Fully Loaded Nachos never last long. They are a favorite in our house for lunch or dinner and a great use for leftover taco meat you might have on hand. It wouldn't be game day without Nachos Supreme with everything on 'em and I'm lucky if the pan last more than a few seconds as a Super Bowl Appetizer. I like to make an easy homemade nacho cheese sauce for over the top because it just makes them so good.
These Fully Loaded Nachos Supreme has Taco Seasoned Ground Beef, Refried Beans, Cheesy Nacho Cheese Sauce, Pickled Jalapeños, Olives, and whatever other toppings your heart desires.. These Nachos are also delicious made with Slow Cooked Pork Carnitas, Slow Cooker Beef Barbacoa or left over Shredded Beef Enchilada Meat.
L.J.'s been begging me for over a week to make my recipe for Fully Loaded Nachos, so we made Nachos instead of Taco's for Taco Tuesday. So I guess we had Nacho Tuesday, it might be a new thing in our house because I've already had multiple requests to have Fully Loaded Nachos again.
These Nachos are super simple to make and great for those busy weeknights with the kids back-to-school, the whole family will love. We also love these for an easy lunch on the weekend. It's a super simple meal packed with plenty of flavor!
In a large skillet brown 1 pound Ground Beef and 1 medium sized Diced Onion over medium-high heat. Drain off excess fat.
Stir in:
- 1 1/2 teaspoons Ground Chili Powder
- 1 teaspoon Granulated Garlic
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Dried Cumin
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Salt
Add 1/2 cup Water and cook until ground beef is cooked through and most the water had evaporated.
To make the Nacho Cheese Sauce in a small sauce pan over medium-high heat add 2 tablespoons Butter and stir until melted.
Whisk in 2 tablespoon All-Purpose Flour and cook until flour starts to bubble.
Slowly stir in:
- 3/4 cup Chicken Stock
- 3/4 cup Milk
Remove from heat and stir in 2 cups Grated Cheddar Cheese.
Whisk until cheese is melted. For Spicy Nacho Cheese Sauce whisk in 2 tablespoons Finely Diced Pickled Jalapeños.
Fill a large rimmed baking sheet with your favorite Tortilla Chips. Cover with Taco Seasoned Ground Beef and 16 ounces Heated Refried Beans.
Cover Ground Beef with 16 ounces Heated Refried Beans or drained and rinsed Black Beans. Cover with Nacho Cheese Sauce.
If you like spicy Fully Loaded Nachos you can sprinkle 1/2-1 whole Diced Jalapeño and a 2-3 tablespoons Diced Pickled Jalapeños over the top. We usually will add the jalapeños this way so if anyone doesn't like the heat we can make a non-spicy section.
Top with your favorite toppings like:
- 1 cup Sliced Black Olives over the top
- 1/2 head Finely Sliced Romaine Lettuce
- 1 whole Diced Tomato
- 1-2 whole Diced Avocado
- 1 handful chopped Cilantro.
Serve with Pico De Gallo, your favorite salsa and sour cream if desired.
Dig in and enjoy. By far my all time favorite Fully Loaded Nachos.
Don't forget to make a batch of Raspberry Margaritas or Slushy Mango Margaritas to serve along side these Nachos.
Yield: 6
Nachos
Fully Loaded Nachos never last long. They are a favorite in our house for lunch or dinner and t wouldn't be game day without Nachos Supreme with everything on 'em. I like to make an easy homemade nacho cheese sauce for over the top because it just makes it's just so good.
Ingredients
Nacho Seasoned Ground Beef
- 1 pound Ground Beef
- 1 whole Medium Sized Onion, Diced
- 1 1/2 teaspoons Ground Chili Powder
- 1 teaspoon Granulated Garlic
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Dried Cumin
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Salt
- 1/2 cup Water
Nacho Cheese Sauce
- 2 tablespoons Butter
- 2 tablespoons All-Purpose Flour
- 3/4 cup Chicken Stock
- 3/4 cup Milk
- 2 cups Cheddar Cheese, Grated
- 2 tablespoons Chopped Pickled Jalapeños (Optional for Spicy Nacho Cheese Sauce)
For Nachos Supreme
- 1 large bag Tortilla Chips
- 16 ounces Refried Beans Or Rinsed Black Beans, Heated
- 1/2-1 whole Jalapeno, Seeded and Diced (Optional)
- 2-3 tablespoons Pickled Jalapeños, Diced (Optional)
- 1 cup Black Olives, Sliced
- 1/2 head Romaine Lettuce, Sliced Thin
- 1 whole Tomato, Diced
- 1 whole Avocado, Diced
- 1 handful Cilantro, Chopped
For Serving Nachos
- Pico De Gallo
- Salsa
- Sour Cream
- Hot Sauce
Instructions
- In a large skillet add ground beef and onion. Cook over medium-high heat until brown. Drain excess fat. Add seasonings and water, bring to a simmer. Reduce heat to low. Cook for 5 minutes or until water is reduced and meat cooked through.
- While Taco Meat cooks make Nacho Cheese Sauce: In a small sauce pan over medium-high heat add butter and cook until melted. Sprinkle with flour and whisk until smooth and bubbly. Slowly stir in chicken stock and then milk. Bring to a simmer and cook until thickened and smooth about 2-3 minutes. Remove from heat and whisk in grated cheese until smooth. Stir in pickled jalapeños if desired.
- To assemble fill a large rimmed baking sheet with tortilla chips, cover with ground beef mixture, then with refried beans or black beans, cover with nacho cheese sauce, then finish layering with desired ingredients in order listed.
- Serve with Pico De Gallo, salsa, sour cream, and hot sauce if desired.
Nutrition Facts
Calories
833Fat
53 gSat. Fat
19 gCarbs
59 gFiber
11 gNet carbs
47 gSugar
8 gProtein
33 gSodium
1734 mgCholesterol
107 mgCalories calculated as the crock pot buffalo pulled chicken only without optional condiments for serving and will vary depending on what's chosen. The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.
©2016 Serena Bakes Simply From Scratch
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