Go Back
–+ servings
Danielle Dunn

Loaded Nachos

Nachos loaded with beef, refried beans, pico, guacamole, lettuce, cheese sauce and sour cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 845
Ingredients Method Nutrition

Ingredients
  

Nachos
  • 2 lbs ground chuck
  • 2 tbsp vegetable oil, divided
  • 1 tsp cumin
  • 2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1/4 tsp crushed red pepper
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 cup hot water, divided
  • 2 cups cheese sauce store bought or homemade. Recipe for homemade attached.
  • 2 cups pico de gallo store bought or homemade. Recipe for homemade attached.
  • 1 cup guacamole store bought or homemade. Recipe for homemade attached.
  • 15 oz. can refried beans
  • 2 cups romaine lettuce, chopped
  • sour cream optional
  • 1 large bag of tortilla chips Recipe for homemade attached.
Cheese sauce
  • 4 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 2 cups heavy cream
  • 1/4 tsp sea salt
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 2 cups shredded sharp cheddar cheese
Guacamole
  • 3 avocados, ripened
  • 1/2 fresh cilantro, chopped
  • 1/4 cup red onion, diced
  • 1/2 tsp sea salt
  • juice from lime
Pico de gallo
  • 3 roma tomatoes, diced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 yellow onion, diced
  • 1/2 tsp sea salt
  • juice from lime
Fried Tortilla Chips
  • 25 white corn tortillas, cut into triangles
  • vegetable oil for frying

Method
 

  1. Heat a large skillet over medium high heat. Add a tbsp. of vegetable oil to skillet. When oil is hot, crumble ground chuck into skillet. Cook until meat browned, then drain meat. Add cumin, chili powder, smoked paprika, sea salt, crushed red pepper, black pepper, bay leaf and water. Stir together until everything is completely mixed. Bring to a simmer, cover and reduce heat to medium low. Let simmer for 15 minutes, stirring occasionally.
  2. In a small saucepan, over medium low heat, heat a tbsp. of vegetable oil. Add refried beans and a tbsp. of of water. Bring to a light simmer and stir, adding water until desired consistency is reached.
  3. To build nachos, layer a generous amount of chips on a sheet pan, skillet or large plate. Add half of the refried beans over the chips, then add half of the meat mixture over the beans. Add another layer of chips, then repeat with the bean and meat mixture. top with cheese sauce, lettuce, pico de gallo, guacamole and optional sour cream. Serve immediately.
Cheese Sauce
  1. In a medium saucepan, heat butter over medium heat. Whisk in flour until smooth and cream. Add heavy cream, whisking as you add. Stir in paprika, salt and pepper. Bring to a simmer, and let simmer for minutes.
  2. Add shredded cheese and whisk until creamy. Serve immediately.
Guacamole
  1. Cut avocados in half, lengthwise and remove the pit. Scoop out the meat and add to a bowl.
  2. Add the onion, cilantro and sea salt. Using a potato masher or a large spoon, and mix until you start to see no lumps. Add lime juice and continue to mix until desired consistency is reached.
  3. This can also be done using a food processor by adding all ingredients and pulsing twice.
Pico De Gallo
  1. In a small bowl, mix diced tomatoes, yellow onion, cilantro, lime juice, and sea salt. Taste and add more salt or lime juice if needed. Serve immediately or refrigerate overnight.
Fried Tortilla Chips
  1. In a large pot, heat 3 inches of vegetable oil until a temperature of 365 is reached.
  2. Add tortilla slices in batches. Cook until chips start to brown. This should only take approximately 1 - 2 minutes.

Nutrition

Calories: 845kcal

Tried this recipe?

Let us know how it was!