Tex-Mex Nachos with Grass-fed Beef

HealthIER, fully loaded grass-fed beef nachos for the Tex-Mex food lover who wants to feel good.

I love nachos. But, they don’t love me. Like all food lovers, I want eat to the world, and sometimes I pay the price. Tex-Mex food, especially nachos, is not the healthiest cuisine in the world, is it? Nachos (cheese, refried beans, beef, and pickled jalapeños are not exactly ageless.

With a few tweaks, lots of fresh veg, black beans, and if you’re an omnivore, sautéed grass-fed beef with a spice mixture, onions, garlic, and fresh pepper, we’ve made fully-loaded nachos healthy and delicious. I’ve added shredded goat milk cheddar cheese and feta because it’s easier to digest, less inflammatory, and still tasty.

If you’re vegan, skip the grass-fed beef and the feta and goat milk (extra sharp) cheddar cheese. And try the cheezy cheddar sauce recipe.

Fully loaded Tex-Mex Nachos with Grass-fed Beef

A healthier version of a Tex-Mex classic that takes less than 30 minutes to make.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Tania Van Pelt


  • 2 tablespoons vegetable oil
  • One 15 oz. can of black or kidney beans drained and rinsed
  • 1 pound organic grass-fed ground beef
  • 1 tablespoon seasoning for beef (1 tsp sea salt, ½ tsp black pepper, 1 tsp cumin, 1 tsp chili powder or smoked paprika, ½ tsp ground coriander, ¼ tsp of cayenne pepper)
  • ½ small white onion finely diced
  • 2 red and green jalapeños or Fresno chiles thinly sliced
  • 2 garlic cloves minced
  • 6 cups restaurant-style tortilla chips
  • 1 tablespoon apple cider vinegar
  • 1 cup of crumbled goat or sheep milk feta optional
  • 1 cup shredded goat milk sharp cheddar optional
  • 1 head of red or green leaf lettuce washed, dried, and shredded
  • ½ red onion thinly sliced, quick-pickled in apple cider vinegar and sea salt
  • ½ cup sliced black olives
  • Fresh avocado scallions (green and white parts), radishes, tomato, and cilantro leaves with tender stems, salsas of your choice, hot sauce, and lime wedges (for serving)

(Optional) Vegan Cheddar Cheez Sauce

  • 1 ½ cups raw cashews
  • 5 tablespoons nutritional yeast
  • ½ teaspoon sea salt
  • ¼ teaspoon garlic powder
  • ½ teaspoon cumin
  • Pinch chili powder
  • 1 chipotle in adobo with a little sauce or sub salsa or your favorite hot sauce
  • 1 tablespoon olive or grape seed oil optional, for blending
  • ¾-1 cup hot filtered water
  • Salt and fresh cracked pepper to taste


  1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and one green jalapeño and cook, stirring often, until softened, about 3 minutes. Add the ground beef, break it up as it cooks, add the spices (1 to 2 tablespoons), and stir until cooked through, about 8-10 minutes. Season with salt and pepper.
  2. While the beef cooks, quick-pickle the red onion in apple cider vinegar and sea salt, allow to marinate in this liquid until the dish is assembled.
  3. Preheat oven to 425°. Arrange chips on a 9½-by-13” foil-lined rimmed baking sheet. Top with half the feta and cheddar cheeses. Bake about 3 minutes until cheese is melted. Add the beef mixture on top and the beans. Top the beef and beans with the rest of the cheese and bake until cheese is melted about 5 minutes. Or, if skipping the dairy, drizzle with vegan cheddar cheez sauce. Serve nachos topped with greens dressed with apple cider vinegar, and top greens with diced tomato, sliced olives, pickled red onion, diced avocado, red and green salsas of your choice, sliced jalapeño or Fresno chile, and thinly sliced radishes.

To make the sauce

  1. Blend the spices, salt, cashews, adobe chile, yeast, and oil. Drizzle the filtered water until you get the desired consistency. (I usually use a full cup.) Season to taste with salt and pepper, as needed.