Loaded Nachos

Last Updated on May 25, 2022 by Annie

These loaded nachos are a dairy-free but packed with beans, taco meat, and all the tasty toppings your heart can handle! Perfect for snacking but filling enough for a meal!

If you’ve been following along, you know we have been preparing for a move. Between going home to visit family, packing the house, finishing small projects, and work I just haven’t had the time to sit down and give y’all a new recipe.

That’s only partly true, I had the time, I chose to spend it soaking up our last few weeks in Connecticut. We went on hikes, got dinner to-go from our favorite places, and had socially distanced goodbyes with the wonderful friends we made during our time there.

One of these socially distanced goodbyes included a platter of these loaded nachos. It’s the perfect snack, appetizer, or dinner to use virtually everything in your refrigerator, except maybe the maraschino cherries…

DAIRY-FREE CHANGES TO LOADED NACHOS

One traditional staple in nachos is obviously cheese. Growing up, cheese was the only ingredient we added to our nachos at home. In fact, the literal definition of a nacho has cheese (don’t believe me?). Making nachos cheese-free was quite the adjustment. Now that I have adjusted, I’d like to challenge this definition because you can make some damn good nachos without any cheese at all.

Before you grow skeptical about a cheese-free nacho, hear me out. The refried beans provide a creamy base, layer on the meat to add some flavor and keep you full. The toppings are where you get the most bang for your buck: Avocado, cilantro lime dressing, and even Mexican street corn dip each provide a fresh bite to the nachos. You could also substitute pico.

HOW TO MAKE LOADED NACHOS

There are a few parts to these delicious loaded nachos that make them incredibly filling; the refried beans, taco meat, and all the fresh toppings. If you are inclined to meal prep, you can make the taco meat and the refried beans in advance. If you are making it all in one day, I usually start with a margarita, then the refried beans, and while they are cooking begin working on the meat.

REFRIED BEANS

Two things to note about these refried beans. 1. They do not actually fry at any point in time. 2. They are more runny than if you were going to serve refried beans as a side. This is intentional. The moisture in the beans cooks out when you bake the nachos in the oven, making it imperative not to start with dry beans to begin with.

To make the refried beans, heat 2 Tbsp olive oil in a medium skillet and add 1 diced onion. Cook for about 3 minutes, until translucent. Add 2 cans of rinsed pinto beans along with two chopped garlic pods, stir to combine.

Next, add 1 cup water, 1 tsp salt, 1 tsp garlic powder, 1 tsp cumin, 1 tsp onion powder, and 1/4 tsp paprika. Bring the beans and seasoning to a boil, pressing the beans with the back of your wooden spoon. It’s ok not to smoosh all of the beans. Cover and cook on low for about 15-20 minutes.

Remove the beans from the heat and smash with a potato smasher or blend with and immersion blender until they are your desired consistency. Set aside until you are ready to assemble the nachos.

TACO MEAT

In a skillet, on medium heat, brown 1 lb ground beef or ground turkey until no longer pink.

Add 1 diced onion, 1 diced pod of garlic, and 2 tsp. garlic powder, 2 tsp. cumin, 2 tsp. chili powder, 2 tsp. paprika, 1 tsp. salt, and 1 tsp. oregano to the pan. Cook for a few minutes, until onion is tender and the seasoning has covered the meat.

Next, add 1 8 oz can of tomato sauce and about 4 oz water, as needed, to the pan. Reduce heat to low, cover and simmer for about 10 minutes.

ASSEMBLE THE LOADED NACHOS

On a sheet pan, place a layer of your favorite tortilla chips. Dollop each tortilla chip with about a tsp of refried beans. Next sprinkle the taco meat over the tortilla chips. Bake in the oven at 350°F for about 10 minutes.

Next load the baked nachos with diced avocado, fresh cilantro, Mexican Street Corn Dip, and diced jalapeño. Serve and enjoy!

OTHER LOADED NACHO TOPPINGS

Guacamole– This quick and easy guacamole recipe is packed with the fresh flavors of lime, cilantro, and garlic. 
Pico de Gallo– This fresh pico de gallo is a quick, simple, and healthy salsa that you can make in under 30 minutes. 
Texas Caviar-It is packed with fresh ingredients, filling, and best of all, dairy free!

Did you make these ultra filling loaded nachos? I would love to hear how it went! Leave a comment below to share how it went or snap a picture and share it with me on Instagram by tagging @mylifeafterdairy so I can share your life after dairy adventures!

You can also check out my newsletter for more delicious and easy dairy-free recipes.

Print

Loaded Nachos

Filling, cheese free loaded nachos packed with refried beans, taco meat, and all the fresh toppings you could want!

Course Dinner

Cuisine Tex-Mex

Keyword Nacho, Taco

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 4

Ingredients

Refried Beans

• 1 Onion diced
• 2 Tbsp Olive Oil
• 2 cans Pinto Beans rinsed and drained
• 2 pods Garlic diced or microplaned
• 1 c. Water
• 1 tsp. Salt
• 1 tsp. Garlic Powder
• 1 tsp. Cumin
• 1 tsp. Onion Powder
• ¼ tsp. Paprika

Taco Meat

• 1 lb Ground beef or ground turkey
• 1 Onion diced
• 1 pod Garlic diced or microplaned
• 2 tsp. Garlic Powder
• 2 tsp. Cumin
• 2 tsp. Chili Powder
• 2 tsp. Paprika
• 1 tsp. Salt
• 1 tsp. Oregano
• 8 oz Tomato Sauce
• 4-8 oz Water as needed

Nachos

• Tortilla Chips
• Cilantro diced
• Jalapeño seeded and diced
• Mexican Street Corn Dip
• Avocado diced

Instructions

Make the Refried Beans

1. In a large skillet, heat olive oil over medium heat. Add diced onion and cook 2-3 minutes, until translucent. Add rinsed beans along with the garlic and stir to combine.

2. Next, add water and seasoning to the pan. Bring the mixture to a boil, pressing the beans gently with a wooden spoon. Cover and cook on low for about 15-20 minutes.

3. Remove beans from heat and smash with a potato masher or blend with an immersion blender to get your desired consistency. Set aside until ready to assemble.

Make the Taco Meat

1. In a skillet over medium heat, brown the meat until no longer pink.

2. Add the onion, garlic, and spices to the pan. Cook for a few minutes until onion is tender and the meat is covered in seasoning.

3. Add the tomato sauce to the pan and stir to combine, as water as needed to the pan. Reduce heat to low, cover and simmer for about 10 minutes.

Assemble the Nachos

1. Preheat the oven to 350°F. on a large sheet pan, place a single layer of tortilla chips. Dollop about 1 tsp of refried beans on each chip. Next sprinkle the taco meat over the tortilla chips. Bake for about 10 minutes.

2. Remove from oven and garnish with cilantro, jalapeño, diced avocado, and Mexican street corn dip.