Loaded Nacho Platter

Ingredients

For the Nachos

• 12 ounces sturdy tortilla chips
• 1 pound lean ground beef
• 2 tablespoons taco seasoning
• 1/3 cup water
• 1 can (15 ounces) black beans, rinsed
• 2 1/2 cups shredded Mexican-blend cheese
• 1/2 cup sliced pickled jalapeños

Fresh Toppings

• 1 cup pico de gallo
• 1 avocado, diced or 3/4 cup guacamole
• 1/2 cup sour cream
• 1/4 cup sliced black olives
• 3 green onions, sliced
• Fresh cilantro

Substitutions

• Ground turkey can replace the beef for lighter nachos; brown it thoroughly to 165°F and increase the taco seasoning slightly if needed.

Instructions

Step 1: Cook the beef

Brown the beef in a skillet until it reaches 160°F. Drain, add taco seasoning and water, and simmer until the liquid is absorbed.

Step 2: Layer

Heat the oven to 400°F. Spread half the chips on a sheet pan and add half the beef, beans, cheese, and jalapeños. Repeat the layers.

Step 3: Bake

Bake 8 to 10 minutes, until the cheese is fully melted.

Step 5: Serve

Serve at once, placing extra salsa on the side rather than over the chips.

How to Store Leftovers

Refrigerate cooked meat, beans, cheese, and other perishable toppings from Loaded Nacho Platter within 2 hours and use within 3 to 4 days. Store chips and fresh toppings separately and rebuild only the amount you plan to serve.

How to Reheat

Reheat the beef and beans separately, then layer them over fresh tortilla chips with cheese and warm just until the cheese melts. Add pico de gallo, avocado or guacamole, sour cream, green onions, olives, and cilantro after heating.

How to Serve It

• Salsa or pico de gallo
• Sour cream
• A fresh salad

Common Mistakes to Avoid

• Building over chips too early.
• Adding cold toppings before reheating.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.