Loaded Nachos

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper./n
Step 2: Heat olive oil in a skillet over medium heat, add the ground beef, and cook until browned, breaking it apart as it cooks./n
Step 3: Season the beef with chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper, then stir well and cook for another 2 minutes./n
Step 4: In the same skillet, cook the shrimp for 2–3 minutes per side until pink and fully cooked, then remove from heat./n
Step 5: Spread a generous layer of tortilla chips on the prepared baking sheet./n
Step 6: Evenly distribute the seasoned ground beef and cooked shrimp over the chips./n
Step 7: Sprinkle shredded cheddar cheese over the top and bake for 8–10 minutes, or until the cheese is melted./n
Step 8: Remove from the oven and drizzle warm nacho cheese sauce and hot sauce over the nachos./n
Step 9: Top with diced tomatoes, red onion, green onions, bell peppers or jalapeños, black olives, and sour cream as desired before serving immediately.

Storage and Reheating Tips

Store leftover nachos in an airtight container in the refrigerator for up to 2 days. For best results, store toppings separately when possible. Reheat in a preheated oven at 350°F (175°C) for 8–10 minutes until warmed through. Avoid microwaving, as it may cause the chips to become soggy. Fresh toppings should be added after reheating for optimal texture and flavor.