Loaded Nachos Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
17 mins
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Total Time
27 mins
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Servings
6
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Calories
747 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Loaded Nachos Recipe
Description
Loaded Nachos start by cooking ground beef with half the onions, water, and taco seasoning until tender and flavorful. Black beans are stirred in and simmered briefly, creating a meaty, well-seasoned topping. The nachos are assembled in layers on a baking sheet with tortilla chips, the meat-bean mixture, shredded cheddar cheese, and diced fresh onions, tomatoes, jalapeños, and cilantro.
After a quick bake to melt the cheese, the nachos are garnished with diced avocado and sour cream, balancing the savory layers with cooling creaminess and fresh brightness. The combination yields textures from crunchy chips to tender meat and creamy avocado.
Leftovers should have fresh ingredients like avocado removed before refrigerating and can be reheated gently in the oven to avoid burning the chips. The recipe allows preparing ingredients ahead for easy assembly. This dish works well for casual meals or gatherings.
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 sweet onion diced, divided, large
- 3 Roma tomato diced
- 1-2 jalapeno pepper finely diced
- ⅓ cup cilantro chopped
- 1 lime juice of
- 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.
Notes
- Prepare all ingredients the day before and store separately to streamline assembly.
- Remove fresh toppings like avocado and pico de gallo before refrigeration to maintain freshness; cover leftover nachos and refrigerate for 1-2 days.
- Reheat on a parchment-lined baking sheet in a low-temperature oven, watching carefully to prevent burning chips; add fresh toppings again after reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 747 kcal
% Daily Value*
| Calories | 747kcal | 37% |
| Carbohydrates | 34g | 11% |
| Protein | 29g | 58% |
| Fat | 56g | 86% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 712mg | 30% |
| Potassium | 661mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1264IU | 25% |
| Vitamin C | 16mg | 18% |
| Calcium | 460mg | 46% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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