I love making loaded nachos for the family. I actually have the recipe on my blog but tend to change it up every time I make this. It all depends on what I have on hand. For last night’s dinner, I ended up using corn, black beans, onions, garlic, tomatoes, chicken and Mexican cheese.
GARLIC??? Yes garlic. I’m Italian… I pretty much put garlic in everything.
If I really wanted to go over the top, I could have added some guacamole or sour cream, but I felt that this dish was LOADED enough. 🙂
It’s a pick and pull situation once I place the pan on the table. Everyone has a plate and you eat at leisure. Sort of like what it feels like when you order nachos at a restaurant.
Make sure to do two separate layers of nacho, then goodness: nacho, then goodness again. This will ensure every chip has something on top!
Bake at 350 for about 15 minutes or until the cheese is melted and you will be good to go.
PS – I cooked everything separately before I topped the nachos. So, I had a pan going with the onions, garlic and tomatoes. I also had a pan going for the chicken. The corn and beans were straight out of the can (drained). Assemble then heat through.