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The Best Loaded Nachos That Will Disappear Before Your Eyes

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Let’s be honest, nachos can go downhill fast. Soggy chips, half-melted cheese, and toppings that miss the mark? Been there. But these nachos? Totally different story. We’re talking golden, crispy chips layered like it matters, with seasoned beef, hearty beans, and all the bold, fresh toppings you actually want. No more sad cheese puddles or lonely bare chips hiding at the bottom. These nachos are hot, melty, and fully loaded, every single bite.

  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

For the spice mix:

2 tablespoons chili powder

1 1/2 teaspoons kosher salt

1 teaspoon granulated garlic

1 teaspoon granulated onion

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon black pepper

Pinch of cayenne pepper (optional)

For the nachos:

1 teaspoon vegetable oil

1 pound ground beef (80:20 lean-to-fat ratio)

16 ounces (2 cups) refried beans, canned or homemade

1/4 cup water

1 large bag of tortilla chips

4 ounces cheddar cheese, grated (about 2 cups), plus more for topping

4 ounces Colby Jack cheese, grated (about 2 cups), plus more for topping

1 cup pico de gallo, store-bought or homemade, plus more for topping

1/4 cup chopped cilantro

1 jalapeño (pickled or fresh), sliced

Instructions

  1. Preheat the oven to 350°F.
  2. Mix up the taco seasoning: In a small bowl, stir together all the spices, chili powder through cayenne. This blend is what’s going to bring that deep, crave-worthy flavor to the beef.
  3. Cook the beef and beans: Heat the oil in a skillet over medium-high heat until it’s shimmering. Add the ground beef and sprinkle in all of your taco spice mix. As it cooks, break it apart with a spoon so you end up with nice crumbles. Let it brown for about 8 minutes. Once it’s cooked through, drain off the excess fat using a colander.
  4. Pop the beef back into the skillet and stir in the refried beans and water. Cook it down until the mixture is smooth and warmed through. Turn the heat to low and keep it warm while you get your chips ready.
  5. Toast the chips: Spread the tortilla chips out in a single layer on a large oven-safe platter or sheet pan (a 13×18-inch pan works great). Let them toast in the oven for about 5 minutes, just until you catch a whiff of that warm, toasty corn chip smell.
  6. Layer and bake: Take the pan out of the oven and scatter on half of the shredded cheese. Give it a second so the heat from the chips starts to melt it. Then spoon the warm beef and bean mixture evenly over the top. Finish it off with the rest of the cheese.
  7. Slide the pan back into the oven and bake for about 5 more minutes, or until everything is melty and irresistible.
  8. Finish and serve: Pile on your toppings, pico de gallo, chopped cilantro, jalapeños, or whatever else you love. Serve them hot and let the chip diving begin!

Equipment

Notes

Nachos are at their peak the moment they hit the table, hot, crispy, and loaded. Once they sit, the chips go soggy, the toppings lose their magic, and reheating (especially with sour cream involved) just doesn’t do them justice. The good news? They’re super easy to scale, so just make what you know you’ll eat in one go. Trust me, nachos are a one-sitting kind of snack.

  • Author: Jennifer West
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Stove + Oven
  • Cuisine: Mexican

Find it online: https://evryfoodie.com/nachos/