Pioneer Woman Loaded Nachos

Pioneer Woman Loaded Nachos is made with ground beef, onions, chili powder, cumin, pinto beans, cheddar cheese, Monterey jack cheese, Roma tomatoes, jalapeño, avocado, and tortilla chips.

This easy Beef Loaded Nachos recipe creates a delicious dinner or snack that takes about 30 minutes to prepare and can serve up to 8 people.

Ingredients Needed:

• 1 tablespoon olive oil
• 1 yellow onion, diced (divided)
• 2 pounds of ground beef
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 can (14.5 oz) pinto beans, chili beans, or ranch-style beans
• 1/2 cup hot water
• 6 Roma tomatoes, diced
• 1 jalapeño, finely diced
• 1/2 bunch cilantro leaves, chopped
• Juice of 1 lime
• 1/2 teaspoon salt
• Tortilla chips
• 1 1/2 cups grated cheddar cheese, divided
• 1 1/2 cups Monterey Jack cheese
• 1 avocado, pitted and diced
• Sour cream (optional)

How To Make This Beef Loaded Nachos:

1. Cook the Beef: Heat olive oil in a skillet over medium-high heat. Add half of the diced onion and cook until softened. Add the ground beef and cook until browned. Drain the fat. Add chili powder, paprika, cumin, crushed red pepper, salt, and black pepper. Stir in the beans and hot water. Lower the heat and let simmer.
2. Make the Pico de Gallo: In a medium bowl, combine the remaining diced onion, tomatoes, jalapeño, cilantro, lime juice, and 1/2 teaspoon salt. Stir and set aside.
3. Build the Nachos: On a platter, place a layer of tortilla chips. Top with some beef and bean mixture, then all but 1/4 cup of the cheddar cheese. Add another layer of chips, beef and beans, and Monterey jack cheese. Add a final small layer of chips, beef, and beans, then sprinkle the remaining cheddar cheese.
4. Melt the Cheese: Microwave the nachos in 45-second increments until the cheese is melted and bubbly. Alternatively, place the platter in a 325°F oven until the cheese is melted.
5. Finish and Serve: Top the nachos with diced avocado and pico de gallo. Add dollops of sour cream if desired. Serve immediately.

Recipe Tips

• Layer the nachos evenly: To ensure all the chips get toppings, layer them evenly rather than piling everything on top.
• Cook the beef thoroughly: Make sure the beef is fully browned and seasoned for the best flavor.
• Use fresh pico de gallo: Freshly made pico de gallo adds a bright, zesty flavor to balance the rich nachos.
• Melt the cheese evenly: For the best results, microwave or bake in intervals to avoid overcooking the cheese.
• Serve immediately: Nachos are best when served right away to keep the chips crispy and the cheese melty.

How To Store & Reheat Leftovers

Store leftover nachos in an airtight container in the fridge for up to 2 days. Keep toppings like avocado and sour cream separate to prevent sogginess.

Reheat nachos in a 325°F oven for 5-10 minutes or until warmed through.

Nutrition Facts

• Calories: 614
• Total Fat: 44 g
• Saturated Fat: 19 g
• Trans Fat: 1 g
• Cholesterol: 127 mg
• Sodium: 770 mg
• Carbohydrates: 12 g
• Fiber: 6 g
• Sugar: 3 g
• Protein: 36 g

Try More Pioneer Woman Recipes:

• Beef Jerky
• Italian Drip Beef
•  Italian Beef Sandwiches
• Beef Pot Pies