Making nachos on the Blackstone griddle is super popular, but most of the time, the griddle nachos just aren’t that appetizing. I’ll show you how to make the best cheesy, beefy nachos with ground beef taco meat and perfectly melted cheese – my foolproof method!
The Problem with Most Griddle Nachos
Let’s be honest – not all nachos are created equal. Most people tend to take shortcuts – spreading chips on foil or directly on the griddle, tossing on some shredded cheese, doming or closing the lid, and hoping for the best.
And while this approach isn’t “wrong,” the results are predictable: the cheese just melts into a single solid layer, and once it cools, it hardens, causing the whole mound of nachos to pull off in one giant, greasy chunk. Not appetizing!
If you’ve ever been disappointed by soggy, bland, or clumpy nachos made on the griddle, you’re not alone. That’s why I’m excited to share this foolproof method for making truly fantastic griddle nachos.
We discovered this method for making the best nachos on the Blackstone griddle about a year ago, when we were trying out a recipe for quesadilla nachos. I discovered that by melting the shredded cheese directly on top of the taco meat on the griddle, the cheese stayed gooey and the nachos came out just as good, if not better, than our favorite Mexican restaurant.
Here’s how to make our family’s favorite ground beef nachos on the Blackstone or other flat top grill.
Ingredients for the Best Griddle Nachos
- ground beef – You can use 85/15 or 80/20 for this recipe.
- shredded cheese – Use your favorite brand and variety. I used a packaged Mexican blend, but most store-bought shredded cheeses will work. You can also grate your own if you prefer.
- corn tortilla chips – Be sure that your chips are strong enough to hold up to the mounds of nacho toppings. Thinner style tortilla chips (like the kind you get at Chili’s restaurant) won’t work as well for this loaded nachos supreme recipe.
- taco seasoning – The Old El Paso brand of taco seasoning is my go-to.
- cheese sauce – I like to add a bit of a more liquid-type cheese sauce to my chips before piling on the taco beef and other ingredients. The extra moisture helps to keep the shredded cheese gooey, and it adds another layer of cheesy-goodness. You can use store-bought white queso dip or even canned nacho cheese sauce.
- nacho toppings – Pile your nachos high with your favorite toppings like sour cream, fresh pico de gallo, guacamole, taco sauce, and pickled jalapeños.
How to Make Nachos on the Griddle
Here’s a step-by-step guide to my foolproof griddle nachos recipe:
Step 1: Add the ground beef to the griddle – Heat the griddle to medium heat (about 375-425°F). Spread the ground beef out a bit and let cook undisturbed until browned and crispy underneath.
Step 2: Break the beef into crumbles – After about 3-5 minutes, depending on how hot your griddle is, use your griddle spatula to break up the beef into crumbles, mix so that it cooks evenly, and finish browning.
Step 3: Drain and season the ground beef – Use two spatulas to scoop up piles of the cooked beef, and hold the spatulas in a “V” shape for the excess grease to drain out. As you drain it, move the beef to the side of the griddle. Wipe off the excess fat from the griddle surface, and then move the beef back to the center.
Season with your favorite taco seasoning, according to package instructions. Most taco seasoning packets call for adding a good bit of water to the drained beef. Stir the beef so the seasoning is evenly distributed.
*TIP – If you’re using a queso or cheese dip, go ahead and add some of it to a small saucepan. You can place the saucepan on the griddle to warm the melted cheese dip as the ground beef cooks.
Step 4: Sprinkle the shredded cheese on the ground beef – For shredded cheese, you want to melt it ON the beef, not on the chips. The leftover fat and moisture from the taco beef creates steam – crucial for keeping the cheese from instantly hardening into a single nacho mat.
Step 5: Melt the shredded cheese on the beef – Place a melting dome over the taco meat to help melt the cheese. The steam gets trapped under the dome, helping to keep your meat juicy and the cheese gooey. *NOTE – If your griddle has a lid that can be used while it’s on, you can also close the lid to help melt the cheese.
Step 6: Add tortilla chips to the griddle – Spread the tortilla chips out in a single layer on the griddle. Spoon on some of the melted cheese sauce or queso dip.
Step 7: Add the taco beef and melted cheese to the chips – When the shredded cheese is melted on the ground beef, use your spatula to scoop up some of the nacho meat and transfer to the tortilla chips.
