Loaded Nachos: The Ultimate DIY Nacho Tower You’ll Crave Every Weekend

These are not your average sad nachos drowned in neon cheese. We’re talking crispy, golden homemade chips, flavor-packed beef-mushroom topping, creamy nacho cheese sauce, and charred veggies—all stacked like a glorious Tex-Mex lasagna. It’s the kind of dish that makes your friends go “Wait… you made this at home?

Let’s be real—ordering nachos at a restaurant is a gamble. You either get a beautiful, balanced masterpiece, or you’re left with a pile of naked chips at the bottom like some kind of culinary betrayal.

So I decided to take matters into my own hands (and stomach) and make the kind of loaded nachos that deserve respect. You know—the kind where every chip gets a little love, every topping sings, and no bite is left behind.

The best part?

You can make a full tray of these gourmet-level nachos for the price of one appetizer at a pub.

Ingredients

This may look like a long list, but most of it is stuff you probably already have—or can grab without draining your bank account.

🧀 Beef & Mushroom Nacho Meat

• ½ lb cremini mushrooms, finely chopped
• ½ lb ground beef (70–80% lean is ideal)
• Salt & pepper to taste
• 1 can chipotle in adobo (use the juice only)
• 3 cloves garlic, chopped
• Pinch of cumin (optional)

Personal note: The mushrooms make the beef stretch further, taste meatier, and somehow add this juicy, umami magic. No one ever guesses they’re in there.

🫓 Homemade Tortilla Chips

• Corn tortillas (as many as you want—cut into sixths)
• Vegetable oil, for frying
• Salt, to season

Warning: Your house will smell like heaven. Neighbors may come knocking.

🔥 Nacho Cheese Sauce

• 1½ tbsp butter
• 1½ tbsp flour
• 1 cup whole milk (+ extra for thinning)
• ½ cup grated American cheese
• 1 cup grated cheddar cheese
• Spices (optional): paprika, cumin, garlic powder
• Salt & pepper to taste

🥑 Toppings (Mix & match your favorites)

• 1 avocado – mashed with lime & salt (a simple guac)
• Red onion – thinly sliced & rinsed (removes harsh bite)
• Cherry tomatoes – blistered in a hot pan
• Corn – charred on the cob, then sliced off
• Sliced jalapeños or fresno chilies
• Sour cream
• Cilantro leaves

Instructions

Cook the Mushrooms & Beef:

Sauté mushrooms in a splash of oil over medium-high heat until browned. Season with salt. Scoot to the side of the pan and cook the beef in the same skillet. Season, sear both sides, then crumble and mix with mushrooms. Stir in chipotle juice, cumin, and garlic. Cook until browned and flavorful. Set aside.

Make the Chips:

Heat oil to 350°F. Fry tortilla pieces in batches for 2–3 minutes, until golden and bubbly. Drain on a wire rack and salt while hot. Try not to eat them all before assembly. I dare you.

Make the Nacho Cheese Sauce:

Melt butter in a saucepan, whisk in flour, and cook briefly. Add milk, whisk until thickened. Add cheeses and spices, whisk until glossy and smooth. Thin with more milk if needed. Try not to drink it straight from the pot.

Char the Veggies

Blister cherry tomatoes in a hot pan with a splash of oil. Char corn directly over an open flame or hot pan, then slice off kernels.

Mash the Guac:

Mash one ripe avocado with lime juice and salt. Keep it simple—it’s all about freshness.

Build Like a Boss (Pro Tips)

This is where the fun begins. Don’t just dump everything on top—layer like lasagna.

1. On a tray, lay down half of your chips.
2. Top with a portion of beef-mushroom mix, then drizzle nacho cheese generously.
3. Scatter charred tomatoes, corn, onions, jalapeños, and cilantro.
4. Repeat with remaining chips, toppings, and a bit of guac and sour cream on top.
5. Garnish with more cilantro, serve immediately, and enjoy the looks of awe from your guests (or your dog).

FAQs

Q: Can I make this vegetarian?
Absolutely—just double the mushrooms and skip the beef.

Q: Can I bake the chips instead of frying?
Yes! Toss tortillas in a bit of oil and bake at 400°F until crisp. Frying is crispier, but baking is lighter.

Q: Is there a shortcut for nacho cheese?
Sure—melt Velveeta with a splash of milk. But trust me, once you try the homemade version, you’ll never go back.

Q: How do I keep nachos from getting soggy?
Layer! Don’t overload the top. And always serve hot.