These loaded Taco Nachos are a fun, light weeknight dinner or even an appetizer among friends. Top corn tortilla chips with taco seasoned ground beef, grated cheese and all the taco fixings you love; like lettuce, tomatoes and black olives.
As a kid I’m pretty sure my Mom called this mess a Mexican pizza. Maybe there was refried beans involved? Maybe not. But what I do remember is my little self picking off just about everything except the meat and cheese. With that said, you could totally add refried beans and peppers – it would be delicious.
Instead of calling this a Mexican pizza, I went with taco nachos because in my head, that’s exactly what this is. Consequently, my own family has decided to tease me for naming these taco nachos. Why? Who knows. It’s a fun name, right? They probably do it because they like to give me a hard time. I was told “Mom, shouldn’t the chips be taco shells for these to really be called taco nachos?” or “Aren’t these just nachos with lettuce?”
First of all, how rude [said in my best Stephanie Tanner (Full House) voice]. Second of all, um no. They are taco nachos, thankyouverymuch. Seems to me like they should get their own blog and then they can name the recipes however they want.
Basically what you have here is everything you love about tacos just in nacho form. From the taco seasoned ground beef to cheese to lettuce, tomatoes, black olives and sour cream and hot sauce. Taco nachos are a thing and a delicious thing at that.
To Make These Loaded Taco Nachos You Will Need:
- lean ground beef
- taco seasoning
- tortilla chips
- white onion
- cheddar jack cheese
- green onions
- chopped tomatoes
- black olives (if that’s your thing)
- sour cream
- hot sauce of your choice – we like Tapatío.
For The Taco Meat:
To start, use a spatula to break up a pound of lean ground beef. Next, cook over medium heat until browned and fully cooked. Then season the meat with 1-1/2 tablespoons of taco seasoning and set off to the side.
If you’d rather turkey taco nachos, go for it! Therefore another delicious option would be ground chicken, that would also be a lean way to enjoy these nachos.
For Making The Nacho:
While the ground beef is cooking, the next step is to scatter a single layer of corn tortilla onto a rimmed, metal baking sheet. Then top with a little cheese, then ground beef and chopped white onion. My cheese of choice is always cheddar jack, but if you’d rather use cheddar, you could certainly do that or Monterey Jack cheese. I also like using raw white onions on these nachos, but you could also cook them with the meat to soften them up or use finely dice red onion. Options are endless, really.
Then top with more cheese and slid the pan onto the middle rack of your preheated 325º oven for about 5 to 8 minutes or until the cheese has melted.
Cheesy nacho heaven right there ^^^
Finally, now comes the fun part. The toppings! Use whatever taco toppings you love and prefer. For me, it’s the usual suspects are lettuce, tomatoes, green onions, black olives and fresh cilantro. And maybe sweet bell peppers or slices of spicy jalapeños.
As if this isn’t delicious enough, to push these loaded nachos over the top, a little sour cream and hot sauce is in order. Because who doesn’t love sour cream on their nachos? I’m confident you’ll love how the cool sour cream works in contrast with the spicy hot sauce. Above all, the whole nacho is delicious and not to mention SO easy.
All you need is a sombrero and a margarita or three to make this meal complete.
Loaded Taco Nachos
- 1 pound ground beef
- 1½ tablespoons homemade taco seasoning
- corn tortilla chips
- 1 to 2 cups cheddar jack cheese, or use your favorite
- 1/2 a white onion, diced small
- 1½ cups chopped iceberg lettuce
- 1 medium tomato, diced
- 2 ounces black olives
- 2 green onions, sliced
- 1/4 cup cilantro, chopped fresh for serving
- 1/4 cup sour cream, for serving
- hot sauce, for serving
- In a medium skillet, cook the ground beef over medium heat until fully cooked and browned. Add in the taco seasoning and continue to cook or another minute or so.
- Preheat your oven to 325°.
- Scatter the tortilla chips in an even layer on a rimmed metal baking sheet. Top with a little shredded cheese, the meat, onions and more cheese.
- Bake the nacho on the middle rack of you preheated oven for 5 to 8 minutes or until the cheese has melted.
- Remove and top with lettuce, tomatoes, green onions and any other toppings you prefer.
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