Loaded Nacho Combo Recipe

Season and Cook Beef (if not pre-cooked)

Heat a skillet over medium-high heat. Add 1 tsp oil, then 1 lb lean ground beef and break up with a spatula. Cook until no longer pink, 6–8 minutes. Drain excess fat. Stir in 1 tbsp taco seasoning (or 2 tsp store-bought), 2 tbsp water and simmer 2 minutes until seasoning is absorbed. Measure out 1 cup cooked seasoned beef for the nachos; reserve any extra for another use.

Warm Refried Beans

Place 1 cup refried beans in a small saucepan over low heat. Stir in 2 tbsp water to loosen, cover and warm 3–5 minutes, stirring once, until spreadable. Keep warm on lowest heat.

In a medium saucepan melt 2 tbs butter over medium heat. Whisk in 2 tsp flour and cook 30–45 seconds to form a roux (do not brown). Slowly whisk in 1 cup milk until smooth. Add cubed processed cheese (8 oz) and stir until melted and smooth.

Stir in 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt and 1/4 tsp black pepper. If sauce is too thick, add up to 2–4 tbsp additional milk to reach a pourable consistency. Keep sauce warm on the lowest heat setting, stirring occasionally to prevent skinning.

Just before assembling, stir in 1 cup shredded cheddar and 1 cup shredded Monterey Jack into the warm sauce until melted for extra stretch and flavor. Reserve 1/4 cup shredded cheddar to sprinkle on top after baking if you like a slightly crisp cheese edge.

Preheat oven to 375°F (190°C). Line a large rimmed baking sheet or oven-safe platter with parchment paper or lightly grease it.

Spread 12 cups tortilla chips in an even single layer on the baking sheet, leaving small gaps so every chip can get toppings.

Dollop warmed refried beans evenly across the chips using a spoon, concentrating on areas that will support meat and cheese so chips don’t get soggy.

Scatter 1 cup seasoned cooked ground beef evenly over the beans and chips. If using black beans or corn, sprinkle them now (0.5 cup each).

Pour the warm cheese sauce evenly over the layered chips, beans and beef, drizzling to cover as many chips as possible. Sprinkle the reserved 1/4 cup cheddar over the top for color.

Bake nachos in the preheated oven for 8–10 minutes, until cheese is bubbling and edges of chips are just beginning to brown. Keep an eye to avoid burning.

Remove from oven. Immediately top with pico de gallo (1 cup), pickled jalapeños (1/2 cup) and dollops of sour cream (about 3/4 cup total — use a spoon or pipe into small mounds). Scatter sliced green onions (1/2 cup) and chopped cilantro (1/4 cup) over the hot nachos.

Finish with diced avocado or 1 cup guacamole spooned on top. If desired, sprinkle toasted sesame seeds (1 tsp) and drizzle hot sauce (to taste, suggested 2 tsp) across the finished nachos.

Let the nachos rest 1–2 minutes so toppings settle, then serve immediately with extra salsa, sour cream or hot sauce on the side.