LOADED NACHOS

By Peggie

These are the absolute epitome of loaded nachos… a mixture of tortilla and corn chips topped with tons of cheese and all of the best toppings you could imagine

Ingredients

• 1 1 bag 1 (13-ounce) bag tortilla chips
• 1 1 bag 1 (10.5-ounce) bag Fritos Scoops
• 12 12 12 ounces Monterey Jack cheese, shredded (3 cups)
• 12 12 12 ounces sharp cheddar cheese, shredded (3 cups)
• 1 1 can 1 (16-ounce) can refried beans
• 1 1 can 1 (15-ounce) can black beans, drained
• 1/2 1/2 1 pound ground beef, cooked with 1 packet of taco seasoning
• 1 1 1 poblano pepper, seeded and cut into thin strips
• 1 1 1 medium Spanish onion, finely chopped
• 1 1 jar 1 (16-ounce) jar taco sauce
• 1 1/2 1 1/2 1/2 cups salsa
• 2 2 2 cups sour cream
• 1 1 jar 1 (12-ounce) jar pickled sliced jalapeños, drained
• 6 6 6 scallions, thinly sliced
• 1 1/2 1 1/2 1/2 cups frozen corn kernels, thawed
• 2 2 2 avocados, chopped
• 1 1 1 cup coarsely chopped cilantro

Details

Servings 6
Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

DIRECTIONS:


Preheat oven to broil.

Evenly divide the tortilla chips and Fritos between two rimmed half sheet pans. Top the chips evenly with the Monterey Jack and cheddar cheeses, then add the refried beans and black beans, the taco-seasoned ground beef, poblano pepper, and onion.

Broil for 3 to 6 minutes, until the cheese is melted and the cheese and chips start to brown around the edges.

Remove from the oven and top with the taco sauce, salsa, sour cream, jalapeños, scallions, corn, avocado, and cilantro. Serve immediately.


Feel free to omit or swap out toppings based on your personal preferences.
You can use 2 tablespoons homemade taco seasoning + 2/3 cup water to cook your ground beef in lieu of the seasoning packet.
I’m including all of the original measurements for the toppings, but I didn’t use all of the taco sauce or sour cream, just did a drizzle. Totally go based on your personal preferences here!
If you’re serving these immediately, go ahead and add all of the toppings, however if you have folks that might be coming and going (or some picky eaters), you can set up all of the topping ingredients listed after the onion bar-style so people can add their own toppings as they wish.


There are two big keys to these nachos:

#1: Don’t Cram the Pans! Don’t try to stuff all of the chips onto one pan – you’ll end up with a big pile of chips that only have toppings on the very top layer and lots of naked chips underneath. No bueno. By keeping everything in as thin a layer as possible, you guarantee that almost all of the chips will have at least some topping on them.

#2: Don’t Skip the Fritos! This is the very first nachos recipe I’ve ever seen that uses Fritos Scoops in addition to tortilla chips, and seriously, it’s brilliant. That periodical bite of corn chip heaven is sublime. (And if you’re a Frito freak like me, then you’re going to want to put Frito pie on your menu ASAP as well.)