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Piled high loaded nachos are the perfect game-day food or appetizer. They’re easy to make and customize with your favorite nacho toppings!
Loaded nachos pair perfectly with Salsa Verde, Homemade Salsa, or Queso Blanco. They’re delicious and a party favorite!
We Love Homemade Nachos!
I have a weakness for chips and dip!
Spinach Artichoke Dip, 7 Layer Bean Dip and Salsa are some of my favorites, but putting the chips and dip together in Loaded nachos is even better!
With all the different toppings and flavors, these nachos are definitely “loaded” and definitely delicious. They’re not only a great main dish, but also an appetizer!
Why we love them:
- Flavor explosion. With this combination of ingredients, homemade nachos offer a burst of flavor in every bite.
- Perfect for sharing. Whether you are hosting a Mexican dinner or need a game day appetizer everyone can dig in and enjoy, since this makes a full pan!
- Easy peasy. This dish uses easy ingredients, has a quick prep time, and is ready to serve in only 30 minutes.
Loaded Nacho Ingredients + Toppings
- corn tortilla chips – store-bought, Homemade Tortilla Chips, or Baked Tortilla Chips
- ground beef – or use ground chicken, ground turkey, steak, carne asada, shredded chicken, or sweet pork
- water
- black beans – or use pinto beans or Refried Beans
- taco seasoning – store-bought or Homemade Seasoning
- Veggies: sweet onion, Roma tomatoes, jalapenos, fresh cilantro
- other veggies: corn, green chiles, black olives, green onions
- lime juice – fresh or from a bottle
- salt
- shredded cheddar cheese – we love Mexican blend or Monterrey Jack best or Nacho Cheese Sauce
- Avoid pre-packaged shredded cheeses as they are coated with an anti-clumping agent which inhibits their ability to melt well.
- avocado – or avocado cream sauce
- sour cream
Other Toppings: Guacamole, Red Salsa, Sweet Salsa Verde, or hot sauce.
How to Make Loaded Nachos
- PREP. Preheat the oven to 400°F. Make the Pico de Gallo. Set aside.
- MEAT. Add the beef and other ½ of the chopped onion to a large skillet over medium-high heat. Cook until no longer pink and the onions are translucent.
- Drain off the fat, and mix in the water and taco seasoning. Bring to a simmer, cover, and turn down to low. Simmer for 8-10 minutes until tender.
- BEANS. Stir in the black beans (add another ¼ cup of water if too thick) and simmer for 4-5 minutes.
- BAKE. Line a large rimmed baking sheet with a layer of chips.
- Spoon half the bean and ground beef mixture over the chips. Sprinkle on half the shredded cheese. Add a second layer of chips and repeat with meat mixture and cheese. Place in the oven for 3-5 minutes until cheese is melted.
- SERVE. Top with pico de gallo, avocados, extra cilantro, and sour cream. Serve immediately.
Recipe Tips
- Avoid soggy chips.
- Use a thicker, sturdy tortilla chip as the thinner style ones will get soggy easier.
- Don’t add the pico, sour cream, or guacamole until right before serving. Alternatively, serve them on the side for people to add to their portions.
- Spread out the ingredients in even layers.
- Drain excess oil and liquid from anything you’ll be adding to the Nachos.
- Working with jalapenos. Cut the jalapeno in half lengthwise. Working from the bottom of the pepper to the top, take a spoon and scrape out the membrane and seeds. Dice it as desired.
Storing info
- Make ahead of time. Sheet pan nachos are best when eaten hot out of the oven. You can prep all the ingredients the day before and store them separately until you’re ready to assemble and bake.
- STORE this leftover best nachos recipe covered in the fridge for 1-2 days.
- To reheat, place them on a parchment-lined baking tray. Remove the lettuce. Reheat in a low-temperature oven, carefully watching to ensure the chips don’t burn.
For Complimentary Dips and Salsas:
Loaded Nachos Recipe
Piled high loaded nachos are the perfect game-day food or appetizer. They're easy to make and customize with your favorite nacho toppings!
Ingredients
- 8 ounces tortilla chips
- 1 pound ground beef
- 1 cup water
- 1 (15-ounce) can black beans drained and rinsed
- 4 tablespoons taco seasoning
- 1 large sweet onion diced, divided
- 3 roma tomatoes diced
- 1-2 jalapenos finely diced
- ⅓ cup cilantro chopped
- 1 juice of lime
- salt to taste
- 10 ounces cheddar cheese shredded
- 1 avocado diced
- sour cream
Instructions
- Preheat the oven to 400°F.
- Make the Pico de Gallo by mixing together ½ of the chopped onion, 3 Roma tomatoes, jalapeño, cilantro, lime juice, and salt. Set aside.
- Add the beef and other ½ of the chopped onion to a non-stick skillet over medium-high heat. Cook until no longer pink and the onions are translucent. Drain off the fat, and mix in the water and taco seasoning. Bring to a simmer, cover, and turn down to low. Simmer for 8-10 minutes until tender.
- Stir in the black beans (add another ¼ cup of water if too thick) and simmer for 4-5 minutes.
- Meanwhile, line a large rimmed baking sheet with a layer of chips.
- Spoon half the meat/bean mixture over the chips followed by half the cheese. Add a second layer of chips and repeat with meat mixture and cheese. Place in the oven for 3-5 minutes until cheese is melted.
- Top with pico de gallo, avocados, extra cilantro, and sour cream. Serve immediately.
Video
Nutrition
Calories: 747kcal, Carbohydrates: 34g, Protein: 29g, Fat: 56g, Saturated Fat: 21g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 19g, Trans Fat: 1g, Cholesterol: 124mg, Sodium: 712mg, Potassium: 661mg, Fiber: 5g, Sugar: 6g, Vitamin A: 1264IU, Vitamin C: 16mg, Calcium: 460mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
We always have nachos every time we have our family movie night, this one’s remarkable, they were impressed with its flavor. This recipe is worth keeping!
As a nachos lover, this nachos recipe is a winner! It is appetizing and loaded, it always makes our game day enjoyable.