Loaded Nachos Recipes

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LOADED SHEET PAN NACHOS



Loaded Sheet Pan Nachos image

Whether we're talking a casual movie night with the family or Super Bowl Sunday, these Loaded Sheet Pan Nachos are ready to party! They come together quickly and easily, and are so much fun to each straight from the pan.

Provided by Carrie Havranek

Categories     Appetizer     Dinner     Snack     Kid-friendly     Quick and Easy     Sheet Pan Dinner

Time 17m

Yield 8

Number Of Ingredients 26

For the nachos:
1 tablespoon olive oil
1 medium onion (about 1 cup), chopped
1 pound ground beef (80-20 mix)
1 teaspoon chili powder
1 teaspoon coriander
1/2 teaspoon dried oregano
3/4 teaspoon Morton kosher salt (maybe more)
1 (16-ounce) bag tortilla chips, preferably thick and sturdy
1 bell pepper, cored, halved and chopped (about 1 cup)
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn
1 (2.25-ounce) can sliced black olives, about 1/4 cup
1 to 1 1/2 cups grated cheddar cheese or shredded Mexican cheese blend
For garnish, optional:
1 avocado, cubed
2 scallions, green ends sliced thinly
1 plum tomato, diced
1/2 cup cilantro, chopped
1 jalapeño pepper, seeded and thinly sliced
1/3 cup sour cream
For the cilantro-lime crème:
1 cup sour cream
Juice of one lime
1/3 cup cilantro
Pinch of salt

Steps:

  • Preheat the oven to 400°F
  • Bake the nachos: Bake the nachos in the oven for about 5 to 7 minutes, or until the cheese melts and becomes bubbly.

Nutrition Facts : Calories 670 kcal, Carbohydrate 58 g, Cholesterol 88 mg, Fiber 8 g, Protein 29 g, SaturatedFat 13 g, Sodium 794 mg, Sugar 4 g, Fat 37 g, ServingSize 4 generously as a main, 6 to 8 as appetizer or snack, UnsaturatedFat 0 g

FRIDAY NIGHT LOADED NACHOS



Friday Night Loaded Nachos image

Want to know how to make the best loaded nachos? Get our loaded nachos recipe.

Categories     loaded nachos     best loaded nachos     how to make loaded nachos

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 tsp. olive oil
3/4 lb. fresh chorizo, casings removed
1 small onion, chopped
2 cloves garlic, chopped
1 (15-ounce) can Black Beans, rinsed
8 oz. Tortilla chips
10 oz. sharp Cheddar or pepper Jack cheese, grated (about 2.5 cups)
1/2 small head iceberg lettuce, shredded
3/4 c. Fresh salsa
1 avocado, chopped
fresh cilantro
pickled jalapenos
sour cream

Steps:

  • Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
  • Heat oil in a large skillet over medium heat. Add chorizo, onion, and garlic and cook, breaking chorizo into pieces with a wooden spoon, until browned, 6 to 8 minutes. Stir in beans and cook until warm, 2 to 4 minutes.
  • Spread chips on prepared pan. Spoon chorizo mixture over chips and sprinkle with cheese. Bake until the cheese is melted and chips are toasted, 10 to 12 minutes.
  • Serve topped with lettuce, salsa, avocado, cilantro, jalapeños, and sour cream.

LOADED VEGETARIAN NACHOS RECIPE BY TASTY



Loaded Vegetarian Nachos Recipe by Tasty image

Here's what you need: lentils, vegetable broth, salt, pepper, chili powder, cumin, garlic powder, dried oregano, corn, black beans, tortilla chips, shredded mexican cheese blend, shredded lettuce, tomato, red onion, jalapeñoes, fresh cilantro

Provided by Claire Nolan

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 17

1 cup lentils, rinsed
2 cups vegetable broth
1 teaspoon salt
½ teaspoon pepper
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
15 oz corn, 1 can, drained and rinsed
15 oz black beans, 1 can, drained and rinsed
1 lb tortilla chips
1 ½ cups shredded mexican cheese blend
1 cup shredded lettuce
1 cup tomato, diced
½ cup red onion, chopped
2 jalapeñoes, sliced
⅓ cup fresh cilantro, chopped

Steps:

  • Preheat oven to 350˚F (175˚C).
  • In a large pot, over medium-high heat, bring lentils, broth, salt, pepper, chili powder, cumin, garlic powder, and oregano to a boil. Once boiling, reduce to a simmer, cover and cook for 35 minutes.
  • Once cooked, mix in the corn and black beans.
  • On a baking sheet, place a layer of tortilla chips, followed by the lentil mixture and cheese.
  • Add another layer of tortilla chips, lentils, and cheese.
  • Bake for 8-10 minutes, or until the cheese has melted.
  • Top with lettuce, tomatoes, red onion, jalapeños, and guacamole, and cilantro.
  • Enjoy!

