Loaded Nachos
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.
Ingredients
- Beef & Mushroom Mixture:
- ½ lb ground beef
- ½ lb cremini mushrooms finely chopped
- 1 can chipotle in adobo juice only
- 3 garlic cloves chopped
- Salt pepper, cumin to taste
- Homemade Chips:
- Corn tortillas cut into sixths
- Vegetable oil for frying
- Salt to season
- Nacho Cheese Sauce:
- 1½ tbsp butter
- 1½ tbsp flour
- 1 cup milk + more if needed
- ½ cup grated American cheese
- 1 cup grated cheddar cheese
- Optional: paprika cumin, garlic powder
- Salt & pepper to taste
- Toppings:
- 1 avocado mashed with lime & salt
- Red onion thinly sliced & rinsed
- Cherry tomatoes blistered
- Charred corn 1 ear
- Jalapeños or fresno chilies sliced
- Sour cream
- Fresh cilantro
Instructions
- Cook beef & mushrooms until browned; season and stir in chipotle juice, garlic, cumin.
- Fry tortilla chips in hot oil (350°F) until crisp; season with salt while hot.
- Make cheese sauce: Whisk butter, flour, then milk. Add cheeses & spices; stir until smooth.
- Char veggies: Sear tomatoes in pan, char corn on flame, slice off kernels.
- Layer nachos:
- Add half the chips to tray
- Top with beef, cheese sauce, veggies, and toppings
- Repeat with remaining chips and toppings
- Serve immediately with extra sour cream, guac & cilantro.
Tried this recipe?Let us know how it was!