Loaded Nachos Recipe

Cook Beef

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half the chopped onion (reserve the rest for the chicken), then add the ground beef. Break the beef up with a spatula and cook until browned, about 6–8 minutes. Drain excess fat if needed, reduce heat to medium, stir in 1 tablespoon taco seasoning, 1/2 tsp salt and 1/2 tsp black pepper, and cook 1–2 minutes more to let spices bloom. Transfer cooked beef to a bowl and keep warm.

Cook Chicken

Wipe out the skillet, add the remaining 1 tablespoon oil and heat over medium. Add remaining chopped onion and cook 2–3 minutes until translucent. Add minced garlic and cook 30 seconds. Add chicken pieces, sprinkle with remaining 1 tablespoon taco seasoning, 1/2 tsp salt and 1/2 tsp black pepper. Cook, stirring occasionally, until chicken is cooked through and lightly browned, about 6–8 minutes. Taste and adjust seasoning. Transfer chicken to bowl with beef and cover to keep warm.

Preheat the oven to 400°F (200°C). Arrange half of the tortilla chips in an even single layer on a large rimmed baking sheet or ovenproof platter. Sprinkle about half each of cheddar, monterey jack, and pepper jack evenly over the chips. Top with half of the cooked ground beef and half of the cooked chicken, distributing meat so most chips get a topping. Add another layer of chips, then repeat with remaining cheeses and proteins to create a stacked, fully loaded pile.

Bake in the preheated oven 6–10 minutes, until cheese is fully melted and bubbling and edges of chips are just toasted. For extra browning, switch to broil for 30–60 seconds—watch carefully to avoid burning.

Remove tray from oven and immediately scatter shredded romaine over the hot nachos so it wilts slightly but stays crisp. Spoon dollops of guacamole evenly across the tray (about 1–2 tablespoons per dollop). Add spoonfuls of pico de gallo distributed across the nachos.

Drizzle or spoon salsa in a few spots, and place pickled jalapeños and pickled onions evenly over the top. Dollop sour cream in several places; if desired, thin the sour cream with 1–2 teaspoons of water or lime juice and put in a squeeze bottle to make decorative lines.

Garnish with chopped cilantro, sliced green onions, and serve lime wedges on the side for squeezing over individual portions. Serve immediately so chips remain crisp.