Nutrition Facts : Calories 960 calories, Carbohydrate 118 grams, Fat 44 grams, Fiber 15 grams, Protein 25 grams, Sugar 12 grams

LOADED BAKED NACHOS



Loaded Baked Nachos image

Provided by Six Sisters Stuff

Yield 6

Number Of Ingredients 10

1 pound ground beef
2 Tablespoons taco seasoning
6 cups tortilla chips
1 (15 ounce) can black beans (drained and rinsed)
2 cups shredded cheddar cheese
2 tomatoes (diced)
2 avocados (diced)
4 green onions (sliced)
1 1/2 cups salsa
1 cup sour cream

Steps:

  • Preheat your oven to 350 degrees
  • On the stove top, brown ground beef on medium high heat until brown. Drain grease well. Add your taco seasoning and set aside.
  • On a cookie sheet, spread out your chips so they cover the majority of the bottom.
  • On top of the chips, spoon the cooked meat and black beans, spreading them out at evenly as possible. Sprinkle cheese on top of the meat and beans.
  • Place in the preheated oven for 5 to 6 minutes, or until your cheese is melted.
  • Remove from the oven and top with the tomatoes, avocados, and green onions. Spread them out as evenly as possible.
  • Serve with salsa and sour cream

SUPER NACHOS



Super Nachos image

This makes a huge meal-sized tray of nachos with lots of good stuff! You can adjust ingredient quantities to suit your preference. Serve with extra chips if required. Great for game day.

Provided by Melanie

Categories     Trusted Brands: Recipes and Tips     Sparkle

Time 50m

Yield 12

Number Of Ingredients 11

1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
¾ cup water
1 (18 ounce) package restaurant-style tortilla chips
1 cup shredded sharp Cheddar cheese, or more to taste
1 (15.5 ounce) can refried beans
1 cup salsa
1 cup sour cream, or more to taste
1 (10 ounce) can pitted black olives, drained and chopped
4 green onions, diced
1 (4 ounce) can sliced jalapeno peppers, drained

Steps:

  • Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes.
  • Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.
  • Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture.
  • Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes.
  • Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers.

Nutrition Facts : Calories 432.1 calories, Carbohydrate 39.7 g, Cholesterol 44.2 mg, Fat 24.5 g, Fiber 5.6 g, Protein 15.2 g, SaturatedFat 7.9 g, Sodium 1081.2 mg, Sugar 2.1 g

LOADED NACHOS



Loaded Nachos image

Nachos are among the most ubiquitous of America's pastime foods. At ballgames, carnivals or bowling alleys you can expect a pile of limp tortilla chips, drowned in warm yellow cheese product. But nachos should, and can, be better than this. Try them showered in good shredded cheese and accompanied by a fragrant meat sauce, the fire of jalapeños, the chill and silkiness of sour cream, the tart excellence of a good tomato, with shredded lettuce and thin-sliced radishes. Here is avocado; there, the awesome funk of chopped cilantro. Want some bacon on there as well, or a slash of hot sauce? Go to! Some will add beans. Others black olives, chopped raw onion. Please do. But take care to layer well. Layering is the key to loaded nacho perfection.

Provided by Sam Sifton

Categories     finger foods, appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 26

1/4 pound slab or thick-cut bacon, diced
1 medium yellow onion, peeled and diced
1 1/2 pounds ground beef, like chuck or sirloin
3 cloves garlic, peeled and minced
2 tablespoons ancho chile powder
1 tablespoon ground cumin
2 teaspoons kosher salt
2 teaspoons smoked paprika, hot or mild
1 1/2 teaspoons black pepper
1 teaspoon light brown sugar
1 teaspoon cornstarch
1/2 teaspoon red pepper flakes
1/2 to 2/3 cup chicken stock, homemade or low-sodium, or water
1 12- to-16-ounce bag corn tortilla chips
1/2 head iceberg or romaine lettuce, shredded
1/2 cup pickled jalapeños
2 avocados, pitted and sliced
2 cups shredded Monterey Jack cheese
1 1/2 cups shredded sharp Cheddar cheese
1/2 cup crumbled Cotija cheese
3 radishes, cleaned and thinly sliced
2 cups cherry tomatoes, sliced into quarters
1/2 cup sour cream
1/2 cup roughly chopped cilantro leaves
2 limes, cut into eighths, for garnish
Hot sauce, if desired

