Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Loaded Nachos
Loaded nachos represent probably the greatest nachos ever assembled, perfect for football viewing and serving as ultimate appetizers through comprehensive topping coverage and preparation excellence. This supreme recipe maximizes topping variety while ensuring optimal cheese distribution and chip coverage. The loaded approach creates impressive, satisfying results.
Probably the greatest nachos ever assembled. Perfect for football. Serve as a giant help-yourself platter or portion onto plates.
Prep Time:
35 mins
Cook Time:
25 mins
Total Time:
1 hr
Servings:
20
Yield:
20 servings
Cook Mode (Keep screen awake)
Ingredients
cooking spray
1 (18 ounce) package tortilla chips
1 ½ pounds cooked, Mexican-seasoned ground beef
1 (15 ounce) can black beans, drained
3 medium jalapeno peppers, thinly sliced
3 cups pico de gallo
1 (16 ounce) package shredded medium Cheddar cheese
3 cups queso blanco dip, warmed
¼ head iceberg lettuce, shredded
1 cup sour cream
1 tablespoon water, or as needed
2 stalks scallions, chopped
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don’t drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.
Nutrition Facts (per serving)
| 509 | Calories |
| 34g | Fat |
| 27g | Carbs |
| 23g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 509 | |
| % Daily Value * | |
| Total Fat 34g | 43% |
| Saturated Fat 16g | 81% |
| Cholesterol 97mg | 32% |
| Sodium 1121mg | 49% |
| Total Carbohydrate 27g | 10% |
| Dietary Fiber 3g | 11% |
| Total Sugars 3g | |
| Protein 23g | 47% |
| Vitamin C 2mg | 2% |
| Calcium 403mg | 31% |
| Iron 2mg | 12% |
| Potassium 344mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
