Description
A quick, budget-friendly, and crowd-pleasing loaded nacho recipe that feeds 6-8 people in about 30 minutes. Perfect for game days or busy weeknights, this make-ahead friendly dish uses pantry staples and layers of cheese, seasoned meat, and fresh toppings.
Ingredients
Scale
- 1 large bag (14oz / 400g) sturdy thick-cut tortilla chips
- 1 pound (450g) ground beef (80/20 lean-to-fat ratio)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 cans (15oz each) black beans, drained and rinsed
- 1 packet (1oz / 28g) taco seasoning
- 1/2 cup (120ml) low-sodium chicken broth
- 2 medium Roma tomatoes, diced
- 1/2 cup (75g) jalapeños, sliced (fresh or pickled)
- 2 cups (200g) sharp cheddar cheese, shredded
- 1 cup (100g) mozzarella cheese, shredded
- 1 cup (100g) Monterey Jack cheese, shredded
- 1/2 cup (120g) full-fat sour cream
- 4 stalks green onions, sliced
- 1/2 cup (75g) black olives, sliced
- 1/2 cup (15g) fresh cilantro, chopped
- 2 ripe avocados, diced
Instructions
- Preheat oven to 375°F (190°C). Line two large rimmed baking sheets with parchment paper.
- Chop the onion, mince the garlic, and dice the tomatoes. Shred the cheeses.
- Heat a large skillet over medium-high heat. Add ground beef and diced onion. Break up the meat and cook until browned (5-7 minutes). Drain excess grease if necessary, leaving some for flavor.
- Add taco seasoning and chicken broth to the skillet. Stir to combine and simmer for 2-3 minutes until the liquid reduces and thickens.
- Stir in the rinsed black beans. Remove from heat and keep warm.
- Spread a single layer of tortilla chips on the prepared baking sheets. Sprinkle with a generous amount of the cheese blend.
- Spoon a layer of the seasoned meat mixture over the cheese, then top with more cheese. Repeat layers: chips, cheese, meat, cheese.
- Bake for 10-12 minutes until the cheese is bubbly and slightly browned.
- Remove from oven and immediately top with diced tomatoes, jalapeños, black olives, green onions, and cilantro.
- Drizzle with sour cream and scatter diced avocado over the top. Serve immediately.
Notes
For best results, shred your own cheese to avoid anti-caking agents that prevent smooth melting. Use sturdy, thick-cut chips to prevent sogginess. You can assemble the nachos up to 4 hours ahead and refrigerate; let sit at room temperature for 15 minutes before baking. This recipe does not freeze well as the chips will become mushy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving from a bat
- Calories: 380
- Sugar: 3
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 32
- Fiber: 4
- Protein: 18
Keywords: loaded nachos, budget dinner, crowd pleaser, game day food, make ahead recipe, easy dinner, family friendly