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Loaded Beef and Bean Nachos with Pico de Gallo and Avocado Recipe

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3.8 from 4 reviews

Loaded Nachos is a flavorful and hearty dish featuring seasoned ground beef, beans, layers of melted cheddar and Monterey Jack cheese, and fresh pico de gallo topped with creamy avocado and optional sour cream. Perfect for game days or casual gatherings, this recipe delivers the classic Tex-Mex nachos experience in just 25 minutes.

Ingredients

Main Ingredients

  • 1 tbsp. olive oil
  • 1 yellow onion, diced, divided
  • 2 lb. ground beef
  • 1/2 tsp. chili powder
  • 1/2 tsp. paprika
  • 1/2 tsp. cumin
  • 1/4 tsp. crushed red pepper
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 can (14.5-oz.) pinto beans, chili beans, or ranch-style beans
  • 1/2 c. hot water
  • Tortilla chips
  • 1 1/2 c. grated cheddar cheese, divided
  • 1 1/2 c. Monterey Jack cheese
  • 1 avocado, pitted and diced

Pico de Gallo

  • 6 Roma tomatoes, diced
  • 1 jalapeño, diced finely
  • 1/2 bunch cilantro leaves, chopped
  • Juice of 1 lime
  • 1/2 tsp. salt

Optional

  • Sour cream (for serving)

Instructions

  1. Cook the Beef Mixture: Heat olive oil and half the diced onion in a skillet over medium-high heat until the onion softens. Add ground beef and cook until evenly browned. Drain excess fat and stir in chili powder, paprika, cumin, crushed red pepper, salt, and pepper. Add beans and hot water, reduce heat to low, and simmer while preparing other ingredients.
  2. Prepare Pico de Gallo: In a medium bowl, combine the remaining diced onion, diced tomatoes, finely diced jalapeño, chopped cilantro, lime juice, and salt. Stir well and set aside to let flavors meld.
  3. Assemble Nachos - First Layer: On a large platter or heatproof plate, arrange a layer of tortilla chips, then top with a layer of the beef and bean mixture followed by all but 1/4 cup of the grated cheddar cheese.
  4. Assemble Nachos - Second and Third Layers: Add another layer of tortilla chips, spread the beef and beans on top, then sprinkle with Monterey Jack cheese. Finish with a final small layer of chips, a small amount of beef and beans, and the remaining 1/4 cup of cheddar cheese.
  5. Melt the Cheese: Microwave the assembled nachos in 45-second increments until cheese is melted and bubbly. Alternatively, if using an ovenproof platter, heat in a 325°F oven until cheese melts and bubbles.
  6. Add Toppings and Serve: Immediately garnish the hot nachos with diced avocado and plenty of pico de gallo. Add dollops of sour cream if desired. Serve immediately for best taste and texture.

Notes

  • Use a heatproof platter if opting to melt the cheese in the oven.
  • Adjust the amount of crushed red pepper for desired spice level.
  • For a vegetarian version, substitute ground beef with cooked plant-based meat or extra beans.
  • Sour cream is optional but adds a creamy contrast to spicy toppings.
  • Leftover nachos can be reheated but are best enjoyed fresh for maximum crispness.

Find it online: https://dishcooks.com/loaded-beef-and-bean-nachos-with-pico-de-gallo-and-avocado-recipe/