Steps:

  • Heat oven to 400 degrees. Put a large sauté pan with high sides over medium-high heat and add the bacon. Cook, stirring occasionally, until the fat has rendered and the pieces are crisp, about 5 to 7 minutes, then remove the bacon and set aside.
  • Add the onions to the bacon fat and sauté, stirring occasionally, until they have softened and started to go brown around the edges, about 3 to 5 minutes. Add the ground beef and garlic and cook, breaking up the meat with a spoon, until browned, about 5 minutes. Add the chile powder, cumin, salt, paprika, black pepper, sugar, cornstarch and red pepper flakes and stir to combine and toast the spices. Add enough chicken stock or water to loosen the mixture, and allow it to simmer, uncovered, until the sauce is slightly thickened, about 5 to 6 minutes. (Add a little more stock or water if mixture is too thick.)
  • Assemble the nachos on a half sheet pan: Put a layer of tortilla chips on the pan and cover with about 1/3 of the meat sauce, then add about 1/3 of the lettuce, 1/3 of the jalapeños, some avocado slices and a handful of the Monterey Jack and Cheddar cheeses. Top with more tortilla chips, more meat sauce, more lettuce, jalapeños, avocado and cheese, then make a final layer of chips, meat, bacon, jalapeños, avocado and cheese. Top with crumbled Cotija cheese and slide the sheet pan into the oven to bake until the cheeses have melted through, about 10 to 12 minutes.
  • Top cooked nachos with the sliced radishes and tomatoes, and dot the tray with teaspoons of sour cream. Scatter the cilantro over the top and serve, accompanied by limes and hot sauce.

LOADED NACHOS



Loaded Nachos image

Probably the greatest nachos ever assembled. Perfect for football. Serve as a giant help-yourself platter or portion onto plates.

Provided by Brian Genest

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 1h

Yield 20

Number Of Ingredients 12

cooking spray
1 (18 ounce) package tortilla chips
1 ½ pounds cooked, Mexican-seasoned ground beef
1 (15 ounce) can black beans, drained
3 medium jalapeno peppers, thinly sliced
3 cups pico de gallo
1 (16 ounce) package shredded medium Cheddar cheese
3 cups queso blanco dip, warmed
¼ head iceberg lettuce, shredded
1 cup sour cream
1 tablespoon water, or as needed
2 stalks scallions, chopped

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
  • Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don't drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
  • Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
  • Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.

Nutrition Facts : Calories 508.9 calories, Carbohydrate 26.9 g, Cholesterol 97.3 mg, Fat 33.8 g, Fiber 3 g, Protein 23.4 g, SaturatedFat 16.2 g, Sodium 1121.1 mg, Sugar 3.1 g

BASES LOADED NACHOS



Bases Loaded Nachos image

These are always a big hit. These crisp bites are great to munch, offering popular southwest flavor.-Cathy Runyon, Allendale, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 8 servings.

Number Of Ingredients 7

1 cup refried beans, warmed
3 cups tortilla chips
1 cup shredded lettuce
1 cup (4 ounces) finely shredded cheddar cheese
1 large tomato, chopped
1 can (3.8 ounces) sliced ripe olives, drained
1/4 cup sour cream

Steps:

  • Spread refried beans over tortilla chips, about 1 teaspoon on each. Place on a serving platter. Sprinkle with the lettuce, cheese, tomato and olives. Top with a dollop of sour cream.

Nutrition Facts : Calories 163 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 344mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.

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From victoriahaneveer.com


LOADED NACHOS RECIPE, A DOUBLE-LAYER SPECIAL
2021-12-14 Preheat oven to 425 F. Arrange a scant layer of chips on a roasting pan or 9 x 13 dish. Sprinkle half the beef mixture and cheese on chips. Arrange a second layer of chips on pan. Sprinkle the rest of the beef on chips. Add beans, tomato, jalapeños and peppers on top of chips. Cover with remaining cheese.
From amazinghealthadvances.net


CRAZY EASY LOADED HOMEMADE NACHOS | STEP BY STEP PICTURE …
2022-02-03 Instructions. Preheat your oven to 170°C/Fan 160°C. Fry the soya mince for 5 mins in a frying pan set over a medium heat then add the taco seasoning and cook for 1-2 mins more. Add the water and fry for another 1-2 mins until most …
From kitchenmason.com


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