Kitchen Sink Nachos
Get ready to indulge in the ultimate loaded nacho experience with our Kitchen Sink Nachos! Perfect for game nights, parties, or satisfying a hearty snack craving, this recipe layers crispy tortilla chips with a mouthwatering medley of toppings, including seasoned ground beef, black beans, melted cheddar and Monterey Jack cheeses, and zesty jalapeños. Fresh bursts of pico de gallo, creamy guacamole, tangy sour cream, and a sprinkle of cilantro take these nachos to the next level, while crunchy red onions and black olives add irresistible texture. With just 15 minutes of prep and a quick 10-minute bake, these fully customizable, crowd-pleasing nachos are a flavor-packed celebration on a plate. Don’t forget a squeeze of lime to tie everything together!
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Recipe Information
Ingredients
- 12 cups tortilla chips
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 pound cooked ground beef
- 1 cup cooked black beans (drained and rinsed)
- 1 cup pico de gallo
- 1 cup sliced jalapeños
- 1 cup guacamole
- 1 cup sour cream
- 0.5 cup sliced black olives
- 0.5 cup corn kernels (cooked or canned, drained)
- 0.25 cup diced red onion
- 0.25 cup chopped fresh cilantro
- 1 whole lime, sliced into wedges lime wedges
- 1 tablespoon taco seasoning
- 1 teaspoon vegetable oil
Instructions
Preheat your oven to 375°F (190°C).
In a skillet over medium heat, warm 1 teaspoon of vegetable oil. Add the cooked ground beef and stir in the taco seasoning. Cook for 2-3 minutes until well coated and warmed through. Set aside.
On a large, oven-safe baking sheet, spread out half of the tortilla chips in an even layer.
Sprinkle half of the shredded cheddar and Monterey Jack cheeses over the chips.
Evenly distribute half of the cooked ground beef, black beans, corn kernels, and sliced jalapeños on top.
Add the remaining tortilla chips in a second layer and repeat the toppings with the remaining cheese, ground beef, black beans, corn, and jalapeños.
Place the baking sheet in the oven and bake for 8-10 minutes or until the cheese is fully melted and bubbly.
Carefully remove from the oven and immediately top with pico de gallo, black olives, diced red onion, and chopped fresh cilantro.
Dollop guacamole and sour cream generously across the nachos.
Serve with lime wedges on the side for an added zing. Enjoy these fully loaded Kitchen Sink Nachos!
Nutrition Facts
Calories |
7434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 537.5 g | 689% | |
| Saturated Fat | 191.6 g | 958% | |
| Polyunsaturated Fat | 91.5 g | ||
| Cholesterol | 920 mg | 307% | |
| Sodium | 12648 mg | 550% | |
| Total Carbohydrate | 453.5 g | 165% | |
| Dietary Fiber | 56.0 g | 200% | |
| Total Sugars | 33.5 g | ||
| Protein | 261.6 g | 523% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 4515 mg | 347% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 5274 mg | 112% | |
*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.
