Loaded Nachos Recipe

5 from 23 votes

Loaded Nachos Recipe

This piled-high loaded nachos recipe is the perfect game-day food or appetizer -customize it with your favorite toppings!

Prep Time10

Cook Time17

Total Time27

Course: Appetizer, Main Course

Cuisine: Mexican

Servings:

Author: Lil' Luna

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.
Mix 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

Notes

Prep ahead. You can prepare all the ingredients the day before and store them separately until you're ready to assemble and bake.

Store. Remove fresh toppings like avocado, lettuce, and pico as best you can. Keep nachos covered in the fridge for 1-2 days.

Reheat. Place them on a parchment-lined baking tray and reheat in a low-temperature oven, carefully watching to ensure the chips don’t burn. Add fresh toppings back on and enjoy!

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