Loaded nachos pair perfectly with Salsa Verde, Homemade Salsa, or Queso Blanco. They’re delicious and a party favorite!
We Love Homemade Nachos!
I have a weakness for chips and dip! Spinach Artichoke Dip, 7 Layer Bean Dip and Salsa are some of my favorites, but putting the chips and dip together in Loaded nachos is even better! With all the different toppings and flavors, these nachos are definitely “loaded” and definitely delicious. They’re not only a great main dish, but also an appetizer! Why we love them:
Flavor explosion. With this combination of ingredients, homemade nachos offer a burst of flavor in every bite. Perfect for sharing. Whether you are hosting a Mexican dinner or need a game day appetizer everyone can dig in and enjoy, since this makes a full pan! Easy peasy. This dish uses easy ingredients, has a quick prep time, and is ready to serve in only 30 minutes.
Loaded Nacho Ingredients + Toppings
corn tortilla chips – store-bought, Homemade Tortilla Chips, or Baked Tortilla Chips ground beef – or use ground chicken, ground turkey, steak, carne asada, shredded chicken, or sweet pork water black beans – or use pinto beans or Refried Beans taco seasoning – store-bought or Homemade Seasoning Veggies: sweet onion, Roma tomatoes, jalapenos, fresh cilantro other veggies: corn, green chiles, black olives, green onions lime juice – fresh or from a bottle salt shredded cheddar cheese – we love Mexican blend or Monterrey Jack best or Nacho Cheese Sauce Avoid pre-packaged shredded cheeses as they are coated with an anti-clumping agent which inhibits their ability to melt well. avocado – or avocado cream sauce sour cream
Other Toppings: Guacamole, Red Salsa, Sweet Salsa Verde, or hot sauce.
How to Make Loaded Nachos
Storing info
Make ahead of time. Sheet pan nachos are best when eaten hot out of the oven. You can prep all the ingredients the day before and store them separately until you’re ready to assemble and bake. STORE this leftover best nachos recipe covered in the fridge for 1-2 days. To reheat, place them on a parchment-lined baking tray. Remove the lettuce. Reheat in a low-temperature oven, carefully watching to ensure the chips don’t burn.
Recipe Video
