Loaded Nachos with Cheese
These ultimate loaded nachos feature crisp tortilla chips piled high with seasoned ground beef, melted cheese, and all your favorite fresh toppings.
Ingredients
- •1 large bag tortilla chips (about 11 oz / 300g)
- •1 lb (450g) lean ground beef
- •1 packet (1 oz / 28g) taco seasoning
- •1/3 cup water
- •2 cups shredded cheddar cheese (200g)
- •2 cups shredded Monterey Jack cheese (200g)
- •1 can (15 oz / 425g) black beans, rinsed and drained
- •1 cup canned or fresh corn kernels
- •1/2 cup pickled jalapeno slices
- •1 ripe avocado, diced
- •1/2 cup sour cream
- •1/2 cup fresh cilantro, chopped
- •1 cup fresh pico de gallo or salsa
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or heavy-duty aluminum foil for easy cleanup.
- 2
Heat a skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until completely browned and no longer pink, about 6 to 8 minutes.
- 3
Drain any excess grease from the skillet, then stir in the taco seasoning and water. Simmer over medium-low heat for 3 to 5 minutes until the sauce thickens and coats the meat.
- 4
Arrange half of the tortilla chips in an even layer across the prepared baking sheet.
- 5
Sprinkle half of the black beans, half of the corn, half of the seasoned beef, and half of the mixed cheddar and Monterey Jack cheeses over the chips.
- 6
Create a second layer by placing the remaining tortilla chips on top, followed by the rest of the beans, corn, beef, and a generous final layer of the remaining cheeses.
- 7
Bake in the preheated oven for 8 to 10 minutes, or until the cheese is completely melted, bubbly, and slightly golden around the edges.
- 8
Remove the nachos from the oven and immediately top with dollops of sour cream, pico de gallo, diced avocado, pickled jalapenos, and chopped cilantro before serving hot.
💡 Chef tips
- Build the nachos in two layers rather than one giant pile to ensure every single chip gets an equal share of cheese and toppings.
- For the best melt and flavor, shred your own block of cheese rather than using pre-bagged shredded cheese, which contains anti-caking agents that inhibit smooth melting.
- Serve immediately while hot and crispy; leftovers do not reheat well as the chips become soggy.
✅ How it should turn out
The finished nachos emerge from the oven bubbling with gooey, melted cheese and savory beef, offering a fragrant aroma of spices that pairs perfectly with the cool, fresh toppings.