For as long as I can remember friends and family have been making over Tracy’s nachos. They are so good, you really can’t get better even in an authentic Mexican restaurant. They’re really not that difficult to make, they don’t take that long, and in short order you could be making them too! Here is the best homemade nachos recipe that you will find online!


  • 1 bag of shredded Mexican blend cheese (8 oz. Kraft or other, we use 2% – and it’s basically just colby jack with some Mexican seasonings
  • 1 lb or either 90/10 ground beef or ground turkey. We use ground turkey, nobody knows the difference, tastes just as good, and it’s healthier. If you use ground beef don’t use the cheaper meat. It’s just horrible for you and tastes awful.
  • 2 sweet onion chopped
  • 2 green or red peppers chopped
  • 1 can pinto beans
  • 1/2 head of lettuce chopped
  • 2 tomatoes, diced
  • 1/3 cup chopped cilantro (optional)
  • 1 bunch chopped green onions
  • salt and pepper to taste
  • 5 tbsp ground cumin
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp garlic powder (not salt)
  • splash of olive oil
  • Toritilla chips (we prefer Shearer’s reduced fat white corn restaurant style)

Preheat your oven to 375 degrees, and get out a 9×13 glass baking pan – and set aside.

Next, chop up your 1 onion and one pepper. Place in a 2 or 3 quart non-stick sauce pan. On top of them add 2 tbsp cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder, and some salt and pepper to taste. On top of this add the pinto beans (add whole can as-is, do not drain). Turn the burner on medium (about 4 1/2). You’re going to let this cook and not stir or touch it for about 10-12 minutes while the meat cooks.

Speaking of the meat, get out a large skillet and add a splash or two of olive oil. Add the other chopped onion and green pepper and let cook on medium (4 1/2) for 2-3 minutes. Move the veggies to the side of the pan and add the meat in the middle. Add 3 tbsp cumin, 1 tsp chili powder, and 1 tsp garlic powder, and salt and pepper to taste. If often also add a little Lawry’s season salt as well. Reduce heat to 3 1/2 and cook until done (additional 8-10 minutes), chopping meat up finely as it cooks.

While the meat is cooking, chop up your lettuce and tomato in and place in medium sized bowl. I often add a splash of olive oil and wine vinegar to this, and mix well. Set aside.

When the meat is done, mix well (with the onion and green pepper on sides of pan), and turn off heat. Turn off the beans, stir well, and smash with mashed potato masher. Congratulations – you just made your own homemade refried beans!

Take your 9×13 baking pan and cover the bottom with all refried beans. Add meat topping on top. Add shredded cheese on top. Bake for 10-12 minutes or until cheese is melted. Once you take it out of the oven, scoop onto plates (or shallow bowls), and top with lettuce tomato (optional cilantro) mixture, and then with green onions on top.

What makes this homemade machos recipe so good are the homemade refried beans, and (we think) the cilantro adds a nice touch you might only get in a Mexican restaurant. It’s simple and easy to make, and once you give it a go in your kitchen your family and friends will be asking you to make it every week!

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