These Loaded Nachos are just that-loaded with nothing but goodness! This total comfort food appetizer will please the crowd or happily fill your family’s stomachs for dinner!
This recipe comes from Stephanie Tarnasky, the owner and founder of a cute clothing store called Love Olive Co. She shared it in her stories a while back and my sister saw and sent it to me. I’ve adapted the recipe slightly and you can certainly adapt it to fit your individual taste.
Oh my goodness, I cannot even begin to describe to you how delicious this sheet pan full of nachos is! We enjoyed it for Cinco de Mayo, but you can certainly partake of this scrumptiousness any day of the year! It’s so indulgent and yet so worth it!
You start with a layer of tortilla chips. You choose corn or white. Then, sprinkle those generously with shredded cheddar, sliced olives, diced red onions and black beans (you can sub the black beans for refried beans, if you prefer).
Then, you bake that to perfection while preparing a phenomenal goopy hamburger cheese sauce (you can sub in chorizo if you want to up the flavor even more). You’ll smother the nachos with that, then top with all your favorite toppings. We added cilantro, salsa, guacamole, sour cream and chopped tomato. Then, eat to your heart’s content! I’m telling you, it’s heaven! This recipe makes a lot, so you’ll probably want to share. 🙂 But, then, nachos are meant to be shared, aren’t they?!
This one’s a test of the self control! The combo of all the ingredients together is sheer perfection! Who needs to go eat nachos at a restaurant when you can make these at home? And they’re better than most of the nachos I’ve had when I’ve eaten out.
I know you’re going to love this recipe too! I certainly can’t wait until I can make these again! I don’t see how anyone couldn’t smile after diving into this pan of phenomenal deliciousness! Just be sure to enjoy them immediately after preparing, because nachos don’t keep well and these are best when warm.
- 1 lb. ground beef Cooked and crumbled. Be sure to salt and pepper it, then drain the grease.
- 16 oz. Velveeta cheese
- 1 can 10 oz Rotel
- 1 can green chiles 4 oz
- 1 bag tortilla chips corn or white (at least 11 oz, but add more if you'd like)
- 2 c. shredded cheddar cheese
- 1 can 3.8 oz sliced olives, drained
- 1/2 c. diced red onion
- 1/2 or full can 15 oz black beans, rinsed and drained(add as much or as little as you like) (sub black beans for refried beans if you prefer)
- Topping options:
- chopped cilantro
- diced green onion
- hot sauce
- sour cream
- diced tomato
- finely-diced jalapeno
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare the cheese sauce by stirring together cooked ground beef (grease drained), velveeta (cut it into cubes so it will melt quicker), Rotel and green chiles in a large skillet over medium heat until the cheese melts completely. Remove it from the heat and stir it intermittently while you prepare the rest of the recipe.
- Pour tortilla chips into a big sheet pan and spread them out evenly.
- Sprinkle shredded cheddar evenly over the chips. Then sprinkle olives, diced red onion and black beans over.
- Bake for 7-10 minutes, or until toppings are warm and cheese is melted.
- Pour warm cheese sauce evenly over the chips, then add your favorite toppings (from the list above or others) and serve immediately.
I think we need to make a monthly tradition of loaded nachos for dinner. These are almost too good to be true!