Loaded Nachos with Cheese

Name: Loaded Nachos with Cheese
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Ground Beef; 1 small Onion, diced; 2 cloves of Garlic, minced; 1 packet of Taco Seasoning, 1 oz; 1/2 cups Water; 1 tbsp Oil; 12oz Sturdy Tortilla Chips; 1 1/2 cups Cheddar Cheese, shredded; 1 1/2 cups Monterey Jack Cheese, shredded; 1 can (15 oz) of Black Beans, 15 oz, drained and rinsed; 1 cup Corn Kernels, thawed if frozen; 1/2 cups Pickled Jalapeños, sliced; 2 Roma Tomatoes, diced; 3 Scallions, thinly sliced; 1/4 cups Black Olive, sliced; 1/4 cups Cilantro, fresh, chopped; 1 cup Salsa; 1 cup Sour Cream; 1 cup Guacamole; 1 Lime, cut into wedges

These Loaded Nachos with Cheese are a festive, crunchy layer of sturdy chips piled high with savory seasoned beef, gooey cheddar and Monterey Jack, and a colorful parade of beans, corn, pickled jalapeños and fresh toppings. Perfect for sharing, they bake until bubbling and are finished with bright salsa, creamy guacamole and a squeeze of lime for contrast. Easy to assemble and endlessly customizable, they make a crowd-pleasing appetizer or casual meal.

These Loaded Nachos with Cheese are a festive, crunchy layer of sturdy chips piled high with savory seasoned beef, gooey cheddar a... Show more

Traditional American Recipe

Health Grade

C · Balanced

Rating

4.3

Time

40 min

Price

6,54 €

Calories

1700 kcal

quick

easy

gluten free

high protein

Method

Preheat the broiler

Set a rack about 6 inches from the heat and preheat the broiler. Line a rimmed baking sheet with foil for easy cleanup while the oven heats.

Prep the toppings

Shred the Cheddar Cheese and Monterey Jack Cheese if they are still in blocks. Drain and rinse the Black Beans, then let the Corn Kernels thaw while you work if they are frozen. Dice the Roma Tomatoes, thinly slice the Scallions, slice the Black Olives, chop the Cilantro, and cut the Lime into wedges.

Cook the beef

Heat the Oil in a large skillet over medium-high. Add the Onion and cook for 3 minutes until it starts to soften, then stir in the Garlic for about 30 seconds. Add the Ground Beef and cook, breaking it into small crumbles, for 6 minutes or until it is browned and no pink remains. Drain off any excess fat, then stir in the Taco Seasoning and Water and simmer for 2 minutes until the mixture is thick and saucy.

Assemble the chips

Spread the Tortilla Chips in a single layer on the prepared baking sheet. Spoon the beef evenly over the chips, then scatter on the shredded cheeses, the drained black beans, the corn, and the Pickled Jalapeños. Keep everything in a fairly even layer so the cheese melts before the chips underneath soften.

Broil until melted

Broil for 2 to 4 minutes, watching closely, until the cheese is melted, bubbling, and lightly browned in spots. Pull the tray out as soon as the edges of the chips start to toast; broilers can turn perfect nachos into burnt ones fast.

Top and serve

Finish with the diced tomatoes, sliced scallions, black olives, and cilantro. Set out the Salsa, Sour Cream, and Guacamole on the side, and serve right away with lime wedges for squeezing over the top.