Loaded Nachos

Ingredients

• 15 ml (1 tablespoon)rapeseed oil
• 454 g (1 pound)minced beef
• 2 teaspoonskosher salt
• ¼ teaspoongranulated garlic
• ¼ teaspoononion powder
• ¼ teaspoonsmoked sweet paprika
• ¼ teaspoonground cumin
• ¼ teaspoonwhite sugar
• 1 dashred pepper flakes (optional)
• 60 ml (¼ cup)fresh salsa
• 1 x 425 g (15-ounce) canblack beans, rinsed and drained
• 1 tablespoonsharp Cheddar, shredded
• 2 tablespoonsMonterey Jack cheese, shredded
• 2scallions, thinly sliced
• ½avocado, sliced (optional)
• 2 tablespoonssour cream or Greek yoghurt (optional)
• 1 tablespooncoriander (optional)
• 1lime, cut into wedges (optional)
• 5 x 20 cm (8-inch) tortillas, cut into quarterscorn tortillas

Instructions

1. 1

   Cook the beef

   Heat the rapeseed oil in a large sauté pan over a medium heat. Add the minced beef, salt, granulated garlic, onion powder, paprika, cumin, sugar and red pepper flakes, if using. Stir to combine and break the beef into crumbles. Add the salsa and black beans, then cook and stir for about 5–8 minutes, until the beef is almost cooked through.

2. 2

   Crisp the tortillas

   Arrange the tortilla pieces in a single layer in the crisper basket, overlapping each piece by half and covering the centre as well. Cook at 200°C (400°F) for 8–10 minutes, using the shake reminder. After shaking, rearrange the pieces into an even layer.

3. 3

   Add beef and cheese

   Spoon roughly 355 ml (1½ cups) of the beef mixture into the centre of the tortillas, leaving the outer half of each tortilla exposed. Sprinkle the Cheddar and Monterey Jack over the beef. Cook at 180°C (350°F) for 5–8 minutes, until the cheese has melted and the beef is completely cooked through. Remove the nachos from the air fryer and transfer them to a serving plate.

4. 4

   Finish and serve

   Top with the scallions, avocado, sour cream or Greek yoghurt, coriander and lime, if using, then serve.

What are loaded nachos?

Nachos are a Mexican-American dish built around tortilla chips topped with savoury ingredients and cheese. This version makes its own crisp base from quartered corn tortillas, then piles on spiced beef and black beans.

The method keeps the toppings concentrated in the middle, so the edges of the tortillas remain easy to pick up. Fresh scallions, avocado, lime and a cool creamy topping bring contrast to the rich, melted cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 730 calories, 43g protein, 52g carbs, 39g fat.

The corn tortillas and black beans provide most of the carbohydrates, while the minced beef supplies much of the protein. Beef, cheese, oil and optional avocado contribute most of the fat; the salt and seasoned toppings make sodium worth bearing in mind. Pair a serving with a fresh salad or extra vegetables for a more balanced plate.

Build flavour into the beef

Seasoning: Salt, garlic, onion powder, smoked paprika and cumin flavour the beef as it cooks. A little sugar rounds out the spices, while red pepper flakes give optional heat.

Salsa and beans: Stir these in once the beef is crumbled and seasoned. The salsa adds moisture and tang, and the beans make the topping more substantial.

Get the tortilla layer crisp

Even layer: Overlap the tortilla quarters by about half, keeping the arrangement as level as possible. Cover the centre of the basket too, so the toppings have a sturdy base.

After shaking: Separate and rearrange any pieces that have shifted or clumped together. An even layer helps them crisp more consistently.

Keep the edges exposed

Central topping: Put the beef mixture in the middle rather than spreading it across every tortilla. Leaving the outer half exposed helps the edges stay crisp and gives you pieces to grasp.

Melted cheese: Scatter both cheeses over the beef before the second air-fry. The short final cook melts the cheese and finishes cooking the beef.

Finish with fresh toppings

Cool and bright: Avocado, sour cream or Greek yoghurt and coriander soften the savoury, spiced topping. A squeeze of lime adds a fresh, tart note.

Serve promptly: The crisp tortillas are at their best soon after the toppings go on. Put lime wedges on the side for anyone who wants extra.

Make it a meal

For a fuller spread, serve the nachos with a crunchy green salad or extra salsa. Since this dish already includes beef, beans, tortillas and cheese, a fresh side is an easy contrast.

The recipe makes three servings; divide the topped tortillas between plates while they are still warm, aiming for a share of the beef, beans and cheese in each portion.

Recipe notes & tips

• Break the beef into small crumbles so it cooks evenly and is easy to spoon over the tortillas.
• Drain the rinsed beans well to avoid adding excess liquid to the beef mixture.
• Overlap the tortilla pieces as directed, but avoid stacking them in thick piles.
• Keep the beef mixture in the centre so the tortilla edges can crisp and stay easy to pick up.
• Add the avocado and sour cream or yoghurt after cooking for a cool contrast.
• Serve as soon as the cheese has melted, while the tortilla edges are crisp.

Variations

• More heat: Add extra red pepper flakes to the beef mixture.
• Extra beans: Increase the black beans and use a little less beef.
• Fresh salsa: Spoon a little more salsa over the nachos just before serving.
• Cheese swap: Use another good-melting cheese in place of Monterey Jack.
• Vegetarian version: Replace the minced beef with extra black beans.
• Extra crunch: Add sliced radishes on top just before serving.

Common mistakes to avoid

• Crowded tortillas: Thick overlapping piles can stay soft, so arrange the pieces in an even layer.
• Wet beans: Excess water can make the topping loose; rinse and drain the beans thoroughly.
• Topping every edge: Beef and cheese over the whole tortilla layer can soften the crisp edges; keep the topping in the centre.
• Skipping the shake: Tortilla pieces can cook unevenly if left in place; rearrange them after the reminder.
• Overcooking the beef: Check it during the final air-fry and stop once it is completely cooked through.
• Adding toppings too early: Avocado and sour cream can lose their fresh contrast under heat; add them after cooking.

How to store

For best texture, serve the nachos straight away. Refrigerate leftover beef and beans separately from the tortillas and toppings in airtight containers for up to 3 days; reheat the beef until hot and crisp fresh tortilla pieces before assembling.

Frequently asked questions