Loaded Nachos Favourite Weekend
Loaded nachos combine crisp tortilla chips, seasoned protein, and fresh toppings for a flavorful, crowd-pleasing meal perfect for weekend gatherings or casual entertaining.
Equipment
- 1 large skillet for cooking protein
- 1 large rimmed baking sheet for baking nachos
- 1 mixing bowl for cheese blend
Ingredients
- 12 oz thick-cut tortilla chips preferably restaurant-style
- 2 cups sharp cheddar cheese freshly grated
- 1 cup Monterey Jack cheese shredded
- ½ cup queso blanco or cream cheese softened
- 1 lb ground beef 85/15 lean-to-fat ratio or 2 cups pulled chicken or 1½ cups black beans (vegetarian option)
- 2 large tomatoes diced and drained
- 1 medium red onion finely chopped
- 3 jalapeño peppers thinly sliced
- 1 bunch fresh cilantro roughly chopped
- 2 ripe avocados for guacamole
- 1 cup sour cream
- ½ cup mayonnaise
- 2 limes juiced
- 1 packet taco seasoning
- ½ cup chicken broth for meat preparation
Instructions
- Heat a large skillet over medium-high heat, brown ground beef 6 to 8 minutes breaking into chunks; add taco seasoning and chicken broth, simmer until liquid reduces by half.
- Combine freshly grated sharp cheddar and Monterey Jack cheeses in a bowl for an optimal melt.
- Preheat oven to 400°F. On a large rimmed baking sheet, spread half the tortilla chips then sprinkle half the cheese blend evenly.
- Add half the seasoned meat over the chips and cheese; repeat layering with remaining chips, cheese, and meat.
- Bake for 12 to 15 minutes until cheese bubbles and edges turn golden brown.
- Remove from oven and immediately top with diced tomatoes, red onions, and jalapeño slices.
- Dollop sour cream across the surface and sprinkle fresh cilantro; serve with guacamole and lime wedges.
Notes
- Use Greek yogurt instead of sour cream for added protein.
- Substitute turkey for ground beef for faster cooking.
- Store leftovers in an airtight container and reheat to maintain crispiness.
- For dairy-free, swap queso blanco with cashew cheese.