Ultimate Loaded Nachos
These Ultimate Loaded Nachos are a crowd-pleaser! Crunchy chips piled with vegan cheese, spicy taco meat, and fresh toppings for a fun, flavorful meal.
Equipment
- Baking Sheet
- Oven
- Mixing Bowls
- Spatula
- Knife
- Cutting Board
Ingredients
- Tortilla Chips sturdy brand
- Vegan Cheese meltable varieties
- Taco Meat lentil-based, soy crumbles, or beyond meat
- 1 cup Chopped Tomato fresh
- 1 cup Pico de Gallo fresh salsa
- 1/2 cup Chopped Scallions
- 1 piece Serrano or Jalapeño sliced, adjust for heat preference
- 1 cup Sliced Avocado or Guacamole creaminess to balance crunch
- 1/4 cup Pickled Onions optional
- 1/4 cup Sliced Radishes optional, for extra crunch
- 1/4 cup Chopped Cilantro fresh
- 2 wedges Lime for squeezing
Instructions
- Start by gathering all your ingredients. Chop the tomatoes, scallions, and any other fresh toppings you plan to use. Prepare your taco meat if making from scratch.
- Preheat your oven to 350°F (175°C) to melt the vegan cheese perfectly without burning the chips.
- On a large baking sheet, spread out a generous layer of tortilla chips evenly to avoid bare spots.
- Spoon the prepared taco meat over the chips, spreading it evenly.
- Generously sprinkle vegan cheese over the taco meat and chips. Use multiple types if desired.
- Bake in the preheated oven for 10-15 minutes, until cheese is melted and bubbly.
- Remove from oven and add fresh toppings: chopped tomatoes, pico de gallo, scallions, and sliced jalapeños or serrano peppers.
- Add slices of avocado or dollops of guacamole, pickled onions, radishes if using, and sprinkle with chopped cilantro.
- Serve with lime wedges on the side for a fresh, zesty squeeze.
Notes
- For extra crispiness, bake the chips for a few minutes before adding toppings.
- Keep an eye on the oven to prevent cheese from burning while baking.
- Use homemade cashew cheese for a creamier vegan cheese alternative.
- Swap taco meat for black beans or refried beans for a quicker, plant-based option.
- Store leftovers in an airtight container in the fridge for up to 2 days; reheat in the oven to maintain texture.