How To Make Loaded Nachos
This nachos recipe is fully loaded with all the goodies you’ll ever want in this snack. It has loads of beans, beef, tomatoes, cheese, and avocado.
Serves:
Ingredients
- 8ozchips
- 1lbground beef
- 1cupwater
- 15ozblack beans,(1 can) drained and rinsed
- 4tbsptaco seasoning
- 1large sweet onion,diced and divided
- 3roma tomatoes,diced
- 1jalapeno,finely diced
- ⅓cupcilantro,chopped
- 1lime juice
- salt,to taste
- 10ozcheddar cheese,shredded
- 1avocado,diced
- sour cream
Equipments
Instructions
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Preheat oven to 400 degrees F.
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Make the pico de gallo by mixing together half of the chopped onion, 3 Roma tomatoes, jalapeno, cilantro, lime juice, and salt. Set aside.
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Add the beef and other half onion in a non-stick skillet over medium-high heat until no longer pink and onions are translucent. Drain off the fat, and mix in the water and taco seasoning.
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Bring to a simmer, cover and turn down to low. Simmer for 8 to 10 minutes until tender.
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Stir in the black beans (add some water if too thick) and simmer another 4 to 5 minutes.
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Meanwhile, line a large rimmed baking sheet with a layer of chips.
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Spoon half the meat/bean mixture over the chips followed by half the cheese. Add a second layer of chips and repeat with meat mixture and cheese. Place in the oven for 3 to 5 minutes until cheese is melted.
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Top with pico de gallo, avocados, extra cilantro, and sour cream. Serve immediately.
Nutrition
- Calories: 727.85kcal
- Fat: 37.15g
- Saturated Fat: 15.87g
- Trans Fat: 1.45g
- Monounsaturated Fat: 14.05g
- Polyunsaturated Fat: 2.14g
- Carbohydrates: 58.20g
- Fiber: 15.10g
- Sugar: 6.98g
- Protein: 41.47g
- Cholesterol: 101.87mg
- Sodium: 890.51mg
- Calcium: 443.78mg
- Potassium: 1685.11mg
- Iron: 5.99mg
- Vitamin A: 147.06µg
- Vitamin C: 16.11mg
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