The Only Loaded Nachos Recipe You’ll Ever Need

Summer nights are for fun food. And this recipe has that in scoop. This is definitely a “do try this at home” kinda dish and once you’ve made it once, you’ll never want to try another loaded nachos recipe again.

Best part? We’re well aware most people would’ve already abandoned their New Year’s resolutions or goals. And we’re here to help you get back on the right track (or even find a new goal). Without taking more of your precious time.

You Can “Read” While You Make This Loaded Nachos Recipe

If you promised you’d read more this year but have found your bookshelf doing little more than collecting dust, this is for you. Meet your new BFF — Blinkist. This app condenses non-fiction books into 15-minute audiobooks. So, you’ll be able to get at least one or two in while nailing this nachos recipe. Reading challenge, sorted!

READ MORE: This Beetroot Chocolate Cake Is So Moist It Doesn’t Even Need Icing

Beef & Bean Loaded Nachos Recipe

Loaded nachos are one of those dishes so delicious you can’t really choose a stand out ingredient. Between the guac, cheese, chips, beans, meat and more, with every layer you add, the more moreishs it becomes.

This loaded nachos recipe might be the exception, though. The star of this show is the cheese. It’s a souped-up béchamel — saucy, stretchy and delicious. You’ll never want to make nachos any differently after trying this recipe.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Mexican

Servings 6 people

Equipment

• 1 Frying Pan
• 1 Oveproof Dish

Ingredients

  

• 1 tbsp Olive oil
• 1 kg Beef mince
• 1 tbsp Dried oregano
• 2 tsp Ground cumin
• 2 tsp Smoked paprika
• 1 tsp Ground coriander
• 1 Onion, chopped
• 3 Garlic cloves, crushed
• 1 tbsp Tomato paste (concentrated puree)
• 400 g Tin black beans, drained and rinsed
• 400 g Tin chopped tomatoes
• 2 tbsp Sea salt
• 100 g Corn chips
• Big dollop of sour cream

Cheese Sauce

• 500 ml Béchamel sauce mix
• 125 ml Milk
• 200 g Grated cheddar
• 125 g Grated mozzarella

Guacamole

• 3 Small avocados, roughly chopped
• Juice of 1 lime
• t tsp Sea salt
• 1 tbsp Spring onion, green part only, chopped
• 1 tbsp Coriander, chopped
• 1 tbsp Pickled jalapeño, chopped

Tomato Salsa

• 2 Roma tomatoes, chopped
• 1 Golden shallots, chopped
• 1 tbsp Olive oil
• 1 tsp Red wine vinegar
• 1 tsp Sea salt
• 1 tsp Sugar

Optional Ingredients

• A margarita Although this could be classed as essential

Instructions

 

• Preheat the oven to 180°C. 
• Heat the oil in a large frying pan over high heat and brown the mince for 5 minutes or so, breaking up any large lumps as you go.
• Add the spices, onion and garlic and cook for another 5 minutes until the onion has softened.
• Add the tomato paste, black beans and tinned tomatoes. Half-fill the tomato tin with water and swish it around, then add to the pan. Season with the salt.
• Simmer over medium heat for 10 minutes so it reduces a bit. 
• Meanwhile, for the cheese sauce, make the béchamel, adding the milk slowly until the sauce is smooth. Fold in the grated cheese until melted and combined. Mmmm.
• Transfer the mince mixture to an ovenproof dish and nestle the corn chips on top.
• Drop spoonfuls of cheese sauce over the meat and corn chips.
• Bake for 10 minutes until golden and bubbly.
• While that’s happening, make the guacamole by combining all the ingredients in a bowl.
• Ditto for the tomato salsa.
• Eat the nachos with the guacamole, tomato salsa and sour cream.

Keyword beef, mexican dish, nachos

Kelleigh Korevaar

Kelleigh is the Managing Editor of Women’s Health. When she’s not convincing her colleagues to try the latest TikTok trends, you can find her planning a holiday that never leaves the group chat, binge-reading or eating her way through Cape Town.