Description
A flavorful and flexible loaded nacho bar perfect for game day or casual parties, featuring layers of seasoned ground beef, melted cheese, fresh pico de gallo, and creamy guacamole.
Ingredients
Scale
- 6 cups sturdy tortilla chips
- 1 pound lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 cup rinsed black or pinto beans
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 2 medium tomatoes, diced
- ½ cup diced white onion
- 1 minced jalapeño (seeded for less heat)
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Sliced jalapeños (fresh or pickled)
- Guacamole (from 2 ripe avocados, 1 tablespoon diced onion, 1 tablespoon chopped cilantro, juice of half a lime, salt to taste)
- Sour cream or Mexican crema
- Sliced black olives (optional)
- Thinly sliced green onions
- Fresh cilantro leaves for garnish
- Optional extras: corn kernels, diced bell peppers, pickled red onions
Instructions
- Heat a large skillet over medium-high heat. Add ground beef and cook for 6–8 minutes, breaking it up with a spatula. Drain excess fat if needed.
- Season beef with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir and cook for another 2 minutes. Remove from heat and set aside.
- In the same skillet, heat rinsed beans over medium for 3–4 minutes with a pinch of salt and a squeeze of lime juice. Stir occasionally and keep warm.
- Prepare pico de gallo by mixing diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Let sit for 10 minutes.
- Make guacamole by mashing avocados with diced onion, cilantro, lime juice, and salt. Keep chilled until serving.
- Preheat oven broiler or set oven to 400°F (205°C). On a baking sheet or oven-safe dish, spread a layer of tortilla chips.
- Evenly sprinkle half of the cooked ground beef and beans over the chips. Cover with shredded cheddar and Monterey Jack cheese.
- Place under broiler for 3–5 minutes until cheese melts and bubbles. Watch closely to avoid burning.
- Add dollops of pico de gallo, guacamole, and sour cream on top. Scatter sliced jalapeños, olives, green onions, and cilantro leaves.
- Serve immediately and let guests build their own plates. Keep extra toppings in bowls for refills.
Notes
Use thick, sturdy tortilla chips to prevent sogginess. Layer meat and beans first, then cheese, melt cheese under broiler, and add fresh toppings last. Prepare meat and beans ahead to save time. Add fresh chips on top if soggy before serving. Season beef well for best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 450
- Fat: 22
- Carbohydrates: 30
- Protein: 28
Keywords: nachos, loaded nachos, game day recipe, tailgate party, easy party food, ground beef nachos, pico de gallo, guacamole, crowd-pleaser