Loaded Nachos

Piled high Loaded Nachos are the perfect game day food and appetizer. They’re easy to make and customize with your favorite nacho toppings!

Loaded nachos pair perfectly with Salsa Verde recipe, Homemade Salsa, or Queso Blanco. They are filling, hearty, and SO good.

Homemade Nachos

I have a weakness for chips and dip. Spinach Dip and Layered Dip and are some of my favorites along with these Loaded Nachos. It doesn’t get much better than meat, carbs, and cheese, am I right?!

These nachos can count as your meal because they’ve got it all- carbs, proteins, veggies, dairy… I mean they’re pretty much a taco just in a different form.

Now, if you’re going to go to the trouble of making all the toppings you might as well make a lot (Go big or go home!) So a whole pan worth of nachos is what you’ll be making with this nacho recipe.

How to Make Loaded Nachos

PREP. Preheat oven to 400 degrees F.

PICO. Make the pico de gallo by mixing together ½ of the chopped onion, 3 Roma tomatoes, jalapeno, cilantro, lime juice, and salt. Set aside.

MEAT + BEANS. Add the beef and other half onion in a non-stick skillet over medium-high heat until no longer pink and 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 water if too thick) and simmer another 4-5 minutes.

CHIPS. Meanwhile, line a large rimmed baking sheet with a layer of chips.

LAYER. 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.

GARNISH + SERVE. Top with pico de gallo, avocados, extra cilantro, and sour cream. Serve immediately.

Best Nacho Toppings

As we already mentioned, these nachos can be made to your liking. We feel like the more you add, the better, but we wanted to compile a list of some of the best nacho toppings for you to pick and choose from.

• Meat (ground beef, steak, chicken, or pulled pork)
• Cheese (we love Mexican blend or Monterrey Jack best) or Nacho Cheese
• Beans (refried, pinto or black)
• Sour Cream
• Cilantro
• Corn
• Green Chiles
• Onions
• Tomatoes
• Avocados or Guacamole
• Jalapenos
• Salsa or Pico – Red Salsa or Sweet Salsa Verde

Tips, Variations + Storing Info

How to Layer loaded nachos:

Once you have all the parts for your nachos ready to go you can assemble them. This pan of nachos doesn’t have just one layer of chips but TWO!

Yep, top your chips with the meat mixture and cheese, and REPEAT! Pop it in the oven for a few minutes until the cheese melts and then add the toppings and dig in! Enjoy!

Helpful tips for working with jalapenos:

• An easy way to cut the jalapeno is to start by cutting it in half lengthwise then working from the bottom of the pepper to the top, take a spoon and scrape out the membrane and seeds.  Then dice it as desired.
• Wearing gloves when handling jalapenos is a good idea, but if you didn’t have any handy and ended up burning your hands here are a few things to try:

1. Rub your hands with a bit of vegetable or olive oil.
2. Wash hands with dish soap instead of hand soap.
3. Make a baking soda and water paste and apply it to your hands.  Leave it on until it dries off.

Make your own chips for these delicious nachos:

Homemade Tortilla Chips

Baked Tortilla Chips

STORE leftover nachos covered in the fridge for no more than a few days. To reheat, place them on a parchment lined baking tray and reheat in a low temperature oven, carefully watching to make sure that the chips don’t burn.

Note: If you topped your nachos with lettuce, remove it before reheating so it doesn’t get soggy.  

For more similar recipes, check out:

• Loaded Chipotle Sweet Potato Fries
• Queso Blanco
• Tamale Pie Dip
• Black Bean and Corn Salsa
• Avocado Lime Ranch Dip

Loaded Nachos Recipe

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5 from 7 votes

Piled high Loaded Nachos are the perfect game day food and appetizer. They're easy to make and customize with your favorite nacho toppings!

Course Appetizer

Cuisine Mexican

Prep Time 10 minutes

Cook Time 17 minutes

Total Time 27 minutes

Servings 6

Calories 660 kcal

Author Lil' Luna

Ingredients

• 8 ounce 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 jalapeno finely diced
• 1/3 cup Cilantro chopped
• 1 juice of lime
• salt to taste
• 10 ounces cheddar cheese shredded
• 1 avocado diced
• Sour Cream

Instructions

 

• Preheat oven to 400 degrees F.
• Make the pico de gallo by mixing together 1/2 of the chopped onion, 3 Roma tomatoes, jalapeno, cilantro, lime juice, and salt. Set aside.
• Add the beef and other half onion in a non-stick skillet over medium-high heat until no longer pink and 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 1/4 cup water if too thick) and simmer another 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.

Nutrition Facts

Loaded Nachos Recipe

Amount Per Serving

Calories 660 Calories from Fat 414

% Daily Value*

Fat 46g71%

Saturated Fat 17g106%

Cholesterol 103mg34%

Sodium 696mg30%

Potassium 603mg17%

Carbohydrates 34g11%

Fiber 5g21%

Sugar 4g4%

Protein 28g56%

Vitamin A 1020IU20%

Vitamin C 15.5mg19%

Calcium 434mg43%

Iron 2.8mg16%

* Percent Daily Values are based on a 2000 calorie diet.

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