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A vibrant, overhead shot showcasing delicious Loaded Nachos piled high with toppings, perfect for a crowd-pleasing appetizer.

ULTIMATE LOADED NACHOS RECIPE

These Loaded Nachos are the ultimate customizable comfort food, perfect for any occasion. Crispy tortilla chips are piled high with seasoned meat, melted cheese, and a medley of fresh toppings for an explosion of flavor in every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large bag 10-12 ounces) tortilla chips (restaurant-style preferred
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 pound ground beef OR 1 pound cooked shredded chicken OR 1 pound cooked pulled pork
  • 1 packet taco seasoning if using ground beef or chicken
  • 1/2 cup water if using ground beef
  • 1/4 cup chicken broth optional, if using chicken
  • 1/4 cup barbecue sauce optional, if using pulled pork
  • 1 cup sour cream
  • 1 cup guacamole
  • 1 cup pico de gallo
  • 1/2 cup sliced jalapeños
  • 1/4 cup sliced black olives
  • 1/4 cup chopped green onions
  • Refried beans optional
  • Black beans optional

Equipment

  • Large baking sheet
  • Oven
  • Skillet
  • Spatula
  • Cutting board
  • Knife
  • Bowls
  • Measuring cups
  • Measuring spoons
  • Foil (optional)

Method
 

  1. Preheat oven to 350°F (175°C).
  2. If using ground beef: Brown ground beef in a skillet over medium-high heat. Drain excess grease. Stir in taco seasoning and water. Simmer for 5-7 minutes until liquid is absorbed.
  3. If using shredded chicken: Shred cooked chicken and toss with taco seasoning and chicken broth (if desired) in a skillet over low heat until warmed through.
  4. If using pulled pork: Warm pulled pork in a skillet over low heat. Add barbecue sauce if desired.
  5. Spread tortilla chips on a large baking sheet.
  6. Sprinkle half of the cheddar cheese and half of the Monterey Jack cheese over the chips.
  7. Top with seasoned meat, spreading evenly.
  8. Sprinkle the remaining cheddar and Monterey Jack cheese over the meat.
  9. Bake for 5-10 minutes, or until the cheese is melted and bubbly. For a quick melt, broil for 1-2 minutes, watching carefully.
  10. Remove from oven and let cool slightly.
  11. Dollop with sour cream and guacamole.
  12. Sprinkle with pico de gallo, jalapeños, black olives, and green onions.
  13. Serve immediately and enjoy!

Notes

For the best results, use sturdy, restaurant-style tortilla chips. Freshly shredded cheese melts better than pre-shredded. Layer the chips, cheese, and meat to ensure every chip is coated. To prevent soggy nachos, avoid overly wet toppings and serve immediately. Customize the spice level by adjusting the amount of jalapeños or adding hot sauce. Leftover nachos can be stored in the refrigerator for up to 2 days, but the chips will be soggy. Reheat in the oven for best results.