Loaded Nachos
Crunchy tortilla chips piled high with a spicy and savory mixture of ground beef, beans, and fresh veggies, topped with gooey cheese for the ultimate comfort food experience.
Ingredients
For the Beef Mixture
- 1 Tbsp. olive oil Adds richness and helps sauté the onion.
- 1 cup yellow onion, diced, divided Brings sweetness and depth of flavor.
- 2 lb. ground beef The hearty base, packed with protein.
- 1/2 tsp. chili powder A warm spice that elevates the flavor.
- 1/2 tsp. paprika Adds a smoky note for a deeper flavor.
- 1/2 tsp. cumin A classic spice that warms up the dish.
- 1/4 tsp. crushed red pepper For a little kick, adjust to your heat preference!
- 1 tsp. salt Enhances all the flavors.
- 1/2 tsp. ground black pepper Adds subtle heat.
- 1 can pinto, chili, or ranch-style beans, 14.5 oz. Gives a creamy texture and extra protein.
- 1/2 cup hot water Helps create a sauce for the beef and beans.
- 6 Roma tomatoes, diced Freshness and juiciness that brighten every bite.
- 1 jalapeño, diced finely For those who crave additional heat.
- 1/2 bunch cilantro leaves, chopped A fresh finish that adds color and flavor.
- 1 Tbsp. juice of lime Brightens up the dish with zesty goodness.
For the Nacho Assembly
- 1 bag tortilla chips The delicious base for all the tasty toppings.
- 1 1/2 cups grated cheddar cheese, divided Melts beautifully and adds richness.
- 1 1/2 cups Monterey jack cheese Creamy and gooey, perfect for nachos.
- 1 avocado, pitted and diced Creaminess that contrasts the crunchy chips.
- 1/2 cup sour cream (optional) Adds a cool, creamy touch to finish.
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat. Add half of the diced onion and sauté until soft, about 3-4 minutes.
- Add the ground beef and cook until browned, breaking it apart with a spoon, about 6-8 minutes.
- Stir in the chili powder, paprika, cumin, crushed red pepper, salt, and black pepper. Mix well.
Cooking/Assembly
- Drain and rinse the beans, then add them to the skillet. Pour in hot water and stir everything together.
- Add the diced tomatoes, jalapeño, cilantro, and lime juice. Cook for an additional 5 minutes, allowing the mixture to thicken lightly.
- Layer tortilla chips on a large baking sheet and spread the beef mixture over the top.
Serving
- Sprinkle the cheddar and Monterey jack cheese evenly over the nacho mixture.
- Preheat your oven to 350°F (175°C). Place the loaded nachos into the oven and bake for about 10-15 minutes or until the cheese is melted and bubbly.
- Remove from the oven, top with diced avocado, and add sour cream if desired. Serve warm and enjoy!
Notes
Use good-quality cheese for the best melt. Customize your toppings to your liking. Leftovers can be refrigerated for 2-3 days. Freeze the beef mixture for up to 3 months.