Loaded Cheese Nachos

My roommate Maria taught me the art of nachos during our Friday movie nights in college. She insisted everything must be assembled in layers, never piled all at once. The first time I tried dumping everything on together, the bottom chips were soggy while the top remained bare. Now I build them with the patience of someone constructing a house of cards.

Last summer I made these for my sisters birthday party and watched her normally reserved father go back for thirds. Theres something universally comforting about a platter of loaded nachos appearing on the table. People gravitate toward them like magnets.

Ingredients

• 200 g tortilla chips: Choose sturdy chips that can hold up under layers of toppings without crumbling
• 200 g shredded cheddar cheese: Sharp cheddar provides that bold flavor that cuts through all the other toppings
• 100 g Monterey Jack cheese: This melts beautifully and adds a mild creamy balance to the sharp cheddar
• 150 g canned black beans: Rinse them thoroughly to remove the canning liquid and prevent sogginess
• 2 fresh jalapeños, thinly sliced: Keep the seeds if you want more heat or remove them for a milder kick
• 100 g cherry tomatoes, diced: These add a burst of freshness that cuts through the rich cheese
• 1 small red onion, finely chopped: Raw onion provides a sharp contrast to the melted cheese
• 2 tablespoons fresh coriander, chopped: Scatter this on last to maintain its bright flavor and color
• 1 ripe avocado, diced: Add these right before serving to prevent browning
• 200 g ground beef: Season simply with chili powder and cumin to complement without overpowering

Instructions

Prepare the meat:

Heat olive oil in a skillet and cook the ground beef with chili powder, cumin, salt, and pepper until browned throughout, breaking it up as it cooks

Heat the oven:

Preheat your oven to 200°C so its ready when you finish assembling the layers

Build the foundation:

Spread tortilla chips in a single layer on a large ovenproof platter or baking sheet, choosing your largest chips for the base

Add the beans and cheese:

Scatter the drained black beans evenly over the chips, then distribute both cheeses across the surface

Layer the meat and heat:

If using ground beef, sprinkle it on top along with the jalapeños and half the red onion before baking for 8-10 minutes until the cheese bubbles

Finish with fresh toppings:

Remove from the oven and immediately scatter with cherry tomatoes, avocado, remaining onion, and fresh coriander while everything is hot

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My husband proposed to me over a plate of these nachos at our favorite dive bar. He was too nervous to eat a single one until I said yes.

The Secret to Perfect Cheese Coverage

I learned that pre-shredded cheese often has anti-caking agents that prevent proper melting. Grating your own cheese from blocks makes a noticeable difference in how smoothly it coats each chip. The texture becomes silkier and the flavor tastes cleaner.

Chip Selection Matters

Restaurant style chips with their thin curvature hold toppings better than thick, dense corn chips. The slight bowl shape acts as a natural container for beans and cheese. I once used leftover baked tortilla squares and everything slid right off.

Timing Your Assembly

Have all your cold toppings diced and ready before the nachos go into the oven. Those crucial minutes between removing from heat and serving determine whether the hot elements meet the fresh ones at their peak. I keep everything in separate bowls lined up like a station.

• Warm your serving platter in the oven for a few minutes before building the nachos
• Set the table with plates and forks before you start baking
• Serve immediately with lime wedges for squeezing over the top

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Nachos have a way of turning any ordinary Tuesday into something worth celebrating. Grab a fork and dig in.

Recipe FAQs

→ Can I make these ahead of time?

Prepare all toppings in advance and store separately. Assemble and bake just before serving for optimal crispiness.

→ What type of cheese works best?

A blend of sharp cheddar and Monterey Jack provides excellent melt and flavor. You can also add pepper Jack for extra spice.

→ How do I prevent soggy nachos?

Bake chips and cheese first before adding wet toppings like tomatoes and salsa. Serve immediately after adding fresh garnishes.

→ Can I use a different protein?

Grilled chicken, shredded pork, or chorizo work beautifully as alternatives to ground beef.

→ What other toppings can I add?

Try pickled jalapeños, guacamole, pico de gallo, black olives, or sliced radishes for extra flavor and texture.