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Easy Nachos Recipe

Loaded Nachos

iamwinfred
These crispy, cheesy loaded nachos are the ultimate crowd-pleasing appetizer or game day snack. Featuring layers of tortilla chips topped with seasoned beef, melted cheese, fresh pico de gallo, and all your favorite toppings, they're perfect for sharing and incredibly easy to customize to your taste.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Mexican
Servings 6 servings
Calories 485 kcal

Equipment

  • Large skillet For cooking the beef
  • Large baking sheet 18x13 inch recommended
  • Parchment paper or aluminum foil For easy cleanup
  • Cutting board and knife For prep work

Ingredients
  

For the Beef

  • 1 lb ground beef 450g, 80/20 blend recommended
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 cup water 60ml

For the Nachos

  • 12 oz tortilla chips 340g, restaurant-style recommended
  • 3 cups shredded Mexican cheese blend 340g, or cheddar-Monterey Jack mix
  • 1 cup black beans 240ml, drained and rinsed
  • 1 cup corn kernels 150g, fresh or frozen
  • 1/2 cup sliced jalapeños 75g, pickled or fresh

For Serving

  • 1 cup sour cream 240ml
  • 1 cup guacamole 240ml
  • 1 cup pico de gallo 240ml, or salsa
  • 1/4 cup fresh cilantro 10g, chopped
  • 2 green onions sliced
  • 1 lime cut into wedges

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil.
  • In a large skillet over medium-high heat, cook the ground beef until browned, breaking it into small crumbles, about 6-8 minutes. Drain excess fat if needed.
  • Add chili powder, cumin, paprika, garlic powder, onion powder, salt, and water to the beef. Simmer for 3-4 minutes until the liquid is mostly absorbed and the beef is well-seasoned.
  • Spread half the tortilla chips on the prepared baking sheet in an even layer. Top with half the cheese, half the seasoned beef, half the black beans, and half the corn.
  • Add the remaining chips on top, then layer with the remaining cheese, beef, beans, and corn. Scatter jalapeño slices over the top.
  • Bake for 8-10 minutes until the cheese is fully melted and bubbly.
  • Remove from oven and immediately top with dollops of sour cream, guacamole, and pico de gallo. Garnish with fresh cilantro and green onions, and serve with lime wedges on the side.

Notes

  • For extra crispy nachos, use thick restaurant-style tortilla chips rather than thin chips that can become soggy.
  • Layer in two stages to ensure every chip gets toppings - this prevents the bottom layer from being bare.
  • Ground turkey or chicken can be substituted for beef for a leaner option.
  • Make it vegetarian by omitting the meat and doubling the beans, or adding sautéed peppers and onions.
  • Prevent soggy nachos by adding wet toppings like sour cream, guacamole, and salsa after baking, not before.
  • You can prepare the seasoned beef up to 2 days ahead and refrigerate until ready to assemble.
  • For meal prep, store toppings separately and assemble fresh nachos as needed.
  • Customize the heat level by using mild, medium, or hot jalapeños, or add fresh diced jalapeños for extra kick.
  • Leftover nachos don't reheat well, so it's best to make only what you'll eat immediately.
  • For a crowd, double the recipe and use two baking sheets, rotating them halfway through baking.

Nutrition

Serving: 1ServingCalories: 485kcalCarbohydrates: 35gProtein: 24gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 780mgPotassium: 520mgFiber: 6gSugar: 3gVitamin A: 18IUVitamin C: 12mgCalcium: 25mgIron: 15mg
Keyword appetizer, game day, nachos, party food, tex-mex
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