Description
These Loaded Nachos are a crowd-favorite Tex-Mex dish layered with crispy tortilla chips, savory seasoned beef, creamy beans, and melted cheese, all topped with fresh pico de gallo and avocado. Perfect for parties, game days, or a comforting family meal.
Ingredients
Scale
- 1 bag tortilla chips: provides the crispy base
- 1 lb ground beef: adds rich, savory flavor
- 1/2 onion, diced: enhances sweetness and depth
- 1 tbsp olive oil: helps cook the beef evenly
- 1 tbsp chili powder: gives Tex-Mex warmth
- 1 tsp paprika: adds color and mild spice
- 1 tsp cumin: deepens the flavor
- 1/4 tsp crushed red pepper: adds a kick of heat
- Salt and black pepper to taste: balances the flavors
- 1 can ranch-style or pinto beans: adds creamy, hearty texture
- 1/4 cup hot water: to loosen the beef and bean mixture
- 2 cups cheddar cheese, shredded: melts to a tangy, gooey layer
- 2 cups Monterey Jack cheese, shredded: adds creamy smoothness
- 2 tomatoes, diced: for fresh pico de gallo
- 1 jalapeño, finely diced: adds mild spice
- 1/4 cup cilantro, chopped: gives a fresh herbal note
- 1 lime, juiced: brightens the pico de gallo
- 2 avocados, diced: for creamy texture
- Sour cream (optional): for serving
Instructions
- Heat olive oil in a skillet over medium-high heat. Add diced onions and sauté until translucent.
- Add ground beef and cook until fully browned, breaking it up as it cooks. Drain any excess fat.
- Stir in chili powder, paprika, cumin, crushed red pepper, salt, and black pepper. Mix well to coat the beef.
- Add beans and hot water to the skillet. Reduce heat and simmer until slightly thickened, about 5 minutes.
- In a bowl, combine diced tomatoes, jalapeño, onions, cilantro, lime juice, and a pinch of salt to make pico de gallo.
- Dice avocados and set aside.
- Layer tortilla chips on a large oven-safe platter or baking sheet. Spoon over a portion of the beef and bean mixture and sprinkle with cheddar cheese.
- Repeat with more layers of chips, beef mixture, and Monterey Jack cheese until all ingredients are used.
- Microwave in 45-second intervals or bake at 350°F for 8–10 minutes, until cheese is melted and bubbly.
- Top with pico de gallo, avocado, and sour cream just before serving. Serve immediately.
Notes
- Prepare beef and pico de gallo a day ahead for quick assembly.
- Use thick, sturdy tortilla chips to prevent sogginess.
- Keep toppings like sour cream and salsa separate until serving to maintain crispness.
- For a spicy twist, use pepper jack cheese or add extra jalapeños.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Baked, Layered
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 3g
- Sodium: 710mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 60mg
Keywords: Loaded Nachos, cheesy nachos, Tex-Mex appetizer, party food, game day snack, beef nachos, pico de gallo nachos, baked nachos, easy nacho recipe