These loaded nachos are just that... LOADED! Topped with ground beef, CHEESE, beans, salsa, tomatoes, avocado, and sour cream. This is a great appetizer or game day food.
- 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.
This recipe is merely a guide, if you want more or less jalapeños, that's fine. If you want more cheese, add more cheese.... you get the picture.
- 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.