Cheesy, crunchy and packed full of flavor! This Loaded Nachos recipe is a great one to make on taco night or a party with friends. Learn how to make perfect nachos with this simple and easy to follow recipe!
Mike’s Recipe Rundown
- Taste: The chorizo helps deliver an absolute flavor-bomb! The sausage is spicy and smokey, which gives a great base to all the flavors your toppings add on. This is Mexican food at it’s finest!
- Texture: Cheesy, crunchy and delicious! Not too greasy either, this is nachos done right!
- Pros: The details in how you build the nachos really deliver the perfectly build nacho. It’s an art AND a science, people!
- Cons: Not exactly diet friendly. But isn’t that what taco night is for?
- Would I make it again? Absolutely! This is my favorite nacho recipe, hands down!
What are Loaded Nachos with Chorizo?
Chorizo is a mexican spiced pork sausage. Smokey and spicy, it delivers a punch that simple ground beef, steak or even chicken fail to do. It’s the best topping for nachos. From there, we build our nachos in layers, methodically stacking toppings on top of tortilla chips before baking them in the oven to warm, cheesy and crunchy goodness. Taco night has never tasted this good!
When to Make Loaded Nachos
Loaded nachos is an awesome recipe to make for your Super Bowl Party or on Cinco de Mayo! Simply make it in a big dish and let people cut out how much they want. It’s also great when your family is looking for a Mexican food fix and just don’t want to do the same old tacos. It comes together quick, which makes it perfect for a weeknight meal that you can make quickly after work.
What do I need to make Loaded Nachos?
I use two different pans here. One large frying pan to cook the meat and peppers in. I also like stack and bake my nachos is nice, warm, heavy duty cast iron pan . If you don’t have a cast iron pan , a large baking dish will work.
Nerd Chefs’ Tips and Tricks
- I make chorizo fresh at home (that’s a recipe for another day), but it’s readily available in most grocery stores. Whole Foods usually has a really good one at their meat counter, too. If you can’t find Chorizo, subbing in chicken or beef works just fine with this recipe, too.
- The secret to building the best nachos is getting the right cheese and layering everything in a precise order. You want to make sure everything placed in a way that they’ll stick together, packing as much flavor as possible into every bite.
Let’s Make Loaded Nachos with Chorizo
How to Build Perfect Nachos
Preheat a large frying pan over medium high heat. When hot, add ground chorizo sausage and break up into small chunks with a spatula. Stir every minute or so, and drain off excess fat & juices as needed. Cook until well browned, about 8 minutes. Again drain any excess fat & juices and remove chorizo from pan.
Add remaining olive oil, peppers and onions to same pan. Season with salt, pepper and dried oregano. Cook the mix until tender, then remove from heat. While your mix is cooking, preheat your oven to 375°.
Grease a large cast iron pan with cooking spray then lay down a layer of tortilla chips. Cover chips with a generous portion of cheese. We want cheese down first to help everything bind to the chips on below it. Spoon over half of your chorizo, making sure to spread all the way to the edge.
Next, add half of your onion and pepper mixture. Sprinkle olives evenly overtop Top with a light layer of more cheese, again binding your toppings to the next layer. Top with remaining chips. Repeat layer again with cheese, chorizo, peppers and onion and olive. Top with remaining cheese.
How to Bake & Top Perfect Loaded Nachos
Place pan in center of oven. Cook for 15 minutes, or until cheese has just begun to turn golden brown. Remove from oven and let sit for at least 5 minutes before serving, to allow cheese to cool and have everything stick together perfectly.
To serve, use a spatula to cut out sections and place in individual plates. Top with salsa, jalapenos, sour cream, homemade guacamole and shredded lettuce. If making for a party, simple provide the spatula and place the toppings in individual bowls with spoons, allowing your guests to top their own! Provide plenty of napkins – the best nachos are messy!
What to do with leftover Nachos
These nachos keep well in the fridge for about 3 days before the chips get super soggy and gross. For the best method to reheat it, I throw untopped nachos in a small pan, then throw it into a 400° oven for about 8 minutes to reheat. You can always use a microwave too, but the oven lets the chips crisp back up. Either way it’s good, reheat and enjoy!
- Instant Pot Barbacoa
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- Loaded Nachos
- Copycat Chipotle Chicken Bowls
- Homemade Guacamole
- Chicken Tinga Tostadas
Nachos piled high to cheesy perfection, made with Mexican chorizo sausage for an extra punch of flavor! Great for taco night or parties!
- 2 tbsp olive oil
- 2 lbs ground chorizo sausage
- 1 red pepper, sliced
- 1/2 red onion, sliced
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp dried oregano
- 1 13 oz bag tortilla chips
- 12 oz shredded mexican cheese
- 1 small can sliced olives
- 1/2 tomato, diced
- Homemade Guacamole
- Pickled Jalapenos
- Sour Cream
- Shredded Lettuce
- Preheat 1 tbsp olive oil in large pan. Cook chorizo sausage in a preheated pan, breaking up with a spatula as you go. Drain liquid as necessary. Cook until chorizo has a nice golden brown char on the outside. Remove to a bowl and set aside.
- Add remaining olive oil, peppers and onions to same pan. Cook until tender. Season with salt, pepper and dried oregano. Remove pan from heat. While this is cooking, preheat oven to 375°.
- Grease a large cast iron pan with cooking spray then lay down a layer of tortilla chips. Cover chips with a generous portion of cheese. Spoon over half of your chorizo. Top with peppers, onions, and olives. Add another sprinkle of cheese, then another layer of chips. Repeat layer again with more cheese, then chorizo, peppers, onions and olives. Top with remaining cheese, spreading all the way to the edge.
- Bake in center of oven for 15 minutes, or until cheese turns golden brown. Allow 5 minutes to rest before serving. Top with salsa, jalapenos (if you like the spice), diced fresh tomatoes, sour cream, homemade guacamole and shredded lettuce.
- Category: Dinner, Party Food
- Method: Baked
- Cuisine: Mexican
- Calories: 617
- Sugar: 3g
- Sodium: 1390mg
- Fat: 31g
- Saturated Fat: 15g
- Trans Fat: 0.4g
- Carbohydrates: 14.4g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 127mg
Keywords: Taco Night, Party Food, Cinco De Mayo