Spicy, tender beef birria layered on crispy tortilla chips with black beans, melty cheese, and fresh pico de gallo–what could be better? These birria nachos are the perfect appetizer for special occasions. This delicious snack is big enough to be a meal!
The traditional Mexican dish of Birria stew originates from the Mexican state of Jalisco, however, it’s become trendy in recent years in North America. While birria is traditionally made with goat meat, we use a tender lean shredded beef roast to make our birria.
This recipe uses leftover birria meat from our birria enchiladas recipe. If you don’t yet have the birria meat on hand, check out my quick & easy birria sauce recipe or my birria enchiladas recipe to learn how to make super easy Instant Pot Birria Beef. It’s so simple, yet so delicious!
One thing I love about birria nachos is that they are super fun and indulgent to eat, but when loaded with the right kind of toppings, they can also be loaded with protein and veggies! Fresh pico de gallo is the perfect way to add nutrients to this dish, along with crisp romaine lettuce and sliced peppers.
Gather the following ingredients to make birria nachos:
- Tortilla Chips – Use whatever kind you like.
- Birria Beef – This recipe is perfect for leftovers, but if you’re making appetizers for a crowd and need to make the meat fresh, follow the easy Instant Pot instructions I outline in my birria enchiladas recipe for shredded beef in birria sauce. It’s so easy to make.
- Black Beans – I use 1/2 cup of rinsed canned black beans. This adds some fiber and variety in texture.
- Mozzarella – You can use a Mexican mozzarella like Oaxaca cheese, or just regular mozzarella. Both work great
For the pico de gallo, you need:
- Fresh Cilantro
- Lime Wedges
Follow the steps below to assemble your nachos:
1. Preheat Oven
Preheat oven to 400 degrees F.
2. Layer Chips, Meat, Beans, & Cheese
Line a large baking sheet with parchment paper for easy cleanup. Spread out a layer of tortilla chips on the baking sheet. Evenly disperse the shredded birria beef across the top of the chips followed by the black beans. Shred 6 ounces of Oaxaca or mozzarella and sprinkle that evenly on top. Bake for 10 minutes.
3. Make Pico de Gallo
While the nachos are baking, finely dice half a white onion and one jalapeño (de-seeded). Using a food chopper or food processor is helpful. Place the diced veggies in a medium bowl and sprinkle 1/2 tsp of sea salt on top. Slice the lime into wedges and squeeze the lime juice from each on top. Stir to evenly coat, and let this marinate. Next, finely dice the tomatoes and chop the cilantro. Add to the bowl and stir together.
4. Prepare Favorite Toppings
Thinly slice some romaine lettuce, some sweet mini peppers, or whatever other toppings you desire. Scoop sour cream into a small dish to serve with the nachos.
5. Assemble Final Nacho Pan
Remove the nachos from the oven when the melted cheese is starting to lightly brown. Sprinkle as much pico de gallo across the top as you wish–you may have some left over. Top with your shredded lettuce, sliced peppers, and sour cream.
These nachos are the perfect Friday night appetizer or Superbowl Sunday snack. They also would be great for a Cinco de Mayo party or just a fun afternoon with family and friends.
Want a full meal instead? Try out my delicious Birria Enchiladas recipe.
This recipe makes 5 large servings. For one serving, the nutritional info is as follows:
- Calories: 505
- Protein: 33.8 grams
- Fat: 19.5 grams
- Carbs: 49 grams
Did You Make This Recipe?
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- 1 sheet pan half sheet with rim
- 10 ounces tortilla chips or one small bag
- 1 lb shredded beef in birria sauce leftover from Birria Enchiladas recipe
- 1/2 cup canned black beans rinsed
- 6 ounces mozzarella part skim
- Assorted toppings, such as sliced mini peppers, romaine, lettuce
Pico de Gallo
- 1/2 medium white onion
- 1 jalapeno
- 1/2 tsp sea salt
- 1 lime
- 4 roma tomatoes
- 1/2 bunch fresh cilantro
- 1/2 cup sour cream for serving, optional
- Preheat oven to 400 degrees F.
- Dump your bag of tortilla chips onto a rimmed sheet pan.10 ounces tortilla chips
- Take the leftover meat and sprinkle it on top of the chips dispersing it evenly, followed by the half cup of beans.1 lb shredded beef in birria sauce, 1/2 cup canned black beans
- Shred the mozzarella and sprinkle it on top of the meat, chips, and beans.6 ounces mozzarella
- Put the sheet pan into the oven and bake for 10 minutes.
- While the nachos are baking, finely dice half a white onion and one jalapeño (de-seeded). Using a food chopper is helpful. Place the diced veggies in a medium bowl and sprinkle 1/2 tsp of sea salt on top. Slice the lime into wedges and squeeze the lime juice from each on top. Stir to evenly coat, and let this marinate.1/2 medium white onion, 1 jalapeno, 1/2 tsp sea salt, 1 lime
- Finely dice the tomatoes and chop the cilantro. Add to the bowl of onion & jalapeno and stir together.4 roma tomatoes, 1/2 bunch fresh cilantro
- Remove the nachos from the oven and top with the pico de gallo and your favorite toppings, such as sliced mini peppers and romaine lettuce. Fill a small dish with sour cream and serve with the nachos if desired.Assorted toppings, such as sliced mini peppers, romaine, lettuce, 1/2 cup sour cream