Nacho Fries

A plate of crinkle-cut fries topped with melted cheese, ground beef, chopped tomatoes, green onions, shredded lettuce, sliced jalapeños, and salsa. A green-and-white towel and a tray are visible nearby.

These loaded Nacho Fries are topped with seasoned ground beef, melty cheddar cheese, and all your favorite nacho toppings. Made with simple ingredients and ready in 30 minutes, this easy recipe is perfect for game day, busy weeknights, or a fun dinner everyone will love!

Course Appetizer

Cuisine American

Keyword nacho fries

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 379

Author Gayle Bialas

Equipment

Ingredients

1 pound frozen crinkle cut French fries
½ pound ground beef
1 small red onion, finely diced
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon ground cumin
Salt and black pepper, to taste
2 cups shredded cheddar cheese
2 green onions, sliced
1 jalapeño, sliced
Toppings: iceberg lettuce, salsa, diced tomatoes, sour cream, etc. (if desired)

Instructions

Cook the fries according to the package directions until very crispy. Tip: I usually add 2-4 minutes of cooking time on top of what the package directions say in order to get crispy fries, as we want it to hold up the toppings.
While the fries are cooking, in a large skillet, add the ground beef and cook and crumble until no longer pink. Add the diced onion and cook for 2-3 minutes, or until slightly softened.
Add the diced onion and cook for 2-3 minutes, or until slightly softened. Add the chili powder, garlic powder, cumin, salt, and pepper and stir well to combine. Drain the grease, if needed.
Assemble: spread the cooked fries onto a large baking sheet or cutting board. Spoon the ground beef over the fries and top sprinkle evenly with the shredded cheese.
Melt the cheese: broil on high for 1-2 minutes, or until the cheese is melty. Be sure to keep an eye on the oven as it can burn quickly. Tip: broiling is best, as it melts the cheese quickly and doesn't overcook the fries.
Add toppings: top the fries with green onions, jalapeños, lettuce, salsa, diced tomatoes, etc. Serve immediately.

Notes

These are best served fresh, but leftovers will last in the refrigerator for up to 2 days.
Store toppings separately (salsa, sour cream, etc.) otherwise they will turn the fries mushy.
To reheat: use the oven or air fryer to crisp the fries back up. Try to avoid the microwave, as it will only make the fries soggy.
See my tips and tricks for making these Nacho Fries above the recipe box.

Nutrition