Loaded Nachos Recipe
Make Loaded Nachos Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tortilla chips & assembly
Protein & beans
Seasoning & sauces
Method
Protein & beans
Cook aromatics
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely diced onion and cook until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.
Brown the meat
Add 1 lb ground beef (or turkey) to the skillet. Break it up with a spatula and cook until no longer pink, about 6–8 minutes.
Season and finish meat
Stir in 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1 tablespoon tomato paste. Cook 1 minute to bloom the spices, then add 1/4 cup water and 3/4 cup salsa. Reduce heat to low and simmer 3–4 minutes until slightly thickened. Stir in 1 cup cooked black beans and warm through, 1–2 minutes. Remove from heat and keep warm.
Tortilla chips & assembly
Preheat oven
Preheat your oven to 375°F (190°C).
Layer chips
Spread 10 cups of sturdy corn tortilla chips in an even single layer (or slightly overlapping) on a large rimmed baking sheet or ovenproof platter. If you prefer smaller portions, use a 12-inch cast-iron skillet.
Add cheese and meat
Evenly distribute half of the cooked meat-and-bean mixture over the chips. Sprinkle 1 cup shredded cheddar and 1/2 cup shredded Monterey Jack over the chips for the first layer. Add another layer of chips on top (about half of the remaining chips), then top with the remaining meat mixture and the remaining cheeses (1 cup cheddar + 1/2 cup Monterey Jack).
Bake
Place the assembled nachos in the preheated oven and bake 6–8 minutes, or until the cheese is fully melted and bubbly. For a crisper finish, broil on high for 30–60 seconds—watch carefully so it doesn't burn.
Finish and garnish
Remove from oven. Immediately scatter 1 cup sliced pickled jalapeños, 1 cup diced roma tomatoes, 1/4 cup sliced green onions, and 1/4 cup chopped fresh cilantro over the hot nachos.
Serve with sides
Spoon 1 cup guacamole in dollops across the nachos or serve on the side. Add 1/2 cup sour cream in dollops or pass in a bowl. Serve hot.
Serving
Divide the loaded nachos among 4 plates or have guests scoop from the tray. Encourage scooping from the bottom to get layers of chips, melted cheese, meat, beans, and toppings. Optionally serve extra salsa, hot sauce, or lime wedges on the side.