Wednesday, July 15, 2020

Loaded Nachos

Nachos and cheese is classic, but why not load them up with fresh pico de gallo, avocado, and more!

Now that I'm Team Avocado, I've been trying to eat them as much as possible. They are also supposed to be a good food for when you have high cholesterol, so that's also a bonus. I was (for the longest time) the only person who would eat avocado, but after Nick took almost a year's worth of business trips to San Diego where he got very authentic Mexican food, he has also taken a liking to avocado. These nachos are the best because they are loaded with avocados and all the other best toppings, like fresh pico de gallo, lots of cheese, cilantro, beef, and beans!

What you need:
  • 1 Tbsp. olive oil
  • 1 yellow onion, diced
  • 2 lb. ground beef
  • 1/2 tsp. chili powder
  • 1/2 tsp. paprika
  • 1/2 tsp. cumin
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 can (14.5 oz) pinto beans
  • 1/2 cup hot water 
  • Tortilla chips
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 whole avocado, diced
  • Sour cream
For the pico de gallo:
  • 6 roma tomatoes, diced
  • 1 jalapeno, finely diced
  • 1/2 bunch cilantro, chopped
  • Juice of 1 lime
  • 1/2 tsp. salt
  1. In a large skillet, heat olive oil over medium-high heat. Add half of the onion and cook until it starts to soften. Reserve the other half for the pico de gallo.
  2. Add ground beef and cook until browned, crumbling as you go. Drain, if needed.
  3. Add chili powder, paprika, cumin, crushed red pepper flakes, salt, and pepper. Stir.
  4. Add beans and hot water. Stir.
  5. Reduce heat to low and simmer for 5 to 10 minutes.
  6. For the pico de gallo: combine the other half of the onion with tomatoes, jalapeno, cilantro, juice of the lime, and salt.
  7. To assemble the nachos: place a layer of tortilla chips onto a foil-lined baking sheet.
  8. Top with 1/3 of the beef mixture and 1 1/4 cups cheddar cheese.
  9. Top with another layer of tortilla chips. Then top with another 1/3 of the beef mixture and all of the Monterey Jack cheese.
  10. Top all that with the last layer of tortilla chips, last 1/3 of the beef mixture, and reserved 1/4 cup cheddar cheese.
  11. Bake in a preheated 325 degree oven until cheese has melted.
  12. Immediately serve with diced avocado, pico de gallo, and sour cream on top.
Recipe from The Pioneer Woman

I love the added crunch that tortilla chips add to this Mexi Ranch Chicken Salad. If you're feeling extra adventurous, The Cupcake Project shared this whimsical and fun recipe for Loaded Funfetti Dessert Nachos that look like the best treat ever!

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