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Loaded Nachos

Loaded Nachos


  • 1 pound ground beef
  • 1/2 small red onion, minced
  • 1/2 cup sweet red bell pepper, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon ancho chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • Dash of cayenne pepper, to taste
  • 6 ounces taro chips (or tortilla chips of your choice)
  • 8 ounces sharp cheddar cheese, grated (omit for dairy free)

Pico de Gallo

  • 1 pound fresh tomatoes
  • 1/2 fresh jalapeno, stem and seeds removed
  • 1/2 cup fresh cilantro, about 2 handfuls
  • 1/4 red onion
  • 1 lime, juiced
  • 1 clove garlic, crushed
  • Pinch of salt


  1. Warm a large skillet to medium heat. Preheat oven to 350 degrees. Line a large, rimmed baking sheet with parchment paper and set aside. Brown the ground beef in the skillet, crumbling the meat into small pieces. After about 3 minutes, once the meat is partially cooked, drain any excess grease. Add the onions, bell peppers, tomato paste, and all the spices. Lightly simmer for 15 minutes, stirring occasionally.
  2. Lay the chips on the baking sheet, creating an even layer. Top with taco meat and shredded cheese. Bake for 7 to 10 minutes or until the cheese is fully melted and bubbly.
  3. While the nachos are baking, make the pico de gallo by finely chopping all ingredients and stirring together. Top the nachos with pico de gallo and any other desired toppings.
  4. Garnish with avocado slices, guacamole, black olives, hot sauce, shredded lettuce, or lime wedges.


  • Recipe and image courtesy of Caroline Potter


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