The nacho cheese, tortilla chips and creamy cheese sauce in this recipe are what take these loaded nachos (perfect for a Game Day crowd) from ordinary to over-the-top!
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 5 cups plain tortilla chips
- 5 cups nacho cheese tortilla chips
- 2 cups shredded Mexican cheese blend
- 1 tablespoon vegetable oil
- 2 scallions, sliced (white and light green parts only)
- 1 pound ground beef
- 4 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- Kosher salt and freshly ground pepper
- 1 8-ounce block processed cheese (such as Velveeta), cubed
- 1/2 cup whole milk, plus more if needed
- 3/4 cup sour cream
- 1 small tomato, diced
- 1 cup shredded iceberg lettuce
- 1/4 cup sliced black olives
Instructions
- Preheat the oven to 400˚ F. Layer the chips and 1 1/2 cups shredded cheese together on a rimmed baking sheet (or use two 9-by-13-inch baking dishes). Set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Add all but 1 tablespoon scallions and cook, stirring, until softened, about 30 seconds. Add the beef and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Pour off the fat and liquid from the skillet, then return the pan to medium-high heat. Stir in the chili powder, cumin, 1/2 teaspoon each salt and pepper and 1/2 cup water. Simmer until the water is reduced and the mixture forms a thick sauce, about 6 minutes.
- Scatter the beef mixture over the chips and cheese and place in the oven. Bake until the cheese is melted, 6 to 8 minutes.
- Meanwhile, combine the cubed cheese, milk and remaining 1/2 cup shredded cheese in a small saucepan. Cook over medium heat, stirring, until melted and smooth, about 4 minutes. (Add more milk as needed if the sauce is too thick.)
- Remove the nachos from the oven and drizzle with the cheese sauce. Top with sour cream, tomato, lettuce, the reserved scallions and olives.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 679 |
| Total Fat | 45 g |
| Saturated Fat | 17 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 25 g |
| Cholesterol | 92 mg |
| Sodium | 603 mg |
| Serving Size | 1 of 10 servings |
| Calories | 679 |
| Total Fat | 45 g |
| Saturated Fat | 17 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 25 g |
| Cholesterol | 92 mg |
| Sodium | 603 mg |