The holidays are behind us, but that doesn’t mean we’ve stopped eating delicious finger foods! While yes, my family ate their weight in appetizers over the past month, we’ve also been watching football games to accompany those snacks…. so basically it’s ok! And also the game day food was 100% necessary considering football was on the television at the time 🙂
Please tell me you eat finger foods when you’re watching sporting events… it’s basically required.
Well I’m excited to share this epic loaded nachos recipe! It can feed quite a few people. I’m guessing it would feed 8-10 people comfortably.
Let me tell you all the toppings we’re adding to these nachos.
Toppings for Loaded Nachos
- Ground beef – which we season with taco seasoning for some major flavor.
- CHEESE – and lots of it! I use a combination of sharp cheddar and Monterey Jack cheese.
- Black beans – make sure you drain and rinse the beans.
- Refried beans – you don’t need to spread the refried beans on the nachos, simply dollop the beans over the chips for best results.
- Jalapeños – this is where you can be creative and show your flavor preference. I used 1 jalapeño, but 2 or even 3 would be great if you want more heat.
- Salsa – another place you can select heat preference. I love medium salsa, so that’s what we used. However, hot salsa would be so good.
- Avocados – use 1-2 avocados, depending on how much you like the fruit. Tip: forgo the avocados and use my favorite guacamole recipe if you’d like.
- Tomatoes – I used Roma tomatoes, but you could use grape tomatoes, cherry tomatoes, vine tomatoes, heirloom tomatoes… whatever you wanna do is just fine. You do have another option… forgo the tomatoes and use a homemade pico de Gallo.
- Sour cream – you can use regular sour cream, light, fat free (do they even have fat free sour cream???)
- Cilantro – the cilantro will be for garnish. I love cilantro so I use a nice handful to finish off the nachos. If you don’t like cilantro, you don’t have to add it to this recipe.
How to make loaded nachos
Step 1: Brown the beef
In a skillet over medium heat brown the beef with 2 tablespoons of taco seasoning. When the meat is fully cooked drain any excess grease and then stir in the remaining 1 tablespoon of seasoning.
Step 2: Assemble the nachos
Spread the tortilla chips (you can use corn or flour tortilla chips) in a single layer on a baking sheet. Some chips will overlap, that’s ok.
Sprinkle both cheeses over the chips.
Top with the black beans.
Dollop the refried beans sporadically over the top then add the ground beef and diced jalapeños.
Pro tip: if you don’t have fresh jalapeños you can use pickled or canned jalapeños.
Step 3: Bake the loaded nachos
Bake the nachos in a 425°F oven for 6-8 minutes or until the cheese is melty. Remove from the oven and continue with the toppings.
Step 4: Garnish
Drizzle the salsa over the nachos. Then top with the avocado, tomatoes, sour cream, and cilantro.
To drizzle the sour cream overtop, spoon the sour cream into a small ziplock bag, snip the corner of the bag, then drizzle overtop of the finished nachos.
To make this more of a meal, you can serve the nachos over a bed of shredded lettuce.
Our favorite game day foods:
- Sausage dip – super creamy, highly addicting, and my all around favorite dip recipe!
- Beet Hummus – if you want a dip that’s healthy, beautiful, and easy then this is for you.
- Pepperoni Pizza Dip – yum, yum, yum! Pizza dough balls surround a cream cheese pizza sauce. So good y’all.
- Maple Bacon Popcorn – I’m a sucker for a sweet and salty recipe, especially one that’s SO easy to make.
- Buffalo Chicken Bites with bleu cheese sauce – dishing out the secrets on how to get CRISPY chicken bites. Gotta check it out.
- Caramelized Onion Dip – best served with salty Ruffles chips 😋
- Homemade Soft Pretzels – make these and watch them disappear instantly! Serve them with my amazing honey mustard sauce for added oomph.
- 11 oz bag of tortilla chips
- 8 oz lean ground beef
- 3 tablespoons taco seasoning - divided
- 2 cups sharp cheddar cheese - shredded (about 6 oz)
- 2 cups Monterey jack cheese - shredded (about 6 oz)
- 3/4 cup black beans - drained and rinsed
- 3/4 cup refried beans
- 1-2 jalapeños - small diced
- 1 cup salsa
- 1-2 avocados - chopped
- 1 cup tomatoes - chopped (See note #1)
- 1 cup sour cream - (See note #2)
- 1/4 cup cilantro - chopped
- Preheat oven to 425°F.
- In a skillet over medium heat brown the beef with 2 tablespoons of taco seasoning. Drain any excess grease. Then stir in the remaining 1 tablespoon of taco seasoning.
- Place the tortilla chips on a a baking sheet, spread into a single layer. (some chips will overlap).
- Sprinkle both cheeses over the chips (try to get the cheese on all chips, even ones that are overlapping), then top with the black beans, dollop the refried beans, add the ground beef, and diced jalapenos.
- Bake for 6-8 minutes or until cheese has melted.
- Remove from oven and drizzle the salsa overtop. Then top with the avocado, tomatoes, dollops of sour cream (or drizzle… see note #2), and cilantro.
- Serve immediately.
- I used Roma tomatoes for this recipe. However, instead of using fresh tomatoes you could use pico de Gallo.
- To drizzle the sour cream overtop, spoon the sour cream into a small ziplock bag, snip the corner of the bag, then drizzle overtop of the finished nachos.