Gluten-Free Loaded Nachos
Satisfy your snack cravings with these irresistibly flavorful Gluten-Free Loaded Nachos, the ultimate party dish or weeknight treat that everyone will love! Featuring crunchy gluten-free tortilla chips piled high with seasoned ground beef, black beans, and a generous layer of melted cheese, this recipe takes nachos to a whole new level. Topped with vibrant cherry tomatoes, spicy jalapeño slices, creamy avocado chunks, and dollops of tangy sour cream, every bite is a burst of bold, delicious flavors. A sprinkle of fresh cilantro and a squeeze of lime juice add a refreshing finishing touch, making this dish a perfect blend of savory and zesty. Ready in under 40 minutes, this gluten-free delight is ideal for sharing—or keeping all to yourself! Whether you’re hosting friends or family, these loaded nachos are guaranteed to impress. Make them your go-to gluten-free appetizer or indulgent main course today!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 12 ounces Gluten-free tortilla chips
- 1 pound Ground beef
- 2 tablespoons Taco seasoning (gluten-free)
- 0.25 cup Water
- 1 cup Black beans (canned, drained and rinsed)
- 2 cups Shredded cheese (cheddar or Mexican blend)
- 1 cup Cherry tomatoes, quartered
- 1 medium Jalapeño, sliced
- 1 medium Avocado, diced
- 0.5 cup Sour cream
- 0.25 cup Fresh cilantro, chopped
- 1 large Lime, cut into wedges
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes, breaking it up with a wooden spoon as it cooks.
Drain excess fat from the skillet. Add the gluten-free taco seasoning and water to the beef, stirring to coat. Let simmer for another 3 minutes until slightly thickened.
On a large baking sheet or ovenproof platter, spread the gluten-free tortilla chips in an even layer.
Sprinkle the cooked beef evenly over the chips. Follow with a layer of black beans and then half of the shredded cheese.
Place in the preheated oven and bake for 7-10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and add the remaining shredded cheese on top. Immediately sprinkle the cherry tomatoes, sliced jalapeño, and diced avocado over the hot nachos.
Finish with dollops of sour cream and a sprinkle of fresh cilantro.
Season with salt and black pepper to taste. Serve with lime wedges on the side for adding a fresh squeeze of lime juice.
Enjoy these loaded nachos with friends and family while they’re still warm and the cheese is gooey!
Nutrition Facts
Calories |
4538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.8 g | 382% | |
| Saturated Fat | 110.8 g | 554% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 5628 mg | 245% | |
| Total Carbohydrate | 328.2 g | 119% | |
| Dietary Fiber | 57.7 g | 206% | |
| Total Sugars | 22.0 g | ||
| Protein | 181.5 g | 363% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 2521 mg | 194% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 3794 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
