Loaded nachos are a colourful, flavourful snack filled with layers of crunchy tortilla chips and all sorts of toppings. Contrast textures and flavours make it a great mix. Mexican in origin, the palatable ideas of nachos have evolved into a universal snack and meal that could pop up anywhere in entertainment, sports, and parties around the globe. Loaded nachos rev up this simple dish by topping it as high and full of stuffing as possible, far beyond basic cheese, turning minor, simplistic ideas into hearty, shareable feasts. Loaded nachos begin with a crunchy base layer of tortilla chips, generously topping it with melted cheese for its creamy, gooey texture that balances the crunch. Toppings vary widely and can sometimes be ordered, but the most common involves seasoned ground beef or shredded chicken for protein, black beans or refried beans for heartiness. Fresh vegetables like diced tomatoes, onions, jalapeños, and avocados add colour and lots of fresh flavour with a zesty bite. Some versions add corn, olives, or bell peppers for extra texture and taste. Topped with some intense, cooling elements such as sour cream or salsa and guacamole, the loaded nachos find a nice contrast between the warm melted cheese, the savoury toppings, and all this coupled with fresh jalapeño - at least a dash of hot sauce for the spiciness fiends. Every bite is a satisfying layer of warmth, from the melted cheese to a sharp snack of the crisps to the vibrant flavours of the toppings.

• 500 gms tortilla chips
• 700 gms beef
• 425 gms black beans
• 450 gms cheddar cheese
• 240 ml sour cream
• 120 gms iceberg lettuce
• 2 stalks scallions
• Jalapeno pepper

• Let's dive into the recipe of loaded nachos, a perfect combination of crunch, spice, and cheesy indulgence that's ideal for sharing.
• Start by preheating your oven to 200 C and lightly greasing a baking sheet with cooking spray.
• Spread a thick layer of tortilla chips evenly across the sheet, ensuring no chip is left behind.
• Take half the cooked beef and scatter it over the chips, distributing it evenly for that perfect bite.
• Follow this with 1/3 of the beans—use refried beans for creaminess or black beans for added texture.
• Sprinkle 1/3 of the jalapeños across the chips, adjusting the quantity to your heat preference.
• Add 1/3 of the pico de gallo, ensuring that the fresh blend of tomatoes, onions, and cilantro is well spread.
• Sprinkle half of the shredded Cheddar cheese evenly over the layer, followed by 1/3 of the queso blanco, drizzling it generously to balance the crunch with creaminess.
• Now, time for the second layer.
• Add another round of tortilla chips, then pile on the remaining beef, beans, jalapeños, and pico de gallo.
• Top this with the rest of the shredded Cheddar cheese and finish strong with the remaining queso blanco.
• Cover the tray with aluminum foil to help the cheese melt evenly and lock in the flavors.
• Bake in the oven for 20 minutes, then remove the foil and bake uncovered for another 5 minutes until the cheese is golden and bubbly.
• While the nachos bake, prepare the toppings.
• Shred some fresh lettuce for a crisp, cool contrast and thin out sour cream with a little water to make it drizzle-friendly.
• Once the nachos are out of the oven, transfer them to a serving platter.
• Top them with the shredded lettuce, remaining beans, jalapeños, and pico de gallo.
• Drizzle sour cream and the last of the queso blanco over the top like a finishing touch to a masterpiece.
• Serve these loaded nachos hot, and watch them vanish in no time.
• This recipe of loaded nachos is a crowd-pleaser, perfect for game nights, parties, or a comforting snack fix.