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Loaded Beef and Cheese Nachos Recipe

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This classic Nachos recipe features seasoned ground beef, creamy refried beans, and a blend of melted cheeses layered over sturdy tortilla chips. Topped with fresh vegetables and served with guacamole, salsa, and sour cream, this dish is perfect for sharing at parties or enjoying as a flavorful snack.

Ingredients

Meat and Beans

  • 1 lb. ground beef
  • 4 cloves garlic, minced
  • ¾ cup water
  • 1 (1 oz.) packet taco seasoning
  • 1 (16 oz.) can refried beans

Chips and Cheese

  • 14 oz. thick/sturdy tortilla chips
  • 3¾ cups freshly shredded cheese (cheddar, Monterey Jack, or a blend recommended)

Toppings

  • ½ cup diced bell peppers (red and green)
  • 1 jalapeno pepper, sliced
  • ¼ cup finely diced red onions
  • 1/3 cup sliced black olives
  • 2 Roma tomatoes, diced
  • 2 green onions, sliced
  • 3 tablespoons roughly chopped cilantro

Condiments

  • Guacamole
  • Salsa
  • Sour cream

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) and measure all ingredients to prepare for quick assembly.
  2. Cook Beef Mixture: Heat a large skillet over medium-high heat. Add ground beef and cook, crumbling with a spatula, for 7-10 minutes until browned and cooked through. Drain excess grease. Stir in minced garlic and taco seasoning along with ¾ cup water. Bring mixture to a boil and simmer until thickened. Stir in refried beans until fully combined and heated through. Remove from heat.
  3. Layer Chips: Spread half of the tortilla chips in an even layer on a large light-colored baking sheet (approx. 11 x 16 inches) for optimal cooking visibility.
  4. Add First Layer of Meat and Cheese: Distribute half of the meat and bean mixture in scoops evenly over and around the chips, then sprinkle half of the shredded cheese on top.
  5. Add Second Layer: Add remaining chips on top of the first layer, then scatter the remaining meat mixture and cheese evenly over this second layer.
  6. Add Fresh Toppings: Scatter diced bell peppers, sliced jalapenos, diced red onions, and black olives evenly across the top.
  7. Bake: Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the cheese has fully melted and bubbles slightly.
  8. Finish and Serve: Remove nachos from the oven. Sprinkle diced tomatoes, sliced green onions, and chopped cilantro on top. Serve with generous scoops of guacamole, salsa, and sour cream on the side or atop the nachos.

Notes

  • Use thick, sturdy tortilla chips to prevent sogginess and hold the toppings better.
  • Freshly shredded cheese melts more evenly and has better flavor than pre-shredded options.
  • For a spicier kick, add more jalapenos or a dash of hot sauce to the beef mixture.
  • Leftover nachos can be refrigerated and reheated, but fresh toppings are best added after reheating.
  • Taco seasoning packets vary in sodium content; for a lower sodium option, consider using a homemade blend.

Find it online: https://dishcooks.com/loaded-beef-and-cheese-nachos-recipe/