Loaded Nachos Topping Recipe
Mexican-American · Appetizer · 25 min total
A hearty, cheesy, and spicy topping perfect for piling onto crispy tortilla chips for a crowd-pleasing snack or main dish.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
520
kcal/serving
kcal/serving
Ingredients
- 1 lb ground beef (80/20)
- 1 tbsp vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1/2 cup water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 cup pico de gallo or salsa
- 1/4 cup sliced jalapeños (optional)
- 2 tbsp chopped fresh cilantro
Instructions
- Heat oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned, about 5 minutes. Drain excess fat.
- Add onion and garlic to the skillet; cook until softened, about 2 minutes. Stir in taco seasoning and water; simmer until thickened, about 3 minutes.
- Stir in black beans and cook until heated through, about 1 minute. Remove from heat.
- Spread tortilla chips on a baking sheet or platter. Spoon the beef-bean mixture over chips. Sprinkle with both cheeses.
- Broil on high for 2-3 minutes until cheese is melted and bubbly. Watch carefully to avoid burning.
- Top with dollops of sour cream, pico de gallo, jalapeños, and cilantro. Serve immediately.
Tips
- For a vegetarian version, substitute ground beef with crumbled tofu or extra beans.
- Store leftover topping separately from chips to prevent sogginess; reheat in a skillet.
- Customize with toppings like guacamole, diced tomatoes, or black olives.
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