Loaded Nachos
Crispy tortilla chips piled high with seasoned ground beef, melted cheese, and all your favorite toppings make the perfect crowd-pleasing appetizer or meal. This loaded nachos recipe delivers restaurant-quality results right in your own kitchen, transforming simple ingredients into an irresistible platter that disappears in minutes.
Equipment
- Large rimmed baking sheet - 18x13 inches
- Parchment paper or aluminum foil
- Large skillet - 12 inches
- Wooden spoon or spatula
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Cheese grater - optional
- Small bowls - for organizing toppings
Ingredients
- 1 pound ground beef - 450g, 80/20 blend for best flavor
- 1 small onion - about ½ cup or 75g, finely diced
- 2 cloves garlic - minced
- 2 tablespoons taco seasoning - homemade or store-bought
- ½ cup water - 120ml
- 15 ounces black beans - 425g, canned, drained and rinsed
- salt and black pepper - to taste
- 12 ounces tortilla chips - 340g, sturdy restaurant-style
- 3 cups shredded cheese blend - 340g, cheddar and Monterey Jack, divided
- ½ cup sliced black olives - 75g, optional
- ½ cup pickled jalapeño slices - 75g, more or less to taste
- 1 cup diced tomatoes - 150g, about 2 medium tomatoes
- ½ cup red onion - 50g, diced
- 1 cup sour cream - 240ml
- 1 cup guacamole - 240ml, or 2 diced avocados
- ½ cup fresh cilantro - 20g, chopped
- 2 green onions - thinly sliced
- salsa - for serving
- lime wedges - for serving
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil. Prep all fresh toppings and set aside.
- Heat a large skillet over medium-high heat. Add ground beef and diced onion, breaking up the meat with a spoon. Cook for 7-10 minutes until beef is browned and no pink remains. Drain excess fat if needed.
- Add minced garlic and cook for 30 seconds until fragrant. Sprinkle taco seasoning over the meat and stir to coat. Pour in water, bring to a simmer, and add drained black beans. Simmer for 4-5 minutes until most liquid has evaporated.
- Spread one-third of tortilla chips on the prepared baking sheet. Top with half the beef mixture, 1 cup of shredded cheese, and half the jalapeños and olives.
- Add another third of chips, the remaining beef mixture, another 1 cup of cheese, and the remaining jalapeños and olives.
- Top with the final third of chips and the remaining 1 cup of cheese. Bake for 8-10 minutes until cheese is melted and bubbly and chip edges begin to brown.
- Remove from oven and let rest for 1-2 minutes. Add dollops of sour cream, guacamole, diced tomatoes, red onions, green onions, and fresh cilantro. Serve immediately with salsa and lime wedges.
Notes
- Choose sturdy, restaurant-style tortilla chips that can support heavy toppings. Thin chips will become soggy quickly.
- Don't overcrowd the chips on the baking sheet; leave some space between chips so cheese and toppings can settle in.
- Shred your own cheese from a block rather than buying pre-shredded for better melting and less clumping.
- Pat diced vegetables with paper towels to remove excess moisture before adding them to prevent soggy nachos.
- Cook the beef mixture until most liquid has evaporated to prevent the nachos from getting watery.
- Add delicate toppings like sour cream, guacamole, and fresh tomatoes only after baking to maintain their texture and temperature.
- For vegetarian nachos, omit the ground beef and double the black beans or add sautéed bell peppers and zucchini.
- Leftover nachos can be refrigerated for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.
- The beef mixture can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
- For extra heat, add a drizzle of hot sauce or use pepper jack cheese instead of Monterey Jack.