These loaded nachos are layered with seasoned ground beef, queso quesadilla cheese, black olives, tomatoes, avocadoes, green onion, jalapeno rings, and cilantro. You can customize the nachos to suit your taste.
This is one of our favorite recipes for game days and movie nights. You can prep the seasoned beef up to 2 days in advance and store it in an airtight container in the fridge. You can cut and store the veggies (except for the avocado) in airtight containers in the refrigerator for up to a day before.
This recipe is easy, quick, and loaded with so much flavor. If you like this Tex-Mex recipe, try Mexican stuffed peppers, Mexican pizza, and 7-layer dip.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Ground beef: Use ground beef with some fat. Fat gives it flavor.
- Onion: Sweet yellow or Vidalia is best.
- Spices and seasonings: Chili powder, smoked paprika, ground cumin, red pepper flakes, salt, and freshly ground black pepper. If desired, add a couple of pinches of ground cayenne pepper, garlic powder, onion powder, or dried oregano.
- Toppings: customize the toppings to suit your taste with black olives, tomatoes, avocados, jalapenos, cilantro, pickled jalapenos, or pickled red onions.
How to Make Loaded Nachos
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Brown the ground beef in a large skillet over medium heat. When the ground beef is about halfway browned, add the chopped onion and continue cooking until the beef is brown and the onion is soft. Drain any excess fat from the skillet.
Reduce the heat to low and add the garlic, chili powder, smoked paprika, ground cumin, red pepper flakes, salt, and freshly ground black pepper. Cook while stirring for one minute. Stir in the water and simmer for about five minutes.
Spread the tortilla chips on a large baking sheet. Toast them in the oven for a few minutes. Sprinkle with the cheese and pop the baking sheet back in the oven. Then, top with the seasoned beef, black olives, tomatoes, avocadoes, green onion, jalapenos, and chopped cilantro. Serve immediately for best results.
Preparation Tips
- Prepare the seasoned beef up to 2 days in advance. Store in an airtight container in the fridge.
- Slice the black olives, tomatoes, green onions, and jalapeno up to 24 hours ahead of time and store them in separate airtight containers in the fridge.
- Brush the diced avocado with lemon or lime juice to prevent premature browning.
- For best results, toast the chips for a few minutes in the oven before adding the cheese and other toppings.
- Nachos are always best served shortly after being prepared.
More Tex-Mex Recipes
Loaded Nachos Recipe
Ingredients
- 1 lb ground beef
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup water
- 8 ounces tortilla chips
- black olives
- chopped tomatoes
- chopped avocado
- chopped green onion
- jalapeno rings
- chopped cilantro
- sour cream
Instructions
- Preheat oven to 350 degrees.
- Brown the ground beef in a large skillet over medium heat. When the ground beef is about halfway browned, add the chopped onion and continue cooking until the beef is brown and the onion is soft. Drain any excess fat from the skillet.
- Reduce the heat to low and add the garlic, chili powder, smoked paprika, ground cumin, red pepper flakes, salt, and freshly ground black pepper, cooking for 1 minute while stirring. Stir in the water and simmer for about 5 minutes.
- Spread the tortilla chips over a large baking sheet. Toast in the oven for 2-3 minutes. Sprinkle with the cheese and pop the baking sheet back in the oven for 4-5 minutes or until the cheese is melted.
- Top with the warm seasoned beef, black olives, tomatoes, avocadoes, green onion, jalapenos, and chopped cilantro. Serve immediately for best results.
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