Loaded Nachos Recipe
Nothing beats this loaded Nachos recipe! Nachos are something I often order out, I think it’s because I’m a big snacker- and there is plenty to snack on here! Seasoned ground beef, refried beans, tomatoes, onions, bell and jalapeno peppers, olives, cilantro, guacamole, and more! What could be better?! Because of the surface area on the sheet pan, these nachos are super crispy, more so than what you’d even typically get at a restaurant. Be sure to check out my pro tips below!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions. Cook the brown beef in a skillet and drain the grease. Add garlic, taco seasoning, and water. Bring to a boil to thicken, then reduce to a simmer and stir in refried beans until combined. Set aside.
Arrange half of the chips on a large sheet pan. Add half of the meat mixture and half of the cheese. Top with remaining chips, meat mixture, and cheese.
Top with bell peppers, jalapenos, red onions, and black olives. Bake at 350°F for 15 minutes. Sprinkle with tomatoes, diced green onions and cilantro. Top with guacamole and serve with salsa and sour cream!
Make Ahead Method
These nachos are perfect for feeding a group of people. Here’s how to do the work ahead of time:
Prepare the seasoned ground beef/seasoning mixture as outlined. Let cool and store in an airtight container for up to 2 days. Dice up the vegetable toppings and place them in storage containers. Shred the cheese and store in an airtight bag. When ready to serve, microwave the ground beef filling in 1 minute increments until just heated through. Assemble the nachos as outlined, bake, and enjoy!
Storage
Nachos are best if served hot and fresh but…If you have leftovers: Let them cool completely and transfer to an airtight container. Refrigerate for up to 2 days. To reheat, bake on a baking sheet at 325° for 5- 10 minutes, until heated through.
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Baking Sheet– This is the one I use for this recipe, it has rims around the edges which keeps the toppings from falling off the edge. Box cheese grater – Definitely shred the cheese from a block for this if at all possible. It melts and tastes better than packaged shredded cheese. Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Ramekins– For serving with sour cream, salsa, guacamole, etc.
