Loaded Nachos Recipe

Season proteins

If using steak or chicken, combine olive oil, cumin, chili powder, garlic powder, salt and pepper in a small bowl and rub over both sides of the meat. If using ground beef, skip olive oil and mix spices into the raw beef.

Cook steak

Heat a grill or heavy skillet to high (450–500°F / hot). Cook steak 3–5 minutes per side (depending on thickness) until medium-rare to medium (internal 130–140°F). Transfer to a cutting board, let rest 5–7 minutes, then slice thinly across the grain into bite-sized strips.

Cook chicken

If using chicken breasts, grill or sear in a skillet over medium-high heat 5–7 minutes per side until internal temperature reaches 165°F. Rest 5 minutes and slice thinly or shred with forks.

Cook ground beef

Heat a skillet over medium-high heat and add the seasoned ground beef. Cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary.

Warm refried black beans in a small saucepan over medium-low heat with 1 tablespoon vegetable oil, stirring until heated through and glossy, about 4–5 minutes. If beans are very thick, add 1–2 tablespoons water to loosen. Keep warm.

Warm queso dip in a separate small saucepan over low heat, stirring frequently until smooth and warm (about 3–5 minutes). Alternatively microwave in 30-second bursts, stirring between, until warm.

Preheat oven to 375°F (190°C). On a large rimmed baking sheet or oven-safe platter, spread half the tortilla chips in an even single layer.

Spoon half of the warm refried black beans over the chips in dollops, then sprinkle half of the shredded cheese and half of the cooked protein(s) evenly over the chips.

Add another even layer of the remaining chips, then repeat with remaining beans, cheese, and proteins.

Bake the assembled nachos in the preheated oven until cheese is melted and toppings are warm, 7–10 minutes. If you prefer extra crisp, broil on high for 30–60 seconds while watching closely.

Remove from oven and immediately drizzle warm queso dip over the top (or serve queso on the side for dipping).

Scatter crumbled queso fresco, pico de gallo, sliced jalapeños, black olives, shredded lettuce and chopped cilantro evenly over the hot nachos.

Dollop sour cream across the top or place in a squeeze bottle and drizzle. Add sliced green onions and pickled red onions if using.

Serve with lime wedges and hot sauce on the side. Encourage guests to squeeze lime over their portion to brighten flavors.