Cheeseburger Nachos are an easy, sheet-pan appetizer that’s perfect for game day or any casual gathering. Layered with seasoned ground beef, sharp cheddar, and topped with fresh pickles, tomatoes, and lettuce, these nachos get an extra boost of flavor from a creamy burger sauce drizzle. They combine all the fun of a cheeseburger in one shareable, crunchy bite! I also have Quesadilla Nachos that always disappear fast!
Ingredients & Substitutions
- Ground Beef: I used ground beef for that classic cheeseburger flavor. For a lighter twist, ground turkey or chicken works just as well.
- Tortilla Chips: Any sturdy tortilla chips will do. Thick restaurant-style chips hold up best under the beef and cheese, but regular chips are fine too. Try using homemade tortilla chips!
- Hamburger Seasoning: This adds that signature burger flavor. If you don’t have it on hand, make your own with paprika, garlic powder, onion powder, and a little salt; you’ll have it ready for dips and burgers, too!
- Cheddar Cheese: Sharp cheddar melts beautifully and gives the nachos a bold flavor. Feel free to mix it up with American, pepper jack, mozzarella, or a cheddar blend for a different twist.
- Burger Sauce: Creamy, tangy, and a little smoky, this sauce really pulls the nachos together. Made with sour cream, ketchup, mustard, and a splash of red wine vinegar. It’s the same recipe I used in my Cheeseburger Garlic Bread (which you will want to try, too!). No burger sauce? Try fry sauce or dill pickle ranch instead!
- Toppings: Dill pickles, cherry tomatoes, and shredded lettuce add freshness and crunch. You can swap in sliced jalapeños, red onion, or avocado for variety.
FAQs
Can I make these ahead of time?
The beef mixture can be cooked ahead, but nachos are best assembled and baked right before serving to keep chips crisp.
Can I make these vegetarian?
Yes! Substitute ground beef with crumbled plant-based meat or seasoned black beans.
Can I make the burger sauce spicier?
Add 1/2 teaspoon hot sauce or a pinch of cayenne to the sauce for heat.
Can I make this dairy-free?
Use a plant-based cheese and substitute sour cream with a dairy-free version; nachos will still be delicious.
Cheeseburger Nachos Variations
- Spicy Nachos: Add sliced jalapeños to the toppings or stir a pinch of cayenne into the beef mixture for a little kick.
- Bacon Cheeseburger Nachos: Sprinkle cooked, crumbled bacon over the beef layer before adding cheese for that smoky, savory twist. (Check out how to bake bacon for easy cleanup!)
- Vegetarian Nachos: Swap the beef for black beans, lentils, or your favorite plant-based ground meat. The nachos are just as hearty and flavorful.
- Cheese Mix-Up: Mix sharp cheddar with pepper jack or Monterey Jack for a melty, gooey, flavor-packed layer.
- Loaded Burger Nachos: Top with avocado slices, pickled onions, or banana peppers for extra flavor, crunch, and color.
Serving Ideas
- Serve as a game-day appetizer alongside buffalo wings or sliders. I am definitely adding these to my list of Super Bowl Foods!
- Use as a fun weeknight dinner with a simple side salad.
- Pair with air fryer French fries or roasted potato wedges for a full “burger-style” spread.
How to Store Cheeseburger Nachos
These are best served immediately for crisp chips. However, leftover beef and sauce can be stored separately in the fridge for up to 3 days and reheated before layering onto fresh chips.
Cheeseburger Nachos
Ingredients
Cheeseburger Layer
- 1 tablespoon vegetable oil
- 1 pound ground beef
- ¼ cup yellow onion, finely diced
- 1 tablespoon yellow mustard
- 2 tablespoons hamburger seasoning
- ½ teaspoon garlic powder
- 1 bag (10 to 12 ounces) tortilla chips
- 1 ½ cups (169.5 g) sharp cheddar cheese, shredded
Burger Sauce
- ½ cup (115 g) sour cream
- 2 tablespoons ketchup
- 1 tablespoon red wine vinegar
- 2 teaspoons yellow mustard
- ½ teaspoon paprika
Toppings
- ½ cup dill pickles, finely diced
- ½ cup cherry tomatoes, finely diced
- ½ cup shredded lettuce
Instructions
- Preheat oven to 400°F. Line a 9×13-inch baking sheet with parchment paper or foil.
- To a large skillet over medium heat, add oil. Once hot and shimmering, add ground beef and onion. Break the beef apart as it cooks and continue until the meat is browned, 8 to 10 minutes. Drain any excess grease.
- Stir in yellow mustard, hamburger seasoning, and garlic powder. Cook for 2 to 3 minutes, stirring occasionally, until the mixture is well combined and heated through. Remove from heat.
- Spread tortilla chips on the prepared baking sheet, slightly overlapping them so the surface is covered without piling too high.
- Spoon the warm beef mixture evenly over the chips.
- Sprinkle sharp cheddar cheese evenly over the beef layer.
- Transfer the baking sheet to the oven. Bake the nachos for 7 to 9 minutes, until the cheese has fully melted.
- While the nachos bake, whisk together sour cream, ketchup, red wine vinegar, mustard, and paprika in a medium bowl until smooth.
- When the nachos come out of the oven, top with dill pickles, cherry tomatoes, and shredded lettuce.
- Serve immediately, drizzled with the burger sauce over the top.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
If you love cheeseburgers, you can't go wrong with these nachos! But, I would add a little more cheese.
Elizabeth
These are delicious! I love all the cheeseburger fixings in each bite!
Stephanie
I like these nachos, but I especially like the bites with the burger sauce, so don't forget about that.
Bella
Fun to grab and eat! Watch out, it is hard to stop eating these once you start. I could enjoy these as my main course!
