Loaded Nachos Recipe

Notes

• Ingredient Tips and Substitutions Tortilla chips: I recommend checking out your bakery section for chips that were fried in-house or locally. These are typically made from tortillas which make the sturdiest chips. I have also had success with La Fortaleza Tortilla Chips, pictured in this recipe. They are sold at Costco in two 3-pound bags for less than $9. Toast the chips in the oven for a few minutes: I don’t always do this but it’s great insurance if you don’t have the thickest chips or you know the nachos won’t be devoured quickly. Spread the nachos on a large baking sheet or two baking sheets and bake at 350 degrees F for 5 minutes or so until you begin to smell their nutty aroma. This helps to crisp them up a bit more by drying them out. Ground turkey or ground chicken: Can be evenly swapped for the ground beef. If you really want the ground turkey to taste like beef, I suggest adding 2 teaspoons beef bouillon while cooking and crumbling. I use this trick in my turkey tacos, turkey chili and turkey meatballs and it is AMAZING! If you do use beef bouillon, then omit the salt and add salt to taste to the filling. Refried beans: Adds an irresistible creaminess that is heavenly with the beef. You may also substitute with pinto beans or black beans, but the taco meat won’t be as creamy, cohesive and overall swoon worthy. Use FRESHLY shredded cheeses: Please grate your own cheese because they melt better (and taste better!) than pre-packaged cheeses. Pre-shredded cheeses are coated with anti-clumping chemicals so they don't clump in their packaging which also prevents them from melting as seamlessly. Store bought cheese: If you don’t have time, ingredients or the desire to make your own queso, it’s also sold in the jar. I particularly like the Tostitos brand queso. It comes in a variety of flavors such as salsa con queso, queso blanco and southwest cheese corn dip. Shredded cheese substitute: You can swap the cheese sauce with layers of 4 cups of FRESHLY shredded cheeses such as Colby Jack and Monterrey. Bake the nachos with the cheese and ground beef for about 10 minutes at 350 degrees F. More protein options: Shredded Mexican Chicken (Crockpot): simmered with Mexican spices, salsa and green chilies for chicken that’s dripping with flavor and SO tender. Mexican shredded chicken: shortcut chicken with robust fiesta seasonings made with rotisserie chicken. Mexican Shredded Beef: spoon tender braised beef (in the crockpot, oven, stove or instant pot) with a caravan of rich, earthy, fiesta seasonings, punchy salsa, tangy green chilies, savory beef broth and smoky liquid smoke. Beef Barbacoa (Crockpot): crazy juicy beef slow cooked until melt-in-your-mouth tender infused with a tangy, chipotle sauce. Barbacoa Beef is known for its intense flavor and perfect balance of chipotle peppers, cumin, oregano and lime juice. Carne Asada: is the quintessential Mexican steak marinated in orange juice, lime juice, soy sauce and a splash of liquid smoke then spice rubbed with cumin, chili powder, smoked paprika, garlic and onion. It’s juicy, flavorful and crazy good. Carnitas (Crockpot): juicy pork smothered in a dynamic fiesta spice rub then slow cooked with orange juice and lime juice then finished in the oven to create glorious caramelized crispy burnt ends. Chipotle Sweet Pulled Pork: a Cafe Rio Copycat that’s juicy, tender, melt-in-your-mouth with the perfect balance of saucy sweet heat. Prep Ahead for Easy Assembly These loaded homemade nachos are best served fresh, as soon as they’re assembled – but don’t let that stress you out! You can prep all of the ingredients ahead of time and reheat when ready. If you want to keep the prep extra easy, top your nachos supreme with store-bought ingredients (pico de gallo, guacamole, nacho cheese etc.). Ground Beef/Refried Beans: can be made up to 3 days ahead of time and stored in an airtight container. Reheat gently on the stove, stirring in additional water as needed to thin to desired consistency. Remember to keep the mixture pretty thick, however, to avoid soggy nachos. Nacho cheese: can be made 5 days ahead of time and stored in an airtight container. To reheat, transfer the sauce to a small sauce pan and heat over medium-low until warmed through, stirring often – do NOT let it boil. Add milk to thin to desired consistency. Toppings: prep all of the toppings up to 2 days ahead of time. Drain the pico of any excess moisture and serve at room temperature. The guacamole will keep well for up to a day without changing color very much – just make sure to store in the refrigerator with a piece of plastic wrap pressed directly against the surface of the guacamole to prevent oxidation. Bring to room temperature before serving.