2. Use a large spatula to carefully transfer the nachos to a serving platter. If you’re making multiple batches, you can keep the finished nachos warm in a low oven (around 200°F).

Step 5: Top and Serve

1. Garnish the griddle nachos with your favorite toppings, such as diced tomatoes, sour cream, guacamole, salsa, black olives, and chopped cilantro.
2. Serve immediately and enjoy!

Pro Tips for Griddle Nacho Glory

I’ve made a LOT of nachos in my day, and I’ve learned a few tricks to guarantee they’re always a hit. Here are some of my best tips for making perfect griddle nachos with beef:

• Don’t skimp on the cheese! Use a generous amount of cheese to ensure every chip gets a cheesy bite. A blend of cheddar and Monterey Jack is always a good choice, but feel free to experiment with your favorites. Pepper jack will add a nice kick!
• Preheat the griddle properly. A hot griddle is essential for melting the cheese quickly and evenly. If the griddle isn’t hot enough, the chips will get soggy before the cheese melts.
• Work in batches if necessary. If you’re making a large batch of nachos, it’s best to work in batches to avoid overcrowding the griddle. This will ensure that the chips cook evenly and the cheese melts properly.
• Watch out for burning. Griddle cooking can be fast, so be careful not to burn the chips. Adjust the heat as needed and keep a close eye on the nachos while they’re cooking.
• Get creative with toppings! The beauty of nachos is that you can customize them to your liking. Feel free to add any toppings you enjoy, such as black beans, corn, pico de gallo, or even shredded chicken.
• Keep them warm. If you’re not serving the nachos immediately, keep them warm in a low oven (around 200°F) to prevent the cheese from hardening.
• Use a good quality tortilla chip. This makes a big difference! I always recommend a thicker, sturdier chip that can hold up to the weight of the toppings.

Variations: Remix Your Nachos

Want to switch things up? Here are some fun variations on this griddle nachos with beef recipe:

• Spicy Nachos: Add a pinch of cayenne pepper to the taco seasoning or use pepper jack cheese for a spicier kick.
• Vegetarian Nachos: Substitute the ground beef with black beans or lentils. You can also add other veggies like bell peppers, onions, and corn.
• Chicken Nachos: Use shredded cooked chicken instead of ground beef. Season the chicken with taco seasoning or your favorite spices.
• Pulled Pork Nachos: Top the chips with tender pulled pork and a drizzle of barbecue sauce.
• Seafood Nachos: Use cooked shrimp or crabmeat instead of beef. Add some Old Bay seasoning for a delicious seafood flavor.
• Breakfast Nachos: Scramble some eggs and add them to the nachos along with bacon or sausage. Top with salsa and sour cream.

Troubleshooting: Nacho Nightmares Avoided

Even the best cooks run into snags sometimes. Here are some common nacho problems and how to fix them:

• Soggy Chips: This is usually caused by too much moisture. Make sure to drain off any excess grease from the beef and avoid using watery toppings. Also, don’t overload the chips.
• Unevenly Melted Cheese: This can happen if the griddle isn’t hot enough or if the cheese is too cold. Preheat the griddle properly and let the cheese sit at room temperature for a few minutes before using it.
• Burnt Chips: This is usually caused by too much heat. Adjust the heat as needed and keep a close eye on the nachos while they’re cooking.
• Dry Beef: Add a little more water or beef broth to the beef mixture to keep it moist.

Why Griddle Nachos Are Better Than Oven Nachos (In My Humble Opinion)

Okay, I might be a little biased, but I truly believe griddle nachos are superior to oven-baked nachos. Here’s why:

• Faster Cooking Time: The griddle heats up quickly and cooks the nachos in a fraction of the time it takes in the oven.
• Even Melting: The direct heat of the griddle ensures that the cheese melts evenly and perfectly.
• Crispier Chips: The griddle crisps up the chips beautifully, giving them a satisfying crunch.
• More Flavor: The slight char from the griddle adds a delicious smoky flavor to the nachos.
• Easier Cleanup: Griddles are generally easier to clean than ovens, especially if you use a non-stick griddle.

Storing and Reheating Leftovers

If you happen to have any leftover griddle nachos (which is rare!), here’s how to store and reheat them:

• Storing: Store the nachos in an airtight container in the refrigerator for up to 2 days. The chips will likely lose some of their crispness, but they’ll still be edible.
• Reheating: The best way to reheat nachos is in a preheated oven at 350°F for 5-10 minutes, or until the cheese is melted and bubbly. You can also reheat them in a microwave, but the chips will likely get soggy.

Get Ready to Griddle!

Now that you have all the knowledge and tips you need, it’s time to fire up the griddle and make some amazing Griddle Nachos With Beef! Don’t be afraid to experiment with different toppings and variations to create your own signature nacho masterpiece. Happy cooking, my friend!

Easy Griddle Beef Nachos

Amelia Chen-Morrison

Elevate your nacho game with this easy griddle recipe! Crispy tortilla chips are loaded with seasoned ground beef, melted cheese, and your favorite toppings, creating a satisfying and flavorful snack perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Appetizer, Snack

Cuisine Mexican-American

Servings 4

Calories 700 kcal

Equipment

• Large griddle or cast-iron skillet
• Large mixing bowl
• Spatula
• Skillet
• Serving platter

Ingredients

  

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup water
• 1 large bag 10-12 ounces
• 4 cups shredded cheddar cheese
• Diced tomatoes, to taste
• Sliced jalapeños, to taste
• Sour cream, to taste
• Guacamole, to taste
• Salsa, to taste
• Black olives, sliced, to taste
• Chopped cilantro, to taste
• Queso Fresco, to taste

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat.
• Add the ground beef and cook, breaking it up with a spatula, until browned. Drain off any excess grease.
• Add the chopped onion and minced garlic to the skillet with the browned beef. Cook for 2-3 minutes, until softened.
• Stir in the taco seasoning and water. Bring to a simmer and cook for 5-7 minutes, or until the liquid has reduced and the beef is nicely seasoned. Keep warm.
• Preheat your griddle or cast-iron skillet to medium heat.
• Spread a layer of tortilla chips evenly over the surface of the griddle. Don’t overcrowd it.
• Sprinkle a generous layer of shredded cheese over the chips.
• Spoon the seasoned ground beef evenly over the cheese.
• Add any other toppings you want to melt with the cheese, such as jalapeños.
• Cook the nachos on the griddle for 5-7 minutes, or until the cheese is melted and bubbly and the chips are warmed through. Keep a close eye on them to prevent burning.
• Use a large spatula to carefully transfer the nachos to a serving platter.
• Garnish the griddle nachos with your favorite toppings, such as diced tomatoes, sour cream, guacamole, salsa, black olives, and chopped cilantro.
• Serve immediately and enjoy!

Notes

Don’t skimp on the cheese! Preheat the griddle properly. Work in batches if necessary to avoid overcrowding. Watch out for burning. Get creative with toppings like black beans, corn, or shredded chicken. Keep them warm in a low oven if not serving immediately. Use a good quality tortilla chip. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F for 5-10 minutes.