The best nachos so many delicious layers!

The best nachos so many delicious layers!

The stacked high-load nachos are the perfect game day food and appetizer. They are easy to make and customize, your favorite corn flakes ingredients!

The loaded nachos are perfectly matched with Salsa Verde recipes, homemade salsa or Queso Blanco. They are full, rich, and very good.

Homemade nachos

I have weaknesses with potato chips and dipping sauce. Spinach dipping sauce and layered dipping sauce are my favorite, along with these loaded nachos. It’s not much better than meat, carbohydrates and cheese, right? !

These nachos can be counted as your meal because they are all carbohydrates, protein, vegetables, dairy products… I mean they are almost a different form of tacos.

Now, if you have to bother to make all the ingredients, you can also make a lot (get bigger or go home!) so a whole plate of nachos is what you make with this nachos recipe.

How to make loaded nachos

Prepare. Preheat the oven to 400 degrees Fahrenheit.

slight. Mix 1/2 chopped onion, 3 Roma tomatoes, jalapeno, coriander, lime juice and salt to make Pico de gallo. Set aside.

Meat + beans. Put the beef and the other half of the onion in a non-stick pan and heat it over medium-high heat until it is no longer pink and the onion is translucent. Drain the fat, add water and taco seasoning. Bring to a simmer, close the lid and turn to low. Simmer for 8-10 minutes until tender. Add the black beans (if too thick, add another 1/4 cup of water) and simmer for another 4-5 minutes.

chip. At the same time, spread a layer of French fries on a large rimmed baking sheet.

Floor. Pour half of the meat/bean mixture on the fries, then pour half of the cheese. Add a second layer of French fries, then repeat the above steps with the meat mixture and cheese. Place in the oven for 3-5 minutes, until the cheese is melted.

Decoration + service. Top it with pico de gallo, avocado, extra coriander and sour cream. Serve immediately.

Best corn flake toppings

As we have already mentioned, these corn flakes can be made according to your preferences. We think the more you add, the better, but we want to compile a list of some of the best corn flakes ingredients for you to choose from.

Prompt, change + store information

How to load corn flakes in layers:

Once you have all the parts of your corn flakes ready, you can assemble them. This pot of corn chips does not only have one layer of French fries, but two layers!

Yes, put meat mixture and cheese on your fries, repeat! Put it in the oven and bake for a few minutes until the cheese melts, then add the ingredients and dig in! enjoy!

Useful tips for using jalapenos:

• An easy way to cut a jalapeno is to cut it in half lengthwise, and then use a spoon to scrape off the film and seeds from the bottom to the top of the pepper. Then dice as needed.
• Wearing gloves when handling jalapenos is a good idea, but if you don’t have gloves on hand and you end up burning your hands, you can try the following things:

1. Wipe your hands with a little vegetable oil or olive oil.
2. Use dish soap instead of hand sanitizer to wash your hands.
3. Make baking soda and water paste, and then apply it to your hands. Leave it on until it dries.

Make your own fries for these delicious nachos:

Homemade nachos

Grilled corn flakes

Shop Keep the remaining corn flakes in the refrigerator for no more than a few days. Reheat, Place them on a baking sheet lined with parchment paper and reheat them in a low-temperature oven, watching carefully to ensure that the potato chips will not burn.

notes: If you have lettuce on top of your corn flakes, remove it before reheating so that it won’t get soaked.

For more similar recipes, please check:

Course appetizers

Mexico food

Preparation time 10 minutes

Cooking time 17 minutes

Total time 27 minutes

6 servings

Calories 660 kcal

Author Little Luna

• 8 ounces potato chips
• 1 pound ground beef
• 1 cup water
• 1 15 oz can black beans, drained and rinsed
• 4 tablespoons taco seasoning
• 1 large sweet diced onion, divided
• 3 diced roma tomatoes
• 1-2 diced jalapenos
• 1/3 cup chopped cilantro
• 1 lime juice
• Salt to taste
• 10 ounces chopped cheddar cheese
• 1 diced avocado
• sour cream

• Preheat the oven to 400 degrees Fahrenheit.

• Mix 1/2 chopped onion, 3 Roma tomatoes, jalapeno, coriander, lime juice and salt to make Pico de gallo. Set aside.

• Put the beef and the other half of the onion in a non-stick pan and heat it over medium-high heat until it is no longer pink and the onion is translucent. Drain the fat, add water and taco seasoning. Bring to a simmer, close the lid and turn to low. Simmer for 8-10 minutes until tender. Add the black beans (if too thick, add another 1/4 cup of water) and simmer for another 4-5 minutes.

• At the same time, spread a layer of French fries on a large rimmed baking sheet.

• Pour half of the meat/bean mixture on the fries, then pour half of the cheese. Add a second layer of French fries, then repeat the above steps with the meat mixture and cheese. Place in the oven for 3-5 minutes, until the cheese is melted.

• Top it with pico de gallo, avocado, extra coriander and sour cream. Serve immediately.

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