Loaded Nachos
Crispy tortilla chips topped with melted cheese, seasoned protein, and fresh garnishes. Baked until cheese softens, then layered with customizable toppings for a warm, textured appetizer or light meal.
Ingredients
Method
Preheat oven to 375°F (190°C). Spread tortilla chips in a single layer on a sheet pan.
Season and cook the protein (ground meat, beans, or poultry) on the stovetop if not already prepared; drain excess fat. If using a component like taco seasoning, add it now and stir to coat.
Dice red onion, slice jalapeños, chop cilantro, and cut lime into wedges. If using fresh avocado, slice it just before serving.
Scatter cooked protein evenly over the chips, then sprinkle shredded cheese over the top, covering as much as possible.
Bake for 10–12 minutes until cheese is fully melted and chips are warm.
Remove from oven and arrange red onion, jalapeños, and cilantro over the warm nachos.
Drizzle sour cream and salsa over the top; add dollops of guacamole. Serve with lime wedges on the side for squeezing.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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