Loaded Game Day Nachos
Crispy tortilla chips piled high with seasoned beef, cheese, and all the fixings
- 1 lbground beef(80/20)
- 1 packettaco seasoning(or homemade blend)
- 12 oztortilla chips(sturdy restaurant-style)
- 3 cupsshredded cheddar cheese(or Mexican blend)
- 15 ozblack beans(canned, drained and rinsed)
- 1 cuppickled jalapeños(sliced)
- 1 cupsour cream
- 1 cupguacamole
- 1 cuppico de gallo
- 0.25 cupfresh cilantro(chopped)
- 2green onions(sliced)
Beef can be cooked up to 3 days ahead. Assemble and bake just before serving - nachos must be eaten immediately for best texture.
- 1Preheat oven to 400°F
- 2Brown ground beef in skillet, breaking into crumbles
- 3Add taco seasoning and water per package directions, simmer until thickened
- 4Spread half the chips on large sheet pan or oven-safe platter
- 5Top with half the cheese, half the beef, and half the black beans
- 6Add remaining chips and repeat layers
- 7Top with remaining cheese and jalapeños
- 8Bake 8-10 minutes until cheese is melted and bubbly
- 9Dollop with sour cream and guacamole
- 10Scatter pico de gallo, cilantro, and green onions
- 11Serve immediately while chips are crispy
Layer chips and toppings to ensure every chip gets some cheese. Use thick, sturdy chips that won't get soggy. Warm toppings (meat, beans) go under the cheese; cold toppings (sour cream, guac, pico) go on after baking. Serving on a sheet pan keeps chips crispy longer than a bowl.
Nachos were invented in 1943 by Ignacio "Nacho" Anaya at the Victory Club restaurant in Piedras Negras, Mexico, just across the border from Eagle Pass, Texas. He created the dish for a group of U.S. military wives when the cook was absent. Loaded nachos evolved from this simple original of chips, cheese, and jalapeños.