Nachos
The perfect loaded nachos are made with your favourite toppings! This nacho recipe is the ultimate guide to making crispy restaurant-style nachos.
Servings 8
Calories 838kcal
Ingredients
For the Beef Loaded Nachos:
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1/2 teaspoon ground cumin
- 12 ounces nacho chips
- 2 cups shredded cheese we like a mixture of cheddar and mozzarella
- 2 roma tomatoes
- 1/4 - 1/2 cup sliced pickled jalapeños (or more, if you wish!)
- 1 small red onion chopped
- 1 avocado cubed
- 1 - 2 green onions
- 15 ounces canned black beans
- 15 ounces canned corn
- 1 cup chunky salsa
- 4 tablespoons cilantro chopped
- 1/4 cup sour cream
- lime wedges optional
For the Chicken Loaded Nachos
- 2 cups shredded chicken
- 12 ounces tortilla chips
- 2 cups shredded cheese we like a mixture of cheddar and mozzarella
- 1/3 cup pickled red onions diced
- 1/2 cup canned corn or use frozen corn
- 2 green onions
- 2 fresh jalapeños optional
- 1 avocado cubed
- 1/3 cup sour cream
- 3 - 4 tablespoons cilantro chopped
Instructions
For the Beef Nachos
- Brown your beef with the taco seasoning and cumin and drain the fat.
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Add the tortilla chips to the bottom of a large cast iron skillet or baking tray and arrange so they overlap slightly.
- Sprinkle two thirds of the the cheese evenly over the tortilla chips.
- Add the beef, corn, black beans, and red onion over the top of the tortilla chips.
- Add the remainder of the cheese evenly over the veggies.
- Bake at 400 degrees Fahrenheit (200 degrees Celsius) for 6-8 minutes or until the cheese is melted and bubbly.
- While they bake, chop the tomatoes and avocado into bite sized pieces.
- Once the nachos are done baking, add the remainder of your toppings, spreading them out as evenly as possible.
For the Chicken Nachos
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Add the tortilla chips to the bottom of a large cast iron skillet or baking tray and arrange so they overlap slightly.
- Sprinkle two thirds of the the cheese evenly over the tortilla chips.
- Add the chicken and the corn and bake at 400 degrees Fahrenheit (200 degrees Celsius) for 6-8 minutes or until the cheese is melted and bubbly.
- While they bake, chop the pickled onions, cilantro, and avocado (in bite sized pieces).
- Remove the pan from the oven and add the remainder of your toppings, spreading them out as evenly as possible.
Notes
Storage Instructions
We recommending that you serve this dish freshly made as the nachos become moist and lose their crunch if you make it in advance.Nutrition
Serving: 1serving | Calories: 838kcal | Carbohydrates: 72g | Protein: 41g | Fat: 45g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1011mg | Potassium: 927mg | Fiber: 10g | Sugar: 5g | Vitamin A: 857IU | Vitamin C: 29mg | Calcium: 379mg | Iron: 4mg