Looking for a simple yet bold flavored nacho recipe? How’s this fully loaded Spanish nacho recipe sound? There are only two places I have eaten nachos out-at the movie theater and at a gas station. Yikes, yes, this is no bueno. I was brainstorming game day recipes and nachos came to mind. From now now, I will only eat nachos at home. That’s if my daughters leave me any. This savory fully loaded nacho recipe is not only perfect for a party, but it can seriously transform into a lunch.
This fully loaded Spanish recipe is a perfect foundation that can be built upon with layers of flavors. Such as diced tomatoes, jalapenos, olives, different cheeses, whatever your crave!
How To Make A Flavorful Fully Loaded Spanish Nachos Recipe For A Party
There are certain spices that are a must have when it comes to Spanish recipes. Oregano, salt, pepper and cumin -those four spices are the foundation to a flavorful Latin dish. (I added chili powder and garlic powder to this recipe to make it finger licking good.)
Once your meat has been browned and the onions have softened a bit, it’s time to add in your drained and rinsed beans. For this recipe I used small red beans, but you can use your favorite. Perhaps next time I will use refried beans and give it a Mexican twist with Mexican flavors.
Did I mention this is a kid friendly recipe? Meaning, get them involved in the cooking process!
While your meat and bean mixture slowly continues to simmer with the added sofrito sauce, be sure to go ahead and grate your blocks of different cheeses. I used monterey, colby, and sharp cheddar cheese. Muy bueno! Jacob kept coming for some, be sure to grate a little too much -especially for the helper.
Now for the fun part. Time to layer your fully loaded Spanish nachos. Put a layer of nachos on the bottom of a try, top with bean and meat mixture, then add a generous heaping of cheese evenly. The process until all desired ingredients are used. Time to plop it into an oven until it’s warm and bubbly!
Mmm, que rico! Top your nachos with any desired toppings. We used shredded lettuce, avocados, tomatoes, cilantro, black olives, sour cream and salsa. Did I mention how rico it tasted?
It’s time for you to make your own fully loaded Spanish nachos. Question is…. hot or mild? Let me know in the comments below what kind of toppings you like to add to nachos. I am looking forward to hearing back from you. As always, buen provecho!
- 1 pound of ground beef, cooked and drained
- 1 can of small red beans, rinsed and drained
- ½ teaspoon of cumin
- 1 teaspoon of oregano
- 2 teaspoons of sofrito (optional)
- ¾ teaspoon of garlic powder
- ½ teaspoon of chili powder
- 1 teaspoon of salt
- 2oz Monterey jack cheese, shredded
- 2oz yellow sharp cheddar cheese, shredded
- One large bag of tortilla chips
- Toppings: (choose your own)
- Black olives
- Sour cream
- Preheat oven to 350 degrees Fahrenheit.
- In a large pan, once beef has been cooked and drained, add seasonings, sofrito, beans and onions. Mix and heat over low for 2-3 more minutes.
- To make nachos, place a layer of nachos on the bottom of an oven safe large platter or plate, add meat mixture, layer with cheese and continue process one more time. Place tray in oven for three minutes or until cheese melts.
- Remove from heat, let cool a few minutes and add desired toppings.