Extreme Loaded Nachos Supreme with a Zesty Cheese Drizzle
A Hard-to-Mess-Up 35-Minute Game Day Staple with a Zesty and Fresh Glow
What makes these the ultimate loaded nachos? The secret to a mistake-proof platter is the "Barrier-Building" technique and the "Two-Stage-Layering" method combined with WesMarMi Verde. Unlike soggy or "naked" nachos, our method involves pre-toasting the chips and placing a cheese barrier directly on them to protect the crunch from wet toppings. By drizzling our vinegar-free WesMarMi Verde over the finished mountain, you add a Zesty and Fresh profile (1/10 Heat) that uses organic lime and lemon juice to brighten the savory beef without the chemical sting of standard vinegars.
Heat Level: WesMarMi Verde | Mild (1/10) - Zesty & Fresh
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Servings: 6
Nutrition Facts (per serving)
Calories: 480
Protein: 24g
Carbs: 32g
Fat: 28g
*Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1 large bag (13 oz / 370 g) thick-cut restaurant-style tortilla chips
1 lb (450 g) ground beef (80/20 lean)
1 tbsp (15 g) taco seasoning (cumin, chili powder, garlic)
1 can (15 oz / 425 g) black beans, rinsed and drained
3 cups (300 g) shredded Mexican blend cheese (Cheddar, Monterey Jack, Asadero)
1/2 cup (120 ml) Roma tomatoes, diced
1/4 cup (60 ml) red onion, finely minced
1/2 cup (120 ml) pickled jalapeño slices
1/4 cup (60 ml) fresh coriander (cilantro), chopped
2 tbsp (30 ml) WesMarMi Verde Sauce
Ingredient Spotlight: Thick-Cut Tortilla Chips
Choosing thick-cut or "yellow corn" tortilla chips is vital for this recipe because thin, airy chips will quickly collapse under the weight of the beef and cheese. Thick-cut chips provide the structural integrity needed to be picked up without breaking, and they offer a more pronounced corn flavor that stands up to the bold spices of the toppings.
Heat It Up with Eleven Eleven Sauce: To elevate the flavor profile with a handcrafted small batch hot sauce, look no further than the WesMarMi Verde variety. Because this is a zesty and bright sauce rather than a purely fiery one, it enhances the savory beef without overwhelming the fresh vegetables. Drizzle the sauce over the finished nachos just before serving to provide a citrus-infused zing that cuts through the richness of the melted cheese.
The Zesty and Fresh Citrus Finish
Heat Level: 1/10
Vinegar Content: 0%
Flavor Profile: Zesty, Fresh
Base: Organic Lime and Lemon
Calories: 5
Total Fat: 0g
Sodium: 25mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 0g
Protein: 0g
Directions: WesMarMi Verde is intended as a bright, zesty enhancer rather than a source of heat. Shake well before pouring. Use this sauce as you would a fresh squeeze of lime—it is perfect for brightening up seafood, fresh salads, or traditional Mexican dishes. Because it is vinegar-free and fresh-pressed, the flavors are light; apply it directly to the dish just before serving to maximize the aromatic citrus notes. Keep refrigerated after opening to ensure the lime and lemon juices stay crisp and fresh.
Directions:
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. Pro-Tip: The parchment paper not only prevents sticking but allows you to easily slide the entire "nacho mountain" onto a serving platter once baked.
In a skillet over medium-high heat, brown the ground beef until no longer pink. Drain the excess fat, stir in the taco seasoning and a splash of water, and simmer for 2 minutes. Pro-Tip: Squeezing the excess liquid out of the beef after simmering prevents the meat juices from running into the chips.
Arrange half of the tortilla chips in an even layer on the baking sheet. Sprinkle with half of the cheese, followed by half of the beef and half of the beans.
Repeat with the remaining chips, cheese, beef, and beans. Pro-Tip: Building two distinct layers ensures that the bottom chips are just as loaded as the top ones, eliminating the "dry chip" problem.
Bake for 10–12 minutes, or until the cheese is bubbling and starting to turn golden brown.
Remove from the oven and immediately top with diced tomatoes, red onion, jalapeños, and WesMarMi Verde. Garnish with fresh coriander (cilantro) and serve immediately.
Tips & Variations
Achieve the Perfect Melt: For the best results, grate your own cheese from blocks rather than using pre-shredded bags. Pre-shredded cheese is coated in potato starch to prevent clumping, which interferes with the melt and can leave a gritty film on your nachos. Freshly grated cheese melts into a smooth, cohesive blanket that stretches perfectly with every chip pull.
The "Cool Down" Toppings: Never bake your cold toppings like sour cream, guacamole, or fresh lettuce. Instead, serve these in small bowls on the side or dollop them onto the nachos the second they come out of the oven. This temperature contrast—scorching hot beef and cheese against ice-cold sour cream—is a hallmark of a professional-grade nacho platter.
Regional Swap (Mediterranean): For a unique twist, swap the ground beef for shredded gyro meat or grilled chicken. Replace the Mexican cheese with a mix of mozzarella and feta, and swap the jalapeños for sliced kalamata olives and diced cucumbers. Use the WesMarMi Verde sauce to provide the necessary citrus backbone that ties these Greek-inspired flavors together.
Make it Vegetarian: These nachos are easily adaptable for meat-free guests by replacing the ground beef with a double portion of beans or "walnut meat" seasoned with taco spices. To maintain the savory "umami" flavor, add a layer of sautéed mushrooms or bell peppers between the cheese layers.
Other Users Suggest
Replacing: Ground beef.
New Measurement: 2 cups (480 ml) leftover pulled pork.
Why: Pulled pork provides a sweeter, smokier flavor profile that pairs exceptionally well with the crunch of the chips and the tang of the verde sauce.
Replacing: Black beans.
New Measurement: 1 cup (240 ml) refried beans (spread in small dollops).
Why: Refried beans act like "glue," helping the cheese and meat stick to the chips more effectively for a better bite-to-chip ratio.
Storage, Reheat & Freeze
Storage: Nachos are best eaten immediately; however, you can store leftovers in an airtight container in the fridge for 1 day.
Reheat: Do not use a microwave; instead, spread them on a pan and bake at 400°F (200°C) for 5–7 minutes to try and restore the chip's crunch.
Freeze: This recipe cannot be frozen as the chips and fresh vegetables will become mushy and unpalatable.
People Also Ask
How do I prevent my nachos from becoming soggy? The secret is a two-fold process: pre-toasting and barrier building. First, bake your chips alone for 5 minutes to create a heat-shattered surface. Second, place shredded cheese directly on the chips before adding "wet" ingredients like beans or meat; the melted cheese acts as a waterproof barrier that protects the chip's crunch from the juices of the toppings.
Why use thick-cut tortilla chips instead of thin ones? Thick-cut or "yellow corn" tortilla chips are vital because thin, airy chips quickly collapse under the weight of the beef and cheese. Thick-cut chips provide the structural integrity needed to be picked up without breaking, and they offer a more pronounced corn flavor that stands up to the bold spices of the toppings.
Why add a verde sauce to a rich, cheesy nacho platter? Traditional nachos can feel heavy. WesMarMi Verde is 100% vinegar-free, using organic citrus juice. This provides a "Zesty and Fresh" zing that cuts through the richness of the melted cheese and seasoned beef, acting as a bright flavor enhancer that makes the fresh pico de gallo pop.
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