A good pan of fully loaded nachos are are not only insanely tasty, but they're so easy to throw together making them perfect for a party, an lazy dinner or a late night snack!
Crispy Neal Brothers tortilla chips were loaded with Texas Longhorn Mexican spiced ground beef, grape tomatoes, onions, bell peppers, avocado, black beans and a generous amount of cheese.
Garnished with fresh chopped cilantro and served with Neal Brothers' Just-Hot-Enough Salsa and Hewitt's sour cream, these loaded nachos are guaranteed to be a hit at the dinner table!
Meet Our Farmers & Producers
Y U Ranch
Located in Tillsonburg, Ontario, Y U Ranch specializes in premium, organic grass-fed Texas longhorn beef products. We used their ground beef in this loaded nacho recipe!
Our gorgeous heirloom grape tomatoes from Boston Springs are featured in this nacho recipe. Sweet and juicy, they are the perfect for snacking, roasting, adding to a salad and more.
The yellow onion used in this nacho recipe are from Hillside Gardens, a fourth generation family farm and processing facility. Hillside utilizes a robust traceability program and has worked with other farms on similar programs - all so that farms can improve operations, safety standards and food quality.
All Cullen's canned beans are 100% Ontario-grown and certified organic, which means they are non-GMO and produced without the use of chemicals. We've used their black beans in this nacho recipe.
Bright's Cheese & Butter
We combines Bright's Old White Cheddar and Monterrey Jack cheeses in this nacho recipe! Bright's is well known for their all natural, naturally-aged cheeses made with 100% local milk. Bright’s Cheese & Dairy is the oldest surviving dairies producing cheddar in Ontario.
The perfect dip for nachos, our 14% silky smooth sour cream is sourced from Hewitt's Dairy, known for their high quality milk products!
- 1lb Y U Ranch Texas Longhorn ground beef
- 1 Bag Neal Brothers Tortilla Chips
- 1/2 pint Boston Springs grape tomatoes
- 1 St. David's red bell pepper
- 1 x Hillside Gardens yellow onion
- 1 x Mike & Mike's organic avocado
- 1 cup Cullen's canned black beans
- 1 cup Bright's old white cheddar, grated
- 1 cup Bright's Monterrey Jack, grated
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- Mike & Mike's chopped cilantro for garnish
- Neal Brothers "Just Hot Enough" salsa (for serving)
- Hewitt's sour cream (for serving)
Preheat your oven to 375°F.
Start by cooking your Texas Longhorn ground beef. Heat a medium skillet on medium-high heat and add your ground beef to the pan, along with you chili powder, paprika, cumin and salt.
Allow the beef to brown for a few minutes before mixing. Continue cooking the beef for 5-10 minutes until the beef is fully cooked. Remove from heat and set aside.
Next, prepare all your toppings. Dice your pepper, onion, cherry tomatoes and avocado grate your cheeses. Remove your black beans from the can and rinse them thoroughly in a mesh strainer and set aside.
Line a large baking sheet with tin foil and spread a think layer of tortilla chips to cover the sheet. Using a spoon, sprinkle half of the ground beef over all the nachos in this layer. Next add half your diced peppers, onions, cherry tomatoes, avocado, black beans and grated cheeses.
Pour another layer of tortilla chips over the first layer and repeat the above step with the remaining toppings.
Place in the oven to bake at 375°F for about 10 minutes, until the cheese is nice and melted. Remove from the oven and allow to cool slightly.
Garnish with some fresh chopped cilantro and serve with some of our Hewitt's sour cream and Neal Brother's "Just Hot Enough" salsa!
And there you have it, the easiest sheet pan nacho dinner!
Did You Try This Recipe?
If so, we'd love to see your finished product of your 100km Nacho Dinner! Share a photo and tag us on Instagram at @themarketat100kmfoods.