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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.
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Course: Appetizer
Cuisine: American
Ingredients Method

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

Method
 

  1. Cook beef & mushrooms until browned; season and stir in chipotle juice, garlic, cumin.
  2. Fry tortilla chips in hot oil (350°F) until crisp; season with salt while hot.
  3. Make cheese sauce: Whisk butter, flour, then milk. Add cheeses & spices; stir until smooth.
  4. Char veggies: Sear tomatoes in pan, char corn on flame, slice off kernels.
  5. Layer nachos:
  6. Add half the chips to tray
  7. Top with beef, cheese sauce, veggies, and toppings
  8. Repeat with remaining chips and toppings
  9. Serve immediately with extra sour cream, guac & cilantro.
Tried this recipe?Let us know how it was!