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Beef & Bean Nachos - Wellborn 2R Beef

Beef & Bean Nachos

These are a perfect mid-week meal, game-time grub or movie night snack. Beef/bean mixture and cheese sauce can be made ahead of time, kept refrigerated and reheated prior to making nachos… a huge time saver!


  • 1/2 bag your favorite tortilla chips
  • 1 lb Wellborn 2R Ground Beef
  • 15 oz can black beans, drained and rinsed – divided
  • 1/2 tsp chili powder
  • 1/4 tsp ancho chile powder
  • 1/4 tsp ground cumin
  • 2/3 cup picante sauce
  • 1/2 cup shredded mozzarella cheese
  • 2/3 cup evaporated milk – divided
  • 1 1/2 tsp cornstarch
  • 3/4 cup cheddar cheese, grated – (pre shredded cheese will work, but has a tendency to not melt as well)
  • 1/2 jalapeno, seeded and finely minced
  • 1/4 cup Mexican Crema – (Cacique brand works well)

Garnish options:

  • 1-2 roma tomatoes, chopped
  • 3 green onions, chopped
  • 1/4 cup fresh cilantro, freshly chopped
  • remaining 1/2 jalapeno, sliced into rings
  • lime slices or wedges


  • Spray large skillet with nonstick cooking spray and heat over MED-HIGH heat.  Add ground beef and cook about 5-7 minutes, using a wooden spoon or potato masher to crumble finely.  Drain if needed.
  • Return pan to heat, add cooked beef back to skillet.  Add chili powder, Chile powder, and cumin, stirring to combine. 
  • Add half the black beans to pan and use a potato masher to mash them in with the beef.  Stir in picante sauce.  Remove pan from heat and set aside.
  • To a small bowl, add cornstarch and 1/4 cup evaporated milk.  Whisk to combine.  Pour remaining evaporated milk into a small saucepan and heat over MED until simmering.
  • Add cornstarch mixture, whisk to combine.  Sprinkle in grated cheese and minced jalapeño and stir until melted and smooth, about 2 minutes.
  • In a sheet pan with sides, layer chips, beef mixture, remaining black beans, and mozzarella cheese.  Broil on HIGH for a minute or until cheese is melty.
  • Drizzle with cheese sauce and Mexican crema.  Top with desired garnishes and serve hot.
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