Loaded Nachos for the Super Bowl 🔥

Ingredients

• 12 oz Tortilla Chips (sturdy, restaurant‑style chips)
• 1 lb Ground Beef (80% lean, crumbled)
• 2 tbsp Taco Seasoning (store‑bought or homemade)
• 2 cup Shredded Cheddar Cheese (sharp, pre‑shredded)
• 1 cup Shredded Monterey Jack Cheese (for extra meltiness)
• 1/4 cup Black Olives (sliced)
• 2 Jalapeño Peppers (thinly sliced, seeds removed for less heat)
• 1/2 cup Salsa (mild or medium)
• 1/2 cup Sour Cream (for serving)
• 1 cup Guacamole (optional, store‑bought or homemade)
• 1 tbsp Olive Oil (for browning beef)
• 1 tsp Salt (to taste)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the toppings.

   Time: PT5M

   Temperature: 400°F

2. Cook Ground Beef

   Heat olive oil in a skillet over medium‑high heat. Add the ground beef, break it up with a spatula, and cook until browned, about 5‑7 minutes. Sprinkle taco seasoning, salt, and a splash of water; stir and simmer for another 2‑3 minutes until the seasoning coats the meat.

   Time: PT10M

3. Prepare Toppings

   While the beef cooks, slice the olives and jalapeños. Place the shredded cheeses in separate bowls for easy layering.

   Time: PT5M

4. Assemble Nachos

   Spread the tortilla chips evenly on the baking sheet. Sprinkle half of the shredded cheddar and Monterey Jack over the chips, then evenly distribute the cooked beef, sliced olives, and jalapeños. Finish with the remaining cheese on top.

   Time: PT5M

5. Bake

   Place the baking sheet in the preheated oven and bake for 8‑10 minutes, or until the cheese is fully melted and just starting to turn golden.

   Time: PT10M

   Temperature: 400°F

6. Add Fresh Toppings & Serve

   Remove the nachos from the oven. Dollop salsa, sour cream, and guacamole on the side or in small bowls. Serve immediately while hot and crunchy.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

30g

Fat

20g

Fiber

3g