Make the best loaded nachos with this easy recipe. Tortilla chips are topped with a ground turkey refried bean mixture, cheese, tomatoes, avocado and jalapeños for the perfect appetizer or game day snack!
These loaded nachos are everything you want in an appetizer or game day snack — crispy, cheesy, and flavor-packed!
Normally I opt for my sweet potato nachos or cauliflower nachos, but I was craving real deal nachos one day so I whipped up this recipe and it was too good not to share!
Crunchy tortilla chips are topped with shredded cheese and a ground turkey refried bean mixture and baked until warm and cheesy then topped with all the goods… tomatoes, avocado, sour cream, cilantro and jalapeños. It’s guaranteed to be a crowd pleaser!
PS: If you’re looking for more game day snacks my black bean dip, buffalo cauliflower wings and turkey chili are favorites of ours.
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Why You’ll Love These Nachos
- Perfect for Sharing – Let’s be honest, who doesn’t love nachos? Whether you’re feeding a crowd or just a few friends, these loaded nachos are perfect for sharing.
- Customizable – This recipe is super flexible. You can use ground turkey, chicken, or beef, and swap out any toppings to suit your taste. Add more veggies, go heavy on the cheese, or keep it light—whatever you’re in the mood for!
- Quick & Easy – With simple ingredients and minimal prep, these nachos come together in no time. They’re a great option for a weeknight dinner, a snack, or a last-minute party.
Ingredients Needed
- ground meat – I like using ground turkey or chicken for a leaner option, but you can go with lean ground beef if you prefer.
- taco seasoning – adds that bold, spicy flavor we all love. You can use a store-bought packet (I love the Siete Mild Taco Seasoning Mix), or make homemade taco seasoning if you want to control the spices and heat.
- refried beans – these add creaminess and extra protein to the nachos. I like to use the Siete pinto refried beans because they’re vegan and made with clean ingredients, but you can definitely opt for traditional refried beans if you like.
- tortilla chips – go for thick, sturdy chips that can handle all the toppings without getting soggy. I love Zack’s Mighty tortilla chips and Siete tortilla chips.
- shredded cheese – what are nachos without the cheese? Mexican cheddar or a Mexican blend works best for melting over the chips.
- toppings – fresh is always best! Pico de gallo, red onion, fresh cilantro, pickled jalapeños, sour cream (or greek yogurt) and diced avocado (or guacamole) are my go-to toppings. You can customize the toppings to your liking — add more or less, depending on your preferences.
Recipe Substitutions
- Swap the beans: If you’re not a fan of refried beans, black beans or pinto beans make a great substitute. Just mash them slightly for that creamy texture, or leave them whole for a different texture in your nachos.
- Make it vegan: If you’re looking to make these nachos vegan, you can easily swap out the ground meat for a plant-based alternative like tempeh or lentils.
- Make it dairy-free: Swap the yogurt/sour cream for a dairy-free alternative made from soy, cashew, or coconut. As far as cheese goes I’m unsure if there’s any vegan shredded cheese in stores that melts well, but I think using my vegan queso in this recipe would be an excellent option!
How to Make Loaded Nachos
Step 1: Add a layer of tortilla chips to a baking tray.
Step 2: Add the ground meat and seasonings to a skillet. Cook over medium heat until cooked through.
Step 3: Add refried beans and water to the cooked ground meat. Stir to combine.
Step 4: Toast the chips for a few minutes in the oven. Spread 1/2 the cheese on top.
Step 5: Begin layering your meat and cheese mixture by spreading the ground meat on the chips then more cheese.
Step 6: Layer the rest of the ingredients, finish with cheese, and bake for 5-6 min.
Brittany’s Tip!
Don’t skimp on the layers! One of the secrets to amazing loaded nachos is getting those layers just right. Instead of piling everything on top, try building your nachos in layers. Start with a base layer of chips, sprinkle on some cheese, and then add a portion of the meat and beans. Repeat the process until you’ve used up all your ingredients. Trust me, taking a little extra time to layer properly makes all the difference in flavor.
Serving Ideas
These loaded nachos are the perfect party snack! Prepare them for game days or weekend get-togethers with some of these sides for an epic combo.
- Guacamole – Creamy guacamole is always a hit. My go-to is this easy guacamole recipe that’s simple but packed with flavor. It’s the perfect dip to have alongside your nachos.
- Mexican Street Corn – Also known as elote, this recipe is a must if you’re looking to round out your meal. The corn is sweet and juicy, with a little kick from the spices and lime juice.
- Tacos – You can’t go wrong with adding tacos to the mix. Whether you’re into ground turkey tacos, fish tacos, or tempeh tacos, they’re a great way to add variety to your nacho night.
- Margaritas – If you’re looking for a drink pairing, a refreshing margarita is the way to go. Try my skinny margarita recipe for a lighter version that’s still full of flavor.
Storing Loaded Nachos
If you happen to have leftovers (which rarely happens with nachos!), you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, spread the nachos out on a baking sheet and pop them in the oven at 350°F for about 10-15 minutes, until they’re warmed through and the cheese is melted again. Keep in mind that the chips might not be as crispy as they were when first made, but they’ll still be delicious!
If you prefer, you can also store the toppings separately and assemble fresh nachos when you’re ready to eat. This way, you can keep the chips crispy and avoid sogginess.
Frequently Asked Questions
To avoid soggy nachos, try to layer the chips with cheese and the meat mixture before baking. This creates a barrier that helps prevent the chips from absorbing too much moisture from the toppings. Also, adding fresh toppings like pico de gallo and guacamole right before serving can help keep the nachos crisp.
It’s best to prepare and bake the nachos right before serving to keep the chips crispy. But you can totally prep the toppings and meat mixture ahead of time. When you’re ready to serve, simply assemble and bake.
More Appetizers Ideas
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Preheat oven to 400°F and line a baking sheet with parchment paper or foil. I used foil
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Add a layer of tortilla chips to baking sheet and set aside.
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Add oil to a skillet over medium heat. Once hot add ground meat and taco seasoning and saute until meat is cooked through. Add refried beans and water. Stir to combine and heat until warm. Remove from heat.
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Add chips to the oven for 4-5 minutes to toast.
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Carefully add ½ of the cheese on top and under the chips and kind of toss them around. The cheese will begin to melt a bit and that’s perfect.
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Spread ground meat mixture on the chips as well, being sure to spread it out and add some on different layers.
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Sprinkle remaining cheese on top.
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Bake about 5-6 minutes until cheese has melted.
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Remove from oven and add all the toppings. Enjoy immediately.
Serving: 1serving | Calories: 452kcal | Carbohydrates: 25g | Protein: 24g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 85mg | Sodium: 776mg | Potassium: 278mg | Fiber: 6g | Sugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
