Loaded Nachos Recipe

Cook beef

Heat a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until no pink remains, about 6–8 minutes. Drain excess fat if necessary.

Return beef to pan, sprinkle taco seasoning and 1/4 cup water, stir and simmer 2–3 minutes until seasoning coats beef and liquid is mostly absorbed. Stir in black beans and warm through 1–2 minutes. Keep warm.

Make roux and add milk

In a small saucepan over medium heat, melt butter. Whisk in flour and cook 30 seconds to 1 minute until pale and fragrant.

Slowly whisk in milk, bringing the mixture to a gentle simmer while whisking to remove lumps.

Add cubed processed cheese and shredded cheddar a handful at a time, stirring until melted and smooth. Stir in ground cumin, smoked paprika and 1/2 tsp salt. If sauce is too thick, add up to 2 tablespoons more milk to reach a pourable consistency. Keep warm on very low heat, stirring occasionally.

Halve and pit the avocados, scoop into a medium bowl and mash with a fork to desired texture (smooth or chunky).

Add diced tomato, minced red onion, chopped cilantro, 1 tbsp lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and taste; adjust salt or lime as needed. Cover and refrigerate until ready to serve.

Combine diced tomatoes, 1/4 cup finely diced red onion and 2 tbsp chopped cilantro in a small bowl. Add 1 tbsp lime juice and a pinch of salt, toss to combine — this is a fresh tomato salsa. If using store-bought salsa, skip this step.

Slice jalapeños into thin rounds. If you prefer milder heat, remove seeds and membranes or use pickled jalapeños.

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

Spread half of the tortilla chips in an even layer on the sheet. Dollop warmed refried beans in spoonfuls over the chips, then sprinkle half of the cooked beef-and-bean mixture (if using) and half of the shredded cheddar.

Add the remaining chips in a second layer, then repeat with remaining refried beans, beef mixture and shredded cheddar.

Drizzle about half of the warm cheese sauce over the top. Bake in the preheated oven 6–8 minutes until cheese melts and edges of chips are slightly toasted. Remove from oven and immediately drizzle remaining cheese sauce so it blankets the nachos.

Spoon guacamole in two to three dollops across the nachos. Add generous spoonfuls of sour cream and fresh tomato salsa (or pico) in separate spots.

Scatter sliced jalapeños, sliced green onions and extra chopped cilantro over the top. Serve hot on the baking sheet or transfer to a large platter. Provide extra lime wedges and additional jalapeños or salsa on the side.