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!
Servings: 6
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