*TIP – It’s easiest to use two spatulas to transfer the ground beef to the top of the tortilla chips. Use one spatula to scoop up a bit of the beef, and use the other spatula to push the beef off and on top of the chips. This method helps to keep your melty cheese in tact.
Step 8: Build your nachos – You have a few options here. You can either use your spatula to remove the chips, meat, and cheese from the griddle and transfer to serving plates before adding your toppings – OR add toppings like pico de gallo, sour cream, and guac while the nachos are still on the flat top grill.
To serve, simply use your spatula to remove a portion or two of the assembled nachos. The residual heat from the griddle will keep things warm, similar to a giant warming plate.
Nacho Topping Ideas
The right toppings really make the difference between good nachos and fantastic nachos! Here are some suggestions and our favorite topping ideas:
- fresh pico de gallo – You can make your own very easily by combining diced roma tomatoes, diced onion, finely diced jalapeños, chopped cilantro, lime juice, and salt.
- sour cream – I prefer to use a bottle that has a squeeze spout for even application.
- pickled jalapeños
- taco sauce
- guacamole
- sliced black olives
- sliced avocado
- diced onions – Or pickled onions would add a nice sweetness and tang.
Recipe Tips
- Cheese placement matters most – Cheese needs moisture to stay soft and melty. If you only use shredded cheese directly on the chips, it will harden as soon as it cools. Instead, melt the cheese on top of the beef, letting the juices and grease from the beef keep it moist and gooey.
- Serve nachos immediately – Griddle nachos are best served immediately while they’re still hot and crispy. If you build your nachos on the griddle, simply use a spatula to transfer individual portions to plates.
- Add black beans to stretch the meat – Want to use less ground beef and save some money? Mix in a can of drained black beans with the ground beef before adding the taco seasoning. We do this often!
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The Best Griddle Nachos with Ground Beef
Ingredients
- 2 lbs ground beef 80/20 or 85/15
- 2 1-oz packages taco seasoning like Old El Paso Original Taco Seasoning
- 1-1½ cups nacho cheese sauce or substitute Mexican-style white queso dip
- 12 oz tortilla chips
- 2 cups shredded cheese like Mexican blend
- nacho toppings: pico de gallo, sour cream, guacamole, taco sauce, pickled jalapenos
Instructions
- Heat griddle or flat top grill on medium heat to about 375-425℉.
- Spread the ground beef out a bit and let cook undisturbed until browned and slightly crispy on the bottom, about 4-5 minutes. Then use your griddle spatula to break up the beef into small crumbles, mix so that it cooks evenly, and finish browning.
- As the beef cooks, add the cheese sauce to a small saucepan. Place the saucepan on the side of the griddle to warm the cheese dip, stirring occasionally.
- When there's no more pink in the beef crumbles, use two spatulas to scoop up piles of the beef, and hold the spatulas in a “V” shape for the excess grease to drain out. As you drain it, move the beef to the side of the griddle. Scrape excess grease into the grease tray, and then move the beef back to the center of the griddle.
- Season the beef crumbles with taco seasoning, according to package instructions. *Most taco seasoning packets call for adding a good bit of water to the drained beef. Stir the beef so the seasoning is evenly distributed.
- Spread the seasoned beef into a large even rectangular shape on one half of the griddle. Sprinkle evenly with the shredded cheese. Add a few squirts of water around the ground beef to create steam, and immediately place a dome on top for the cheese to melt. *You can also cover the griddle with the lid if you have one.
- Once the cheese has melted, turn the griddle off – there should be enough residual heat to finish the nachos.
- Spread the tortilla chips out over the half of the griddle that doesn't have the beef. Pour the melted cheese sauce over the chips.
- Use your spatula to scoop up the nacho meat with melted cheese, and transfer to the tortilla chips. *See notes.
- Add nacho toppings like pico de gallo, sour cream, guacamole, and taco sauce. To serve, simply use your spatula to remove a portion of the assembled nachos from the griddle and transfer to a plate.
Notes
- Transferring the beef and cheese to the chips – It’s easiest to use two spatulas to transfer the ground beef to the top of the tortilla chips. Use one spatula to scoop up a bit of the beef, and use the other spatula to push the beef off and on top of the chips. This method helps to keep your melty cheese in tact.
- Add black beans to stretch the meat – Want to use less ground beef and save some money? Mix in a can of drained black beans with the ground beef before adding the taco seasoning. We do this often!
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