Loaded Nachos Recipe

Cook beef

Heat a large skillet over medium-high heat. Add 1 tsp olive oil, then add 1 lb ground beef. Break up with a spoon and cook until browned, about 6–8 minutes.

Drain excess fat if necessary, reduce heat to medium, sprinkle 2 tsp taco seasoning over the meat and add 60 ml water. Stir and simmer until sauce is slightly thickened, about 2–3 minutes. Remove from heat and set aside.

Make roux

In a small saucepan over medium heat, melt 1 tbs unsalted butter. Whisk in 1 tsp all-purpose flour and cook 30 seconds to 1 minute until lightly bubbly.

Gradually whisk in 120 ml milk until smooth. Cook, whisking, until the mixture thickens and coats the back of a spoon, about 2–3 minutes.

Reduce heat to low and stir in 4 oz shredded cheddar cheese, 1 tsp ground black pepper, and 1/2 tsp salt. Stir until cheese fully melts and sauce is smooth. Keep warm on very low heat, stirring occasionally.

If using frozen corn, briefly sauté 0.75 cup corn in the beef skillet (after removing beef) over medium heat 2–3 minutes to warm and slightly char. Combine with 1 cup drained black beans and set aside.

Thinly slice 1 jalapeño and finely dice 1/4 cup red onion. If you prefer less heat, remove seeds from jalapeño. Chop 1/2 cup pico de gallo or drain diced tomatoes slightly.

Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or use an oven-safe platter.

Spread 12 cups tortilla chips in an even layer on the baking sheet, slightly overlapping but avoiding an overly thick mound so toppings can heat through.

Scatter half of the shredded sharp cheddar (1 cup) and half of the monterey jack (1/2 cup) evenly over chips.

Spoon the seasoned ground beef evenly across the chips in dollops, then evenly distribute the black beans and corn mixture over the top.

Add remaining shredded cheddar (1 cup) and monterey jack (1/2 cup) over the top for a layered melt.

Drizzle the prepared warm cheese sauce (all) over the assembled nachos, focusing on areas that look sparse. If you like extra sauciness, reserve a little cheese sauce to add after baking.

Sprinkle sliced jalapeño and 1/4 cup diced red onion across the top.

Bake in preheated oven for 8–10 minutes, until cheeses are fully melted and edges of chips just begin to brown.

Remove nachos from oven. Spoon pico de gallo or diced tomatoes (1/2 cup) over the hot nachos in small dollops.

Top with 1/2 cup sour cream (either dolloped or thinned slightly with a little water and drizzled), chopped cilantro (1/4 cup), pickled jalapeños (2 tbsp) if using, and sliced green onions (2 tbsp).

Serve immediately with lime wedges (2). Squeeze lime over each portion to taste.