I love this recipe because it combines two crowd favorites—taco-seasoned beef and juicy shrimp—on a bed of warm, crispy chips drenched in cheese. It’s incredibly fast to make, uses one skillet, and delivers maximum flavor with minimal fuss. The shrimp add a Southern twist that sets these nachos apart from the usual party platter, making them just a little extra special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 large bag tortilla chips
300 g ground beef
400 g shrimp, peeled and deveined
2 cups nacho cheese sauce (store-bought or homemade)
1 tbsp butter
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
Salt, to taste
Pepper, to taste
Directions
In a large skillet over medium heat, I cook the ground beef until browned and fully cooked, breaking it apart as it cooks. I season it lightly with salt and pepper, then set it aside once done.
I pat the shrimp dry and season them with paprika, garlic powder, onion powder, salt, and pepper.
In the same skillet, I melt the butter over medium heat and add the shrimp. I cook them for about 2–3 minutes per side, or until they’re pink and opaque—being careful not to overcook.
I spread a layer of tortilla chips over a large platter or tray, then pour hot nacho cheese sauce generously over the chips.
I spoon the cooked beef evenly across the cheesy chips.
I scatter the cooked shrimp on top, spacing them out so every bite gets some of that buttery, seasoned flavor.
I serve the nachos immediately while everything is hot, gooey, and delicious.
Servings and timing
This recipe serves about 6 people as a snack or appetizer. It takes 10 minutes to prep and about 15 minutes to cook, for a total time of 25 minutes. It’s quick, satisfying, and perfect for sharing.
Variations
I sometimes add sliced jalapeños or pickled red onions for heat and acidity. For a more Southern flair, I top the nachos with crumbled bacon or drizzle them with hot sauce. I’ve also layered in black beans or corn to stretch the dish further. If I want a more deluxe version, I swap the cheese sauce for a homemade queso or add a dollop of sour cream and chopped green onions just before serving.
Storage/Reheating
Nachos are best eaten fresh, but if I do have leftovers, I store them in the fridge for up to 1 day in a covered container. To reheat, I spread them on a baking sheet and warm in a 350°F oven for about 10 minutes until the cheese melts again and the chips regain some crispness. I avoid the microwave—it makes the chips soggy.
FAQs
Can I use pre-cooked shrimp?
Yes, but I still season and heat them in the skillet for flavor. Just cook them for a shorter time so they don’t turn rubbery.
What kind of cheese sauce works best?
I use a creamy nacho cheese sauce, either homemade or store-bought. Velveeta-style or sharp cheddar blends work great if I’m making it from scratch.
Can I use other types of meat?
Definitely. Shredded chicken, chorizo, or pulled pork are great alternatives if I want to mix things up.
How do I keep the chips from getting soggy?
I layer the chips just before serving and make sure the cheese and toppings are hot. I also avoid overloading the nachos with too much sauce in one spot.
Can I make this dish spicy?
Yes! I add cayenne to the shrimp seasoning or drizzle hot sauce over the top. Spicy jalapeños or a chipotle crema also add a great kick.
Conclusion
Southern Shrimp Beef Nachos are the ultimate shareable snack—cheesy, savory, and piled high with bold flavors. I love how quickly this dish comes together and how every layer brings something special to the table. Whether I’m hosting friends or just treating myself, these nachos are always a hit.
These loaded nachos bring bold Southern flavor with juicy shrimp, seasoned beef, and creamy cheese layered over crisp tortilla chips—perfect for parties or game day!
Author:Sarah
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:6 servings
Category:Snacks
Method:Stovetop + Assembly
Cuisine:American (Southern-style)
Ingredients
1 large bag tortilla chips
300 g ground beef
400 g shrimp, peeled and deveined
2 cups nacho cheese sauce
1 tbsp butter
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
Salt, to taste
Pepper, to taste
Instructions
Cook the Ground Beef:
Heat a skillet over medium heat.
Add ground beef, season with salt and pepper, and cook until browned and crumbled.
Set aside.
Prepare the Shrimp:
Season shrimp with paprika, garlic powder, onion powder, salt, and pepper.
In the same skillet, melt butter and cook shrimp for 2–3 minutes per side, until pink and cooked through.
Assemble the Nachos:
Spread tortilla chips on a large serving tray or oven-safe platter.
Pour warm nacho cheese sauce generously over the chips.
Sprinkle cooked ground beef evenly over the top.
Arrange cooked shrimp all over the nachos.
Serve:
Serve immediately while hot and cheesy.
Optional: Garnish with fresh jalapeños, chopped green onions, cilantro, or a drizzle of sour cream.
Notes
You can keep the nachos warm in a 200°F oven for up to 15 minutes before serving.
For added kick, mix a bit of hot sauce or cayenne into the cheese sauce.
Use pre-cooked shrimp to cut down on cook time even further.
