Loaded Nachos

Prep time : 15 minutes | Cook time : 5 minutes | Makes 2 large servings

These loaded nachos are the ultimate comfort food—crispy, cheesy, and packed with flavour! Tender slow-cooked beef gets a second life, simmered with crushed tomatoes for a rich, savoury bite. Piled onto crunchy tortilla chips, smothered in gooey melted cheese, and finished with fresh guacamole, sour cream (or Greek yogurt), green onions, and cilantro, every bite is a perfect mix of textures and bold flavours. Whether you’re sharing with friends or enjoying solo, these nachos are next-level delicious!

FOR THE NACHOS

• ~1.5 cups leftover slow-cooked beef (recipe here)

• ~1/2 cup strained tomatoes

• Splash of water

• Tortilla chips (I love using the Ranchero tortilla chips)

• Cheddar or Monterey Jack cheese, shredded

• 1 green onion, sliced

• Fresh cilantro, chopped

• Sour cream or Plain Greek yogurt (for topping)

FOR THE GUACAMOLE

• 1 large avocado (or 2 small)

• 1 lime, juiced

• 2 tbsp minced red onion

• Salt and pepper to taste

• Fresh cilantro, chopped

INSTRUCTIONS

1. In a saucepan over medium heat, add the cold leftover beef, crushed tomatoes, and a splash of water. Simmer, stirring occasionally, until the meat is heated through and tender, about 5 minutes. The mixture should be moist but not overly saucy.

2. Preheat your oven to broil. Line a baking sheet with parchment paper or aluminum foil.

3. Spread the tortilla chips in an even layer on the sheet. Distribute the beef mixture evenly over the chips.

4. Sprinkle generously with shredded cheese. Broil for a few minutes until the cheese is melted and bubbly. Watch closely to avoid burning!

5. While the nachos are broiling, make the guacamole by mashing the avocado in a bowl with lime juice, red onion, salt, pepper, and fresh cilantro.

6. Remove nachos from the oven and immediately top with guacamole, sour cream or Greek yogurt, sliced green onions, and extra cilantro.

7. Serve immediately and dig in!