Loaded nachos

Ingredients

• 15 mlrapeseed oil
• 454 g (1 lb)minced beef
• 10 mlkosher salt
• 1.25 mlgarlic powder
• 1.25 mlonion powder
• 1.25 mlsmoked sweet paprika
• 1.25 mlground cumin
• 1.25 mlwhite sugar
• 1 pinchred pepper flakes (optional)
• 60 mlfresh salsa
• 1 can, 425 g (15 oz), rinsed and drainedblack beans
• 7 gsharp Cheddar, grated
• 14 gMonterey Jack, grated
• 2spring onions, thinly sliced
• ½avocado, sliced (optional)
• 30 mlsoured cream or Greek yoghurt (optional)
• 15 mlcoriander (optional)
• 1lime, cut into wedges (optional)
• 5 tortillas, each 20 cm (8 in), cut into quarterscorn tortillas

Instructions

1. 1

   Cook the beef

   Heat the rapeseed oil in a large frying pan over a medium heat. Add the beef, salt, garlic powder, onion powder, paprika, cumin, sugar and red pepper flakes, if using. Stir to combine, breaking the beef into small pieces, then add the salsa and black beans. Cook, stirring, for about 5–8 minutes, until the beef is nearly cooked through.

2. 2

   Crisp the tortillas

   Arrange the tortilla quarters in a single layer in the air-fryer crisper basket, overlapping each piece by half and covering the centre as well. Cook at 204°C for 8–10 minutes, using the shake reminder. After shaking, spread the tortillas back into an even layer.

3. 3

   Melt the cheese

   Spoon about 355 ml (1½ cups) of the beef mixture over the middle of the tortillas, leaving the outer half exposed. Scatter the Cheddar and Monterey Jack over the beef. Cook at 177°C for 5–8 minutes, until the cheese has melted and the beef is fully cooked. Remove the nachos from the air fryer and transfer them to a serving plate.

4. 4

   Add the toppings

   Top with the spring onions, avocado, soured cream, coriander and lime, if using, then serve.

What are loaded nachos?

Nachos are a Mexican-American dish built around tortilla chips topped with ingredients such as cheese, beans and meat. This version makes its own crisp base from corn tortillas and layers on seasoned beef and black beans.

The combination works because the air-fried tortillas stay exposed around the edges while the central topping gets warm and cheesy. Fresh toppings bring a cool, bright contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 43g protein, 55g carbs, 34g fat.

The tortillas and black beans provide much of the carbohydrate, while the beef contributes most of the protein. The oil, beef and cheeses supply much of the fat, with the toppings adding smaller amounts. Serve a portion with salad or other vegetables to add freshness and balance the plate.

Build flavour into the beef

Seasoning: Salt, garlic, onion, smoked paprika, cumin and a little sugar give the beef a savoury, gently smoky profile. Red pepper flakes are optional if you want extra heat.

Salsa and beans: Stirring these into the pan adds moisture and substance to the topping. Rinse and drain the beans first so they do not bring excess liquid into the mixture.

Keep the tortilla layer even

Arrangement: The tortilla quarters should overlap by about half, in one layer, with pieces covering the centre of the basket too. This helps the base crisp without leaving a bare middle.

After shaking: Spread the pieces back into an even layer before adding the topping. Crowded or piled-up tortillas are more likely to soften than crisp.

Use the second cook for melting

Topping: Keep the beef mixture over the centre and leave the outer half of the tortillas uncovered. That gives you crisp edges to pick up while the cheese melts over the filling.

Doneness: The recipe calls for 5–8 minutes at 177°C, until the cheese is melted and the beef is fully cooked. Check the centre as well as the edges before serving.

Finish with fresh toppings

Cool and creamy: Avocado and soured cream or Greek yoghurt soften the savoury, warm topping. Add them after cooking so they stay fresh.

Bright finish: Spring onions, coriander and lime add freshness at the table. The lime wedges let everyone add acidity to taste.

Serve while crisp

Timing: The method cooks the beef and crisps the tortillas in separate stages, then brings them together for the final melt. Have the toppings ready so the nachos can be served as soon as they leave the air fryer.

On the side: Serve them as a shared centrepiece, or add a simple green salad or sliced vegetables for a more balanced plate.

Recipe notes & tips

• Drain the black beans thoroughly before adding them to the beef.
• Break the beef into small pieces as it cooks so it spreads evenly over the tortillas.
• Keep the tortilla quarters in a single layer, including across the centre of the basket.
• Return the tortillas to an even layer after shaking.
• Prepare the optional toppings while the tortillas cook so they are ready to add straight away.

Variations

• More heat: Keep the red pepper flakes in, or add them to taste.
• Creamy finish: Choose Greek yoghurt instead of soured cream.
• Extra freshness: Add the optional avocado, coriander and lime after cooking.
• Cheese swap: Use another melting cheese in place of the Monterey Jack.
• Meat-free version: Replace the beef with extra black beans and cook the mixture until heated through.

Common mistakes to avoid

• Wet beans: Drain them well before they go into the pan, or the topping may become watery.
• Uneven tortilla layer: Arrange the quarters in a single layer so they crisp more consistently.
• Bare centre: Cover the centre of the crisper basket with tortilla pieces as well as the outside.
• Piled-on topping: Keep the beef mixture over the centre and leave the outer half of the tortillas uncovered.
• Toppings added too early: Add avocado, soured cream, coriander and lime after the air-fryer cooking.

How to store

These nachos are best eaten straight away, while the tortilla base is crisp. If you have leftovers, refrigerate them in a covered container for up to 2 days; reheat in an air fryer until hot, knowing the tortillas may soften. Store fresh toppings separately where possible.

Frequently asked questions