Classic Loaded Nachos
These classic loaded nachos are perfect for sharing, featuring layers of crispy tortilla chips, melted cheese, seasoned meat, black beans, and fresh toppings. Ideal for a quick snack or a party appetizer.
Equipment
- Large, rimmed baking sheet or oven-safe platter
- Oven
Ingredients
Nachos
- 1 bag (13 oz) sturdy corn tortilla chips
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 1 lb ground beef or turkey, cooked and seasoned with taco seasoning
- 1 can (15 oz) black beans, rinsed and drained
Toppings
- 1/2 cup salsa, store-bought or homemade
- 1/4 cup pickled jalapeño slices
- 1/4 cup finely diced red onion
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream or Mexican crema
- 1/2 cup guacamole or 1 avocado, sliced
- 1 lime, cut into wedges
Instructions
Baking
- Preheat your oven to 375°F (190°C) and prepare all your desired toppings, including cooking meat, draining beans, chopping vegetables, and grating cheese.
- Spread about one-third of the tortilla chips in a single layer on a large, rimmed baking sheet or oven-safe platter, ensuring maximum surface area.
- Sprinkle one-third of the shredded cheese evenly over the first chip layer, then add one-third of your protein and other hearty toppings like black beans.
- Repeat the layering process with another third of chips, cheese, and hearty toppings.
- Place the remaining tortilla chips on top, then cover generously with the last of the cheese.
- Bake for 8-12 minutes, or until the cheese is completely melted, bubbly, slightly golden, and the chips are warmed through.
Serving
- Once out of the oven, immediately scatter fresh, cold toppings such as sliced jalapeños, salsa, and cilantro over the hot nachos.
- Dollop with sour cream or Mexican crema and serve with guacamole or avocado slices and lime wedges.
Notes
Keep a close eye on the nachos while baking to prevent burning. For extra flavor, consider making your own pico de gallo instead of store-bought salsa.