Fully Loaded Nachos rank supreme! They are the snack of all snacks! My Fully Loaded Nachos start with a layer of tortilla chips stacked with crispy beef, green onions, black beans, cheddar and Pepper Jack cheese. Another layer of tortilla chips is added over top with a second layer of all the fixings. What could be better?! The nachos are finished off with a drizzle of lime crema, a sprinkling of sliced jalapeños and cilantro, a few dollops of fresh and bright Pico de Gallo and some lime slices for good measure. Wow! That’s a mouthful (both literally and figuratively) and produces one of the most satisfying bites!
Who needs an occasion to serve up delicious nachos?! They make for a perfect weeknight dinner when you are pressed for time or just want to satisfy a savoury, salty, spicy, meaty, cheesy, fresh and zesty craving. Not only would these nachos make for an amazing appetizer or snack at your next social event or gathering but they’ll be a hit at your next tailgate party or game day festivities. Sunday night football wouldn’t be complete without a tray of these! Enjoy them with an extra serving of my Homemade Pico de Gallo and some guacamole and you’ve got yourself a winning dish! So, let me show you how it’s done. Grab a spoon and come and cook with me!
Prep Time: 10 minutes
Cook Time: 13 - 15 minutes
Total Time: 23 - 25 minutes
Serves: 6 - 8
Ingredients:
Fully Loaded Nachos
1lb extra lean ground beef (See Notes below)
1/2 Tbsp avocado oil
2 tsp chilli powder
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp kosher salt
1 300g bag tortilla chips
4 green onions, thinly sliced
1 cup canned black beans, drained and rinsed
1 cup sharp cheddar cheese, grated (See Notes below)
1 cup Pepper Jack cheese, grated (See Notes below)
Lime Crema
1/2 cup sour cream
Zest and juice of 1 lime
Pinch of ground cumin
1/4 tsp kosher salt
Additional Toppings
Homemade or store-bought Pico de Gallo (See Notes below)
1 jalapeño, thinly sliced (optional)
A handful of cilantro leaves
Lime slices or wedges
Instructions:
Preheat the oven to 425F and line a 11”x17” baking sheet with parchment paper. Set aside.
Prepping the Beef: Remove the beef from the refrigerator and let it come to room temperature for approximately 20 minutes.
Cooking the Beef: To a large skillet, set over medium-high heat, add the avocado oil. Once hot, add the beef and season it with chilli powder, cumin, paprika, garlic powder and salt. Cook the beef for 5 - 7 minutes or until it is cooked through and browned and crispy. Set aside.
Loading up the Nachos: Spread 1/2 the tortilla chips evenly over the parchment paper. Then, top them with 1/2 of the beef mixture, 1/2 the green onions, 1/2 the black beans and 1/2 of each of the cheeses.
Top with the remaining tortilla chips and layer the remaining beef, green onions, black beans and cheese over top.
It’s Cook Time: Transfer the nachos to the oven and cook them for 8 minutes or until the cheese has melted. Remove the nachos from the oven.
Creating a Lime Crema: While the nachos are cooking, to a bowl or squeeze bottle, add the sour cream, lime juice, cumin and salt and whisk or shake until combined. Set aside.
The Final Assembly: Garnish the nachos with a drizzle of lime crema, a few generous dollops of Pico de Gallo, sliced jalapeño, cilantro and lime slices or wedges. Serve and enjoy!
Notes:
Using Beef with a Higher Concentration of Fat: If you are using beef with a higher fat level, be sure to drain the fat after the beef has finished cooking. After all, you don’t want soggy or greasy nachos.
Substituting the Protein: If you are not a fan of or are avoiding red meat, you can simply substitute the beef in this recipe with ground chicken or turkey on a 1:1 basis.
Say Cheese!: I use a combination of two semi-hard cow’s milk cheeses in this recipe, specifically sharp cheddar and Pepper Jack cheese, because of their flavour and supreme meltability factor. Sharp cheddar lends a strong, more pronounced and tangy taste while Pepper Jack is milder and fresh with a hint of spice. This cheese is peppered with herbs, bell peppers and chilli peppers. Pepper Jack cheese is a derivative of Monterey Jack cheese, so if you can’t find Pepper Jack cheese at the store, simply substitute it with Monterey Jack. Now, if you are a cheddar fan then by all means omit the Pepper Jack and simply use 2 cups of cheddar in this recipe. It’s really dealer's choice here!
Pico de Gallo: For a time saving alternative, use store-bought Pico de Gallo in this recipe. But, if you're feeling creative and have a ton of tomatoes on hand, then you'll have to try my Pico de Gallo recipe. You'll find the ingredients you need and instructions on how to make it within my Homemade Pico de Gallo recipe and the video below! My Pico de Gallo adds a ton of flavour, brightness, acidity and freshness to these nachos. Bonus points - you can enjoy it as is with tortilla chips, as a topping for tacos, tostadas or a fried egg, stuffed inside a burrito or alongside your favourite quesadilla. The possibilities are endless!
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