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Beef Enchilada Nacho

Layers of crispy tortilla chips smothered in seasoned ground beef, melted cheese, and classic enchilada sauce for a quick and shareable dish with all the flavors of enchiladas.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 bag (12 oz) tortilla chips
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1 can (10 oz) red enchilada sauce
  • 2 cups shredded Mexican cheese blend
  • 1/2 cup diced onions
  • 1/4 cup sliced jalapeños
  • 1/2 cup sour cream
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro

Method
 

  1. Heat a large skillet over medium-high heat and add the ground beef. Break it apart with a wooden spoon, letting it brown evenly for about 5-6 minutes. Drain excess fat, then stir in the taco seasoning and cook for another minute until fragrant.
  2. Pour the enchilada sauce into the beef mixture and let it simmer for 3-4 minutes. The sauce should coat the meat beautifully.
  3. Preheat your oven to 375°F. Spread the tortilla chips across a large rimmed baking sheet in a single layer.
  4. Spoon the warm beef mixture evenly over the chips, then sprinkle with diced onions and jalapeños. Top with the shredded cheese, making sure to get cheese into all the corners.
  5. Slide the pan into the oven and bake for 8-10 minutes until the cheese is completely melted and bubbling around the edges.
  6. Remove from the oven and immediately dollop with sour cream, then scatter the green onions and cilantro on top. Serve while hot.

Notes

Brown the beef ahead of time and store in fridge for up to 3 days for quicker preparation. Use thick, sturdy tortilla chips to prevent sogginess. Don't overcrowd chips or use too much sauce. Serve immediately after baking for best texture. Store leftovers in refrigerator for up to 2 days, though chips will soften. Reheat in 350°F oven for 5-7 minutes to restore crispness.