Cheesy Loaded Nacho Platter

Cheesy Loaded Nacho Platter


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This dish is a fun dinner for a lazy night. You can share it with the whole family or save it all for yourself! In just a few minutes you have a dinner or snack that is sure to hit the spot!

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Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

8 servings


  • 1 Tbs. oil
  • 1 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
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 (14 1/2 oz.) can pinto beans, chili beans, or ranch style beans
  • 1/2 C. hot water
  • tortilla chips
  • 1 1/2 C. grated Cheddar cheese
  • 1 1/2 C. Monterrey Jack Cheese
  • 6 Roma tomatoes, died
  • 1 jalapeno, diced fine
  • 1/2 bunch cilantro, chopped
  • juice from 1 lime
  • 1/2 tsp. salt
  • 1 whole avocado, pitted and diced
  • sour cream, optional

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In a skillet, heat the oil and half the onion over medium-high heat. Cook until the oil starts to soften. Add the ground beef and cook until it's totally browned. Drain the fat. Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper to the skillet. Stir to mix. Add in the hot water and beans. Stir and reduce the heat to low. Let it simmer while you prepare the other ingredients.

To make the pico de gallo, combine the remaining half of the onion, tomato, jalapeno, cilantro, lime juice, and 1/2 tsp. salt in a bowl. Stir together and set aside.

To build the nachos, put the tortilla chip on a platter or large plate. Top with a layer of the beef and bean mixture. Add 1 1/4 C. cheddar cheese and another layer of chips. Top with another layer of the beef and bean mixture and all the Monterrey Jack cheese. Add a final small layer of chips and beef and bean mixture. Finish with the remaining 1/4 C. cheddar cheese.

Microwave in 45 second intervals until the cheese is melted and bubbly. Immediately top with the diced avocado and pico de gallo. Add dollops of sour cream, if desired.

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