Ultimate Loaded Nachos Recipe
The crowd-pleasing appetizer everyone loves
Quick Answer
Loaded nachos (or nachos supreme) are tortilla chips layered with seasoned meat, cheese, beans, and fresh toppings, then baked until the cheese melts. The secret to great nachos is layering the toppings throughout—not just piling everything on top—so every chip gets loaded with flavor.
There's nothing quite like a perfectly made plate of loaded nachos. When made right—with layers of seasoned meat, gooey melted cheese, and fresh toppings—every single chip is a flavor bomb. The key is using quality homemade tortilla chips or thick restaurant-style chips that can handle all those toppings without getting soggy.
This recipe takes nachos to the next level with proper layering technique, ensuring nobody fights over the loaded chips while someone else gets stuck with the naked ones.
Ingredients
Base & Meat
- 1 large bag tortilla chips (or homemade)
- 1 lb ground beef
- 1 packet taco seasoning
- 1 can black beans, drained and rinsed
Cheese
- 2 cups shredded Mexican blend
- 1 cup queso dip or nacho cheese
Fresh Toppings
- 1 cup pico de gallo or fresh salsa
- 1/2 cup sour cream
- 1/2 cup guacamole
- 1/4 cup sliced jalapeños (pickled or fresh)
- 1/4 cup sliced black olives
- Fresh cilantro, chopped
- Lime wedges
Instructions
Prep the Meat
Brown ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Drain excess fat. Stir in taco seasoning and 1/4 cup water. Simmer 5 minutes until thickened. Set aside.
Create the First Layer
Preheat oven to 400°F. Spread half the tortilla chips on a large sheet pan in a single layer. Top with half the seasoned beef, half the black beans, and half the shredded cheese.
Add Second Layer
Add remaining chips on top, then layer with remaining beef, beans, and cheese. This layering ensures every chip gets toppings—no sad naked chips at the bottom!
Bake Until Melty
Bake for 8-10 minutes until cheese is fully melted and bubbly. Watch carefully—you want melted cheese, not burnt chips. Remove from oven.
Top & Serve Immediately
Drizzle warm queso over the nachos. Add dollops of sour cream and guacamole. Scatter pico de gallo, jalapeños, olives, and cilantro on top. Serve with lime wedges. Eat fast—these are best hot!
Nacho Variations
Chicken Nachos
Swap ground beef for shredded rotisserie chicken mixed with a little salsa verde. Lighter and just as delicious.
BBQ Pulled Pork Nachos
Use leftover pulled pork with BBQ sauce, add pickled red onions and a drizzle of ranch. Texas meets Tex-Mex!
Breakfast Nachos
Scrambled eggs, chorizo, cheese, and pico. Top with a drizzle of hot sauce. Perfect for game day brunches.
Veggie Nachos
Skip the meat, double the beans, add roasted corn and diced bell peppers. Still fully loaded and satisfying.
Pro Tips for Perfect Nachos
- 1.Use thick chips: Thin chips will get soggy. Restaurant-style or homemade chips hold up best.
- 2.Layer, don't pile: Building in layers ensures every chip gets toppings and cheese.
- 3.Add cold toppings after baking: Pico, guac, sour cream, and cilantro go on AFTER the oven. They provide fresh contrast to the hot melted cheese.
- 4.Serve immediately: Nachos have about a 10-minute window before they get soggy. Make them right before serving.
Ready for Game Day?
Make your own chips for the ultimate nachos experience