Loaded Nachos

29 March 2016 by Natanja

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  • Crispy baked tortilla chips loaded with veggies and of course lots of melted cheese. Comfort food in 15 minutes!

    A sheet pan filled with loaded nachos topped with beans, corn, green onion and melted cheese.

    Loaded nachos are the definition of comfort food. They are also a no-fuss kind of snack where all the ingredients can be thrown together, without the need to make it look pretty. In fact this dish is not about looks, it’s a ‘throw everything together, bake and dig in’ kind of dish you can enjoy within 15 minutes. Yup it literally only takes 15 minutes to make these. No peeling, hardly any chopping and only 3 kitchen tools required (knife, grater and a large pan, in case you were wondering). Make this incredibly delicious dish as a snack for game day, for a party, girl’s or guy’s night in or simply on a lazy Saturday afternoon.

    While nachos are primarily eaten as a snack, I sometimes make them for dinner instead. It’s the perfect weekend evening meal you crave when you are having a movie night and nobody feels like cooking but everybody wants something indulgent. No need to get out those pamphlets and order a pizza because these loaded nachos are everything you could want for the perfect cozy evening! 

    A closeup of the cheesy loaded nachos.

    Like I mentioned, loaded nachos come together very quick and certainly don’t require a lot of preparation. My version here is even more simplified than the average loaded nacho recipe because I literally just throw everything together in a pan, mix it up and bake. No actual ‘loading’ just dumping. If you want a more sophisticated look (at least as sophisticated as nachos can be, let’s face it, this is not fancy food) you can certainly load the nachos up nicely with the add-ins. You can even take it a notch further and drizzle the hot nachos with some sour cream (add a little water to thin it out) and serve it like that. I also like to top it off with a diced avocado for a pop of color. Don’t be tempted to bake the avocado with the nachos. This will just make the avocado lose its flavour and become brown.


    Another awesome thing about these loaded nachos is how customizable they are. You can omit or add anything you wish. Eg. add sliced jalapeño peppers if you prefer it spicy, or omit the tomatoes if you don’t like them. I kept the ingredients simple, using mainly pantry items and produce you probably have sitting at home right now, such as kidney beans, corn, tomatoes and green onions. To spice it up a bit, I added taco seasoning which makes these loaded nachos incredibly flavourful. The amount will depend on the nachos you use. I prefer chili nachos, bbq nachos or cheese nachos for this. If you can only get your hands on the plain kind, simply add a bit more seasoning.

    Loaded nachos drizzled with a sour cream sauce alongside a dish of salsa.

    The best way to enjoy these? Dipped in sour cream and salsa or served with fresh homemade guacamole. Enjoy this with friends or family on the comfort of your sofa with a good movie in the background.

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    Vegetarian Loaded Nachos in a pan

    Loaded Nachos

    • Prep Time: 5 minutes
    • Cook Time: 10 minutes
    • Total Time: 15 minutes
    • Yield: 4 1x


    Crispy baked nachos, loaded with veggies and lots of cheese. The ultimate comfort food!


    • 120g canned corn (1 cup)
    • 250g canned kidney beans (1 and 1/2 cup)
    • 2 medium tomatoes
    • 1 spring onion
    • 150g mature cheddar (5.3oz)
    • 1 pckg tortilla chips (chili, bbq or cheese flavoured)
    • 2 tablespoons taco seasoning
    • optional, 1 avocado, peeled and diced
    • optional, sour cream and salsa for dipping


    1. Preheat oven to 200°C or 400°F and get out a casserole pan*.
    2. Drain and rinse the corn and kidney beans. Cut and wash the tomatoes and spring onion. Grate the cheddar.
    3. Combine the tortillia chips, corn, beans, tomatoes, spring onion and half of the cheddar in a pan and season with taco seasoning. Mix everything together and sprinkle with remaining cheese.
    4. Bake in the preheated oven for 10 minutes or until the cheese is bubbling. Remove from the oven and add the diced avocado.
    5. Serve hot, with sour cream and salsa for dipping.


    *I used a 30cm x 22cm pan (11.8 x 8.6 inches Loaded nachos need to be served hot and cannot be stored.










    Disclosure: This post may contain affiliate links, but these are all products I highly recommend. I won’t put anything on this page that I haven’t verified and/or personally used.


    1. Mona on 30. March 2016 at 16:14

      Wow! This dish looks so delicious and simple to prepare. The funniest thing is that I just went into my pantry and noticed that I had a whole case of kidney beans and made a mental note that I needed to use them. I just printed the recipe – can’t wait to try.

      • Natanja on 30. March 2016 at 16:51

        It’s nice to meet you Mona, I totally love your site.
        Well that can is definitely a sign 😉 Let me know how you like it.

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