Loaded Nachos: a delicious recipe for an easy game day snack
Whether you're looking for a phenomenal party snack to serve your guests on game day or want a delicious, hearty something to snack on for movie night, nothing beats loaded nachos. It is made of perfectly crispy tortilla chips covered in savory ground beef and black beans, melted cheese, zesty cilantro, and more.
This is the hands-down best recipe for loaded nachos you'll come across. The best part is it's super easy to customize. You can make vegetarian or vegan versions to cater to your crowd. No matter what ingredients you use, don't forget a side of salsa for dipping!
How to Make Loaded Nachos
These easy-to-make loaded nachos take less than half an hour to make, so if you need a quick party snack that's a serious crowd-pleaser, this is the perfect recipe for you. Start by tossing half the chopped onion, tomatoes, jalapenos, cilantro, lime juice, salt, and pepper in a bowl. Put it to the side.
Next, sauté the beef and remaining onion over medium-high heat until browned. Pour off the fat, then stir in the water and taco seasoning. Let the mixture come to a simmer, then pop a lid over it, and lower the heat. Cook the beef for another 8 to 10 minutes, then mix the beans into the meat, and cook for another 5 minutes.
Now it's time to start building the nachos! Put half of the chips on the tray. Cover the chips with half of the beef mixture. Layer half the cheese over the top. Layer the remaining chips over the cheese, then cover with the remaining beef and cheese. Bake at 400F for 3 to 5 minutes, or until the cheese has melted. Top with the pico de gallo, avocados, and sour cream, and dig in!
Loaded Nachos Topping Ideas
When it comes to making the ultimate loaded nachos, the only limits are your imagination. This recipe calls for ground beef, but you can easily swap them out for shredded chicken, ground pork, bacon, sausage, or chorizo.
For a vegetarian option, your favorite veggies, tofu, or some shredded jackfruit are all fantastic.
Vegans can swap cheese and sour cream out for their vegan versions.
Pinto or refried beans also work well in nachos.
Cheddar is the best cheese for nachos as it melts so well, but Monterey Jack, pepper jack, or a combo of a few types are excellent, too.
Other great toppings include sliced radishes, lettuce, and green onions.
For healthier options, use mozzarella or cojita cheese instead of cheddar (they're lower in calories), stick to leaner types of meat or try seafood, and keep your portions small.
Tips for Making the Ultimate Loaded Nachos
Serve your ultimate loaded nachos with a side of salsa, salsa verde, guacamole, or your preferred sauce for dipping.
Make sure all your ingredients are roughly bite-sized so they'll stay on the chips and be relatively easy to eat – that means no big chunks of ground beef! Make sure you break the beef up into smaller pieces.
Grate the cheese yourself – it will melt more easily.
To avoid soggy nachos, make sure you buy extra-thick, restaurant-style tortilla chips. You can also make homemade tortilla chips by cutting up and baking tortillas.
The best way to layer nachos is to start with a layer of half of the chips at the bottom, then add about half the filling, followed by half the cheese. Repeat the process for the perfect balance of crunchy chip and cheesy topping.
How to Store Loaded Nachos
If you have any leftover nachos, transfer them to an airtight container, then put them in the fridge for up to 2 days. Reheat them in the oven when you're ready to polish them off.
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Instructions
Preheat your oven to 400F.
Preheat your oven to 400F.
Place ½ chopped onion, tomatoes, jalapenos, cilantro, lime juice, salt, and pepper in a bowl. Toss to combine.
Place ½ chopped onion, tomatoes, jalapenos, cilantro, lime juice, salt, and pepper in a bowl. Toss to combine.
Heat oil in a skillet. Place the beef and remaining onion in the pan.
Heat oil in a skillet. Place the beef and remaining onion in the pan.
Sauté the beef over medium-high heat until browned. Pour off the fat, then stir in the water and taco seasoning. Allow the mixture to come to a simmer, then cover with a lid and lower the heat.
Sauté the beef over medium-high heat until browned. Pour off the fat, then stir in the water and taco seasoning. Allow the mixture to come to a simmer, then cover with a lid and lower the heat.
Cook for 8 to 10 minutes. Stir in the beans.
Cook for 8 to 10 minutes. Stir in the beans.
Cook for 4 to 5 minutes.
Cook for 4 to 5 minutes.
Line a large tray with parchment paper. Arrange half of the chips on the tray.
Line a large tray with parchment paper. Arrange half of the chips on the tray.
Cover the chips with half of the beef mixture.
Cover the chips with half of the beef mixture.
Layer half the cheese over the top.
Layer half the cheese over the top.
Layer the remaining chips over the cheese.
Layer the remaining chips over the cheese.
Cover with the remaining beef and cheese.
Cover with the remaining beef and cheese.
Spread the mixture evenly.
Spread the mixture evenly.
Bake for 3 to 5 minutes, or until the cheese has melted. Top with the pico de gallo, avocados, and sour cream.
Bake for 3 to 5 minutes, or until the cheese has melted. Top with the pico de gallo, avocados, and sour cream.
Serve and enjoy!
Notes
You can make the pico de gallo up to two days ahead of time.
