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Loaded Beef and Bean Nachos Recipe

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3.8 from 12 reviews

Loaded Nachos are a deliciously layered Tex-Mex dish featuring seasoned ground beef, hearty beans, layers of melted cheddar and Monterey Jack cheeses over crispy tortilla chips, topped with fresh pico de gallo, creamy avocado, and optional sour cream. Ready in just 25 minutes, this crowd-pleaser is perfect for sharing and bursting with bold, savory flavors.

  • Total Time: 25 minutes
  • Yield: 8 servings

Ingredients

Meat and Seasoning

  • 1 tbsp. olive oil
  • 1 yellow onion, diced, divided
  • 2 lb. ground beef
  • 1/2 tsp. chili powder
  • 1/2 tsp. paprika
  • 1/2 tsp. cumin
  • 1/4 tsp. crushed red pepper
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper

Beans

  • 1 can (14.5-oz.) pinto beans, chili beans, or ranch-style beans
  • 1/2 cup hot water

Pico de Gallo

  • 6 Roma tomatoes, diced
  • 1 jalapeño, diced finely
  • 1/2 bunch cilantro leaves, chopped
  • Juice of 1 lime
  • 1/2 tsp. salt
  • 1/2 yellow onion (the other half from above), diced

Assembly and Toppings

  • Tortilla chips (quantity as needed to build layers)
  • 1 1/2 cups grated cheddar cheese, divided
  • 1 1/2 cups grated Monterey Jack cheese
  • 1 avocado, pitted and diced
  • Sour cream (optional)

Instructions

  1. Cook the Meat and Beans: In a skillet over medium-high heat, heat the olive oil and add half the diced onion. Cook until it softens slightly, then add the ground beef. Brown the meat completely, then drain any excess fat. Stir in chili powder, paprika, cumin, crushed red pepper, salt, and black pepper. Add the beans and hot water, then reduce heat to low and let the mixture simmer gently while you prepare other components.
  2. Prepare Pico de Gallo: In a medium bowl, combine the remaining diced onion, diced tomatoes, finely chopped jalapeño, cilantro, lime juice, and 1/2 teaspoon salt. Stir well and set aside to allow flavors to meld.
  3. Assemble the Nachos: On a large platter or plate, spread a layer of tortilla chips. Top evenly with a layer of the beef and bean mixture, followed by all but 1/4 cup of the cheddar cheese. Add a second layer of chips, another layer of beef and beans, then sprinkle with Monterey Jack cheese. Add a final small layer of chips, top with a small amount of beef and beans, and finish with the remaining 1/4 cup cheddar cheese.
  4. Melt the Cheese: Microwave the assembled nachos in 45-second increments until the cheeses melt and become bubbly. Alternatively, if your platter is oven-safe, place it in a preheated 325°F oven until the cheese is melted thoroughly.
  5. Add Fresh Toppings and Serve: Immediately scatter the diced avocado over the nachos. Spoon plenty of pico de gallo on top and add dollops of sour cream if desired. Serve hot and enjoy!

Notes

  • You can substitute ground turkey or chicken for a lighter protein option.
  • For extra heat, add more jalapeños or use hot chili beans.
  • Use a heatproof platter if baking in the oven; microwaving is quicker and works well.
  • Leftover nachos are best reheated in the oven or air fryer to maintain crispness.
  • To make this dish vegetarian, omit the ground beef and add extra beans and vegetables.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Tex-Mex

Find it online: https://yourdailycook.com/loaded-beef-and-bean-nachos-recipe/